About the Recipe
Everyone will enjoy this filling, hearty meal that is perfect for colder weather!
Ingredients
1 tablespoon olive oil or 1/4 cup water (for water saute)
1 medium onion, diced
5 – 6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
a few dashes of garlic powder
a few dashes of onion powder
himalayan salt, to taste
1 cup dried quinoa
1 can (15 oz) black beans, drained and rinsed
1 can (15oz) kidney beans, drained and rinsed
1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
1 can (6 oz) tomato paste
1 large sweet potato (about 1 lb.), diced (with or without skin)
5 – 6 cups water or vegetable broth (or combo)
Preparation
Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.
Garnish with avocado, vegan sour cream or any toppings of your choice!