Mmmm who doesn’t love chili? A simple hearty meal that is incredibly comforting and delicious.
This chili has quinoa added for extra health benefits! Yum! You can leave it out though if you want to save a little money.
I had some leftover vegan sour cream from another recipe, and I highly recommend adding a dollop of that to the top of your chili. Also very, very delicious.
This chili is crazy simple and very yummy. Enjoy!
Chili with sweet potatoes & quinoa (adapted from Fort Mill SC Living)
3/4 cup quinoa, uncooked
1 medium sweet potato, diced
1 green bell pepper, diced
1 small can tomato paste
2 tsp vegetable bouillon
2 tsp cumin
2 tsp oregano
1 tsp chili powder
1/2 tsp minced garlic
1 tbsp minced onion
1/2 tsp black pepper
2 cans diced tomatoes
2 cups water
1 can kidney beans
1 can pinto beans
Other ideas for extra veggies: zucchini, yellow squash, corn, mushrooms, eggplant, carrots
- Make quinoa – 3/4 cup quinoa + 1 1/2 cups water.
- Meanwhile, saute sweet potato & green pepper with some olive oil for a few minutes.
- Add in all ingredients except quinoa. Simmer for 20 minutes.
- Add in cooked quinoa and simmer just until warm.