Chili with sweet potatoes & quinoa

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!

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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

  1. Make quinoa – 3/4 cup quinoa + 1 1/2 cups water.
  2. Meanwhile, saute sweet potato & green pepper with some olive oil for a few minutes.
  3. Add in all ingredients except quinoa. Simmer for 20 minutes.
  4. Add in cooked quinoa and simmer just until warm.