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.
I hope everyone had a wonderful holiday! I had a fun time relaxing with both my family & Patrick’s. There was lots of delicious food and far too many cookies. =)
I whipped up these stuffed peppers last-minute as a vegan option for our Christmas dinner. They turned out to be a great a main dish for us and a side dish for the others.
Black bean, sweet potato, & quinoa stuffed peppers (adapted from Ambitious Kitchen)
2 cloves garlic, minced
3/4 cup uncooked quinoa
2 cups vegetable broth
1 can black beans
1 medium sweet potato
2 Roma tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 tablespoon parsley
1 teaspoon onion powder
1 teaspoon red pepper flakes, optional
1/8 teaspoon pepper
1/8 teaspoon salt
3 large red bell peppers
- Preheat oven to 400 F.
- Bring 1 1/2 cups vegetable broth to a boil (save 1/2 cup for later).
- Add in quinoa and bring to a boil again. Cover, reduce heat to low and let simmer 15 minutes or until all the water is gone.
- Meanwhile, bring another small pot of water to boil. Add in peeled & diced sweet potato. Boil for 8 minutes or until tender. Drain water afterward.
- Stir together quinoa, sweet potato, drained black beans, diced tomatoes, 1/2 cup of vegetable broth, and spices.
- Cut red peppers in half and place in a baking pan. Stuff with quinoa mixture and cover dish with foil.
- Bake for 20-30 minutes or until peppers are tender.