Tuesday, September 17, 2013

(Vegan) Quinoa and Sweet Potato Chili


As the days become colder and the nights longer, it only felt right to post something warm and filling for dinner.

I ran across this recipe when my former roommate, Brooke, was whipping it up in the kitchen. She found it on a Vegan website and was cooking dinner with our Vegan friend, Tori.

I must admit, it was a little off-putting to see quinoa in a chili recipe (who does that?) - but I gave it a try. After all, this grain-like crop basically took people's kitchens by storm overnight.

Quinoa is a grain that is prepared just like barely or rice; however, it's considered vegan and is much higher in protein than all the other grains and starches.  It's usually available at your local grocery store, but you may have to ask someone for help when trying to find it - they put it in weird places sometimes.   Quinoa will take on the taste of anything you cook it with (kind of like tofu), so it can be used as a substitute to other grains or starches.

With chopped up avocado on top and a warm slice of cornbread at its side, I have to tell you this is one of the best chili's I've ever tasted. Trust me, and give it a try!

Vegan Quinoa and Sweet Potato Chili

Ingredients:

(1) 29 oz. can Black Beans, rinsed and drained
(1) 6 oz. can Tomato Paste
32 oz. Vegetable Stock
1 medium Onion, chopped
5 Garlic Cloves, chopped
1 Tbsp. Chili Powder
1 Tbsp. Cumin
1 tsp. Oregano
1 Tbsp. Olive Oil
1 Sweet Potato, peeled and cut into bite size chunks
1 c. dry Quinoa
Salt and Pepper to taste
Avocado and Cilantro, for garnish (optional)

Directions:

Heat olive oil in a large, heavy soup pot over medium-low heat.
Add onions - Cook until soft and tender, and they start to turn brown (about 10 minutes).
Add garlic - Cook for about 2 minutes.
Add the tomato paste, chili powder, cumin and oregano - Cook for about 2 minutes, stirring constantly. 
Add the black beans, vegetable stock, potatoes, salt and pepper (to taste) - Cook for about 5 minutes, then add the quinoa.
Cook for about 15-30 minutes, stirring frequently - until the quinoa and potatoes are cooked and the chili has thickened (add a bit of water if the chili becomes to thick for your liking).
Top with avocado and cilantro (optional).


Enjoy! 






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