Servings: 4 Servings
Sweet Potato, Black Bean, and Quinoa Chili
Make a big batch of this Sweet Potato, Black Bean, and Quinoa Chili every week for a nourishing meal prep meal! Easy to customize and full of fiber, complex carbs and plant-based protein.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 medium-sized yellow onion chopped
- 1 large sweet potato or yam chopped into ½” cubes (about 4 cups worth)
- 4 cloves garlic minced
- ½ cup dry quinoa
- 1 (15-oz) can black beans or 1 cup dry black beans, soaked
- 4 cups low-sodium vegetable broth
- 1 (15-oz) can diced tomatoes
- 2 chipotle chilis in adobo sauce chopped, optional
- 1.5 Tbsp chili powder
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp sea salt to taste
For Serving:
- Sour Cream or plain yogurt
- Cheese
- Cilantro
- Green onion
- Avocado
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add onion and sauté, stirring frequently until onion begins to sweat, 5 minutes. Stir in the sweet potato and cook another 5 minutes.
- Add the garlic and quinoa and continue cooking another 2 minutes, stirring everything together.
- Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low or low. Allow chili to gently boil for 15 to 20 minutes, until quinoa and sweet potato are cooked.
- Remove pot from heat and allow it to sit covered for 10 to 15 minutes before serving. The longer the chili sits, the thicker it will be.
- Serve with sour cream, cilantro, and your favorite chili toppings.
Nutrition
Serving: 1Serving (of 4), Calories: 342kcal, Carbohydrates: 52g, Protein: 12g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 1019mg, Fiber: 13g, Sugar: 10g