Vegetarian Chili
Sarah Heckler, MS, RD/LDN, CISSN
This recipe is a great way to incorporate more plant proteins into your diet and is a great way to lighten up your favorite comfort food dishes. This chili is completely meat free but still packs a lot of flavor!
Sweet Potato and Black Bean Chili
Servings 4 servings
Calories
Ingredients
- 3 tablespoons olive oil
- 1 large Sweet Potato peeled and diced
- 1 large Yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chipotle pepper ground
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 1/2 cups Vegetable stock
- 15 ounces Black beans canned, rinsed and drained
- 14.5 ounces diced or crushed tomatoes
- 1/2 cup dried quinoa
- 1 each lime juiced
- 1 each Avocado sliced for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the sweet potatoes and onion and cook for about 5 minutes.
- Add in garlic, chili powder, chipotle powder, salt and pepper.
- Add the stock, tomatoes, black beans and quinoa and bring to a boil. Stir everything to combine.
- Reduce heat to a simmer and cover the pot. Cook for 45-60 minutes or until quinoa is fully cooked and sweet potatoes are soft.
- Add the lime juice and remove the pot from heat.
- Garnish with avocado.
