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Thursday, 06 March 2014 12:20

Vegan Quinoa and Sweet Potato Chili

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Vegan Quinoa and Sweet Potato Chili mintgrapefruit
Hearty and filling vegan chili for these cold days.

  • Ingredients:
    1/2 red onion, chopped
    2 peppers (I used red and yellow), chopped
    1/2-1 jalapeño, chopped
    1 clove garlic, minced
    1 15 oz can white beans
    1 oz can kidney beans
    1 oz can crushed tomatoes
    1 oz can diced tomatoes
    1 medium sweet potato, diced
    1/2 an apple, peeled and diced
    1 cup uncooked quinoa
    2 cups water
    1/2 cup chili powder
    2 tbsp cumin powder
    1 tbsp cayenne pepper
    Salt to taste

  • Instructions:
    In a large pot, sauté the onions in about a tablespoon of olive oil until soft, add peppers and garlic.

    Reduce to medium heat and add tomatoes, sweet potato, apples and spices. Let simmer.

    Chili may seem thick at this point. Add the uncooked quinoa and water. Let simmer until the quinoa is fully cooked. Add more water if it still seems too thick. *I used both black and regular quinoa, the black takes a little longer than regular but has a nuttier taste.

    Serve with the toppings of your choice or over corn chips, a potato or any other way you enjoy your chili!

  • Serves: 8-10
  • Cuisine: -Select (optional)-
  • Cooking method: Slow cook/crockpot
  • Special ingredients: no dried fruits, no fermented / pickled foods, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, One-pot meal, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 60-90 minutes
  • Serving suggestions: Serve with sour cream, chopped green onions, cheese or pilled high with corn chips
  • Specialty Diets: Paleo, Vegan, Vegetarian
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