Sweet Potato and Black Bean Chili

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This vegetarian chilli is packed with protein and makes an easy weeknight meal for the whole family. Bonus: It freezes well!

Time 45 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

SWEET POTATOES

  • 1 tbsp Olive oil , extra virgin
  • 1 onion Red onion, chopped
  • 4 cloves Garlic, minced
  • ½ tbsp Olive oil , extra virgin
  • 4 cups Sweet potato , peeled, chopped into 1.27 cm / ½” pieces

CHILLI

  • 2 tbsp Chilli powder
  • 1 tbsp Cumin , ground
  • 1 tsp Oregano , dried
  • 1 tsp Paprika, smoked
  • 1 tsp Salt
  • ½ tsp Black pepper, freshly ground
  • ¾ cup Tomato paste
  • 1 28 oz can Tomatoes , canned, diced
  • cups Stock , chicken or vegetable
  • ¾ cup Quinoa, uncooked
  • 1 30 oz can Black beans, rinsed and drained
  • to taste Lime juice
  • for garnish Cilantro , chopped

METHOD

  • In a large pot or Dutch oven, heat olive oil over medium-low heat. Add onion and cook until translucent, stirring occasionally, about 2 to 3 minutes. Add garlic and stir until fragrant, about 30 seconds.
  • Increase heat to medium and add olive oil and sweet potatoes. Cook for another 5 minutes, stirring occasionally.
  • Stir in chili powder, cumin, oregano, paprika, salt, black pepper and tomato paste. Cook, stirring, for about 2 to 3 minutes to integrate flavours.
  • Stir in diced tomatoes, stock, quinoa and black beans. Reduce heat to a low simmer and cook until quinoa and sweet potatoes are soft, about 25 minutes.
  • Garnish with lime juice and chopped cilantro. Serve.

NOTES

  • There may be leftovers which will freeze well  
  • Ensure that sweet potatoes are cut into small cubes so they will cook faster 
  • You can add additional toppings if desired, such as sour cream, avocado and green onion