This vegan chili is loaded with flavor and vitamins, and everyone in the family will ask for a second bowl. It’s easy to prepare, takes just over a half hour to get on the table, and there’s only 1 pot to clean!
1 29oz can black beans, rinsed and drained
1 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 T chili powder
1 T cumin
1 t oregano
1 T olive oil
1 sweet potato, peeled and cut into 1 inch cubes
1 C dry quinoa
salt and pepper to taste
avocado and cilantro for garnish
Heat the oil in a large heavy soup pot over medium low heat.
Add onions, and cook until soft and they start to brown (about 10 minutes).
Add the garlic, and cook for about 2 minutes.
Add the tomato paste, chili powder, cumin and oregano and cook for about 2 minutes, stirring constantly.
Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa.
Continue cooking for about 15-30 minutes, stirring frequently until quinoa nd potatoes are cooked and the chili has thickened.
Add a bit of water if the chili becomes too thick for your liking.
Top with avocado and chopped cilantro.
Nutrition Facts (per serving)
Servings per batch 6
Saturated Fat .6g
Total Carbohydrates 56.9g
Dietary Fiber 11.8g
Vitamin A 90%
Vitamin C 22%
(based on 2000 calorie diet)
ACE-CPT, USAT Level 1 Coach