Seth Martin
  last edited: Sun, 18 Dec 2016 00:19:30 -0600  
Chili powder, chipotle pepper and cumin highlight this party in a pot. This nutritious potato-, quinoa- and bean-based chili is filling and oh so satisfying!

Image/photo

Prep Time: 30 Minutes

Ingredients

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large red onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

½ teaspoon ground chipotle pepper

½ teaspoon ground cumin

1/4 teaspoon salt

3 ½ cups vegetable broth

1 15-ounce cans black beans, rinsed

1 14.5-ounce can diced tomatoes

½ cup dried quinoa

4 teaspoons lime juice

Directions
  • Heat a large heavy bottom pot with the oil over medium high heat.
  • Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
  • Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
  • Add the broth, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
  • Cover the pot and reduce the heat to maintain a gentle simmer.
  • Cook for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft.
  • Add the lime juice and remove the pot from the heat. Season with salt as needed.
  • Garnish with avocado, cilantro, crema or cheese before serving.
Recipe Credit: Pacific Coast Producers

#Vegetarian #Vegan #Food #Chili #Recipe @Anarcho-Vegan+
Arto's Channel
  
This looks amazing, trying it next week!
Oliver
 Yaxchilan 
Thanks, I like your recipes!
Letter Bomber
  
lol didn't see the time and when I liked it., it removed my like from 3 years ago ;-) still haven't tried this recipe... where does the time go??