When it’s chilly outside – I always want chili! I love a good vegetarian chili that is full of fiber and incredibly filling. This recipe inspired by the Roasted Root is becoming my go-to vegetarian chili recipe. I like to add a bit of tumeric and oregano to the spices because I think they go very nicely and I love them.
The chipotle peppers in the recipe really add depth of flavor and pack a spicy punch. If you want more spice, obviously add more chipotle peppers. When you buy the can of chipotle peppers, you will only need a few and will have a bunch left over. If you aren’t cooking with chipotle peppers often, you can put them in a plastic container and then in the freezer. Then the next time you make this chili, you can cut off a bit of the frozen peppers and throw them in. A little money saving tip from me to you!
I always make corn bread with this chili and crumble a little bit in the chili as well as have some on the side with butter and jelly.
Sweet potato and black bean quinoa chili
Prep time: 15 minutes
Cook time: 45 minutes
For the chili:
1 yellow onion, diced
1 large sweet potato, cubed
6 cloves garlic
1/2 cup dried quinoa
1 can black beans, drained and rinsed
4 cups stock
1 can diced tomatoes
2 chipotle peppers in adobo sauce, chopped
2 tbsp chili powder
1 tbsp cumin
2 tsp smoked paprika
1 tsp tumeric
2 tsp oregano
Salt and pepper
To serve: sour cream, avocado, green onions
Heat the olive oil in a Dutch oven. Add the onion and cook for about 7 minutes. Add the garlic and sweet potatoes, cook for a few more minutes. Add the quinoa, black beans, stock diced tomatoes, chipotle peppers and spices. Bring to a boil, reduce to a simmer and cook covered for about 30 minutes until the sweet potatoes are fork tender.
Serve in a bowl topped with sour cream, avocado and green onions. I like to serve with crumbled cornbread on top.