Sweet Potato and Quinoa Chili

To round out the gifts of 2020, I was advised to stop putting the following allergens into my body: sugar, gluten, and dairy. This is no joke for someone who loves her daily bread. I was also advised to go “plant-based.” I haven’t joyfully embraced this change, yet.

       At home, on my counter, you’ll find monkfruit sweetener, and gluten-free flour. Oat milk is in the fridge; the only one of this trio to be opened and consumed. I pray for courage to tear open the other two bags. The journey of a thousand miles begins with . . . sugar, gluten, and dairy replacement? There are positive recipes right here on Joyopolis, and I’m grateful my counterpart shared them. There’s so much to learn.

       I bought a couple cookbooks, joined some Facebook groups and enlisted the aid of my vegan daughters. So far, I’ve found some vegan recipes my husband and I enjoy. They aren’t the ONLY ones, just the first couple! One is corn chowder made with coconut milk, and the other is sweet potato and quinoa chili, featured below. I’ll feature the corn chowder another time. Rest assured, both are delicious comfort food. I mean no disrespect to those who are well-past my baby steps. This recipe brings me joy, and I followed it more closely than usual. I hope you’ll enjoy it as well!

Sweet Potato and Quinoa Chilli

Author: Julie | The Simple Veganista

Prep Time: 5 min Cook Time: 45 min Total Time: 50 minutes

1 tablespoon olive oil 

1 medium onion, diced

5 – 6 garlic cloves, minced

1 ½ tablespoons chili powder

1 tablespoon cumin

1 teaspoon dried oregano

a few dashes of garlic powder

a few dashes of onion powder

himalayan salt, to taste

1 cup dried quinoa (I used red quinoa)

1 can (15 oz) black beans, drained and rinsed

1 can (15oz) kidney beans, drained and rinsed

1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes

1 can (6 oz) tomato paste

1 large sweet potato (about 1 lb.), diced (with or without skin)

5 – 6 cups water or vegetable broth (or combo)

<Optional garnishes for serving: diced avocado, cilantro, diced onion and/or jalapeño>

INSTRUCTIONS

Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.

Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.

 Serves 4 generously.

Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer safe containers, for up to 2 – 3 months.

NOTES

As with all recipes, adjust seasoning to taste. Add a ½ teaspoon or so chipotle powder for some added heat. Also, use whatever beans you prefer. You may even like to use one or two different kinds. Use your favorite beans, in any combination.