Fit Friday - Sweet Potato and Black Bean Chili

Being fit has different definitions for everyone.  For some people, it's about exercise.  For others, it's about eating right.  For some, it's a lifestyle choice.  That's where today's recipe comes in.  It's a Vegan recipe. But because of the sweet potatoes, beans, and quinoa, you still get a hearty chili that is very filling.  Because of the heat you get from the cumin and chili powder, it also reminds me a little of curry.  But it's still something that even the kids will love.

Sweet Potato and Black Bean Chili


1 Tbs. olive oil
1 small onion, chopped
5 garlic cloves, minced
1 can (6 oz.) tomato paste
1/2 Tbs. chili powder
1/2 Tbs. cumin
1 tsp. oregano
2 cans black beans, drained and rinsed
1 large sweet potato, peeled and diced
1 box (32 oz.) vegetable broth
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup uncooked quinoa
Cilantro and Avocado


1. Heat olive oil in a large stock pot over medium high heat.  Add onions and cook until translucent.  Add garlic and cook for 2 more minutes.  Add tomato paste, chili powder, cumin, and oregano and cook for another 2 minutes, stirring constantly.

2. Add beans, broth, potatoes, salt, and pepper. Cook for about 5 minutes.  Add quinoa.  Cover, bring to a simmer and cook for 20-30 minutes, stirring occasionally, until potatoes are tender.

3. Serve with cilantro and avocado slices.

Serves 6
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