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
Ingredients:
1 Tbs. olive oil
1 small onion, chopped
5 garlic cloves, minced
5 garlic cloves, minced
1 can (6 oz.) tomato paste
1/2 Tbs. chili powder1/2 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
Directions:
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
