¡Hola Amigos! 🙂
Time for a recipe! I get hung up on posting them because I don’t have fancy Food Network photography featuring parsley scattered haphazardly across my finished dishes. I have fluorescent kitchen light and reality. BUT I figured you guys don’t come here expecting Food Network and are probably okay with getting a good recipe without all the frills. If this is you, you’ve come to the right place my friend.
Fall is here, which means it’s chili time! I decided to make this vegan “Hearty Sweet Potato Black Bean Chili” for Meatless Monday, and trust me–you won’t miss the meat. At all.
Honestly, you could call this chili any number of things, but since listing every ingredient seemed a bit overkill, I picked two of the star players and called it a day. This recipe comes together super quickly for busy weeknights since many of the ingredients are canned. And, obvs, it’s a one-pot meal so two snaps for easy clean-up! If you’ve never had chili with sweet potatoes, you are in for a delicious surprise; the hint of sweetness with the spiciness of the chili is a perfect combo!
Just gather your canned ingredients:
- 1 can (14.5 oz) crushed tomatoes
- 1 can (10 oz) diced tomatoes with chilies
- 2 Tbs tomato paste
- 1 can corn
- 1 can black beans
- 1 can kidney beans
- 2 cans vegetable broth (approx. 4 cups)
Your spices:
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder (or 4 fresh cloves)
- 1/4 tsp Cayenne pepper (optional for extra heat! I don’t add it because of Roman)
And your other ingredients:
- 1 medium sweet potato, cut into 1 in. cubes
- 1 medium yellow onion diced
- 1/2 cup quinoa
“Darn!” you say, “I only have diced tomatoes and no crushed tomatoes!”
To this I say, “no worries, blog reader. This chili is super flexible!” You can totally sub tomato types. You can even add or subtract other ingredients (within reason) to make this recipe your own! No quinoa? No problem! Just add 2 cups of broth instead of 4.
Let’s get cookin’!
Start by opening all your cans. Dump the canned corn and beans into a strainer. Rinse them thoroughly and set aside.
Heat a tablespoon of olive oil in a large pot.
Next, peel and chop your sweet potato and onion. Toss into pot and saute for a few minutes until onions become translucent.
Now add your broth, all canned products, quinoa, and spices. Give everything a good stir, bring to a boil, then reduce the heat to a low simmer. Continue to simmer 25 minutes to allow quinoa to cook and flavors to blend.
During this time, you may wanna throw some cornbread in the oven (Mmm!) or make cinnamon rolls (I *just* heard about this! I’ll have to try it out. I mean who can say no to cinnamon rolls?!).
Enjoy!
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 1 14.5 oz can crushed tomatoes (diced is fine, too)
- 1 10 oz can diced tomatoes with chilies
- 2 Tbs tomato paste
- 1 can corn
- 1 can black beans
- 1 can kidney beans
- 4 cups Vegetable Broth
- 1 medium yellow onion diced
- 1 medium sweet potato cut in 1 in. cubes
- 1/2 cup quinoa
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder (or 4 fresh cloves)
- 1/4 tsp cayenne pepper
Ingredients
Main
Spices
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- Open all canned ingredients. Pour corn and beans into a strainer and rinse thoroughly. Set aside.
- Heat a tablespoon of olive oil in a large pot. Peel and chop the sweet potato and onion. Add both to pot and saute for a few minutes until onions become translucent.
- Add broth, all canned products, quinoa, and spices. Give everything a good stir, bring to a boil, then reduce heat to a low simmer. Continue to simmer 25 minutes to allow quinoa to cook and flavors to blend.
- Serve with warm cornbread. Enjoy!