6 Ingredient Sweet Potato & Black Bean Chili w/ Quinoa 🥣

Wednesday, October 21, 2020


This vegan and gluten-free chili is the perfect fall meal. It makes enough for 4 heaping servings that you can eat right away, store in the fridge to eat throughout the week, or freeze to enjoy at a later date! This chili is delicious on its own, or top with avocado, green onion, lime, and some vegan sour cream (we use Forager plain cashew yogurt!). Enjoy! 🥰



INGREDIENTS:

1 can of black beans (or 2 cups homemade black beans)

1 cup quinoa

1 medium sweet potato, peeled & diced

1 jar of chunky salsa (mild, medium, or spicy... you choose!)

2 cups vegetable broth (I used organic Better Than Bouillon seasoned vegetable base + water)

1 tablespoon taco seasoning (if you don't have taco seasoning, you can use a combination of 1tsp cumin, 1tsp chili powder, 1/2tsp garlic powder, 1/2 tsp onion powder)

salt & pepper to taste


TOPPING SUGGESTIONS:

vegan plain yogurt or sour cream

vegan cheese

lime

cilantro

green onion

red onion

... whatever else you like!


METHOD:

Slow cooker (the EASY way): 

  1. Dump all ingredients into a slow cooker and set to HIGH for 4 hours or LOW for 6 hours. 
  2. Taste, then add salt & pepper to your preference. 
  3. Serve! See above for topping suggestions 😊

Stovetop (the FAST way): 

  1. Dump all ingredients into a large pot and cook on a medium flame, stirring occasionally, for approximately 30 minutes, or until sweet potatoes are fall-off-the-fork tender.
  2. Taste, then add salt & pepper to your preference.
  3. Serve! See above for topping suggestions 😊


I hope you guys enjoy it and please share with me if you make it! @just_enough_thyme on Instagram xoxo


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