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):
- Dump all ingredients into a slow cooker and set to HIGH for 4 hours or LOW for 6 hours.
- Taste, then add salt & pepper to your preference.
- Serve! See above for topping suggestions 😊
Stovetop (the FAST way):
- 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.
- Taste, then add salt & pepper to your preference.
- 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
Looks amazing! I can’t wait to try it!
ReplyDeleteThank you! Let me know how it turns out 💘
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