Best Ever Vegan Quinoa Chili
Week of 01.14.19 to 01.18.19 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields8 Servings
Yields8 Servings
Best Ever Vegan Chili
  • 1tablespoon olive oil
  • 1 medium yellow oniondiced
  • 2 large sweet potatoesdiced
  • 1 garlic cloveminced
  • 1teaspoon Salt
  • 1/2teaspoon black pepper
  • 1teaspoon garlic powder
  • ¼teaspoon paprika
  • 1/2teaspoon cayenne
  • 1teaspoon oregano
  • 1dash cinnamon
  • ¼teaspoon cocoa powder
  • 3tablespoons chili powder
  • 3teaspoons cumin
  • 1teaspoon garlic powder
  • 1 green bell pepperchopped
  • 8ounces mushroomschopped
  • 2tablespoons Tomato Paste
  • 4cups low sodium vegetable brothdivided
  • 1cup uncooked quinoa
  • 1 (15 ounce) canned black beansdrained and rinsed
  • 1 1/2cups canned corn kernels
  • 1 (15 ounce) canned chopped tomatoes
  • 8ounces sour cream
  • 1 avocadocubed
  • 2 green onionssliced
  • 1 bunch of fresh cilantrochopped
  1. In a large pot over medium heat. Drizzle olive oil and add onions and sauté until translucent and soft. Add diced sweet potato, garlic, mushrooms, bell pepper and stir in paprika, cayenne, oregano, cinnamon, cocoa powder, cumin, garlic powder and salt and pepper. Cook for 5 minutes.
  2. Add 3 cups vegetable broth and tomato paste-bring mixture. Bring to a low boil on medium high heat, then lower heat to medium-low and simmer.
  3. Add quinoa, beans, corn and cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick. Once chili is done cooking, stir in additional cup of vegetable broth. Taste and add more seasonings as needed.
  4. Garnish as desired. Serve hot (but not too hot) and enjoy!
Recipe Notes

The quinoa will soak up the liquid. I would recommend adding more vegetable broth or water to thin out the chili.