Vegan Sweet Potato Chili

🧂 Ingredients

• 1 red onion, chopped
• 1 green pepper, chopped
• 4 cloves garlic, chopped
• 2 tbsp. extra-virgin olive oil
• 3 tbsp. chili powder
• 1 ½ tbsp. cumin
• 2 tsp. oregano
• ½ tsp. fine sea salt
• ¾ tsp. cinnamon
• 2 ½ cups vegetable broth

  (or water)
• 2 medium sweet potatoes, peeled & cut into ½" cubes

  (about 2 cups)
• ¾ cup dry quinoa

  (rinsed if needed - see notes)
• 3 cans crushed tomatoes
• 1 can black beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed

Instructions

• 1 Add onion, green pepper, garlic, and olive oil to a large stock pot or Dutch
  oven. Cook over medium heat, stirring occasionally, until onions and green
  peppers begin to soften (about 10 minutes). Add spices (chili powder, cumin,
  oregano, salt, and cinnamon) and cook for another 1-2 minutes, stirring
  constantly.
• 2 Add the broth, chopped sweet potatoes, and quinoa. Bring broth to a boil and
  then reduce heat to medium low. Cover and cook until quinoa is soft and sweet
  potatoes are tender, about 10-15 minutes.
• 3 Remove cover and add in the tomatoes and beans. Simmer for 15-20 minutes. Taste
  and add additional seasonings if desired.
• 4 Serve warm with toppings of your choice, such as sliced avocado, cilantro, lime
  slices, sour cream, and/or shredded cheese.
• 5 Enjoy!

Nutrition Info