I HIGHLY recommend this - Vegan quinoa and sweet potato chili :)

I HIGHLY recommend this - Vegan quinoa and sweet potato chili :)

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It’s easy to prepare, takes just overĀ  a half hour to get on the table, and the best part?!?! There’s only one pot to clean!! Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Nutrition Facts are calculated using Calorie Count, and should be regarded as an estimate. I am only cooking for one and would love to make it for lunches. This will keep for several days in the fridge, and if you portion it out and freeze it will keep for up to one month. Hope you like it as much as we do! ( my husband even liked it) Thanks for the inspiration! So glad you and your husband enjoyed it! I like things to bring a lot of heat, so only change I made was added two diced habeneros w/ seeds when I added the stock. You can remove seeds and it'll be less heat. Only change was to use kidney as well as black beans. I used half black and half cannelini because that's what I had in the house. I also subbed the cumin for 2 tsp tumeric because I was out of cumin. Can't wait to see how it turns out. Thanks for giving it a try. Have white and red in the kitchen. Does it make a difference?

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