This Chipotle Black Bean and Sweet Potato Quinoa Chili is an easy and healthy recipe made with clean ingredients. It's the perfect spicy plant-based comfort meal that's a one-pot recipe and is ready to enjoy in about 30 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | Medical Medium }
Prep the veggies: dice the tomatoes, onions, then peel and dice the sweet potatoes.
Prepare the saute':
In a large-size pot, saute' the onions and garlic in the avocado oil on low/medium heat for approximately 3-5 minutes, or until the onions are soft and translucent.
Add all remaining ingredients for the chili to the pot and bring to a boil.
Reduce heat to medium, cover and simmer for approximately 30 minutes or until the sweet potatoes are tender and the quinoa is cooked, stirring every 10 minutes or so.
Best when served hot.
Store in an air-tight BPA-free container in the refrigerator.
Notes
Black Beans: When you add the black beans to the saucepan, add the entire can, including the juice.Onions: I used white onions but feel free to use your favorite variety or whatever you have on hand. However, I do not recommend using a sweet onion since this is a savory recipe.Sweet Potatoes: I've used both fresh and frozen sweet potato cubes and both work fine.Tomatoes: I've used both Roma tomatoes (diced) and also canned organic fire-roasted tomatoes. Here are the specifics for each:
Fresh Diced Tomatoes - Use (2) cups diced + 1 cup tomato sauce
Canned Diced Tomatoes - Used (1) 14.5-ounce can of fire-roasted tomatoes
Avocado Oil: This can be substituted with organic extra-virgin olive oil in the same amount.Quinoa: The quinoa that you need for this recipe should be uncooked. However, if you happen to have (1) cup of leftover cooked quinoa, you can still use it - just at it at the very end after the chili has cooked and just long enough to warm it up.Veggie Broth: If you don't have any veggie broth on hand, you can also use filtered/purified water.Chipotle Powder: I know (1) tablespoon seems like a lot - because it is! The chili will be extra spicy if you use the full tablespoon. If you don't want it that hot or will be serving this dish to children, you may want to reduce the amount of chipotle powder.Cumin Powder + Chili Powder: Adjust these to your preference.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt and adjusted to your preference.Serving Size: This recipe will make approximately (7) cups. Nutritional information is for (1) cup which is (1) serving.