Sweet Potato and Quinoa Chili

Sweet potatoes are a great source of dietary fiber, vitamins, and minerals. They are also naturally sweet and add a unique flavor to this chili recipe.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Sweet Potato and Quinoa Chili

Cooking Method: Simmering, Stovetop Cuisine: American, Mexican Courses: Gluten free, Lunch, Main Course, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Sweet potatoes
• 1 cup Quinoa
• 1 can Black beans
• 1 can Diced tomatoes
• 1 medium Onion
• 2 clove Garlic cloves
• 2 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 tablespoon Olive oil
• 2 tablespoon Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic cloves. Cook until onion is translucent.
2. Add diced sweet potatoes, quinoa, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir well.
3. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until sweet potatoes are tender and quinoa is cooked.
4. Remove from heat and let it rest for 5 minutes.
5. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 10g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.