Hearty Vegan Chili

Free from gluten, oil, dairy, and meat. Full of protein, fiber, and flavor.

It's an overcast Sunday afternoon in September that we unexpectedly have free. Football is on the TV, and I’m wearing a flannel. Sweet potatoes, tomatoes, and beans all happened to be on sale. How could I not make chili?

This chili is obviously meat free, but make no mistake: this is hearty chili. It could be made in a half hour, or simmered to let the flavors really sink in.

Ingredients

• 1 medium sweet onion diced

• 4 cloves garlic minced

• 2-3 cups vegetable broth or stock

• 1 bell pepper chopped (I used green pepper)

• 2 sweet potatoes chopped (I leave the skin on because it’s nutritious and delicious)

• 3 tbsp chili powder

• 1 ½ tbsp Cumin

• 1 ½ tsp Paprika

• 2 tsp Coriander

• Salt and pepper to taste

• 28 oz diced tomatoes (no salt added)

• 1 cup uncooked quinoa

• 1 can kidney beans (drained and rinsed)

• 1 can black beans (drained and rinsed) Delicious toppings:

• Hummus

• Avocado

Directions

1. Add onion and garlic in large pot on the stove. Add ¼ cup vegetable broth and cook for 2-3 minutes and enjoy as your house begins to smell amazing.

2. Add green pepper and cook for another 2-3 minutes.

3. Add sweet potatoes and spices. Feel free to add more veg stock if the pan seems dry.

4. Add tomatoes. Pour in 2 cups broth and 1 cup uncooked quinoa.

5. Cover with lid, and cook for 15 min on med. Then check to make sure quinoa and sweet potatoes are soft.

6. Add beans and cook for at least 5 minutes more (can let simmer for longer, or turn heat off with lid on if desired).

7. Enjoy with hummus and/or avocado on top!

8. Store leftovers in fridge, or freeze some for the next chilly (or should I say chili?) Fall day.