Vegan Quinoa & Sweet Potato Chili
Recipe adapted from MilkFreeMom.com
Makes 6 bowls
- one 29 oz can black beans (or pinto, kidney, or a mix) rinsed and drained
- one 6 oz can tomato paste
- 32 oz vegetable stock
- 1 onion, chopped
- 5 cloves of garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 1 sweet potato, peeled and cut into bite sized chunks
- 1 cup dry quinoa
- salt & pepper to taste
- avocado & cilantro for garnish
Non madame, ce n'est pas possible. 
Sounds interesting Erica. I’ll try it.
yummy! not only can i eat that, but i can also get all the ingredients here!! let me know how it turns out 🙂
it was good! I did end up adding more water near the end and I should have cut the pieces of sweet potato smaller (the original recipe said bite sized – you know how big my trap is) so they cooked faster