Sweet Potato and Black Bean Chili with Quinoa
Hearty and healthy, this Sweet Potato and Black Bean Chili with Quinoa is the bomb. You won’t miss the meat in this vegetarian chili and it’s the perfect dish to transition from winter to spring.
You know what gets me every. single. year? Snow in late April. And May. And sometimes even June. What the eff? As long as the reports are open, I say bring as much of the fluffy white stuff as you like. But when you live in a ski town, snow after the resorts close is a like a big giant F YOU. Funny how a few weeks makes all the difference in my mindset towards snow. Like I said before, I’m usually all for it but once the resorts close and I’m resigned that the season is officially over, I want warmth and blue skies. But you know what??? It snowed almost a foot last week. 12 INCHES! It covered my daffodils and was just enough to make all the trails muddy again so when I take the dogs out for a walk they come home covered in crusty dirt.
Enough, Mother Nature, enough.
It was my turn to host book club last week and it was a full on snowstorm the entire day. We usually do something super easy for dinner and enjoy a glass of wine (or two) while we spend most of our time gabbing and little time discussing the actual book. Though most of us actually do the read the book!
Because it was so darn cold, I was craving something warm and comforting. But because I’m about go brave the world and don a swimsuit next week (which totally trumps warm and comforting), I wanted something healthy too. This Sweet Potato and Black Bean Chili with Quinoa fit the bill perfectly.
This recipe couldn’t be easier if I tried. It comes together in 30 minutes and uses mostly pantry items. The possibilities to switch this up are endless. More quinoa or no quinoa. Add ground turkey or beef. Omit the spice, amp up the spices or switch them up entirely. Depending on what salsa you use, the flavor profile will change drastically. Spicy, smokey, sweet…..you get the idea. I used a corn and fire roasted tomato salsa from Pace that was pretty mild. I think next time I’m going to go the smokey route. Play around and make it yours! I’m all about the toppings an served it with diced avocado, shredded cheddar, fresh cilantro and a wedge of lime. And corn chips. Always corn chips.
It was perfection!
Have a great week and thanks for reading! xo, KelleyPrint
A hearty (and delicious) vegetarian chili made with sweet potatoes and black beans!
- 1 1/2 tablespoons coconut oil
- 1 medium onion, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1/2 cup)
- 2 medium sweet potatoes, peeled and diced (about 2 medium)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon curry powder
- 1/2 teaspoon coriander
- 1 teaspoon chili powder
- 32 oz vegetable stock
- 16 oz jar your favorite salsa
- 15 oz can black beans, drained and rinsed
- 1/4–1/3 cup uncooked quinoa
- In a large pot, melt coconut oil over medium heat. Add onions and celery along with a pinch of kosher salt. Saute onions and celery for about 5 minutes until translucent and soft.
- Add the peeled sweet potatoes along with all the dried spices and cook for 3-4 minutes, stirring occasionally.
- Add salsa and vegetable stock. Bring to a simmer and cook for 15 minutes.
- Add drained black beans and quinoa. Cook for 20 minutes or until quinoa is fully cooked and sweet potatoes are soft. If necessary, season chili with additional salt and pepper.
- If desired, serve with sour cream, shredded cheese, avocado, fresh cilantro and lime wedges.
This is awesome served with Fritos or tortilla chips and I think it’s best when made a day ahead!