Description
A hearty and flavorful one-pot vegan chili packed with sweet potatoes, beans, and quinoa.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 large sweet potato, peeled and diced
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
- Add garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, kidney beans, black beans, pinto beans, quinoa, vegetable broth, and diced sweet potato.
- Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until quinoa is cooked and sweet potatoes are tender.
- Season with salt and black pepper to taste. Serve hot.
Notes
- For a thicker chili, uncover during the last 5-10 minutes of simmering.
- Serve with your favorite toppings like avocado, cilantro, or vegan sour cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American