Black Bean Sweet Potato Chili

• Vegan
• Gluten free

• Produce

  • 1 15-ounce cans Black beans
  • 1/2 tsp Chipotle pepper, ground
  • 4 cloves Garlic
  • 1 Red onion, large
  • 1 Sweet potato, medium large
  • 1 14.5-ounce can Tomatoes

• Canned Goods

  • 3 1/2 cups Vegetable stock

• Condiments

  • 4 tsp Lime juice

• Pasta & Grains

  • 1/2 cup Quinoa, dried

• Baking & Spices

  • 2 tbsp Chili powder
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 2/3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on whatsgabycooking.com

Ingredients

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• ½ teaspoon ground chipotle pepper
• ½ teaspoon ground cumin
• 1/4 teaspoon salt
• 3 ½ cups vegetable stock
• 1 15-ounce cans black beans, rinsed
• 1 14.5-ounce can diced tomatoes
• ½ cup dried quinoa
• 4 teaspoons lime juice
• serving suggestions: avocado, cilantro, crema, cheese

Directions

• Heat a large heavy bottom pot with the oil over medium high heat.
• Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
• Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
• Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
• Cover the pot and reduce the heat to maintain a gentle simmer.
• Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
• Add the lime juice and remove the pot from the heat. Season with salt as needed.
• Garnish with avocado, cilantro, crema or cheese before serving.