Sweet Potato & Black Bean Quinoa Chili

Vegan, Gluten-Free, Soy-Free



Serves 4-5 (this is a recipe with leftovers!)
3 tbsp olive oil
2 onions
2 big cloves of garlic
1 big sweet potato
1 cup frozen corn
2 14-15 oz cans black beans
1 can tomato paste
1 cup quinoa (rinsed)
4 cups homemade veggie broth (unsalted)
1/2 to 1 cup water
2 tbsp cumin
2 1/2 tsp chili (add more to increase the heat!)
Himalayan sea salt to taste


  1. Chop up sweet potato, onions & garlic.
  2. Heat olive oil in a large saucepan over medium low heat. Add onions, garlic and sauté for about 5 min.
  3. Add in sweet potatoes, spices, salt and tomato paste. Cook, stirring every once and awhile for about 10 min.
  4. Add in veggie broth and quinoa. Mix well and bring to a boil. Stir and let simmer for about 40-50 minutes (just until the veggies are soft - could take less time), stirring occasionally.
  5. Add in the drained, washed beans and frozen corn once the veggies are close to being soft enough.
  6. If your chili is super thick, add in that 1/2 to 1 cup water whenever needed. Season with extra salt, chili to taste.
  7. Serve with avocado, cilantro, chopped green onions or whatever floats your boat.