Ingredients
- 1 medium yellow or white onion, diced ( + coconut or olive oil)
- 3 small or 2 large sweet potatoes, diced (about 1 pound)
- 1 teaspoon sea salt + more to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 tablespoons chili powder
- 3 teaspoons cumin
- 4 cups vegetable broth, low sodium, divided
- 1 cup quinoa, uncooked (you will not need to rinse if using Bob's Red Mill quinoa)
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cups corn kernels, frozen, canned or roasted
- 1 cinnamon stick
Optional for serving:
- lime juice, avocado, fresh cilantro, non-dairy sour cream and/or cheese, as preferred, and plenty of corn bread
Instructions
- in a very massive pot over medium heat, sauté diced onion in regarding a pair of teaspoons oil till semitransparent and soft. Add diced sweet potato and spices (all ar optional). cowl and cook for five minutes.
- Add three cups vegetable broth and convey mixture to a coffee boil on medium high heat, then lower heat to medium-low and simmer. Add quinoa, beans, corn and cinnamon stick; cowl and cook for half-hour a lot of and till the sweet potatoes ar fork tender and therefore the chili is thick. Once chili is finished cookery, stir in extra cup of vegetable broth. style and add a lot of seasonings as required.
- like all chili and soup recipes, this {can be} best once ready the night before or has time to sit down before serving for many hours that the flavors can extremely shine.
- take away cinnamon stick and serve with recent cilantro, lime juice, avocado, chips, non-dairy cream and/or cheese, as most popular.
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