I think I may be ousted as a Texan for this, but I made a vegetarian chili. Don’t blame me, it just happened. But even without meat this was still a really hearty chili. I saw this recipe on one of my favorite blogs (Ambitious Kitchen) and she had me at black bean and sweet potato–definitely one of my all-time favorite combinations. Never had black bean stuffed sweet potatoes? Well you should. Today preferably. And while you’re at it get extra black beans and sweet potatoes and make this chili tomorrow. You will be happy you did.
Ingredients (Adapted from Ambitious Kitchen)
1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
pinch of nutmeg
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon Smoked Chipotle Tabasco sauce
salt, to taste
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 can black beans (15.5 oz), drained
4 cups low-sodium vegetable stock, plus more to thin if desired
2 large sweet potato, peeled and diced into small cubes
Mexican blend cheese, avocado slices, cilantro for serving (optional)
Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes or until onions become translucent.
Add the tomato sauce to the pot. Next add the black beans, vegetarian broth, all spices, and quinoa. Bring to a boil; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 30 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
Place into bowls and top with cheese, avocado and cilantro.