Bean chilis are a hearty and tasty way to beat autumn shivers, but even the spiciest batch can be a little boring, texture-wise. To capture the comforting chewiness of classic meat recipes, try mixing in some quinoa – a naturally gluten-free favorite – as this chili simmers. Tender chunks of sweet potato also please the palate while adding a hint of fall flavor. Top with Greek yogurt, sliced avocado and vegan cheese for a meatless Monday (or any-day) dish you’ll want to stir up all season long!
Vegetarian Sweet Potato & Black Bean Chili
Recipe by Julie Mueller for Bob’s Red Mill
Ingredients
1 large sweet potato, chopped into ½” cubes (4 cups)
1 large yellow onion, chopped
6 cloves garlic, minced
2 Tbsp. olive oil
1 cup dry black beans
1 (14.5 oz.) can diced tomatoes
1/2 cup uncooked quinoa
1 cups low-sodium vegetable broth
2 Tbsp. chili powder
1 Tbsp. cumin
2 tsp. smoked paprika
2 tsp. kosher salt
2 chilis in Adobo sauce
Optional toppings: sour cream or yogurt, shredded cheese, chopped cilantro, chopped green onion, chopped avocado
Directions
- In medium-sized bowl, cover black beans with water; let soak overnight. Drain and set aside.
- In large pot, heat olive oil over medium heat. Add onion and sauté, stirring frequently, for five minutes. Add sweet potato cubes and cook for an additional five minutes.
- Add soaked beans, quinoa, quinoa an garlic; stir to combine and cook for two minutes.
- Pour in remaining ingredients; stir well. Bring chili to a boil, cover an reduce heat to medium low. Let cook, bubbling gently, for 15-20 minutes or until sweet potato cubes and quinoa are cooke.
- Remove pot from heat and let sit, covered, for about 15 minutes to thicken before serving. (Note: The longer it sits, the thicker the chili will be.)
- Serve with toppings of choice.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.