Quinoa Chili with Black Beans and Sweet Potatoes

Jamie Bailey Jamie Bailey
Leave a review

Eating vegan on Thanksgiving should not make you feel out of place. For a holiday meal traditionally centered around turkey, this chili comes to the rescue. 

1h 6
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Parve

Directions

Make the Chili

  1. In a large, heavy soup pot, heat the olive oil over medium-low heat. Add the onion and sauté until it is soft and beginning to brown, about 10 minutes. Add the garlic and cook for about two minutes.

  2. Add the tomato paste, chili powder, cumin, and oregano. Cook for about two more minutes, stirring occasionally. Add the beans, chickpeas, stock, green pepper, and sweet potato. Cook everything together for about 20 minutes, then add the quinoa.

  3. Lower the heat to a simmer and continue cooking, covered, for 15 to 30 minutes, stirring frequently, until the quinoa and potato are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick. Adjust the salt and seasonings to taste.

About

Description:

Over the past few years, the committee of Food Files has collected recipes from "Flatbush's finest" to help make every cooking experience a culinary adventure. The recipes included in Food Files will transform your everyday meals into masterpieces. In this innovative cookbook you will find dishes from a wide variety of cultures and traditions. We believe that food and cooking can connect you to the world, and Food Files will be sure to do so. To order for shipping or local pickup click here.

Suggested Recipes

Explore

beans chick peas chickpeas chili complex carbs flavorful Food Files garbanzo beans gluten free meatless dinners Meatless Mondays quinoa
Did you make this recipe yet?

What Cooks Are Saying

4.0 out of 5

1 global rating

5 star
0%
4 star
100%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Alyssa •

A couple of small adjustments So, the first time I made this, I added kosher ground turkey meat in the early stages of cooking, right after the onion, and I belatedly realized I didn't have any cumin in stock, so I improvised and added about a teaspoon of turmeric for flavoring instead. I also used a mixture of sweet potato and butternut squash. It came out really delicious! The second time, I stuck more to the recipe and had the correct amount of cumin this time, no turkey. Still good, but not quite as good as the first time! I'm thinking I'd like it best if the cumin were cut in half and I still added a teaspoon of turmeric. And maybe ground turkey again. Still a great go-to recipe!

Chaia Frishman •
Reply to Alyssa

You gave it zero starts. Was it that bad?