11 Dec Sweet Potato Vegan Chili
Sweet Potato Vegan Chili
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves peeled and crushed
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon cumin powder
- 2 medium sweet potatoes peeled and cut into half inch cubes
- 1 15 ounce can low sodium petite diced tomatoes
- 1/3 cup dried quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 15 ounce can low sodium dark red kidney beans
- 1 tablespoon dried oregano
- 1 avocado
- 1 lime
- 1 small bunch of coriander
Instructions
- Heat a saucepan over medium-high heat. Pour in the olive oil, add the onion and cook until the onion starts to soften, about 5 minutes.
- Add the crushed the garlic, cook for 1 minute and then add the chili powder, cumin and smoked paprika. Saute for 2 minutes.
- Add the sweet potato cubes and cook for 3 minutes.
- Add the tomatoes, water, quinoa and salt and bring to a simmer. Lower the heat, cover and cook for 20 minutes, stirring occasionally.
- Drain and rinse the red beans and add them to the chili along with the dried oregano. Mix and continue cooking, covered, for 10 minutes.
- Serve with a squeeze of lime juice, avocado cubes, and fresh cilantro.
Notes
1 15oz can low sodium dark red kidney beans - 192 mg K+
2 medium sweet potatoes, peeled and cut into half inch cubes - 181 mg K+
1 15oz can low sodium petite diced tomatoes - 132 mg K+
1 avocado - 115 mg K+
1/3 cup dried quinoa - 53 mg K+ 1/2 tsp salt - 194mg Na
2 medium sweet potatoes, peeled and cut into half inch cubes - 181 mg K+
1 15oz can low sodium petite diced tomatoes - 132 mg K+
1 avocado - 115 mg K+
1/3 cup dried quinoa - 53 mg K+ 1/2 tsp salt - 194mg Na
Nutrition
Calories: 218kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 1mgSodium: 298mgPotassium: 723mgFiber: 8gSugar: 6gCalcium: 100mgMagnesium: 47mgPhosphorus: 97mg
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