This Vegan Quinoa & Sweet Potato Chili is loaded with flavor and vitamins, and everyone in the family will ask for a second bowl. It’s easy to prepare, takes just over a half hour to get on the table, and the best part?!?! There’s only one pot to clean!!

Vegan Quinoa & Sweet Potato Chili A delicious vegan dish that even the meat eaters will love! This is most popular recipe by far, and for good reason. It's filling comfort food with tons of protein and fiber, and none of the guilt. Ingredients 29 oz canned black beans rinsed and drained

6 oz tomato paste

32 oz vegetable stock

1 onion peeled and diced

5 cloves garlic minced

1 tbsp chili powder

1 tbsp cumin

1 tsp oregano

1 tbsp olive oil

1 sweet potato peeled and cut into bite sized chunks

1 cup quinoa

salt and pepper to taste

avocado and cilantro for garnish optional Instructions Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes).

Add the garlic, and cook for about 2 minutes.

Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.

Add the beans, stock, and potatoes, and season with salt and pepper .

Cook for about 5 minutes, then add the quinoa.

Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.

Top with avocado and chopped cilantro if using. Nutrition Calories: 332 kcal | Carbohydrates: 60 g | Protein: 15 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 701 mg | Potassium: 1077 mg | Fiber: 15 g | Sugar: 7 g | Vitamin A: 6506 IU | Vitamin C: 13 mg | Calcium: 111 mg | Iron: 6 mg

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