Black Bean Vegan Chili
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2 cups cooked black beans 2 cans is fine
- 6 oz can tomato paste
- 32 oz vegetable stock
- 1 onion chopped
- 5 cloves garlic minced
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. t oregano
- 1 Tbsp. olive oil optional
- 1 sweet potato peeled and diced
- 1 cup dry quinoa
- salt and pepper to taste
- 1 avocado cilantro, or jalapeño for optional garnish
Ingredients
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Instructions
- Saute onions and garlic in soup pot.
- Add the tomato paste, chili powder, cumin, and oregano and stir for about 2 minutes.
- Add the beans, stock, and potatoes, and season with salt and pepper, if desired, and cook for about 5 minutes.
- Add in quinoa and cook for an additional 20 minutes or so until quinoa and potatoes are cooked, stir frequently.
- Top with avocado, chopped cilantro, or jalapeños. Enjoy the Vegan Chili with Quinoa, Sweet Potato, and Black Beans!
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Also see me me on Twitter Pinterest Instagram YouTube Facebook
