Black Bean Sweet Potato Chilli

A little vegetarian chilli option for your meat free Monday and it is even vegan if you don’t top with the sour cream or cheese. It’s super easy, really tasty and best of all really healthy, which is just what’s needed after the Christmas, New Year holidays. Recipe comes from the “What’s Gaby Cooking” website and any leftovers are great for lunch the next day.

Ingredients

• 1 tbsp olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large red onion, diced
• 4 garlic cloves, minced
• 1 1/2 tbsp Mexican chilli powder
• 1 -2 tsp chipotle in adobo paste
• 1/2 tsp cumin
• 1/4 tsp salt
• 3 1/2 cups vegetable stock
• 1 x 400gm can black beans, rinsed
• 1 x 400gm can peeled tomato, diced or crushed
• 1/2 cup dried quinoa
• 1 tbsp lime juice
• serving suggestions: avocado, sour cream, cheese, rice, coriander, corn chips……

Directions

Heat a large heavy based pot over medium high heat. Add the sweet potato and onion and cook for about 5 minutes, until the onion has softened.

Add the garlic, chilli powder, chipotle, cumin and salt and stir to combine.

Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil, stir everything to combine. Cover the pot and reduce heat to maintain a gentle simmer.

Cook for 30 – 40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like chilli. Remove from the heat, add the lime juice and season with salt as needed.

Serve any which way you like. In a bowl over rice or no rice it’s up to you, garnishing with any of your favourite toppings.

We, like many people I talk to are trying to incorporate more veggies in our diets including having several meat free meals a week. It seem to be a global trend at the moment as I hear a lot of talk about plant based diets. I’m wondering is this the new term for a vegetarian diet? Anyway I hope you give this chilli recipe ago and if you do don’t forget to comment! Enjoy. Sheryl x