Vegan Chili

I’ve been trying to change up my diet a bit which of course means a search for new recipes!¬† I found a great recipe via pinterest (of course) for a vegan chili that has sweet potatoes and Quinoa. I’m trying to cut out meat, so it seemed like a really great alternative. Plus, sweet potatoes are full of so many vitamins and nutrients. For those of you who aren’t familiar with Quinoa it’s a grain that is gluten free, and a great source of protein for vegetarians.

This recipe was a great find, it is very filling and makes a LOT of chili.

Here is the recipe! (Recipe from

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

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, 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.


I added a bit more chili powder because I like more spice, and I left out the cilantro, but that would add some great flavor as well! Also, I noticed it took more time to fully cook the Quinoa, I’d say around 30-40 minutes, but everyone’s stove is different!

Enjoy this healthy and delicious recipe!