Hearty and filling, this Quinoa Chili is a perfect cold-weather meal. Packed with vegetables and aromatic spices, you’ll never guess that this recipe is meatless.
Rinse the quinoa well under cold water, then drain.
Peel and chop the sweet potato in to small bite-sized pieces. Chop the onion and mince the garlic.
Heat cooking oil in a large pot. Add the chopped sweet potatoes. Cook until potatoes are tender when poked with a fork, stirring occassionally. This will take about 5 minutes.
Add the chopped onion and minced garlic. Cook 1-2 minutes, until onion turns translucent.
Stir in the cumin, chili powder, cinnamon, salt and pepper.
Scoop the sweet potato mixture into a bowl and set aside for now.Add the quinoa to the empty pot and stir for 30 seconds. This will toast the quinoa and add more flavor.
Now add in the vegetable broth, frozen corn, drained black beans, diced tomatoes (undrained), and crushed tomatoes.Bring to a boil then reduce heat to let simmer until the liquid has reduced and quinoa is cooked, about 10-15 minutes. Stir the chili mixture occassionally to prevent burning on the bottom.
Once most of the liquid has absorbed, add in the cooked sweet potato mixture and black beans. Cook 1-2 minutes to warm through.Scoop the chili into serving bowls and add any fresh toppings.
Recipe Notes:
REFRIGERATE– Keep in a sealed container and refrigerate for up 5 days.
FREEZE – Let the chili cool completely before adding to a sealed container or plastic freezer bag. This recipe can be frozen up to 4 months.
REHEAT – From freezer, allow the chili to thaw completely in the fridge before heating. From fridge, microwave for 3 minutes, stirring halfway through. Or heat on the stove in a pot until hot.