Vegetarian Chili

Football season is gearing up and we are excited to share with you one of our favorite chili recipes – a Vegetarian Chili with  Sweet Potato, Beans and Quinoa.

Also, there’s a surprising ingredient in this fantastic chili that really helps kick up the flavor – coffee! For this recipe we used Community Coffee – the darker the roast the better!

Vegetarian Sweet Potato, Bean, and Quinoa Chili

Vegetarian Sweet Potato, Bean, and Quinoa Chili

Ingredients

  • 1 1/2 tablespoon EVOO
  • 3 small to medium sweet potatoes - rinsed, peeled, and cubed
  • 2 cans mixed chili beans (pinto, black, kidney) - rinsed (or you can do all black beans or a mix for more variety)
  • 3/4 cup dried quinoa
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon community coffee (brewed, adjust amount for desired flavor)
  • 3 1/2 cups vegetable broth
  • 1 14.5 oz can tomato sauce
  • 1 14.5 oz can diced tomatoes
  • 1 yellow onion - diced
  • 3 cloves of garlic - minced
  • salt and pepper to taste
  • 2 limes - one to juice into chili and one to slice and serve as garnish
  • cilantro
  • 1 avocado
  • Other optional toppings: sour cream, shredded Mexican cheese blend, tortilla chips

Instructions

  1. Add the evoo to a large Dutch oven or large pot and turn the stove heat to medium high
  2. Add the diced sweet potatoes and onion to the pot and cook until the onion is translucent - approximately five minutes
  3. Add the garlic, chili powder, cumin, paprika, cayenne pepper, and salt to the pot and stir the spices in to evenly coat the veggies
  4. Add the vegetable stock, diced tomatoes, tomato sauce, beans, and quinoa to the pot and bring the entire mixture to a boil, stirring to combine all of the ingredients
  5. Once mixture is at a boil, cover the pot and reduce heat to low to bring the chili to a gentle simmer
  6. Allow the chili to cook for 18-25 minutes, when the sweet potatoes are soft and the quinoa is cooked, the chili should be done. Test it periodically to check for these signs, also the chili should thicken up a bit by the end.
  7. Squeeze the juice of one lime directly into the chili and stir it in (you can add more or less depending on preference)
  8. Remove the pot from the heat and season with salt (once again, this is subject to your preference)
  9. Finally serve in large bowls and top with chopped cilantro, sliced avocado, and a lime wedge.
  10. The most important thing to remember is that cooking should be fun and you do not have to follow a recipe 100% to end up with a dish that is still amazing! We like to “shoot from the hips” in the kitchen and tend to eyeball ingredients and add more or less depending on our personal preference and we encourage you to do the same.
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