Nothing like having a good bowl of chili once fall comes around. When those temperatures drop, I love having a bowl to warm up my body and soul.

Vegetarian and Vegan

Ingredients:
Olive oil
2 Sweet Potatoes, medium sized
1 Yellow Onion, small or medium
3 cloves of garlic, diced or minced
2 tablespoons Chili powder
1 tablespoon Cumin powder
1 teaspoon Smoked Paprika
1 teaspoon of onion powder
1/4 teaspoon of cheyenne pepper, if you want the extra heat (I went without)
1 can of Black Beans
1 can of Diced Tomatoes with Green Chiles (Or diced tomatoes without chiles if you prefer a milder chili)
1 can of Tomato Paste
Vegetable broth
1/2 cup of Quinoa
Salt and Pepper to taste

Optional Toppings:
Sour Cream
Shredded Cheese
Avocado (vegan choice)

Additions:
Jiffy Corn Bread Mix

Instructions:

In a big pot, or dutch oven, put in 2 tablespoons of olive oil. Dice the yellow onion and sweet potatoes, then place into the pot. Turn stove onto medium heat. Add garlic and seasonings. Stir ingredients together. Cook until onion is almost translucent and the sweet potatoes are semi-soft, stirring occasionally.

While waiting for the onion and potatoes to cook, I whipped up a batch of corn bread muffins and popped them into the oven, all in time for the next step in the chili.

Next, add in the can of black beans, tomatoes with chiles, half can of the tomato paste, 2 cups of vegetable broth, and 1/2 cup of quinoa. Bring to a simmer. Cook until quinoa is cooked, about 20 mins. Salt and pepper to your taste.

Serve into bowls and top with your favorite topping. And if you made corn bread muffins, grab one or two to have with! Happy eating!

5 servings