Sweet Potato Black Bean Quinoa Chili [VEGAN & GLUTEN FREE]
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Today I'm sharing one of my favorite one pot meals! This sweet potato, black bean and quinoa chili is so good! It’s easy to make and is completely vegan and gluten free! Check out the full recipe below.
FULL RECIPE HERE ↠
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Sweet Potato & Black Bean Chili - Help Fight Childhood Malnutrition!
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Learn how to make a Sweet Potato & Black Bean Chili recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Sweet Potato & Black Bean Chili recipe.
VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
???? Printable Vegetarian Chili Recipe:
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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#vegetarianchili #vegetarianrecipes #chili
Easy Quinoa and Black Bean Chili Recipe
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup frozen corn
1/4 cup chopped fresh cilantr
Directions:
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.
Nutrition
Calories: 233 kcal 12%
Fat: 3.5 g 5%
Carbs: 42g;14%
Protein: 11.5 g 23%
Cholesterol: 0 mg 0%
Sodium: 540 mg 22%
Based on a 2,000 calorie diet
Vegan Recipe - Black Bean and Quinoa Chili
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Here is a healthy recipe for a vegan black bean and quinoa chili recipe.
DISCLAIMER: This video is for educational and informational purposes only. While we have tried to ensure that the information is sound and accurate, we cannot guarantee its accuracy. The information in this video should not be substituted for professional medical advice and opinions. If you are experiencing any ailments, serious or otherwise, always seek professional medical treatment and advice.
Texas Style Quinoa Bean Chili Recipe | Easy One Pot Meatless Vegetarian Chili
#veganchili #meatlesschili #texasstylechili #foodtoliverecipe #easyveganrecipes
This Texas Style Quinoa Bean Chili made with a delicious blend of warming spices, packed full of healthy vegetables and plenty of savory flavors.
Prep Time: 20 min | Cook Time: 40 min | Total Time: 1-hour | Servings: 6
INGREDIENTS:
• 3/4 cup organic black quinoa, rinsed (
• 1 cup organic small red chili beans, soaked (
• 2 tbsp high heat oil
• 1 red onion, finely chopped
• 2 jalapeños, cored and finely chopped
• 2 bell peppers, cored and finely chopped
• 3 garlic cloves, minced
• 1/2 tbsp chili powder
• 2 tsp cumin seeds (
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp coarse Mediterranean sea salt (
• 2 organic whole bay leaves (
• 12 ounces diced tomatoes
• 4 ounces tomato sauce
• 1 cup corn kernels, fresh or frozen
• 3 cups vegetable broth
• cilantro, lime juice, and sour cream for toppings
INSTRUCTIONS:
1. Place the dry beans in a big container and cover them with cold water. Let them soak overnight. Once they've soaked, drain and rinse them.
2. In a large pot, heat some oil over medium heat. Add the red onion and garlic and cook until they become soft, which should take about 2 min.
3. Now, toss in the bell pepper, jalapeño, the soaked beans, and vegetable broth. Bring everything to a boil, then lower the heat to a simmer and let it cook for about 20-25 min.
4. Add the rinsed quinoa, diced tomatoes, corn kernels, tomato sauce, all the spices, and salt. Keep it simmering for another 15 min.
5. Sprinkle some lime juice on top. If you like, you can garnish it with sour cream and cilantro. Enjoy your meal!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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