Sweet Potato and Black Bean Chili
Sweet potato and black bean chili takes only 15 minutes to prep and then the slow cooker does the rest. It's a hearty, easy, and cozy dinner!
Ingredients
- 2 ½ cups vegetable broth 600ml
- ½ cup uncooked quinoa 90g
- 15 oz can black beans, drained 425g
- 14 oz can diced tomatoes 411g
- ¼ cup chopped red bell pepper 35.43g
- ¼ cup chopped green bell pepper 35.43g
- 1 shredded carrot
- ½ cup chopped onion 42.52g
- 4 cloves garlic peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh 90 grams
- 1 large sweet potato about 340g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion, corn and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
Notes
To store: Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
To freeze: Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Nutrition
Calories: 316kcal | Carbohydrates: 47g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 1612mg | Potassium: 949mg | Fiber: 12g | Sugar: 8g | Vitamin A: 9581IU | Vitamin C: 34mg | Calcium: 95mg | Iron: 4mg