It’s the ultimate dreary, raining week in Atlanta. This vegetarian chili has been the perfect dinner dish and warmed up again for lunch today. I owe my sister-in-law a big thanks for sending me this recipe (thanks Ash!), since it’s one of our new favorites. If you’ve been following along on my Tuesday recipes you know the spicier the better in our household. We amped it up by adding extra dashes of hot sauce on top and chopped green onions. On it’s own we didn’t find it very spicy at all, so don’t let the hot sauce turn you off.
The chipotle creme really helps makes the dish, so I wouldn’t recommend leaving it off!
Black Bean, Quinoa and Sweet Potato Vegetarian Chili
via ambitious kitchen
ingredients:
1 tsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced small
1/2 tsp tumeric
1/4 tsp cinnamon
pinch of nutmeg
1 tsp cumin
2 tsp chili powder
1 tsp smoked chipotle tabasco sauce (I just used Franks hot sauce)
1 can (15.5 oz) low-sodium tomato sauce
2 cups cooked quinoa
2 cans black beans, drained and rinsed
3 cups low-sodium vegetable broth, plus more to thin if desired
1 large sweet potato, peeled and diced into small cubes
for creme:
1 cup plain 0% greek yogurt
2 tsp smoked chipotle tabasco sauce, plus more if needed (used Franks hot sauce)
1/2 tsp honey
1/4 tsp dijon mustard
directions:
Heat the olive oil in a medium pot over medium temperature. Next, combine the onion, garlic, carrots and salt. Stir and cook for five minutes. Second, add in the tomato sauce. Then dump in the black beans, broth, spices and quinoa (already cooked). Raise temperature to a boil. Add in the diced sweet potatoes next. Top with a lid and cook on low for thirty minutes, making sure the potatoes have softened. Combine all ingredients for the creme in a small bowl. Serve and enjoy!
Enjoy!
xx
This sounds like the perfect hearty meal for a cold, dreary day! I would have never thought to make chili with quinoa either! <3, Pamela Sequins & Sea Breezes
I love how healthy this version of chili is – the sweet potatoes i would have never thought to add to a chili!! YUM! xo, Biana –BlovedBoston
Creme makes everything extra delicious, right? This look fabulous for a cold, dreary day!
I put butternut squash in my chili, but not sweet potato. I’ll have to try it next time! Yummy!!
Xoxo,
Whitney & Blaire
Peaches In A Pod
That looks so good and I love the addition of quinoa to it! I think I might be able to sneak this one past Mark 😉
Wooooo I love when your recipes are vegetarian!! Bookmarking because I’ve been thinking about chili a lot lately 🙂
Holy deliciousness! Love how you incorporated quinoa into this chili, definitely pinning! Sending some sunshine your way <3
Green Fashionista
so tasty looking! hearty enough to have on its own for a meal. never would have thought to put quinoa in!
xoxo cheshire kat
yum yum and yum, this looks so yummy! Love the quinoa idea and the perfect week night meal for these chillier temps! Have a great week love, xo!
This looks delicious! Cannot wait to try it out soon.
i love the idea of using sweet potatoes and quinoa! pinning this. xo jillian
This looks great! I normally add a cream that’s just greek yogurt and sriracha, but I want to try your version!
Thanks for the recipe. Looks great. I will have to try. Would love for you to stop by my latest post.
XoXo
Alli
http://www.absolutelyalli.blogspot.com
This looks SO yummy! I love chili, and different takes on it. Definitely want to try this one out!
this looks so so good! Especially for chilly days like today!
xx,
Lauren
FashionablyLo
oh wow this looks so good!
lifeisashoe
Yum!!!! This looks soooo good. My roommate and I made black bean and sweet potato enchiladas last week and they were so, so good.
This looks absolutely delicious!! And talk about a hearty vegetarian dish – certainly making this soon!!
This sounds SO good!
This sounds delicious! I’m thinking it make a perfect Sunday night dinner, I love vegetarian recipes like this.