The Best Vegetarian Chili

Feb 22, 2021

1 medium yellow onion, diced
2 large sweet potatoes, diced
Sea salt and black pepper
1 tsp garlic powder
2 tbsp chili powder
2 tbsp cumin
4 cups low sodium vegetable broth, divided (may use chicken or bone broth if not doing
vegetarian version)
1 cup Bob’s Red Mill quinoa, uncooked
1 15-ounce can low sodium kidney beans, drained and rinsed
1, 15-ounce can low sodium black beans, drained and rinsed
1 ½ cups corn, frozen or canned
1 tsp cinnamon
Optional for serving: lime juice, avocado, or mozzarella cheese

  1. In a large pot over medium heat with cooking spray, sauté diced onion until translucent.
    Add diced sweet potato and desired spices. Cover and cook for 5 minutes.
  2. Add 3 cups vegetable broth to the pot and bring to a low boil on medium-high heat, then
    lower heat to medium-low and simmer. Add quinoa, beans, corn, and cinnamon. Cover
    and cook for 30 minutes until the sweet potatoes are fork-tender and the chili is thick.
    Once the chili is finished cooking, add an additional cup of broth. Taste and season as desired.
  3. Serve with avocado-lime juice or cheese as desired.
  4. Note: when reheating leftover chili, add additional broth to thin the chili back out.
    Nutritional info per serving: serves 11
    Calories: 211
    Protein: 9 g
    Fat: 2 g
    Carbs: 40 g

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