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Vegan Sweet Potato & Quinoa Chili: A Hearty and Wholesome Delight

As the days grow shorter and the evenings cooler, there’s nothing quite like a warm bowl of chilli to comfort the soul. This Vegan Sweet Potato & Quinoa Chili is not only hearty and delicious but also packed with nutrients, making it an ideal dish for anyone looking to embrace a plant-based lifestyle or simply enjoy a healthy meal.

Ingredients That Pack a Punch

This chilli is brimming with an array of vibrant ingredients, ensuring that each bowl provides a delightful combination of flavours and textures. Here’s what you’ll need:

• 2 medium sweet potatoes – peeled and diced
• 1 cup quinoa – rinsed
• 1 can (400g) black beans – drained and rinsed
• 1 can (400g) kidney beans – drained and rinsed
• 1 can (400g) diced tomatoes – with their juices
• 1 onion – finely chopped
• 2 cloves garlic – minced
• 1 bell pepper – diced (any colour of your choice)
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon chilli powder – adjust to taste
• 4 cups vegetable broth
• Salt and pepper – to taste
• Fresh coriander – for garnish
• Avocado slices – for serving (optional)

Method

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the garlic and bell pepper, cooking for another few minutes until softened.

2. Add Spices: Sprinkle in the ground cumin, smoked paprika, dried oregano, and chilli powder. Stir well to coat the vegetables in the spices, allowing them to toast slightly and release their aromatic flavours.

3. Incorporate the Main Ingredients: Add the diced sweet potatoes, rinsed quinoa, black beans, kidney beans, and the can of diced tomatoes (including the juices). Pour in the vegetable broth and stir to combine.

4. Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for around 25-30 minutes, or until the sweet potatoes are tender and the quinoa has cooked through. Stir occasionally to prevent sticking and to ensure even cooking.

5. Season and Serve: Once cooked, taste the chilli and adjust the seasoning with salt and pepper as desired. Serve it hot, garnished with fresh coriander and slices of creamy avocado if you wish.

Nutritional Benefits

This Vegan Sweet Potato & Quinoa Chili is a powerhouse of nutrition. Sweet potatoes are rich in beta-carotene, which is essential for healthy vision, while quinoa provides a complete protein, making this dish satisfying and filling. The beans contribute fibre and additional protein, aiding digestion and promoting a sense of fullness. With plenty of vegetables and aromatic spices, this chilli is as beneficial for the body as it is delightful for the palate.

Versatility and Storage

One of the great advantages of this chilli is its versatility. It can be served on its own, accompanied by crusty bread, or even as a topping for baked potatoes. Not only does it freeze well, making it perfect for meal prep, but it also tastes even better the next day, as the flavours have the chance to meld beautifully.

Conclusion

Whether you’re an experienced vegan or simply curious about incorporating more plant-based meals into your diet, this Vegan Sweet Potato & Quinoa Chili is sure to warm your heart and satisfy your tastebuds. Easy to prepare and full of nourishing ingredients, it’s a perfect dish for sharing with family and friends during the chilly months. Embrace the comforting flavours and enjoy a bowl of this wholesome chilli; your body and spirit will thank you!

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