I’ve recently been asked if I do any savoury Vegan/Vegetarian/Gluten Free recipes, well here it is! Vegan & Gluten-free Quinoa Chili with Sweet Potato & Black beans!
This is the perfect meal to cook a big batch of and then freeze a whole chunk to leave in the fridge for those nights you just don’t feel like cooking but also want to avoid ordering a cheeky Uber eats!
In this recipe I made my own Chili seasoning with my own spices. If you haven’t yet started your spice cabinet then feel free to buy a pre mixed Chili powder, just make sure it doesn’t have any nasty hidden numbers in there!
Let’s get in to it!
You need to have cooked quinoa for this recipe and I use 1 x cup. If you don’t know how to cook quinoa check it out on my Back To Basics post.
Prepare your vegetables by dicing your onion & garlic and cutting your sweet potato into little cubes. If you want a bit more of a kick, cut up a little bit of fresh chilli too!
In a large sauce pan, fry up your garlic, onion & sweet potato in a little bit of olive oil (or coconut oil) for a few minutes, then add then add in your chili spice mix + your extra oregano, cumin, cayenne pepper, salt & pepper. Keep stirring for about 5-10 minutes until it all softens.
Mix in your beans, the bean liquid and 1 x can of tomato sauce (I use the tomato Passata cooking sauce) and 1 x cup of water. Stir well and bring to a boil.
Once your chili reaches a boil, cover with a lid and reduce the heat to medium low & let this cook for about 15 minutes. Add in your desired amount of quinoa and then let it keep simmering for another 15 minutes. After half an hour taste test with a small tea-spoon if you need to add any more salt or other spices to you chili.
Serve it up and top with some coconut yoghurt, avocado and cilantro!
CHEEKY #NOTINMYBELLY TIP!
Make this dish a little more filling by roasting a WHOLE sweet potato in the oven and then loading it with your quinoa chili and topping with avocado, cilantro and coconut yoghurt! HEAVEN!