Sweet Potato and Black Bean Chili (Vegan and Gluten Free)

1 cup water
1/2 cup quinoa
2 medium sweet potatoes
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves of garlic, minced
3 tablespoons chili powder
1 teaspoon cayenne pepper (add more if you want it spicier)
1/2 tablespoon paprika
2 teaspoon pepper
1 to 2 teaspoons salt
2 cans black beans (drained and rinsed)
2 cups frozen corn
1 can stewed tomatoes, chopped (I use a kitchen shears to cut them right in the can)
15-20 oz. vegetable broth

1. Preheat oven to 425 degrees
2. Bring 1/2 cup of quinoa and 1 cup of water to a boil in saucepan, let simmer for 15-20minutes until light and fluffy and set aside.
3. Peel and dice the sweet potatoes into small squares and coat in olive oil and s&p. Lay out on a sheet pan and roast in theoven for 20-25 minutes.
4. In a large dutch oven over medium-high heat, add olive oil. When oil is hot, add onion and sauté for a few minutes until translucent. Add garlic and sauté for one more minute. Add chili powder, cayenne powder, and paprika and sauté, while stirring, for 30 seconds.
5. Add remaining ingredients, cooked quinoa, and roasted sweet potatoes and cover and simmer for 30 minutes.
6. Optional: I used an immersion blender in the chili for just a few seconds here and there at the very end. I wanted it to be a little thicker and denser. The consistency was perfect for me after this!

 

Posted with Blogsy