This hearty vegetarian chili is loaded with sweet potato, quinoa, beans, corn, carrots and celery. Add your favorite toppings and you’ve got yourself an easy and delicious dinner.
1 large yellow onion, chopped
2 cloves garlic, chopped
3 large carrots, chopped
3 celery stalks, chopped
1/2 tsp salt
1/2 tsp pepper
2 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/4 tsp cayenne
1 tbsp tomato paste
1 sweet potato, peeled and diced
1 (28oz) can diced tomatoes
1 (15oz) can tomato sauce
1/3 cup quinoa (uncooked)
1 (15oz) can black beans, drained
1 (15oz) can kidney beans, drained
1 (15oz) can corn, drained
Sour cream, green onions, shaved red onion, avocado, jalapeños or cilantro (for topping)
In a large pot heat some oil over medium-high heat. Add the onions, garlic, carrots, celery, salt, pepper, chili powder, paprika, cumin and cayenne and sauté for a couple minutes. Add the tomato paste. Sauté for a several more minutes.
Add the diced sweet potato, diced tomatoes, tomato sauce, quinoa, vegetable broth, black beans, kidney beans, and corn. Mix together, then, bring to a boil. Reduce heat to low and cook for 35 minutes, until the sweet potato is soft.
Top with your favorite toppings. I love sour cream and green onions!