About the Recipe
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
2 cups (300g) sweet potato, peeled and diced into small cubes
1 cup (185g) canned black beans, rinsed and drained
1 cup (240g) canned crushed
tomatoes
1/2 cup (90g) cooked quinoa
1 cup (240ml) vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Salt & black pepper, to taste
Preparation
Directions:
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and bell pepper. Cook for 5–6 minutes until softened.
Stir in sweet potato, cumin, smoked paprika, cinnamon, nutmeg, allspice (if using), salt, and pepper. Cook for 2–3 minutes until spices are fragrant.
Add black beans, crushed tomatoes, quinoa, and vegetable broth. 04. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, stirring occasionally, until thickened.
Ladle chili into bowls, and top with optional green onions and red pepper flakes.
TOP TIP: For extra richness, stir in a splash of unsweetened apple cider near the end of cooking — it adds a subtle autumn sweetness that balances the smoky spices.
Nutrition | |||
Cal | 287 | ||
Protein | 11g | ||
Fat | 12g |