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Warming sweet potato and bean chili

Warming sweet potato and bean chili

Based on 95 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½
sweet potato
100 g
kidney beans (canned)
100 g
black beans (canned)
75 g
quinoa
½
bell pepper
½
onion
1 cloves
garlic
50 g
corn (canned)
25 g
walnuts
½ tsp
chili powder
¼ tsp
paprika powder
¼ tsp
cayenne pepper
½ tsp
ground cumin
½ tbsp
dried oregano
400 g
crushed tomatoes
125 ml
vegetable stock
½ tbsp
soy sauce
1 tbsp
cane sugar
½
avocado
75 g
soy yogurt
oil for frying
lime juice to taste
cilantro for serving
salt
pepper
MetricImperial

Utensils

sieve, cutting board, knife, cooking spoon, pot with lid

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How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-cut-a-bell-pepper

How to cut a bell pepper

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal527
Fat26 g
Protein14 g
Carb57 g
  • Step 1/ 4

    Rinse quinoa in a sieve under cold water. Dice sweet potato, bell pepper, and onion. Chop garlic. Drain and wash beans and corn, and chop walnuts.
    • 75 g quinoa
    • ½ sweet potato
    • ½ bell pepper
    • ½ onion
    • 1 cloves garlic
    • 100 g kidney beans
    • 100 g black beans
    • 50 g corn
    • 25 g walnuts
    • sieve
    • cutting board
    • knife

    Rinse quinoa in a sieve under cold water. Dice sweet potato, bell pepper, and onion. Chop garlic. Drain and wash beans and corn, and chop walnuts.

  • Step 2/ 4

    Heat oil in a pot over medium-high heat and fry vegetables for approx. 3 min. Add chili powder, paprika powder, cayenne pepper, cumin, and oregano to the pot and mix well. Sauté for approx. 4 – 5 min.
    • ½ tsp chili powder
    • ¼ tsp paprika powder
    • ¼ tsp cayenne pepper
    • ½ tsp ground cumin
    • ½ tbsp oregano
    • oil for frying
    • cooking spoon
    • pot with lid

    Heat oil in a pot over medium-high heat and fry vegetables for approx. 3 min. Add chili powder, paprika powder, cayenne pepper, cumin, and oregano to the pot and mix well. Sauté for approx. 4 – 5 min.

  • Step 3/ 4

    Add crushed tomatoes, vegetable stock, and quinoa to the pot. Season with soy sauce, cane sugar, salt and pepper. Bring to a boil and let cook, covered, for approx. 15 – 20 min. During the last 5 min., add black beans, kidney beans, corn, and walnuts to the pot.
    • 400 g crushed tomatoes
    • 125 ml vegetable stock
    • ½ tbsp soy sauce
    • 1 tbsp cane sugar
    • salt
    • pepper

    Add crushed tomatoes, vegetable stock, and quinoa to the pot. Season with soy sauce, cane sugar, salt and pepper. Bring to a boil and let cook, covered, for approx. 15 – 20 min. During the last 5 min., add black beans, kidney beans, corn, and walnuts to the pot.

  • Step 4/ 4

    Chop cilantro. Halve, pit and dice avocado. Season with salt, pepper, and lime juice to taste. Serve with chopped cilantro, avocado and soy yogurt. Enjoy!
    • ½ avocado
    • 75 g soy yogurt
    • lime juice to taste
    • cilantro for serving
    • salt
    • pepper
    • cutting board
    • knife

    Chop cilantro. Halve, pit and dice avocado. Season with salt, pepper, and lime juice to taste. Serve with chopped cilantro, avocado and soy yogurt. Enjoy!

  • Enjoy your meal!

    Warming sweet potato and bean chili

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