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Warming sweet potato and bean chili
Ingredients
Utensils
sieve, cutting board, knife, cooking spoon, pot with lid
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Homemade vegetable stock
Nutrition per serving
Step 1/ 4
- 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
- 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
- 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
- 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!
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