Warming sweet potato and bean chili

Based on 41 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
sweet potato
200 g kidney beans (canned)
200 g black beans (canned)
150 g quinoa
bell pepper
onion
2 cloves garlic
100 g corn (canned)
50 g walnuts
1 tsp chili powder
½ tsp paprika powder
½ tsp cayenne pepper
1 tsp ground cumin
1 tbsp dried oregano
800 g crushed tomatoes
250 ml vegetable stock
1 tbsp soy sauce
2 tbsp cane sugar
avocado
150 g soy yogurt
oil for frying
lime juice to taste
cilantro for serving
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
527
Protein
14 g
Fat
26 g
Carb
57 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.
    • 150 g quinoa
    • sweet potato
    • bell pepper
    • onion
    • 2 cloves garlic
    • 200 g kidney beans
    • 200 g black beans
    • 100 g corn
    • 50 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.
    • 1 tsp chili powder
    • ½ tsp paprika powder
    • ½ tsp cayenne pepper
    • 1 tsp ground cumin
    • 1 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.
    • 800 g crushed tomatoes
    • 250 ml vegetable stock
    • 1 tbsp soy sauce
    • 2 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!
    • avocado
    • 150 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!