Warming sweet potato and bean chili

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!