A hearty vegetarian chili packed with sweet potatoes, black beans, quinoa, and vegetables, slow-cooked with warming spices and served with creamy cashew sour cream.

american

mexican

Nutrition

High in plant-based protein and fiber from quinoa and black beans, rich in vitamins and antioxidants from sweet potatoes and vegetables, with healthy fats from cashews and avocado.

Calories	320 kcal
Energy	1339 kJ
Protein	10 g
Total Fat	8 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	4 g
Cholesterol	0 mg
Carbohydrate	48 g
Sugars	7 g
Dietary Fibre	10 g
Sodium	808 mg

*per serving

VeganVegetarianDairy FreeEgg FreeShellfish FreeHigh FibreHigh ProteinNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchveganvegetarianmeal prepslow cookermain coursefamily friendlystew

Sweet Potato and Black Bean Chili

Name: Sweet Potato and Black Bean Chili — Tasty Bites
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6 servings
Ingredients: 2.5 cup Vegetable Broth (600ml); 0.5 cup Uncooked Quinoa (90g); 15 ounce can Black Beans (drained, 425g); 14 ounce can Diced Tomatoes (411g); 0.25 cup Red Bell Pepper (chopped, 35.43g); 0.25 cup Green Bell Pepper (chopped, 35.43g); 1 Carrot (shredded); 0.5 cup Onion (chopped, 42.52g); 4 clove Garlic (peeled and minced); 0.5 small Chili Pepper; 2 teaspoon Chili Powder; 0.25 teaspoon Cayenne Pepper; 1.5 teaspoon Salt; 1 teaspoon Ground Black Pepper; 1 teaspoon Ground Cumin; 1 teaspoon Oregano; 0.5 cup Corn Kernels (canned or fresh, 90 grams); 1 large Sweet Potato (about 340g, peeled and diced); Toppings:; Avocado (chopped); Green Onions (chopped); Carrot (shredded); Vegan Cashew Sour Cream:; 0.5 cup Cashews (soaked in water overnight); 3 - 4 tablespoon Water; splash Apple Cider Vinegar; 0.5 teaspoon Fine Sea Salt; 1 teaspoon Lime Juice

Jessica in the Kitchen (Jessica Hylton)

6

servings

0

per serve

0

minutes

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Ingredients

2.5 cup Vegetable Broth 600ml

0.5 cup Uncooked Quinoa 90g

15 ounce can Black Beans drained, 425g

14 ounce can Diced Tomatoes 411g

0.25 cup Red Bell Pepper chopped, 35.43g

0.25 cup Green Bell Pepper chopped, 35.43g

1 Carrot shredded

0.5 cup Onion chopped, 42.52g

4 clove Garlic peeled and minced

0.5 small Chili Pepper

2 teaspoon Chili Powder

0.25 teaspoon Cayenne Pepper

1.5 teaspoon Salt

1 teaspoon Ground Black Pepper

1 teaspoon Ground Cumin

1 teaspoon Oregano

0.5 cup Corn Kernels canned or fresh, 90 grams

1 large Sweet Potato about 340g, peeled and diced

Toppings:

Avocado chopped

Green Onions chopped

Carrot shredded

Vegan Cashew Sour Cream:

0.5 cup Cashews soaked in water overnight

3 - 4 tablespoon Water

splash Apple Cider Vinegar

0.5 teaspoon Fine Sea Salt

1 teaspoon Lime Juice

Equipment

Can Opener

Slow Cooker

Mixing spoon

High speed blender

Knife

Cutting board

Grater

Instructions

Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.

Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).

Vegan Cashew Sour Cream
Blend all the ingredients for cashew sour cream in a high speed blender until smooth, for about 30 seconds, scraping blender once halfway in between.

Serve on chili with your favourite toppings (avocado, chopped green onions).