I have been trying to find time to make my own meatless chili for some time now but knowing that neither my son or husband would eat this for a meal was always a deal breaker. However, it’s not necessarily the fact that it has no meat in it that makes it a deal breaker. Neither of them really like chili…my son is not a bean fan and my husband just plainly don’t like chili. So one afternoon I finally decided to just make a small batch and eat it one evening for dinner myself and for lunches the rest of the week. This actually turned out wonderfully and I really enjoyed this meal.
Here is what I did. (Keep in mind I needed to keep it quite mild to be able to share it with the daycare children also.So feel free to add more spice if you wish)
Quinoa Sweet Potato Chili
2 TBSP olive oil
1 15 oz can black bean-drained
1 can of Campbell’s tomato soup
1/2 cup quinoa
2 small sweet potato-peeled and diced
2 celery stalks-diced
1/4 medium onion-diced
1 15 oz can of diced tomatoes
2 tsp chicken/veg bouillon
2 garlic cloves-finely chopped
2 15 oz cans of water(use your bean can for measurement)
2 TBSP chili powder
1/4 tsp crushed red pepper flakes
1 tsp cumin
salt to taste
Begin by adding your olive oil to the pot and saute your onion, celery, and potatoes for about 10 minutes.
Next, add your tomato soup, diced tomatoes, garlic, spices, bouillon, and water. Mix this together, bring it to a boil, and then simmer this for another 10 minutes.
Next, add your quinoa. Mix it together, cover, and simmer for 15 minutes approx or until your quinoa is tender.
At this point, add your drained and rinsed black beans. Take it off the heat and leave it sit for 5-10 minutes before serving. The chili will thicken up and make a tasty hearty meal. I served mine with tortilla scoops. Other tasty additions would be shredded cheese, sour cream, plain greek yogurt or avocado.