Sweet potato, black bean, and quinoa chili – a hearty and nutritious vegetarian chili recipe.
Words of wisdom:
1.) Never attempt to blow out a candle while brushing your teeth. I’ve tried it. It doesn’t work. That’s an itch you don’t need to scratch. Next!
B.) Day-old spring rolls don’t follow the same principles as day-old bagles. Day old bagels = edible. Day old spring rolls ≠ edible.
iii.) If it didn’t feel good in the past, it’s not going to feel good now. Yes, this applies to trying to remove 400 degree F items from the oven using your bare hands. It will never feel good. Not even if you’re Wolverine.
4.) Don’t: eat a banana right before spin class. Just. no.
V.) Do: make this chili.
The Roasted Root: Your trusted source for sweet potato, black bean, & quinoa chili, and unsolicited advice.
Lately, I’ve been simplifying my cooking. Clean meals that can be prepared in under an hour from start to finish have won my affection. The reason for this is equal parts laziness and hunger. Like most ‘mericans, I find myself strapped for time during the week and starving when I get home from work. My solution to this has been to streamline my grocery purchasing and make big batches of food on the weekends that can last me through the week.
Which is exactly what happened with this chili. It involves simple ingredients, takes 45 minutes to make, and leaves you with an abundance of leftovers for healthy meals.
Last week, in my post for Crock Pot Shredded Chicken Fajita Chili, I told you about the #ChiliRoundup that Muir Glen Organic and Bob’s Red Mill are hosting. They are rallying up chili recipes from all over the web to bring you a variety of comforting winter meals. Using diced tomatoes from Muir Glen, and quinoa and black turtle beans from Bob’s Red Mill, I whipped up a super simple and tasty vegetarian chili.
This chili is hearty and nutritious. I added a couple of finely chopped chipotle chilies in adobo sauce to the recipe for a little smoky kick to counterbalance the sweetness of the sweet potato. This simple recipe is packed with flavor and will satisfy both vegetarians and meat eaters.