Remember: you can alter this to your preferences! I left out the kale last time I made it because I didn’t have any and it was still great. I added carrots instead and threw them in about 20 min after the sweet potatoes
Ingredients:
- 1/2 medium yellow onion, diced
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed (about 1/2 inch cubes)
- 1 (28 oz) can of ground, crushed, or peeled tomatoes (get crushed if you don’t like stewed, cooked tomatoes; no need to drain)
- 1 jalapeno pepper, finely diced (optional for spice lovers)
- 1 cup dry quinoa
- 2 cups water
- 1 1/2 Tbsp chili powder
- 1 Tbsp oregano
- 1 tsp salt
- 1 tsp cumin
- 1 tsp black pepper
- 1/4 tsp of cayenne (optional for spice lovers)
- 1 (15.5 oz) can kidney beans, drained
- 1 bunch of kale, stems removed
Directions:
-
- Place olive oil, garlic and diced onion on low in a crockpot.
- Cut up the sweet potatoes.
- Add sweet potatoes, tomatoes, quinoa, water, jalapeno pepper (if desired), and all the spices to the crockpot.
- Rip or cut kale leaves to bite sized pieces.
- Stir occasionally.
- Once the quinoa grains have opened, add kidney beans and kale.
- Stir occasionally.
- Ready to serve when the sweet potatoes are soft (approx. 8 hours).
- Serve warm and enjoy!
This recipe is a good one to meal prep! Cooled chili can be separated into freezable Tupperware containers and kept frozen until they are ready to be eaten.
For this, and almost all recipes, I recommend leaving the peel on and just washing all veggies well. The peel contains a lot of the nutrients, and we wouldn’t want to waste all that goodness by throwing it out!
I also usually add stems, but didn’t include them in this recipe because some don’t like the texture. If you’re like me, I recommend cutting into 1/2 inch pieces.
Vegan Living by Danielle 