Quinoa and Sweet Potato Chili

Just like any other mom, my family’s health is the most important thing in the world to me! I try to do what I can to get good, healthy, nutritious meals on the table every night. However, it can get expensive and very time consuming to feed a family of 4 healthfully all the time. With that being said, my theme for the week is meals that are inexpensive, easy to make, healthy and delicious. My first recipe, sweet potato and quinoa chili, is a staple in our house. This meal is vegan, gluten free, packed full of vitamins and about $3.20 per person or less.

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Vegan Quinoa & Sweet Potato Chili

Ingredients one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 onion, chopped 5 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon olive oil 1 sweet potato, peeled and cut into bite sized chunks 1 cup dry quinoa salt and pepper to taste avocado  (optional) Directions Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and enjoy!   Recipe from Milk Free Mom

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