Vegan Quinoa and Sweet Potato Chili

What if you had your own Ben & Jerry’s ice cream flavor? I found this and became inspired.

This is what I’ve heard so far…
White chocolate chip cookie dough ice cream.
Peach schnapp flavored sorbet with a cranberry orange swirl.
And this is what I decided on:
Girl Scouts Gone Wild: Mint chocolate ice cream with a Nutella swirl and crushed Thin Mint cookies.

But anyway, enough about ice cream (wait, is there such a thing?). Here’s some soup. Some really delicious, knock-your-socks-off chili that would have carnivores fooled.

Vegan Quinoa and Sweet Potato Chili
Adapted from Milk Free Mom

1/2 15oz can black beans
1/2 15oz can kidney beans
16 oz vegetable stock
1/2 6oz can tomato paste
1/2 onion, chopped

1 green pepper, chopped

2 garlic cloves, minced
1/2 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
1/2 tbsp olive oil
1/2 sweet potato, peeled and chopped
1/2 c dry quinoa
1 tsp cocoa powder
1/4 c lime juice

1. Saute onions in oil on medium-low heat in large soup pot for 10 minutes.
2. Add garlic and bell pepper and saute for another 2 minutes. Add tomato paste and spices. Cook for another two minutes, stirring constantly.
3. Add beans, stock and potatoes. Cook for about 5 minutes, then add quinoa, cocoa powder and lime juice. Stir and then simmer for 20-30 minutes until quinoa and sweet potatoes are cooked through.


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