Vegan Quinoa Sweet Potato Kale Chili

Vegan Quinoa Sweet Potato Kale Chili

I am a food hoarder.

I buy all of this fancy food and then I don’t eat it. I let in sit in the pantry and expire and get stale. I don’t want to eat it because then eventually it will run out then I won’t have any more because for some reason my mind thinks it’s the last package of it in the world and I can never buy more.

Why do I think like this?

vegan quinoa sweet potato and kale chili

Gourmet nut butters, raw granola bars, fancy pesto. Seriously. I once made a tiny jar of pesto last for 4 months. I just took a dime-sized dollop everyday for my sandwich. It’s led me to not trying new things because I don’t want to use them up.

But anyways since this is a recipe post I should probably talk about the chili ;)

Vegan Quinoa Sweet Potato Kale Chili and Avocado

Basically I just threw in some spices, veggie broth, quinoa, sweet potatoes, white beans, tomatoes, and kale all into a big pot and let it simmer. What I was rewarded with was a heart warming bowl of the tastiest chili I’ve ever made. Since, you know, it’s the only chili I’ve ever made ;) It’s vegan, gluten free, and bursting with nutrients! I don’t think there’s one ingredient that you’ll feel guilty about indulging in.

But seriously, it’s good. Like eat-it-straight-out-of-the-fridge-by-sticking-my-face-in-the-bowl good. Did I just admit to that? Sorry Mom. 

I actually made this back in March and never posted the recipe. I’ve honestly had it sitting in my drafts, fully written. I didn’t want to post a fall/winter recipe right when the season of fresh fruits and salads was coming. But now it’s going to get cold pretty soon so here’s to the first fall recipe! (I’m definitely not done with summer recipes yet. I still have approximately 50 zucchini from the garden:)

Vegan Quinoa Sweet Potato Kale Chili
Serves 4
Vegan and freezer friendly, this quinoa sweet potato kale chili isn't lacking in any flavors!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 1 small white onion, chopped
  2. 3 garlic cloves, chopped
  3. 1 tbsp olive oil
  4. 1 tsp paprika
  5. 1 tsp oregano
  6. 1 tsp chili powder
  7. 1/4 tsp cumin
  8. 1/4 tsp salt
  9. dash red pepper flakes
  10. 1 can tomatoes (I used roasted garlic)
  11. 1 can cannellini beans
  12. 16 oz vegetable broth
  13. 1/2 cup quinoa
  14. 1 small sweet potato, cooked and cubed
  15. 2 cups kale, torn off the stalks
  16. For topping: avocado, sour cream/greek yogurt, shredded cheese
Instructions
  1. In a large pot over medium heat, cook 1 tbsp of olive oil and the chopped onion until the onion turns transparent, about 10 minutes.
  2. Add the 3 chopped garlic cloves and stir, careful not to let them burn. After a few minutes, add the spices and can of tomatoes.
  3. After a few more minutes add the vegetable broth, white beans, and quinoa. Keep stirring until the quinoa starts "popping" out of the shell. Mine took about 25-30 minutes.
  4. Finally, add the precooked sweet potato and kale pieces, however big you want them to be.
  5. Once kale is wilted to your liking, ladle into bowls and top with avocado and anything else!
The Yooper Girl http://theyoopergirl.com/
Here is a behind the scenes look at my photo shooting mess because I love it when other bloggers post background things! Plus, it’s in my old house. Pictures of the new house here! :)

behind the scenes of vegan chili

Happy Meatless Monday!

Vegan Quinoa Sweet Potato Chili on theyoopergirl.com

theyoopergirl

Leigha is the founder and writer of The Yooper Girl. She has a passion for living life, eating good food, running long distances, and cats.

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Comments

  1. 7

    says

    I’m a food hoarder too, we need a food hoarders anonymous lol to purge our cabinets of all unused fancy specialty items. The worst part is I never even use them in recipes because I”m thinking I’m the only one that buys them! Chili looks amazing, can’t wait for it to get cool in Phoenix in like 3 months lol

    • 10

      says

      Lol! I haven’t been buying sweet potatoes lately and I’m wondering why.. they’re so yummy! Probably because when I buy them they always end up going bad because I don’t eat them ;) thanks girly!

  2. 15

    says

    I love you behind the scenes picture!! Those types of pictures are always my favorite. This chili looks amazing, and I think it will be perfect for fall! Your photography continues to amaze me. Love it.

    I am like you with hoarding things and spreading them out at long as possible… except with nut butters. In those cases I have to force myself to slow down and not eat it all in like 3 days, haha. I had this banana peanut butter from Harry and David like two summers ago and it was SO good. I finished the jar really fast and then found out they discontinued that PB. It was a sad day, haha!
    Allie recently posted…Around the internetMy Profile

  3. 22

    says

    I really can’t wait to try this!! Currently experiencing avocado cravings. (Though don’t I always leave your blog craving something or other..?!) P.S. girl, your photos are becoming pretty outstanding!! Hope you are well!! :) xxx
    Tash recently posted…Deep Filled Sour Cream Blueberry Pie BarsMy Profile

  4. 28

    says

    Yum yum yum, This is perfect for the changing weather. And topping it off with avocado makes it look so much more delicious!

Trackbacks

  1. […] When Wendy asked me to write a guest post for Cooking Quinoa I was so excited. With all of the amazing recipes she has, I was honored! Quinoa is one of my favorite foods to work with since it can go so many different directions. Baked, salads, breakfast, soups…(may I mention my vegan quinoa sweet potato chili?) […]

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