Recipes
Leave a Comment

Sweet Potato Chilli with Quinoa

gluten free vegan sweet potato chilli

It’s Meat Free Week this week, so we’ve been testing some delicious gluten free recipes that are also vegetarian (some are even vegan!) Last night’s experiment was a roaring success, if I do say so myself. This recipe for vegetarian and vegan sweet potato chilli even went down a treat with the completely carnivorous boy.

 

If you hadn’t heard – Meat Free Week s a global campaign to get people thinking about how much meat you eat, and the impact eating too much has on your health, animals and the environment. It’s not just about red meat (beef, lamb and pork), but all meat, including poultry, processed meat (like ham, bacon, salami and packaged sandwich meats), fish and seafood. Find out more about the campaign and how you can get involved here.

 

gluten free vegan sweet potato chilli

 

If you’re not convinced just try this sweet potato chilli – it’s perfect for chilly nights, full of spices and you won’t miss the meat at all. I promise!

 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons dried chilli flakes
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 ½ cups vegetable stock
  • 1 can kidney beans
  • 1 can chickpeas
  • 1 can diced tomatoes
  • ½ cup dried quinoa
  • 4 teaspoons lime juice

Serving suggestions: avocado, sour cream, cheese, homemade guacamole

gluten free vegan sweet potato chilli

Method:

  1. Heat a large heavy bottom pot with the oil over medium high heat.
  2. Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
  3. Add the garlic, chilli, chipotle, cumin and salt and stir to combine.
  4. Add the stock, tomatoes, beans, chickpeas and quinoa and bring the mixture to a boil. Stir everything to combine.
  5. Cover the pot and reduce the heat to maintain a gentle simmer.
  6. Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.
  7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
  8. Garnish with avocado, coriander, sour cream, guacamole or cheese before serving.

 

Are you taking part in Meat Free Week?

This entry was posted in: Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s