Black Bean Sweet Potato Chili

This is a weekly staple in our house in the Fall and Winter because it's quick and pretty hard to mess up. Plus, it's reliably satisfying and delicious, and you can titrate the spiciness to your own palate. This chili is even more satisfying the next day for lunch after it thickens overnight. The key to deliciousness is plenty of lime juice. We stir in the juice from 1 or 2 limes before serving and then serve each bowl with an additional half to be squeezed on top just before eating. This dish is super healthy as it's high in protein and fiber to help you feel full, while having fairly low caloric density if you're watching you're waistline. No need for rice or bread on the side like most chilis; this one fills you up every time. We serve it with a garden salad and call it a meal. Gaby Dalkin's recipes from What's Gaby Cooking are consistently delicious and a handful of her recipes are fully plant-based. Check them out!

Black Bean Sweet Potato Chili

Prep time: 20 min.

Cook time: 40 min.

Serves 8

Ingredients

• 2 Tbsp. olive oil

• 3-4 large sweet potatoes (peeled and diced)

• 2 large onions

• 4 tsp miced garlic

• 4 Tbsp. chili powder

• 2-3 tsp. ground chipotle pepper

• 3-5 tsp. ground cumin

• 1 tsp. kosher salt

• 8 cups vegetable stock

• 2-3 - 15oz cans of diced tomatoes

• 2-3 - 15oz cans of black beans (drained and rinsed)

• 2 cups dried tricolor quinoa

• juice from 2 limes

• garnish each bowl with fresh cilantro, half of a lime, avocado slices (optional)

Directions

1. In a large dutch oven, heat oil over medium high heat.

2. Add onion, stirring occasionally for 3-4 minutes, then add sweet potato for another 3-4 minutes.

3. Stir in garlic, chili powder, chipotle, cumin and salt.

4. Pour in vegetable stock, quinoa, and tomatoes and bring to a boil. Reduce the heat to low, add beans and cover for 30 minutes stirring occasionally until the quinoa looks fully cooked and translucent, the sweet potatoes are soft, and the liquid has thickened somewhat.

5. Stir in the juice of 2 limes to the pot. Then serve each bowl with another half of a lime to squeeze on top and garnish with avocado slices (optional) and fresh cilantro. Enjoy!