Back
Vegetable Chili
About this Recipe
This is a quick chili full of vegetable goodness!
Ingredients
2 Tbsp Coconut Oil
2 Small Yellow Onion (Diced)
4 Cloves Garlic (Peeled & Chopped)
2 tsp Ground Cumin
2 tsp Ground Coriander
2 tsp Chili Powder
1 Cup Sweet Potato (Cubed)
4 Carrots (Chopped)
1 (15 Oz) Can Canned Red Kidney Beans (Drained & Rinsed)
1 (15 Oz) Can Canned Black Beans (Drained & Rinsed)
1 (28 Oz) Can Canned Diced Tomatoes
2 Small Zucchini (Chopped)
2 Cups Vegetable Broth
2 Cups Quinoa (Cooked)
15m
Prep
30m
Cook
4
Servings
About this Recipe
This is a quick chili full of vegetable goodness!
Ingredients
2 Tbsp Coconut Oil
2 Small Yellow Onion (Diced)
4 Cloves Garlic (Peeled & Chopped)
2 tsp Ground Cumin
2 tsp Ground Coriander
2 tsp Chili Powder
1 Cup Sweet Potato (Cubed)
4 Carrots (Chopped)
1 (15 Oz) Can Canned Red Kidney Beans (Drained & Rinsed)
1 (15 Oz) Can Canned Black Beans (Drained & Rinsed)
1 (28 Oz) Can Canned Diced Tomatoes
2 Small Zucchini (Chopped)
2 Cups Vegetable Broth
2 Cups Quinoa (Cooked)
Preparation
Step 1
Heat the coconut oil in a large saucepan over medium heat. Add onion and garlic and sauté until the onion is translucent.
Step 2
Add the cumin, coriander, and chili powder. Cook for one minute.
Step 3
Add the sweet potato and cook for 2 more minutes, stirring often.
Step 4
Add the carrots, beans, tomatoes, and vegetable broth. Cover and simmer for 20 minutes. Add the zucchini and continue cooking 5-10 minutes, until all the vegetables are tender.
Step 5
Serve over quinoa.