Blizzard-Worthy Vegan Sweet Potato & Quinoa Chili

So by now, many of you know of Nemo as not just a cute clownfish, but as a massive storm that hit the Northeast. Despite the build-up and the hype (and school closing),  I was not as personally affected by Nemo as anticipated. Yesterday, after braving the wind, freezing rain, and snow for a good 8-mile elliptical/treadmill workout at the gym, I planned on going to Trader Joe’s to gather the remaining ingredients I needed to create a vegan chili masterpiece in an attempt to survive the blizzard. Apparently, everyone else in Manhattan had the same thought – the line outside of Trader Joe’s was enough for me to change my mind, that and the fact that I didn’t even have an umbrella to shield me from the increasingly painful bursts of freezing rain/snow. Defeated, I bought some fresh produce from a street vendor and went home, hoping that my chili wouldn’t disappoint me as much as my attempted trip to Trader Joe’s did.

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A bundled up Alena slightly resembles Cheburashka, an old Russian cartoon character, don’t you think?

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Luckily, I had the main staples in my cupboard at home, and would only have to make a few substitutions for the chili.

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Quite the spread, huh?

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Blizzard-Worthy Vegan Sweet Potato & Quinoa Chili:

Adapted from http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/

Makes 6 servings

1 Tbsp olive oil

1 red onion, chopped

6 cloves garlic, minced

one 6 oz can organic tomato paste

1 Tbsp oregano

1 Tbsp paprika

1 Tbsp chili powder

one 15 oz can black beans(low-sodium), rinsed and drained

one 15 oz can Great Northern white beans (low-sodium), rinsed and drained

32 oz vegetable stock (I used “Better than Bouillon” – try to find low-sodium version if possible)

2 large tomatoes, chopped in thick chunks

1 sweet potato, peeled and chopped

1 cup dry quinoa

salt and pepper to taste

cilantro (for garnish)

In a large pot, heat the oil over medium-low heat. Add the onions and cook for 8-10 minutes until they are soft. Add the garlic and cook for 2-3 minutes. Add the tomato paste, oregano, paprika, and chili powder, then cook and stir for 2 minutes. Add the beans, vegetable stock, tomatoes, and sweet potato chunks and cook for 5 minutes. Stir in the quinoa and then season with salt and pepper. Stir, stir, stir, and keep cooking the fragrant mixture about 25-30 minutes, until the quinoa and sweet potato chunks are cooked thoroughly (the quinoa should form rings around the seeds and the sweet potato should be soft), and the chili has thickened (as chili should). Garnish with the cilantro and enjoy!

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A few tips to make this chili-making experience (and most any cooking experiences) exciting and not stressful:

  1. Read the recipe thoroughly before you start cooking.
  2. Gather all the ingredients and cooking utensils/pots/pans that you will need for the recipe. This saves you from panicking later when you’re frantically searching for the oregano.
  3. Put the ingredients in the order that the recipe calls for.
  4. Chop/dice/slice all the vegetables/produce that your recipe calls for before you even heat the oil. Also, open any cans and drain if necessary. TRUST ME.
  5. Create rhythm. If you’ve followed the steps/tips I’ve listed, the process should be fun and rhythmical, almost like dancing!

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Now, although I hope you don’t have a blizzard to worry about, I do hope that you’ll have a reason to make this delicious chili. Not only is it vegan, but it is PACKED with protein, fiber, vitamins, and FLAVOR.

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Bon appetit!

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