The Chilli That Changed Everything

This was the first chilli recipe I ever made when I switched to a plant-based diet many, many years ago.

Back when I was figuring it all out.
Back when “vegan” felt new and slightly intimidating.
Back when I needed something hearty enough to convince me I wasn’t missing anything.

Over the years, I’ve tweaked it.
Adjusted the spice.
Deepened the flavour.
Removed what didn’t serve.
Added what did.

And this version?
This is as good as it gets.

It’s rich. Smoky. Grounding.
It gets better the next day.
It feeds people properly.

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Soulful Sweet Potato & Quinoa Chilli

SERVES 6

30mins

INGREDIENTS 

1 tablespoon extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large red onion, diced

Handful mushrooms 

1 red pepper

2 cloves garlic, minced

1 tablespoons chilli powder

½ teaspoon ground chilli flakes

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon salt

3 ½ cups vegetable stock

1 cans black beans, rinsed

1 can kidney beans, rinsed

1 can diced tomatoes (OR 400g fresh)

½ cup dried quinoa (tricolour is best)

METHOD 

1. Heat a large heavy bottom pot with the oil over medium high heat.
2. Add the sweet potato, garlic, onion and peppers and cook for about 10 minutes, until the onion if softened.
3. Add the chilli powder, chilli flakes, cumin, paprika and salt and stir to combine. Stir for one minute to bloom the spices. 
4. Add the stock, tomatoes, black beans, kidney beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5. Cook uncovered on a gentle simmer stirring every 5 minutes or so. 
6. Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chilli.
7. Season with salt as needed and serve with avocado and coconut yogurt and a sprinkle of fresh coriander 

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Enjoy. 🌶️

Danica xx