Cooking with Kelly: Vegan Quinoa and Sweet Potato Chili

'Tis the season for chili! I make several kinds of chili, including my famous crock pot vegetarian chili. This version came together fast and was perfect for a crowd. Alternatively, you could freeze half of it for instant lunch options.  I topped my chili with chopped green onions and sour cream for a filling meat-free meal.

Vegan Quinoa and Sweet Potato Chili Recipe
1 Tablespoon canola oil
2 onions, chopped
5 cloves of garlic, diced
1 6-ounce can of tomato paste
1 Tablespoon chili powder
1 Tablespoon cumin
1 teaspoon Italian seasoning
32-ounces of vegetable stock (1 box)
2 15-ounce cans of black beans, rinsed and drained
2 sweet potatoes, peeled and chopped
1 cup of quinoa

Start by soaking the quinoa in cold water. I soaked mine overnight, but at least an hour helps remove any bitterness.  When you're ready to start cooking, drain and rinse the quinoa.

Heat the oil in a large sauce pan, then add the onions and cook over medium heat until soft, about five minutes. Add garlic and cook for another two minutes.

Next, add the tomato past and spices, stirring to combine.  Finally, add the stock, beans and potatoes, bringing the combination to a boil.  Add the quinoa, then bring back down to a simmer and cook for another 30ish minutes, or until the quinoa is cooked. Stir this at least every five minutes to prevent it from sticking.