Chili sin Carne with sweet potatoes and quinoa

Ingredients for 4 servings:

• 300 g beans of your choice (e.g. kidney beans and broad beans)
• 1 m.-sized onion(s)
• 2 sweet potatoes
• 1 large bell pepper(s)
• 200 g quinoa, uncooked
• 1 tbsp oil
• 400 g tomatoes, chopped
• 500 ml vegetable stock
• e.g. salt and pepper
• some marjoram
• some cumin
• some chili
• 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan

First, drain the beans. Then peel the onion and sweet potatoes. Wash and deseed the bell peppers. Dice the vegetables and sauté them in a pan with oil. Add the quinoa and tomatoes to the pan and pour in the vegetable stock. Mix everything well. Simmer the chili for about 20 minutes over medium heat. Now add the beans and let it simmer for another 5 minutes at low heat. Season the chili sin carne with salt, pepper, the remaining spices, and lemon juice. Serve with whole-grain bread as a side dish. Tips: In my recipe, I used broad beans and kidney beans. Green beans also taste good in chili. You can also swap the sweet potatoes for regular potatoes and add some pineapple. This keeps this chili sweet and spicy. There’s a video for this recipe on my YouTube channel: https://youtu.be/M663Jrd_eO8