Sweet potatoes are probably my favourite root vegetable. The creamy texture and sweet-spicy flavour makes them perfect for cold weather. Now that the spring seems to be sneaking up on us it will be time to part ways until next fall. But before we say goodbye, here you have a totally vegan chili that will comfort you.


1 cup of cooked black beans

2 small sweet potatoes diced

1/2 cup quinoa

1 red onion

2 cloves of garlic

1 tablespoon of ghee

1 cup of tomato sauce

1 cup of water

1 tablespoon of chipotle chiles diced

1 teaspoon of cumin

1 teaspoon of coriander

Salt & pepper to taste

Heat the ghee in medium-high heat, add the onion and garlic and sauté stirring often, until the onion is soft and translucent. Add the cumin, the chipotle chiles and the coriander and stir until well combined.

Stir in the tomato sauce, the black beans, the quinoa and the sweet potatoes diced. Add the water, bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, until the quinoa is cooked and the sweet potatoes are tender. Add water if it gets too thick. Season with salt and pepper to taste.



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