Warming sweet potato and bean chili

Step 1/4

• 150 g quinoa
• 1 sweet potato
• 1 bell pepper
• 1 onion
• 2 cloves garlic
• 200 g kidney beans
• 200 g black beans
• 100 g corn
• 50 g walnuts

• sieve
• cutting board
• knife

Rinse quinoa in a sieve under cold water. Dice sweet potato, bell pepper, and onion. Chop garlic. Drain and wash beans and corn, and chop walnuts.

Step 2/4

• 1 tsp chili powder
• ½ tsp paprika powder
• ½ tsp cayenne pepper
• 1 tsp ground cumin
• 1 tbsp oregano
• oil for frying

• cooking spoon
• pot with lid

Heat oil in a pot over medium-high heat and fry vegetables for approx. 3 min. Add chili powder, paprika powder, cayenne pepper, cumin, and oregano to the pot and mix well. Sauté for approx. 4 – 5 min.

Step 3/4

• 800 g crushed tomatoes
• 250 ml vegetable stock
• 1 tbsp soy sauce
• 2 tbsp cane sugar
• salt
• pepper

Add crushed tomatoes, vegetable stock, and quinoa to the pot. Season with soy sauce, cane sugar, salt and pepper. Bring to a boil and let cook, covered, for approx. 15 – 20 min. During the last 5 min., add black beans, kidney beans, corn, and walnuts to the pot.

Step 4/4

• 1 avocado
• 150 g soy yogurt
• lime juice to taste
• cilantro for serving
• salt
• pepper

• cutting board
• knife

Chop cilantro. Halve, pit and dice avocado. Season with salt, pepper, and lime juice to taste. Serve with chopped cilantro, avocado and soy yogurt. Enjoy!

Enjoy your meal!