coconut milk, fresh ginger, ground cinnamon and coriander give this dairy & gluten-free vegetarian dish a refreshing twist on classic chili flavor. it’s scoop-up-with-a-chip thick making it a hearty & satisfying meal that even the biggest meat eaters will love.
- 3 pounds sweet potato, peeled and cubed (~9 cups) – you can also use butternut squash
- 1 (14.5 ounce) can black beans, drained & rinsed
- 1 large sweet onion, minced
- 6 tablespoons olive oil
- Salt & pepper
- 5 cups water, plus more as needed for desired consistency
- 1 red bell pepper, stemmed, seeded and diced
- 1 yellow bell pepper, stemmed, seeded & diced
- 1 jalapeño chile, stemmed, seeded (if less heat is desired) & minced
- 2–3 cloves garlic, peeled & minced
- 1–2 tablespoons freshly grated ginger
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (13.5 ounce) can coconut milk
- 1 cup pre-washed quinoa, rinsed & picked over
- For serving: freshly chopped cilantro, chips, avocado, hot sauce
- Preheat oven to 450 degrees F and line 2 baking sheets with parchment paper.
- Toss potatoes, minced onions, 1/4 cup oil, salt and pepper together in a bowl then spread in a single layer on baking sheets. Roast, tossing occasionally, until tender (~45-50 minutes).
- In a blender, blend 1/2 cup roasted veggies with 2 cups water until smooth (~1 minute) then set aside.
- Heat 2 tablespoons olive oil in a dutch oven over medium-high heat until shimmering. Add bell pepper, jalapeño and salt. Cook until peppers start to soften (~5 minutes). Stir in garlic, ginger, cinnamon, coriander, cayenne and pepper. Cook until fragrant (~30 seconds)
- Stir in remaining 3 cups water, can of tomatoes, coconut milk, quinoa and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender (~15 minutes)
- Stir in pureed vegetable mixture, black beans and remaining roasted vegetables and let heat through for a few minutes. Season with salt & pepper to taste. Adjust consistency as desired with more hot water.
- Top with freshly chopped cilantro, hot sauce, avocado and serve with chips for scooping!
Soup will keep up to 4 days in an airtight container in the fridge or in a heavy duty freezer bag for up to 4-6 months in the freezer.
Keywords: chili, vegetarian, sweet potato, black bean, quinoa, gluten-free, dairy-free