This vegan Chili is packed with plant proteins and is served over crispy sweet potato waffle hash browns.
Ingredients
1 (15 oz) canned black beans
1 (15 oz) canned garbanzo beans/chickpeas
1 (28 oz) canned diced tomatoes
1 C frozen corn
1/2 C cooked quinoa
1 med/large onion (chopped)
1 poblano pepper (chopped)
3-4 chopped garlic cloves
3 Tbsp of:
garlic powder
onion powder
smoked paprika
2 Tbsp ground cumin
2 Tbsp avocado oil
1 1/2 Tbsp dried oregano
1 Tbsp chopped fresh parsley & cilantro
1/2 Tbsp cayenne
pink salt & black pepper (to taste)
Instructions
HEATÂ avocado oil over med/high heat in a large pot
ADD onion, garlic, poblano pepper — sauté for 3-4 mins
ADD all spices — sauté 2 mins
ADD all canned ingredients (including liquid) and frozen corn — bring to a simmer
ADDÂ fresh herbs **Optional: reserve a pinch of each for garnish
SIMMERÂ on low/med heat for ~30-40 mins (until desired consistency)
ADD cooked quinoa
Sweet Potato Waffle Hash Browns:
Ingredients
1 large sweet potato
1 tsp of pink himalayan salt
1 tsp of black ground pepper
1 tsp of corn starch
1/2 Tbsp avocado oil
1 Tbsp ground flax
3 Tbsp water
Instructions
MAKEÂ your flax egg: Â stir together in a small bowl 1Tbsp flax meal and 3 Tbsp water, then chill in fridge for ~10 mins or until thickened up into an egg-like consistency
SPIRALIZEÂ (or grate) 1 large, peeled sweet potato and then rinse in water & pat dry
MIXÂ all ingredients in a medium bowl, until well coated
LIGHTLY SPRAYÂ preheated (set on high) waffle iron with more avocado oil and plop the sweet potato mixture onto waffle iron and cook (~15 mins) until golden, crispy
SERVEÂ with the chili and enjoy!!
BUEN PROVECHO!Â
Recipe Credits: @thenoshingfox