Sweet Potato and Black Bean Chili

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 2 hours 15 minutes

配料

2 ½ cups vegetable broth (600ml)

½ cup uncooked quinoa (90g)

15 oz can black beans, drained (425g)

14 oz can diced tomatoes (411g)

¼ cup chopped red bell pepper (35.43g)

¼ cup chopped green bell pepper (35.43g)

1 shredded carrot

½ cup chopped onion (42.52g)

4 cloves garlic (peeled and minced)

½ small chili pepper

2 teaspoons chili powder

¼ teaspoon cayenne pepper

1 ½ teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon oregano

½ cup corn kernels, canned or fresh (90 grams)

1 large sweet potato (about 340g, peeled and diced)

chopped avocado chunks

chopped green onions

shredded carrot

½ cup soaked cashews (cashews soaked in water overnight)

3-4 tablespoons water

splash apple cider vinegar

½ teaspoon fine sea salt

1 teaspoon lime juice

步骤

Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.

Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).

Vegan Cashew Sour Cream

Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.

Serve on chili with your favourite toppings (avocado, chopped green onions).

营养

• 卡路里: 316 kcal
• 总脂肪: 11 g
• 饱和脂肪: 2 g
• 钠: 1612 mg
• 总碳水化合物: 47 g
• 膳食纤维: 12 g
• 总糖: 8 g
• 蛋白质: 11 g