Vegan Chili with Quinoa, Sweet Potato, and Black Beans
Login Kristin Meier
Over the holidays, my sister-in-law served this tasty, hearty Vegan Chili with Quinoa, Sweet Potato, and Black Beans that was packed with nutritious deliciousness! It was a winner with the entire crowd.
Thankfully, she came forth with the recipe and is graciously willing to share it with all of you. She even said it was a synch to make.
This is a new family favorite for sure!!!
Thanks, Aunt Cathy!
Black Bean Vegan Chili
This simple and flavorful vegan chili recipe is high in protein and nutrients.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Mexican
- 2 cups cooked black beans 2 cans is fine
- 6 oz can tomato paste
- 32 oz vegetable stock
- 1 onion chopped
- 5 cloves garlic minced
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. t oregano
- 1 Tbsp. olive oil optional
- 1 sweet potato peeled and diced
- 1 cup dry quinoa
- salt and pepper to taste
- 1 avocado cilantro, or jalapeño for optional garnish
Saute onions and garlic in soup pot.
Add the tomato paste, chili powder, cumin, and oregano and stir for about 2 minutes.
Add the beans, stock, and potatoes, and season with salt and pepper, if desired, and cook for about 5 minutes.
Add in quinoa and cook for an additional 20 minutes or so until quinoa and potatoes are cooked, stir frequently.
Top with avocado, chopped cilantro, or jalapeños. Enjoy the Vegan Chili with Quinoa, Sweet Potato, and Black Beans!
Inspired by www.milkfreemom.com Vegan Quinoa Sweet Potato Chili
Gluten Free Vegan Pumpkin Bars: Nutrient-dense ingredients to satisfy your body and your taste buds!
Pumpkin is not only tasty, but also loaded with vitamin A and fiber and that is so good for you. These Gluten Free Vegan Pumpkin Oat Bars are not only delicious, but nutritious. They are filled with nutrient-dense ingredients to satisfy your body and your taste buds! Enjoy the Gluten Free Vegan Pumpkin Oat Bars!
Gluten Free Vegan Pumpkin Bars:
- 1 c pitted Medjool dates, approximately 4-6 dates
- 1/8 c chopped walnuts
- 1/8 c chopped almonds
- ½ c shredded carrots (optional)
- 1-2 large ripe bananas, mashed
- 1 c pumpkin puree
- 1 t vanilla
- 1 t cinnamon
- 1 t pumpkin pie spice
- 1/2 c black strap molasses
- ½ c shredded coconut (optional)
- ½ c raisins
- 1/2 c ground flax seed
- 3 cups Old Fashioned Oats (Bob’s Red Mill are gluten free)
Preheat the oven to 350 degrees. Process dates, walnuts, almonds, carrots, bananas, and pumpkin puree in food processor, transferring all ingredients to large mixing bowl when processed. Add vanilla, cinnamon, pumpkin pie spice, molasses, coconut, and raisins to bowl and mix well until combined. Add oats and flax seed. Mix well. Press mixture into a greased cookie sheet and bake for approximately 30 minutes. Cool on wire rack. When cool, cut into squares or bars. Enjoy the Gluten Free Vegan Pumpkin Oat Bars!
Gluten Free Vegan Pumpkin Pudding
Pumpkin pudding is delicious and easy. Serve as a snack or dessert.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert, Sides and Snacks
- 2 Tbsp. chia seeds
- 2 Tbsp. ground flax seed
- 1 cup Coconut-Almond Milk or any unsweetened plant milk
- 4 Medjool dates pitted
- 1 cup pumpkin puree
- 2 tsp. vanilla 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice ginger, nutmeg, cloves, cinnamon
- 2 Tbsp. blackstrap molasses optional
Place chia seeds and ground flax seed in small bowl with coconut almond milk and allow to set for about 5 minutes. Process dates in food processor or high-speed blender, then add pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and molasses. Add chia, flax, coconut-almond milk mixture and process until a smooth, pudding like consistency is reached. Serve topped with cacao nibs or whipped coconut cream if desired.
Pumpkin is not only tasty, but also loaded with vitamin A and fiber and that is so good for you. This Gluten Free Vegan Pumpkin Pudding is not only delicious, but nutritious. It is filled with nutrient-dense ingredients to satisfy your body and your taste buds! Enjoy!
![Banana Chocolate Nut Bars]()
These super easy banana chocolate nut bars made with coconut and oats are vegan and gluten free.
In an effort to avoid those pesky fruit flies, I’ve the adopted the habit of freezing bananas just after their peak of ripeness. I use frozen bananas in a variety of delicious recipes, such as: frozen sorbet, smoothies, banana bread, and waffles. However, our consumption of the frozen bananas must be less than our acquisition of bananas because my freezer was beginning to be overtaken by bananas.
But that is no problem! I cleaned out the freezer, put on my apron, and began experimenting. I grabbed a variety of wholesome ingredients, plugged in the food processor, and in no time at all, filled the kitchen with the smell and taste of these yummy banana oat bars. Enjoy them for breakfast, lunch, snacks, or dessert!
- 1/2 c pumpkin seeds
- 1/2 c sunflower seeds
- 1/4 c chia seeds, optional
- 1/4 c hemp seeds, optional
- 1/2 c almonds, chopped
- 1/2 c walnuts, chopped
- 1/2 c unsweetened coconut
- 1/4 c flax
- 3 c Old Fashioned oats
- 1 T cinnamon
- 1/2 c unsweetened cocoa powder
- 1/2 c carob powder
- 1 t vanilla
- 8 oz organic dates, pitted
- 8 ripe bananas (if frozen, defrost them in the microwave)
- 1/2 c beet (if frozen, defrost)
Preheat oven to 350 degrees and grease 2 large cookie sheets. Process nuts and seeds in food processor and transfer to large mixing bowl. Add coconut, flax, oats, cinnamon, cocoa powder, carob powder, and vanilla to mixing bowl. Process dates in food processor. Add bananas and beets and process until smooth. Add bananas, beet, date mixture to large mixing bowl and mix all ingredients well.
Pour mixture onto greased cookie sheets and spread evenly onto pan. Bake at 350 degrees for about 45 minutes. Allow to cool on pan for about 5-10 minutes, then cut into squares using butter knife. Use a large spatula to transfer oat bars onto cooling rack to cool. Can be frozen in freezer safe bags. Banana oat bars are great for breakfast, lunches, snacks, and dessert. Enjoy!
They Don’t Stick Around Very Long!
Super easy gluten free banana bars: nutrient-rich and delicious!
In an effort to avoid those pesky fruit flies, I’ve the adopted the habit of freezing bananas just after their peak of ripeness. I use frozen bananas in a variety of delicious recipes, such as: frozen sorbet, smoothies, banana bread, and waffles. However, our consumption of the frozen bananas must be less than our acquisition of bananas because my freezer was beginning to be overtaken by bananas. No problem, I cleaned out the freezer, put on my apron, and began experimenting. I grabbed a variety of wholesome ingredients, plugged in the food processor, and in no time at all, filled the kitchen with the smell and taste of these yummy banana oat bars. Enjoy them for breakfast, lunch, snacks, or dessert!
- 1/2 c pumpkin seeds
- 1/2 c sunflower seeds
- 1/4 c chia seeds, optional
- 1/4 c hemp seeds, optional 1/2 c almonds, chopped
- 1/2 c walnuts, chopped
- 1/2 c unsweetened coconut
- 1/4 c flax
- 3 c Old Fashioned oats
- 1 T cinnamon
- 1 t vanilla
- 8 oz organic dates, pitted
- 8 ripe bananas (if frozen, defrost them in the microwave)
- 1/2 c beet, optional (if frozen, defrost)
Preheat oven to 350 degrees and grease 2 large cookie sheets. Process nuts and seeds in food processor and transfer to large mixing bowl. Add coconut, flax, oats, cinnamon, and vanilla to mixing bowl. Process dates in food processor. Add bananas and beets and process until smooth. Mix all ingredients well. Pour mixture onto greased cookie sheets and spread evenly onto pan.
Bake at 350 degrees for about 45 minutes. Allow banana bars to cool on pan for about 5-10 minutes, then cut into squares using butter knife. Use a large spatula to transfer oat bars onto cooling rack to cool. Can be frozen in freezer safe bags. Banana bars are great for breakfast, lunches, snacks, and dessert. Enjoy!
Serve banana bars to a hungry crowd!
We harvested the last of the basil and created a vegan pesto which added delicious flavor to cooked quinoa. Enjoy!
Ingredients for Pesto Quinoa:
1 c quinoa
Pesto:
2 cups fresh organic basil
1/4 c extra virgin olive oil
1/3 c nutritional yeast
1/2 T minced garlic
1/2 T pepper
1/4 c pine nuts or walnuts
Cook quinoa per package instructions. To make pesto, process ingredients in a food processor until desired consistency is reached. Stir pesto into cooked quinoa. You may wish to add veggies and/or beans, such as peas and/or Northern beans. The possibilities are endless! Enjoy!
What is pesto without parmesan cheese? Delicious and healthy! Make use end-of-summer basil where we substitute yeast flakes for cheese, and never miss what’s not in it!.
Pumpkins are popping up, mums are in bloom. It’s harvest time. So grab the last bit of growth from your garden and put it to use. We harvested the remaining basil and created a delicious pesto that complements just about anything. We used homemade toasted bread to make pesto bruschetta, cooked quinoa to create a pesto quinoa, and added the rest to spinach fettucini for a delightfully robust pasta dish. Any way you like it, enjoy!
- 2 cups fresh organic basil
- 1/4 c extra virgin olive oil
- 1/3 c nutritional yeast
- 1/2 T minced garlic
- 1/2 T pepper
- 1/4 c pine nuts or walnuts
Process ingredients in a food processor until desired consistency is reached. Serve vegan basil pesto over breads, pastas, grains, or grilled veggies. The possibilities are endless! What is Pesto without Parmesan? Vegan Awesome.
Try this recipe for Pesto Quinoa
