Vegan, Yam and Quinoa Chili For Dinner
Make week night meals easy on yourself and better for your health.
On a quest to lose a bit of weight, I've been focused on recipes that are high in proteins and fiber. When I wear the hat of product engineer at Treatmo, it's a 24/7 effort.
I work around the clock with our engineers, designing and testing all aspects of the app. It's a job I love, but it's also one that requires sitting for long periods and staring at a screen.
With all that sitting, and eating (which is also part of my job), I gained about 20 lbs over two years. We work every single day. I haven't taken a day off of work since we started. There is always some aspect that requires my attention every day.
As a team, we are all telecommuters and have all worked to live in places where there is the opportunity for ample outdoor activity. Exercising is key to extended periods of focus, but so is nutrition.
So now after two years of intensity, we are finally in a place where I can schedule in more exercise. I'm working to stick with a routine that involves running hills daily and eating healthy meals.
This vegan chili is part of a series of easy week night dinners I've been making to maintain optimum fitness and health as I work off 20 lbs.
I hope you love the recipe, let me know if you try it!
Adapted from Epicurious
Note: I made this for five people using a 1/2 pound or approximately two14.5 oz cans of cooked beans -- if you prefer cooked vs dried. I shortened the cooking time of my dried black beans by soaking them in water for 20 + hours (Put them in water overnight. Rinse and fill with water again in the morning, then soak until dinner time. Soaking removes some of the starchiness making them easier to digest.)
Vegan Chili, Yam and Quinoa Dinner
- 1 tablespoon olive oil (I used Kämen Foods cold pressed olive oil)
- 1 small onion, chopped
- 5 garlic cloves, chopped
- 1 tsp chili powder (more if you have a higher tolerance)
- 1 tablespoon ground coriander
- 1 14.5-ounce can fire-roasted tomatoes
- 2 cans or 1/2 lb 3-4 cups) dried black beans
- 1 teaspoon dried oregan
- 1 tsp chipotle chili
- 1 tbsp black strap molasses
- 1 1/2 cups yams cut into 1/2-inch cubes
- 1/4 cup quinoa, rinsed and drained
- 1/4 cup Mediterranean Seawater (available in Treatmo iOS App)
Heat the oil in a tall sided sauce pan over medium heat. Add onions and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
Stir in the tomatoes, beans, chipotle, oregano and molasses. Add 2 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer for a half hour. Then, add your yams and quinoa (make sure there is enough water in the pan) and cook for another 30 minutes. If using pre-soaked beans total cooking time is up to 2 hours. Check every 20 minutes and add more water if it's needed. If using canned beans, serve when you're happy with the flavor!
Serve with cilantro.
I decided to put my serving on an english muffin with a salad for a vegan sloppy joe. It was awesome.