Sweet Potato Chili

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Ingredients: Makes serving 6 - 8 servings

  • 1 sweet potato, peeled and cubbed

  • 1 can of black beans - 15 oz, rinsed

  • 1 onion

  • 1 cup of quinoa, rinsed

  • 5 cloves of garlic, minced

  • 1 can of tomato paste

  • 1 TBSP Chili Powder

  • 1 TBSP Cumin

  • 1 Tsp Oregano

  • 32 ounces of veggie broth

    Instructions

    I like to make this in my Instant Pot, but you can do this in a regular pot on the stove as well.

  • Saute onion in a little veggie broth 3-5 minutes

  • add garlic and stir for another 2 minutes

  • mix in spices and tomato paste and stir until blended well

  • add veggie broth, beans, sweet potato and quinoa. Stir again.

  • add a little salt and cover pot

    If using an Instant Pot, set on high pressure for 15 minutes. Manually release the pressure when finished.

    If using a pot on the stove top, bring to a boil then lower heat and simmer for 30 minutes or until potatoes can be pierced with a fork. Stir frequently.

    Serve and Enjoy!

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Tia

Full On Plants is about eating in a way that keeps you full, fuels your body, and supports your health—fully.

This is where simple, satisfying, whole food plant-based meals meet real results. No calorie counting, no restriction—just feel-good food that fills your belly and supports long-term wellness.

I started this journey after losing 50 pounds by doing the opposite of what most diets teach—I ate more food, not less. And I kept it off by focusing on meals that are fast, flavorful, and packed with the power of plants.

Full On doesn’t just mean full and satisfied—it also means we’re all in on living well, eating better, and making this lifestyle doable for real life.

Whether you’re just getting started or ready to stay consistent, Full On Plants makes plant-based eating simple, sustainable, and energizing—so you can thrive without overthinking it.

Because food should fuel your body, fill your belly, and support your health.

And plants? They do all three.

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