The view out my front window.

The view out my front window.

Okay! So it’s been awhile since my last post…a long while. I remember the previous break in posting was due to my mom’s hospitalization and making frequent checks on her at her home.
This time, my now 86 year old mom was hospitalized, had surgery and is now in a rehabilitation setting for intense therapy.  And, just before all that happened, a commitment was made to begin moving forward on a new residence. So I felt like a bunny rabbit and opted to stay healthy by placing my commitment to the blog posts on hold.

It’s a new year and a new start with each of us here at Simply Healthy Eats.  We’re recommitted, and I’m reconnecting with revitalized energy. Life has a way of twisting and turning, and the best option toward staying healthy, for me, is to go in the direction of the new flow with ease, or dis-ease takes over.

imageWith all that said, last night I cooked up a rather simple vegan/vegetarian chili I’d like to share with you. The prep time seemed longer than it took to cook it up…or maybe it just felt that way because we were hungry.

Now let’s get started on this yummy recipe.  Gathering and prepping  all the ingredients with bite size sweet potato or yam pieces, reduces the time required before eating this delicious Chili.






Healthy Vegan Chili
Serves: 6 servings
  • 1 med sweet potato or yam, cubed (I used a yam for the color)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes or 1½ cup diced fresh tomatoes
  • 1 can (4 oz) chipotle chilies or less, to taste
  • 1 can (6 oz) tomato paste
  • 1 cup dry quinoa (i used red)
  • 1 onion, diced
  • 5 - 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1½ tablespoon chili powder
  • 1 tablespoon cumin (I used whole cumin seed)
  • 1 teaspoon dried oregano
  • Himalayan salt to taste
  • 4 cups (32 oz) water or vegetable broth, + more as needed
  • avocado, cilantro and/or diced onion, for garnish (optional)
  1. In large pot or dutch oven, heat oil over medium heat then add onions and cook until soft and they start to brown (7 - 10 minutes). Add garlic and cook for another minute or so. Add tomato paste, chipotle chilies, chili powder, cumin and oregano and cook for 2 more minutes, stirring constantly. Add tomatoes, liquids, beans and sweet potato, stir until combined. Add quinoa and bring to a boil. Reduce heat, cover with lid slightly ajar and cook 30 - 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
  2. Serve with additional garnishes, per your preference.