Looking for a cozy meal during those crisp fall nights?! This Plant-Based No Tomato Orange Chili is the perfect warming lunch or dinner you are looking for! I love chili, but sometimes I want an alternative to the traditional tomato based recipes. This recipe is a great option because it is made with sweet potato puree instead of tomatoes!
This chili is packed with vitamins, minerals, fiber, protein and healthy fats making it a filling and satisfying meal that can feed the whole family or makes delicious leftovers to enjoy all week long!
HEALTH BENEFITS OF CHILI INGREDIENTS
SWEET POTATO
There is so much to love about sweet potatoes including all its incredible health benefits! This root veggie contains a significant amount of vitamin A, which may reduce the risk of macular degeneration and night blindness, prevent heart disease and cancer, strengthen our immunity and help muscle growth in children!
QUINOA
Did you know that quinoa is actually a seed? This pseudo-grain is an amazing gluten-free alternative to grains. It contains all nine essential amino acids making it a complete protein! Along with protein, it is also a great source of fiber! One cup cooked contains 8 grams of protein and 5 grams of fiber!
ORANGE BELL PEPPER
Orange bell peppers contain more vitamin C than an orange! One of these peppers contains 190% of your daily recommended intake! Vitamin C aids in immunity by keeping your immune system strong and preventing your risk of disease. It also helps your body produce collagen, which is essential for skin health along with wound healing.
If you make this chili, please share a photo on Instagram and tag me @HealthyGroceryGirl so I can easily find and like your creations! It’s so fun to connect with you and see what recipes you’re enjoying.
For more HGG recipe ideas you can also visit the HGG YouTube channel here!
- 1 Limoneira navel orange
- 2 cups veggie stock
- ½ cup diced onion
- 1 cup diced orange bell pepper
- 1 can cannellini beans
- 2 cans black beans
- 1 can pureed sweet potato
- 1 tablespoon coconut oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon celery powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons maple syrup
- ½ cup dry quinoa
- In a large soup pot over medium heat, add coconut oil, diced onion and orange peppers. Sauté for 5 minutes.
- Add in sweet potato puree, veggie stock, spices and maple syrup. Stir to combine and let simmer for 20 minutes.
- Meanwhile, in a separate saucepan, add dry quinoa with 1 cup water. Cook according to package instructions.
- Juice orange and set aside.
- Add quinoa into soup along with beans and orange juice. Stir to combine and let simmer for 5 minutes.
If you love this recipe, see below for more easy & nutritious chili recipes! As always all Healthy Grocery Girl recipes are gluten-free and predominately plant-based.
HARVEST HEIRLOOM BEAN CHILI
MAKE AHEAD VEGGIE CHILI
BUTTERNUT SQUASH LENTIL CHILI
This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel!
