Sweet Potato & Quinoa Chili
Ingredients
- 1 tbspolive oil or 1/4 cup water
for water saute
- 1 mediumonion
diced
- 5garlic cloves
minced
- 1 ½ tbspchili powder
- 1 tbspcumin
- 1 tspdried oregano
- a few dashes of garlic powder
- a few dashes of onion powder
- to tastehimalayan salt
- 1 cdried quinoa
- 1 canblack beans
drained and rinsed
- 1 cankidney beans
drained and rinsed
- 1 canfire roasted diced tomatoes or 1 1/2 cups diced fresh tomatoes
with juices
- 1 cantomato paste
- 1 largesweet potato
diced, about 1 lb.
- 5 cwater or vegetable broth
or combo
- diced avocado
- cilantro
- diced onion and/or jalapeno
Directions
- 1
Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 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
Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.
- 3
Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’. On the side, try this Vegan Cornbread or Jalapeno Cornbread Muffins are delicious!
- 4
Serves 4 generously.
- 5
Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer safe containers, for up to 2 – 3 months.
Sweet Potato & Quinoa Chili
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Based on 37 ratings
Rating Breakdown
About this Recipe
Craving a bowl of chili that's both deeply satisfying and packed with goodness? This Sweet Potato & Quinoa Chili delivers on all fronts, offering a hearty, flavorful meal that feels like a warm hug in a bowl, perfect for any season.
What makes this chili truly special is the one-two punch of sweet potato and quinoa. The sweet potato brings a natural sweetness and creamy texture as it cooks down, while the quinoa adds a delightful chewiness and a significant protein boost. This thoughtful combination transforms it into an incredibly filling and nutritious meal that stands out from typical chili recipes.
Get ready for a rich, deeply flavored chili with a perfect balance of savory spices like chili powder, cumin, and oregano, complemented by a subtle sweetness from the tender sweet potato. Each spoonful offers a satisfying mix of textures—creamy black and kidney beans, soft sweet potato, and the pleasant chew of quinoa. It’s a thick, hearty, and incredibly comforting dish, brimming with protein, fiber, vitamins, and minerals to nourish you from the inside out. This naturally robust and wholesome entree is always a good thing to come home to.
This chili is wonderfully adaptable to your pantry and preferences. For a lighter preparation, you can choose to water sauté the onion and garlic instead of using olive oil. Feel free to swap the black or kidney beans for pinto beans, or adjust the amounts of chili powder and jalapeno to dial up or down the heat. If fire-roasted tomatoes aren't available, the recipe suggests fresh diced tomatoes as an excellent alternative.
Serve this comforting Sweet Potato & Quinoa Chili warm, generously topped with creamy diced avocado, fresh cilantro, and a sprinkle of diced onion or jalapeno for an extra layer of flavor and texture. It's the perfect cozy meal for a cool evening, offering a wholesome and delicious option that feels both special and easy.