Sweet Potato Quinoa Chili
Ingredients
- 2 tbspolive oil
- 1 largesweet potato
peeled and cut into ¼-inch cubes
- 1 mediumonion
diced
- 2bell peppers
cut into ¼-inch pieces
- 1jalapeño pepper
deseeded and diced, optional, omit for little ones
- 3 clovesgarlic
minced or pressed
- 1 ½ cvegetable broth
- ½ cuncooked quinoa
rinsed
- 315-ounce cans diced tomatoes
- 115-ounce can tomato sauce
- 2 tbspchili powder
- 1 tbspground cumin
- 1 tbspunsweetened cocoa powder
see notes
- 2 mediumzucchini
diced, about 12 ounces total
- 115-ounce can black beans
drained and rinsed
- 115 ounce can red kidney beans
drained and rinsed
- topping ideas: sliced avocado
shredded cheese, sour cream , fresh jalapeño slices, cilantro, tortilla chips
Directions
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, onion, bell peppers, jalapeño, and garlic. Cook, stirring occasionally, for 10 minutes until vegetables are just starting to soften.
- 2
Add the vegetable broth, quinoa, diced tomatoes, tomato sauce, chili powder, cumin and cocoa powder and stir well to combine.
- 3
Cover the pot and bring to a rapid boil. Reduce heat to medium-low and simmer, covered, for 30-40 minutes, until sweet potatoes are fork-tender and quinoa fully cooked.
- 4
Stir in the zucchini, black beans, kidney beans, cover and cook another 10 minutes, or until heated through.
- 5
Serve with your favorite toppings: shredded cheese, avocado, sliced jalapeños, sour cream, and/or tortilla chips.
Sweet Potato Quinoa Chili
Similar Recipes
Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
Craving a comforting, hearty meal that's packed with flavor and plant-based goodness? This Sweet Potato Quinoa Chili is your answer. It's a satisfying vegetarian chili perfect for a cozy night in or feeding a crowd.
What makes this chili truly special is the perfect harmony between the natural sweetness of the sweet potatoes and the rich, earthy spices. The addition of quinoa not only boosts the protein but also provides a pleasant textural contrast, making every spoonful incredibly substantial.
Prepare for a robust and deeply flavorful chili experience. You'll savor the tender cubes of sweet potato, the gentle crunch of bell peppers and zucchini, and the satisfying bite of black and kidney beans, all simmered in a rich tomato base. The touch of unsweetened cocoa powder adds an unexpected depth, creating a complexity often found in long-simmered chilis. This generous recipe yields 16 servings, making it ideal for meal prep or a gathering.
This versatile Sweet Potato Quinoa Chili can easily be adapted to your preferences. If you prefer a milder chili, simply omit the diced jalapeño pepper. For an extra kick, you can leave the seeds in. Get creative with toppings like creamy sliced avocado, a dollop of sour cream, or a sprinkle of fresh cilantro and crunchy tortilla chips.
This hearty quinoa chili is a complete meal in itself, perfect for a casual dinner party, a game day feast, or a comforting weeknight dinner with leftovers ready to enjoy. Serve it warm with your favorite chili accompaniments for a truly satisfying experience.