This vegan Sweet Potato and Quinoa Chili is healthy, hearty, and cozy. It’s gluten-free and packed with black beans and warm spices that make it such a flavorful meal.
Happy December! It’s unseasonably warm where I live, but that isn’t stopping me from loading up on my favorite chili recipes. I have a few more traditional chili recipes on here already, so today, I wanted to share my Sweet Potato and Quinoa Chili recipe because it’s a bit different and so delicious!
Chili is one of those cozy meals that fills you up and leaves you feeling good about it. I make it all year round, but I especially love it during the cold winter months. It’s great as leftovers and can be frozen for future use.
Why Your Body Will Love This Chili
- Immune System Support – Sweet potatoes contain a good amount of Vitamin A, which helps the body fight infections and keeps the immune system healthy. Alongside Vitamin A, sweet potatoes contain beta-carotene and carotenoids to protect our eyes and muscles. Broccoli has many antioxidants that further support the immune system.
- Protein – Quinoa is an excellent protein source vital for muscle health and satiety that contains all 9 essential amino acids, making it a complete protein. Black beans also contain protein, contributing to the wholesome and filling feeling we get from eating chili.
- Fiber – Black beans offer an abundance of fiber, which benefits the digestive system, helps fill us up, and keeps our bodies feeling full for longer. The fiber in beans also helps carry toxins out of systems, which otherwise recirculate in the bile. Sweet potato and quinoa are also excellent sources of protein.
Sweet Potato and Quinoa Chili Ingredients and Substitutions
- Sweet Potato – I like to use orange sweet potatoes/yams, but you can use any color you like. I used about 3 cups of diced sweet potato, and I peeled mine because the skin was a little tough, but peeling is optional.
- Quinoa – I use 1/2 cup white quinoa in this recipe. It doesn’t seem like a lot, but remember that quinoa multiplies in volume when it is cooked. You can use multi-colored quinoa if you prefer.
- Black Beans – I used black beans because I like the black bean, quinoa, and sweet potato combo, but any kind of beans will work! I use a mixture of black beans, pinto beans, and kidney beans in my traditional chili recipe.
- Onion and Garlic – I usually add a few different veggies to my chili, but since I have the sweet potato and quinoa, I opted for just onion and garlic. I used yellow onion, but any color onion would work.
- Canned Tomatoes – I like to use petite diced canned tomatoes, and it’s great if you can find some fire-roasted ones because they add even more flavor. You can also use freshly diced tomato if you prefer.
- Tomato Paste – Tomato paste helps to thicken up the chili. If you don’t want to use tomato paste, you can use a few scoops of refried beans or puree a few ladles of the chili once it’s finished cooking and then add it back in.
- Green Chile – I used a small can of green chile. I added the entire can, which gave the chile a nice flavor. Fresh green chile is also great.
- Vegetable Broth – I use Better Than Bouillon vegetable broth base and then add water. It has great flavor, and it’s easy to store for a long time. Any vegetable broth will work; you may need to adjust your salt depending on how much sodium your broth has.
- Spices – I use my go-to chili spices for this chili: cumin, chili powder, paprika, smoked paprika, onion powder, granulated garlic, and salt and pepper. Feel free to add more seasoning that you like.
- Lime Juice – I like adding a squeeze of fresh lime juice at the end for a nice fresh taste.
How To Make This Vegan Sweet Potato Chili
- Heat a large pot over medium heat and add the olive oil and diced onion. Cook onion until softened, 2-3 minutes. Add the garlic and cook another minute or so. Next, add in the diced sweet potato, stir everything together and let cook 2-3 minutes.
- Add in the black beans, tomatoes, tomato paste, green chile, and all seasonings. Stir together well and add in the vegetable broth. Bring chili to a boil, reduce to a simmer, and cover the pot. Cook until the sweet potato and quinoa are cooked through, about 30 minutes, stirring occasionally to ensure nothing sticks too much to the bottom of the pot.
- Once the chili is done cooking, add a big squeeze of fresh lime juice and serve. Top with your favorite toppings and enjoy!
Sweet Potato Quinoa Chili Recipe Frequently Asked Questions
- How should I store my chili leftovers? Store them in an airtight container in the refrigerator for 4-5 days.
- Can I freeze this chili recipe? Yes! Freeze in an airtight freezer-friendly container (I like to use a freezer bag for chili) for up to six months. Re-heat by thawing on the counter or in the refrigerator and heating on the stovetop or microwave.
- Can I use a bean other than black beans? Yes, you can use any kind of bean you like. I use three cans of beans in this recipe, so you can mix it up if you like!
- How many servings does this recipe make? It really depends on the size of your portions. It makes anywhere from 4-6 good-sized servings.
- Do you have nutritional information for the recipe? Yes! See the box right below the recipe card.
- What chili toppings would you recommend for this chili? Anything you like! Some of my favorite toppings include cilantro, avocado, jalapeño, vegan cheese or sour cream, crackers, corn chips, salsa, and guacamole.
Have a question I didn’t answer? Ask me in the comment section below, and I’ll reply ASAP.
Looking For More Vegan Soup Recipes?
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Print
Sweet Potato and Quinoa Chili
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Vegan
Description
This Sweet Potato and Quinoa Chili is healthy, hearty and delicious! The perfect cozy meal for these colder months.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 medium sized yellow onion, diced
- 2–3 cloves garlic, minced
- 2–3 cups diced sweet potato
- 3 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can petite diced tomatoes, I like to use fire roasted
- 1/2 cup dried quinoa, rinsed
- 2 tablespoons tomato paste
- 1 small can diced roasted green Chile, I like to use mild
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika, optional
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning, I like herbs de Provence
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 1/2 cups vegetable broth
- Juice of 1/2 lime
Instructions
- Heat a large pot over medium heat and add the olive oil and diced onion. Cook onion until softened, 2-3 minutes. Add the garlic and cook another minute or so. Next, add in the diced sweet potato, stir everything together and let cook 2-3 minutes.
- Add in the black beans, tomatoes, tomato paste, green Chile and all the seasonings. Stir together well and then add in the vegetable broth. Bring chili to a boil, reduce to a simmer and cover pot. Cook until the sweet potato and quinoa are cooked through, about 30 minutes, stirring occasionally to make sure nothing is sticking too much to the bottom of the pot.
- Once chili is done cooking, add in a big squeeze of fresh lime juice and serve. Top with your favorite toppings and enjoy!
Notes
See FAQ in post
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Vegan
- Method: Stovetop
- Cuisine: American
This was absolutely delicious! Thank you!
Yah! So glad you enjoyed it!!