This Sweet Potato and Quinoa Chili is healthy, hearty and cozy! It’s packed with black beans and warm spices that make it such a flavorful meal. This delicious sweet potato chili is also vegan and gluten free!
Happy December! It’s unseasonably warm where I live right now 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 little different but still so delicious!
Chili is one of those cozy meals that fills you up and you can feel good about eating it. I make it all year round but especially love it during these cold winter months. It’s great as leftovers and can even be frozen for future use.
Sweet Potato and Quinoa Chili Ingredients and Substitutions
- Sweet Potato – I like to use the orange sweet potatoes/yams but you can use any color that you like. I use about 3 cups diced sweet potato and I did peel mine because the skin was a little tough but you don’t have to if you don’t want to.
- 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 so it will be the perfect amount. You can also 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! In my traditional chili recipe I use a mixture of black beans, pinto beans and kidney beans.
- Onion and Garlic – I usually add a few different veggies to my chili but since I have the sweet potato and quinoa I opted to only do some onion and garlic. I used yellow onion but any color onion will 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 could 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 you could puree a few labels of the chili once its finished cooking and then add it back in.
- Green Chile – I just used a small can of green Chile. I just add the entire can in and it adds a nice flavor. Fresh green Chile would be great too!
- Vegetable Broth – I use Better Than Bouillon vegetable broth base and then add water. It has great flavor and it is easy to store for a long time. Any vegetable broth will work, you may just 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 of any seasoning that you like.
- Lime Juice – I like to add a squeeze of fresh lime juice at the very end for a nice fresh taste.
Sweet Potato Quinoa Chili Recipe Frequently Asked Questions
- How should I store my chili leftovers? I would 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 6 months. Re-heat by thawing on the counter or in the refrigerator and then heating on the stovetop or in the microwave.
- Can I use a bean other than black beans? Yes, you can use any kind of bean you like. I use 3 cans of beans in this recipe so you can even 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, guacamole.
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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!!