This Sweet Potato Chili with Quinoa is so hearty you’ll never miss the meat! If you’re looking to add more veggies to your diet, this is the recipe for you. It’s got just the right amount of spice, and it’s a thick and chunky stew that’s loaded with good-for-you ingredients! Make it and dig in today!
This vegetarian chili is proof that you don’t need meat to create a filling, flavorful meal. Sweet potatoes, black beans, and quinoa combine with warming spices to create a dish that’s comforting and full of texture.
I love adding quinoa to soups and stews, and in this case, chili! It adds a lot of protein without really adding a lot of flavor, and it has such a fun, nutty crunch. Plus, it looks kind of like ground beef, so if you’re missing the meat, you can tell yourself the quinoa is ground beef.
Anyone can make this recipe. There’s some chopping involved, but it’s super easy and there are no funny ingredients. You can also jazz up the heat, making it as spicy as you like. Grab a hunk of bread to soak up all the sauce and dinner is done!
Ingredients
- Olive oil
- Large sweet potato – Peeled and diced.
- Yellow onion – Diced.
- Garlic – Roughly chopped.
- Chili powder
- Ground cumin
- Chipotle powder
- Kosher salt
- Vegetable broth – Use low or no sodium-added broth or make your own.
- Canned black beans – Rinsed and drained.
- Canned fire-roasted diced tomatoes
- Dried quinoa
- Corn niblets
- Lime juice
How To Make Sweet Potato Chili with Quinoa
- Heat the olive oil in a large pot over medium heat. Add the diced sweet potato and onion, cooking for about 5 minutes until the onion softens.
- Stir in the garlic, chili powder, cumin, chipotle powder, and salt. Cook for 1 minute, letting the spices bloom and coat the vegetables.
- Add the vegetable broth, black beans, fire-roasted tomatoes, and quinoa to the pot. Stir everything together.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes, stirring occasionally. The sweet potatoes should be tender, and the quinoa fully cooked.
- Stir in the corn and let the chili simmer for another 2–3 minutes until the corn is heated through. Remove the pot from the heat and stir in the lime juice.
- Ladle the chili into bowls and top with your choice of garnishes, such as avocado, cilantro, or shredded cheese.
- Serve warm and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Cut the sweet potato into about 1-inch cubes for even and quick cooking.
- Rinse the quinoa before adding it to remove its natural bitterness.
- Fire-roasted tomatoes add a smoky depth of flavor to the dish, but you can use any kind of canned diced tomatoes.
- Add more chipotle powder or a diced jalapeño for extra heat.
- This chili is highly adaptable—throw in additional vegetables like bell peppers or zucchini for more texture and flavor.
Make It a Meal
Sweet Potato Chili with Quinoa is hearty enough to enjoy on its own, but it pairs wonderfully with cornbread or tortilla chips. You can even crumble some tortilla chips on top for a bit of crunch. For a lighter option, serve it alongside a crisp green salad. If you’re hosting a gathering, this chili makes an excellent addition to a casual buffet or potluck menu – keep it warm in your slow cooker and let guests dig in!
Storage
This chili is ideal for leftovers and meal prep. Store it in an airtight container in the refrigerator for up to four days. To freeze, portion it into freezer-safe containers or bags and store for up to three months. When reheating, add a splash of vegetable broth or water to adjust the consistency, and warm it gently on the stove or in the microwave.
Sweet Potato Chili with Quinoa
Add Preferred SourceIngredients
- 2 tablespoons olive oil
- 1 large sweet potato peeled and diced
- 1 yellow onion diced
- 3 – 4 cloves garlic roughly chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon chipotle powder
- ½ teaspoon kosher salt
- 3 cups vegetable broth
- 15 ounce canned black beans rinsed and drained
- 14.5 ounce canned fire-roasted diced tomatoes
- ½ cup dried quinoa
- 1 cup corn niblets
- 1 tablespoon lime juice
Optional garnishes
- avocado
- cilantro chopped
- crema
- grated cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced sweet potato and onion, cooking for about 5 minutes until the onion softens.
- Stir in the garlic, chili powder, cumin, chipotle powder, and salt. Cook for 1 minute, letting the spices bloom and coat the vegetables.
- Add the vegetable broth, black beans, fire-roasted tomatoes, and quinoa to the pot. Stir everything together.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes, stirring occasionally. The sweet potatoes should be tender, and the quinoa fully cooked.
- Stir in the corn and let the chili simmer for another 2–3 minutes until the corn is heated through. Remove the pot from the heat and stir in the lime juice.
- Ladle the chili into bowls and top with your choice of garnishes, such as avocado, cilantro, or shredded cheese.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- For faster cooking, dice the sweet potatoes small and evenly.
- Rinse the quinoa before adding it to remove its natural bitterness.
- Fire-roasted tomatoes add a smoky depth of flavor to the dish.
- Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
- This chili is highly adaptable—throw in additional vegetables like bell peppers or zucchini for more texture and flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.