Sweet Potato Chili with Quinoa

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Sweet Potato Chili with Quinoa is a hearty, nutritious, and flavorful one-pot meal. Packed with tender sweet potatoes, protein-rich quinoa, and bold spices, it’s perfect for a healthy and satisfying dinner.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Keyword: Sweet potato chili, Sweet Potato Chili with Quinoa

Servings: servings

Calories: 269kcal

Author: Chef Jenn

Ingredients

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