Print

Sweet Potato Quinoa Chili

Sweet Potato Quinoa Chili
Print Recipe

Sweet Potato Quinoa Chili is a hearty, plant-based dish combining the natural sweetness of roasted sweet potatoes with protein-packed quinoa, beans, and a blend of warm spices. This nutrient-dense chili is perfect for cozy dinners or meal prep, offering a flavorful and wholesome twist on classic chili that’s vegan, gluten-free, and adaptable to your taste preferences.

Ingredients

Scale

Vegetables and Aromatics

  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Grains and Legumes

  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans or kidney beans, drained and rinsed

Liquids and Canned Goods

  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth

Spices and Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Optional Garnishes

  • Fresh cilantro, chopped
  • Lime wedges
  • Diced jalapeños or pinch of cayenne pepper (for spicy kick)
  • Avocado crema or shredded vegan cheese

Instructions

  1. Prepare the Vegetables: Peel and cube the sweet potatoes into bite-sized pieces. Dice the onion and mince the garlic to ensure even cooking and full flavor release.
  2. Sauté the Aromatics: Heat a splash of olive oil in a large pot over medium heat. Add the diced onions and minced garlic, cooking until soft and fragrant, about 3 to 5 minutes.
  3. Add Spices and Tomatoes: Stir in chili powder, cumin, and any additional preferred spices, toasting them briefly in the oil. Pour in the diced tomatoes and let the mixture simmer for a few minutes to blend flavors.
  4. Incorporate Sweet Potatoes and Quinoa: Add the cubed sweet potatoes and rinsed quinoa to the pot, stirring well to combine with the tomato and spice mixture.
  5. Pour in Broth and Beans: Add the vegetable broth and drained beans. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer gently until the sweet potatoes are tender and quinoa is cooked, about 25 to 30 minutes.
  6. Final Seasoning: Taste the chili and adjust salt and pepper as needed. Squeeze fresh lime juice over the chili and garnish with chopped cilantro if desired. Serve warm.

Notes

  • Rinse quinoa thoroughly to remove bitterness and ensure a delicate texture.
  • Cut sweet potatoes into evenly sized cubes so they cook evenly.
  • Toast spices before adding liquids to maximize aroma and flavor.
  • Avoid overcooking quinoa; it should be fluffy, not mushy.
  • Adjust chili thickness by adding more broth for a soupier consistency or simmer uncovered to thicken.

Nutrition

Keywords: sweet potato chili, quinoa chili, plant-based chili, vegan chili, gluten-free chili, healthy chili, hearty chili

Find it online: https://juliaglam.com/sweet-potato-quinoa-chili/