Description
This Sweet Potato Quinoa Chili is a hearty, flavorful, and nutritious plant-based meal perfect for chilly days. Combining tender sweet potatoes, protein-rich quinoa, and black beans with a blend of warming spices and salsa, this chili is both comforting and packed with fiber. It’s easy to make on the stovetop and can be garnished with creamy avocado for an extra touch. Ideal for a wholesome, filling vegan dinner or meal prep.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion, diced
- Pinch of salt and pepper
- 3 medium sweet potatoes, cubed
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chipotle powder
- 1 to 3 teaspoons hot sauce (adjust to taste)
- 1 tablespoon chili powder
- 1 (16-ounce) jar salsa
- 2 cups vegetable broth
- 1 cup water
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked quinoa
Garnish
- 1 avocado (optional)
Instructions
- Heat the Oil and Sauté Onion: In a large pot over medium heat, warm the olive oil. Add the diced onion along with a pinch of salt and pepper. Sauté for 2 to 3 minutes until the onion softens and becomes fragrant.
- Add Spices and Sweet Potatoes: Stir in the cubed sweet potatoes, ground cumin, ground cinnamon, chipotle powder, hot sauce, and chili powder. Mix well to evenly coat the sweet potatoes with the spices, cooking for an additional 3 to 4 minutes.
- Add Liquids and Salsa: Pour in the jar of salsa, vegetable broth, and water. Stir the mixture thoroughly to combine all ingredients uniformly.
- Simmer the Chili: Bring the mixture to a low boil over medium-high heat. Once boiling, reduce the heat to a simmer.
- Add Black Beans and Cook: Add the drained and rinsed black beans to the pot. Cover and let the chili simmer gently for 20 to 30 minutes until the sweet potatoes are fork-tender and the chili has thickened.
- Incorporate Quinoa: Stir in the cooked quinoa until fully combined, allowing the chili to develop its rich, hearty texture.
- Rest and Serve: For best flavor, let the chili rest for a few hours before serving if possible. Serve warm, optionally topped with sliced or diced avocado for added creaminess and freshness.
Notes
- This chili can be made on the stovetop as described, or in a crockpot for more convenience and deeper flavor development.
- The recipe is vegan, gluten-free, and packed with fiber and plant-based protein.
- Adjust the hot sauce quantity according to your preferred spice level.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 569 kcal
- Sugar: 15 g
- Sodium: 1397 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 97 g
- Fiber: 24 g
- Protein: 20 g
- Cholesterol: 0 mg
