This quinoa sweet potato chili is a hearty, meatless dish that is ready in just 30 minutes. It is flavorful, filling, and packed with plant-based protein, making it perfect for busy weekdays when you want a healthy yet quick meal.
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Chili is such a versatile and comforting dish. This vegan sweet potato and black bean chili is perfect for a cozy night in. Plus, it is so incredibly easy to make, even for beginners.
For more delicious meatless recipes, you should check out my vegan chili with beans and millet, vegan portobello fajitas with sheet pan fajita veggies recipe, or my copycat chipotle veggie burrito recipe.
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❤️ Why you’ll love it
This quinoa sweet potato chili is a flavorful main course made with pantry staples, ready in 30 minutes. You can easily fit it into your weekly meal plan since this recipe is perfect for both batch cooking and for preparing something to eat in under 30 minutes.
It has no fancy ingredients. Beans, sweet potatoes, and quinoa are usually found in most stores and in most vegan pantries.
Last but not least, it is very nutritious. Beans and quinoa are high protein ingredients, while the sweet potato is one of the most nutrient-dense veggies among root vegetables.
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🧾 Key ingredients
This vegan quinoa sweet potato chili is a delicious, hearty dish that is packed full of wholesome ingredients. The best part is that you can easily find all of these ingredients at your local grocery store.
Onion, garlic, and tomatoes are the flavor base of this chili. They add a rich, savory depth that forms the perfect foundation for the other ingredients.
Sweet potatoes are the star of this dish. They not only add a touch of sweetness but also a hearty, substantial texture that sets this chili apart.
Red kidney beans and quinoa are the protein-packed powerhouses of this recipe. They make this chili incredibly satisfying and will keep you full for hours.
Spices are key to any good chili, and this recipe is no exception. Sweet smoked paprika, basil, oregano, parsley, and hot chili powder come together to add a depth of flavor that is truly irresistible.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this hearty and nutritious quinoa sweet potato chili, a good quality stockpot is essential. I like to use a large, sturdy one to accommodate all the delicious ingredients.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing the vegetables. Peel and chop the onion and garlic. Then, wash the tomatoes and chop them as well.
STEP 2
Next, wash, peel, and dice the sweet potato.
Making the quinoa sweet potato chili
STEP 1
Rinse the quinoa well to remove any bitterness. Then, in a stockpot or pan, add the rinsed quinoa, double the amount of cold water, and a pinch of salt. Bring this to a boil.
STEP 2
Once it is boiling, reduce the heat and let it simmer until the water disappears. Then, remove it from the heat, cover it with a lid, and let it stay covered for five minutes.
STEP 3
In a large pan, heat a bit of olive oil and cook the chopped onion and garlic for two to three minutes.
STEP 4
Add the chopped sweet potato to the pan. Stir and cook for about three to four minutes to caramelize them slightly.
STEP 5
Season the sweet potato with ground basil, oregano, parsley, sweet paprika, salt, and black pepper. Stir until well combined.
STEP 6
Add the chopped tomatoes to the pan. Stir well and cook for an additional two to three minutes.
STEP 7
Next, add the tomato sauce to the pan. Stir well and bring it to a boil. Cover the pan with a lid and cook for about 15 minutes, or until the sweet potatoes are soft.
STEP 8
Finally, add the canned beans and the cooked quinoa to the pan. These ingredients do not need to be cooked, just reheated.
STEP 9
Add sriracha or chili paste, if desired, to your chili to add some heat. Check the seasoning and adjust it according to your preference. Your vegan quinoa sweet potato chili is now ready to be served.
💡 Expert tip
The key to this recipe is to cook the sweet potato until it is soft. This not only brings out the natural sweetness of the potato, adding to the depth of flavor in the chili but also ensures that the sweet potato is tender and enjoyable to eat.
🔄 Variations
Add a twist with butternut squash. If you are a fan of sweet potato, you will love the addition of butternut squash. It brings a slightly different texture and a sweeter, nuttier flavor to the chili. Plus, it is packed with nutrients, just like the sweet potatoes.
Incorporate leafy greens like spinach or kale. These greens not only add a pop of color to your chili but also a boost of nutrition. They are loaded with vitamins and minerals and will bring a fresh, earthy flavor to the dish.
Experiment with different types of beans. This recipe is versatile when it comes to beans. You can use black beans, pinto beans, kidney beans, cannellini beans, or a mix of your favorite beans.
🥣 Serving ideas
This delicious quinoa sweet potato chili is a versatile and satisfying dish that can be enjoyed in numerous ways.
My favorite way to eat this chili is with a side of rice. The combination of hearty chili and fluffy rice makes for a delicious and filling one-pot dinner meal. If you prefer, you can also enjoy it with quinoa for a protein-packed twist.
In addition, this chili is great for making vegan chili-loaded soft tortilla wraps. Add a spoonful of rice, a dollop of vegan sour cream, a spoonful of guacamole, and a sprinkle of shredded vegan cheese for a delicious and satisfying meal.
You can also enjoy it with a variety of toppings. Chopped avocado, hot salsa, spring onion, chives, cilantro, or a squeeze of lime juice all complement the flavors of the chili beautifully.
❄️ Storing tips
This quinoa sweet potato chili recipe is perfect for batch cooking and storing as the flavors only get better over time.
To store the leftovers, allow it to cool completely and then transfer it to an airtight container. You can store it in the refrigerator for 3-4 days without any problem.
I do not recommend freezing this chili. The texture of the quinoa and the sweet potatoes can become mushy and unappetizing after freezing and thawing.
When you are ready to eat it, you can reheat it on the stovetop or in the microwave until it is heated through.
🤔 FAQs
What can I use instead of quinoa in chili?
If you’re not a fan of quinoa or don’t have any on hand, you can easily substitute it with another grain. I recommend using bulgur wheat or couscous as they both have a similar cooking time to quinoa.
Can I use fresh tomatoes instead of canned tomato sauce?
Absolutely! If you have an abundance of fresh tomatoes or simply prefer to use them, you can easily make your own tomato sauce. Just blend the tomatoes in a food processor or blender until smooth, then add them to the chili as you would with the canned sauce.
Do I need to peel the sweet potatoes?
While the recipe calls for peeled and diced sweet potatoes, you can certainly leave the skin on if you prefer. The skin is edible and contains a lot of nutrients, so it’s a great addition to the chili. Just make sure to wash the sweet potatoes thoroughly before chopping them.
What can I serve with this chili?
This chili is delicious on its own, but if you’d like to serve it with some additional toppings, I recommend trying it with a dollop of vegan sour cream or a sprinkle of nutritional yeast. You can also serve it with a side of cornbread or a simple green salad for a complete meal.
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Quinoa Sweet Potato Chili in 30 mins!
Ingredients
- 1 Tbsp Olive oil
- 1 Onion
- 3-4 cloves Garlic
- 2 Tomatoes (medium)
- 1 Sweet potato (large)
- 2 cup Sieved tomato puree aka Tomato sauce
- 2 cup Red kidney beans or black or pinto or cannellini or mixed whichever you prefer
- ½ cup Quinoa
Spices
- ½ tsp Sweet smoked paprika powder
- ½ tsp Basil
- ½ tsp Oregano
- ½ tsp Parsley
- ¼ tsp Hot chili powder or flakes optional
- Salt and Pepper to taste
Instructions
Prepare the ingredients
- Peel and chop onion and garlic. Wash and chop tomatoes. Wash, peel and dice sweet potato. We used canned beans so nothing to do there.
Cook quinoa
- Rinse and drain quinoa well to remove bitterness.
- Add it to a stockpot or pan with double the amount of cold water and salt. Bring it to a boil.
- Once boiling, turn the heat low. Simmer until the water disappears. Remove from heat and cover with a lid. It should stay covered for 5 minutes. Now, you have fluffy, cooked quinoa.
Make chili
- Take a large pan and cook chopped onion and garlic in a bit of olive oil. Cook them for 2-3 minutes.
- Next up is chopped sweet potato. Stir and cook for 3-4 minutes to caramelize them a bit.
- Season it with ground basil, oregano, parsley, sweet paprika, salt, and black pepper. Stir until combined.
- Add chopped tomatoes, stir well and cook for 2-3 minutes.
- Add tomato sauce now and bring to a boil. Cover it with a lid and cook it for 15 minutes or until diced sweet potatoes are soft.
- Add canned beans and cooked quinoa at the very end as they don’t need to be cooked, just reheated.
- You’re almost ready! Add sriracha or chili paste (if any) to your taste. Check the seasoning again. Add more salt and black pepper to your taste. Now, you’re done!
Notes
- Always keep it on medium heat and stir to ensure the tomato sauce is not sticking to the bottom.
- Depending on how hot and spicy you prefer your chili, you can go from mild chili powder to sriracha chili paste or to freshly chopped raw chili peppers.
- It will last in the fridge for 3-4 days without any problem.
Video
Nutrition
UPDATED: This recipe was originally posted in Sep 2020. More info, details, and a step photo collage were added, and it was republished in Sep 2022.
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