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In a small white bowl orange cubes, dark brown beans, small white, yellow seeds with 3 slices of green avocado on top.
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Quinoa Sweet Potato Chili in 30 mins!

If you want to enjoy a hearty, meatless chili that is ready in under 30 minutes, try this flavorful, filling, and delicious quinoa sweet potato chili. This is a quick and easy combination that you can make for lunch or dinner even on busy weekdays.
Course Main Course
Cuisine American, Dairy-free, Gluten-free, Vegan, Vegetarian
Keyword Sweet Potato Quinoa Chili, Vegan Bean Chili, Vegan Chili, Vegetarian Chili
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 231kcal

Ingredients

Spices

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!

Video

Notes

Top tips:
  • 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. 

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 42g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 52mg | Potassium: 965mg | Fiber: 9g | Sugar: 8g | Vitamin A: 6244IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 4mg