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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

One of the many ways to enjoy a hearty, meatless chili that is ready under 30 minutes is this Quinoa Sweet Potato Chili. It is a perfect comfort food even for 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 people
Calories 218kcal

Ingredients

Vegetables, Legumes, Grains

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 into a stockpot or pan with double amount of cold water and salt. Bring it to 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 the chopped onion and garlic in a bit of olive oil. Cook them for 2-3 minutes.
  • Next up are the 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 pepper. Stir until combined.
  • Add chopped tomatoes, stir well and cook for 2-3 minutes
  • Add the tomato sauce now and bring to boil. Cover it with a lid and cook it for 15 minutes or until the diced sweet potato is soft.
  • Add canned beans and the cooked quinoa at the very end as they don't need to be cooked, just re-heated.
  • You're almost ready! Add the sriracha or any other chili paste (if any) to your taste. Check the seasoning again. Add more salt and pepper to your taste. Now, you're done!

Video

Notes

Top tips:
  • Always keep it on medium heat and stir to make sure the tomato sauce is not sticking to the bottom. Or use a good non-stick frying pan. You can also make this chili recipe in a stockpot for batch cooking.
  • 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. 
Serving:
Either serve it with rice as a one-pot dinner meal or make a vegan chili loaded soft tortilla wrap with rice, vegan sour cream, guacamole, and shredded vegan cheese.
Toppings:
chopped avocado, hot salsa, spring onion, chives, cilantro, or lime.
Sides: 
biscuits, cornbread, tortilla chips, Fresh Garden Salad, Easy Vegan Coleslaw, veggie fries, cauliflower rice, baked potato

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 39g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 455mg | Potassium: 845mg | Fiber: 9g | Sugar: 7g | Vitamin A: 6155IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 4mg