Description
Sweet Potato Quinoa Chili is a hearty, flavorful, and nutritious plant-based chili recipe packed with fiber and protein. Featuring tender sweet potatoes, black beans, quinoa, and a blend of warming spices, this chili is perfect for a comforting meal that is both filling and healthy. It’s cooked on the stovetop, making it quick and easy to prepare, with optional avocado garnish for added creaminess.
Ingredients
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
- ½ teaspoon ground cinnamon
- ½ teaspoon chipotle powder
- 1 to 3 teaspoons hot sauce, adjusted 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
- 1 avocado, for garnish (optional)
Instructions
- Sauté the onions: In a large pot over medium heat, heat the olive oil. Add the diced onion along with a pinch of salt and pepper, and sauté for 2 to 3 minutes until the onions are softened and fragrant.
- Add sweet potatoes and spices: Add the cubed sweet potatoes to the pot, then sprinkle with ground cumin, ground cinnamon, chipotle powder, hot sauce, and chili powder. Stir thoroughly to coat the sweet potatoes evenly with all the spices.
- Cook the spices and sweet potatoes: Continue to cook the mixture for 3 to 4 minutes, allowing the spices to release their aroma and flavors into the sweet potatoes.
- Add liquids and salsa: Pour in the jar of salsa, vegetable broth, and water. Stir the mixture well to combine all ingredients.
- Simmer the chili: Bring the mixture to a low boil over medium-high heat, then reduce the heat to maintain a simmer. Cover the pot and let the chili cook for 20 to 30 minutes until the sweet potatoes are tender and the chili has thickened.
- Add black beans and quinoa: Stir in the drained black beans and cooked quinoa until fully incorporated into the chili, ensuring an even distribution of ingredients.
- Rest and serve: For best flavor, allow the chili to rest for a few hours before serving to deepen the taste. Serve warm, garnished with sliced or diced avocado if desired.
Notes
- This chili can be made on the stovetop or in a crockpot for convenience.
- Adjust the amount of hot sauce to control the spice level.
- Using cooked quinoa adds a nutty texture and extra protein.
- The chili tastes better the next day as flavors meld together.
- Avocado garnish adds creaminess and a fresh contrast to the spicy chili.
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
