Description

This Sweet Potato Quinoa Chili is a hearty, flavorful, and nutritious plant-based dish packed with fiber and protein. Made with vibrant spices, sweet potatoes, black beans, and cooked quinoa, it offers a comforting and wholesome meal perfect for any occasion. The chili is simmered to develop rich flavors and can be garnished with creamy avocado for added texture and taste.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
1 yellow or white onion, diced
Pinch of salt and pepper
3 medium sweet potatoes, cubed

Spices & Seasonings

2 teaspoons ground cumin
½ teaspoon ground cinnamon
½ teaspoon chipotle powder
1 to 3 teaspoons hot sauce (adjust to taste)
1 tablespoon chili powder

Liquids & Canned Items

1 (16-ounce) jar salsa
2 cups vegetable broth
1 cup water
1 (15-ounce) can black beans, drained and rinsed

Grains & Garnish

2 cups cooked quinoa
1 avocado (for garnish, optional)

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Instructions

Sauté Onions: In a large pot over medium heat, heat the olive oil. Add the diced onion with a pinch of salt and pepper, and sauté for 2–3 minutes until softened and translucent.
Add Sweet Potatoes and Spices: Add the cubed sweet potatoes, ground cumin, ground cinnamon, chipotle powder, hot sauce, and chili powder to the pot. Stir thoroughly to coat the sweet potatoes evenly with the spices.
Cook Spiced Sweet Potatoes: Cook the sweet potato and spice mixture for 3–4 minutes, allowing the spices to bloom and flavors to meld.
Add Salsa and Liquids: Pour in the salsa, vegetable broth, and water. Stir well to combine all ingredients evenly.
Simmer Chili: Bring the mixture to a low boil over medium-high heat, then reduce the heat to a simmer. Cover the pot and cook for 20–30 minutes until the sweet potatoes are fork-tender and the chili has thickened slightly.
Add Black Beans and Rest: Stir in the drained black beans. Continue to cook covered for a couple more minutes to heat through.
Incorporate Quinoa: Stir in the cooked quinoa and mix until fully combined, ensuring an even texture throughout the chili.
Final Flavor Development: For the best flavor, let the chili rest for a few hours before serving to allow the spices and ingredients to meld. Alternatively, serve warm immediately, garnished with sliced or diced avocado if desired.

Notes

This chili is ultra-hearty, loaded with fiber and plant-based protein, making it a nutritious and filling meal.
It can easily be prepared on the stovetop as outlined or adapted to a crockpot for slow cooking.
Adjust the amount of hot sauce to control the spice level to suit your taste preferences.
Leftovers taste even better the next day as the flavors continue to deepen.
Avocado garnish adds creaminess but can be omitted for a dairy-free or budget-friendly option.

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