Sweet Potato & Quinoa Chili
A hearty and flavorful chili combining sweet potatoes and quinoa for a nutritious balance of flavors and textures, perfect for gatherings or family meals.
Ingredients
For the Chili
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 medium bell pepper, diced
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 cup quinoa, rinsed
- 1 can diced tomatoes (with juices)
- 4 cups vegetable broth
- 2 teaspoons chili powder Adjust for spice level
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste Salt and pepper For seasoning
- 1 cup corn (fresh, frozen, or canned)
For Serving
- Fresh cilantro, chopped For garnish
- Sliced Avocado For garnish
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the cubed sweet potatoes and bell pepper. Cook for another 5 minutes.
Cooking
- Add the black beans, chickpeas, quinoa, diced tomatoes (with juices), corn, vegetable broth, chili powder, cumin, smoke paprika, salt, and pepper. Stir to combine.
- Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for 25-30 minutes, or until the quinoa is cooked and the sweet potatoes are tender.
- Taste the chili and adjust the seasoning if necessary.
- Remove from heat and let it cool slightly before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For serving, garnish with cilantro, avocado slices, and lime wedges. Serve with crusty bread or tortilla chips. For meal prep, allow to cool and store in an airtight container.