I absolutely love this Sweet Potato Quinoa Chili Recipe because it’s like a big cozy hug in a bowl—hearty, warming, and bursting with flavor. Whether you’re easing into cooler weather or just craving something nourishing yet comforting, this chili ticks all the boxes. The natural sweetness of the potatoes combined with smoky spices and the earthiness of quinoa creates a beautiful balance that keeps you coming back for more.
When I first tried this recipe, I was amazed at how simple ingredients came together to make something so satisfying and filling without any meat. You’ll find that it’s a versatile meal that’s perfect for weeknight dinners, meal prep, or even entertaining since it pleases a crowd and holds up well as leftovers. Plus, it’s packed with fiber and plant-based protein, so it’s good for your body and soul.
Why You’ll Love This Recipe
- Loaded with nutrients: Sweet potatoes and quinoa provide fiber, protein, and essential vitamins in every bite.
- Flavor-packed but simple: A handful of spices and salsa turn humble ingredients into a taste explosion.
- Easy to prepare: You can make it on the stove or in your slow cooker, making it flexible for any schedule.
- Comfort food that’s vegan: It’s completely plant-based but doesn’t skimp on heartiness or texture.
Ingredients You’ll Need
The sweet potatoes, quinoa, and black beans are a trifecta that makes this chili truly satisfying. Plus, the spices and salsa blend to create warmth and depth, so every spoonful feels like a little celebration of flavor.
- Olive oil: Helps soften onions and brings out the flavors of the spices.
- Yellow or white onion: Adds a subtle sweetness and foundation to the chili base.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Sweet potatoes: The star ingredient—delightfully sweet and hearty, soaking up all the chili spices.
- Ground cumin: Brings a warm, earthy aroma that makes the chili taste authentic.
- Ground cinnamon: A surprising twist that adds a gentle warmth and depth.
- Chipotle powder: Adds a mild smoky heat without overpowering the dish.
- Hot sauce: Adjust this to your spice level—adds a nice kick that livens things up.
- Chili powder: The backbone spice giving the chili that classic punch.
- Salsa: Provides acidity, texture, and a fresh layer of flavor.
- Vegetable broth: Creates that perfect simmering environment and enriches the chili with savory notes.
- Water: Helps balance the liquid content for a perfect chili consistency.
- Black beans: Add protein, fiber, and a creamy contrast to the sweet potatoes.
- Cooked quinoa: Boosts the protein content and adds a lovely nutty bite.
- Avocado (optional): A creamy, cooling garnish to balance the spices when serving.
Variations
I love to switch up this Sweet Potato Quinoa Chili Recipe depending on what’s in my pantry or who I’m cooking for. Feel free to experiment with different beans, spice levels, or even adding extra veggies to suit your taste.
- Vegetable additions: Toss in diced bell peppers or corn for extra color and sweetness—I’ve found they brighten the dish nicely.
- Spice levels: When I want it milder for the kiddos, I dial back the chipotle powder and hot sauce without losing flavor.
- Protein boost: Add cooked lentils or kidney beans for a different protein profile and texture.
- Slow cooker version: I’ve made this in a crockpot on low for 6 hours, which makes the flavors even richer with no hands-on time.
How to Make Sweet Potato Quinoa Chili Recipe
Step 1: Sauté onions until tender and fragrant
Start by heating olive oil in a large pot over medium heat. Add diced onions along with a pinch of salt and pepper, then sauté for 2–3 minutes until they soften and become translucent. This initial step is key to building your flavor base; don’t rush it or let the heat get too high to avoid browning them too fast.
Step 2: Spice up those sweet potatoes
Toss in the cubed sweet potatoes along with cumin, cinnamon, chipotle powder, chili powder, and hot sauce. Stir well to coat the potatoes evenly in all those warming spices—this is the moment when the magic starts forming. Cook for about 3–4 minutes to let the spices bloom and sweeten the potatoes slightly before adding liquids.
Step 3: Simmer with salsa and broth
Add the salsa, vegetable broth, and water, then stir everything together. Bring the mixture up to a low boil over medium-high heat, then reduce it to a gentle simmer. This simmering stage lets the sweet potatoes cook through and the chili thicken — plan on about 20–30 minutes until the potatoes are fork-tender. Keep the pot covered to lock in moisture.
Step 4: Stir in black beans and quinoa
Once the sweet potatoes are soft, add the drained and rinsed black beans along with your cooked quinoa. Stir everything together until fully combined. If possible, let the chili rest for a few hours or even overnight to let the flavors meld beautifully. If you’re impatient like me, serving it warm is great too — just top with creamy avocado slices for contrast.
Pro Tips for Making Sweet Potato Quinoa Chili Recipe
- Toast your spices: I like to toast cumin and chili powder briefly in the oil before adding sweet potatoes for a deeper aroma.
- Don’t skip resting time: Even 1-2 hours resting lets flavors deepen wonderfully—overnight is even better.
- Check your liquid level: If your chili is too thick after simmering, add a splash of broth or water to loosen it up.
- Use fresh salsa when possible: It really brightens up the chili compared to jarred, processed options.
How to Serve Sweet Potato Quinoa Chili Recipe
Garnishes
I’m all about topping this chili with creamy avocado slices because they mellow out the heat, and a sprinkle of fresh cilantro if you have it on hand. Sometimes I add a dollop of vegan sour cream or a squeeze of lime juice for a lively zing. These simple garnishes turn an everyday meal into something special without extra effort.
Side Dishes
This chili is quite filling on its own, but I love pairing it with cornbread or crunchy tortilla chips for some contrast. A fresh green salad or roasted veggies round out the meal nicely, especially when you want to add more textures and colors to your plate.
Creative Ways to Present
For a cozy dinner party, I’ve served this chili in small mason jars with a layer of toppings on the side so guests can customize. It’s also fun spooned into baked sweet potatoes for a loaded, impressive presentation. If you want to get really festive, add a topping bar with avocado, green onions, jalapeños, and vegan cheese for everyone to build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Leftover chili stores beautifully in an airtight container in the fridge for about 4 days. I usually portion it out in single servings to make weekday lunches a breeze. Just give it a good stir before reheating—the quinoa may soak up some liquid, so adding a splash of broth can help refresh the texture.
Freezing
Freezing this chili works like a charm. I let it cool completely, then freeze in meal-sized containers or freezer bags for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge or gently reheat from frozen on the stove with a bit of water or broth added to loosen it up.
Reheating
Reheating on the stovetop over medium heat with a splash of broth or water brings back that perfect chili consistency and keeps everything tasting fresh. I find the microwave is handy too—just cover to prevent splattering, and stir halfway through. Avoid overheating to keep the sweet potatoes tender and the quinoa intact.
FAQs
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Can I use other types of beans in this Sweet Potato Quinoa Chili Recipe?
Absolutely! Black beans are traditional here for their creamy texture, but you can swap in kidney beans, pinto beans, or even chickpeas depending on your preference. Just make sure to drain and rinse any canned beans to reduce salt and improve flavor.
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Is quinoa necessary or can I skip it?
You can skip the quinoa if you want a simpler chili, but I love it because it adds extra protein and a lovely nutty flavor. If you omit it, consider adding a bit more beans or another grain like brown rice to maintain texture and make it more filling.
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How spicy is this Sweet Potato Quinoa Chili Recipe?
The spice level is adjustable! The chipotle powder and hot sauce give it a mild to moderate heat, but you can easily tone it down or turn it up by adding less or more hot sauce. If you prefer mild dishes, reduce the chipotle and skip the hot sauce altogether.
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Can I make this chili in a slow cooker?
Yes! Just sauté the onions and spices first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add quinoa towards the end if it’s uncooked, or stir in cooked quinoa at the end as in the stovetop version.
Final Thoughts
This Sweet Potato Quinoa Chili Recipe is one of those dishes that’s both comforting and nourishing, perfect for sharing with family or meal prepping for a busy week. I love how the layers of flavor develop with such simple ingredients, and it’s a pleasure to eat something so wholesome and filling without meat. I genuinely recommend giving it a try—you’ll enjoy how versatile, delicious, and easy it is to make. Trust me, this chili quickly became a staple in my kitchen, and I hope it will in yours too.
Print
Sweet Potato Quinoa Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Quinoa Chili is a hearty, flavorful, and nutritious plant-based meal packed with fiber, protein, and warming spices. Featuring tender sweet potatoes, black beans, and cooked quinoa simmered in a spicy salsa and vegetable broth base, this chili offers a perfect balance of comfort and healthiness. It’s ideal for a cozy dinner and can be garnished with avocado for extra creaminess.
Ingredients
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 (adjust 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
- Heat oil and 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 well to coat the sweet potatoes evenly with the spices.
- Cook the spiced sweet potatoes: Cook the mixture for 3–4 minutes, allowing the spices to bloom and the sweet potatoes to begin softening.
- Add liquids and salsa: Pour in the salsa, vegetable broth, and water. Stir to combine all ingredients thoroughly.
- Simmer the chili: Bring the mixture to a low boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
- Add black beans and cook: Stir in the drained black beans, cover the pot, and cook for 20–30 minutes or until the sweet potatoes are fork-tender and the chili has thickened slightly.
- Incorporate quinoa: Stir in the cooked quinoa until fully blended into the chili.
- Rest and serve: For best flavor, let the chili rest for a few hours to allow the flavors to meld. Serve warm, garnished with sliced avocado if desired.
Notes
- This chili is hearty and packed with fiber and plant-based protein, making it a nutritious meatless meal.
- You can prepare this recipe on the stove or use a crockpot to cook it slowly for convenience.
- Adjust the amount of hot sauce to suit your desired spice level.
- Letting the chili rest enhances the flavor, making it even better the next day.
- To make this recipe gluten-free, ensure that the chili powder and salsa used do not contain any gluten ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 569
- 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
