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
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 (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
