Quinoa Sweet Potato Chili

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❤️ Why you’ll love it

This quinoa sweet potato chili is a flavorful main course made with pantry staples, ready in 30 minutes. You can easily fit it into your weekly meal plan since this recipe is perfect for both batch cooking and for preparing something to eat in under 30 minutes.

It has no fancy ingredients. Beans, sweet potatoes, and quinoa are usually found in most stores and in most vegan pantries.

Last but not least, it is very nutritious. Beans and quinoa are high protein ingredients, while the sweet potato is one of the most nutrient-dense veggies among root vegetables.

🧾 Key ingredients

This vegan quinoa sweet potato chili is a delicious, hearty dish that is packed full of wholesome ingredients. The best part is that you can easily find all of these ingredients at your local grocery store.

Onion, garlic, and tomatoes are the flavor base of this chili. They add a rich, savory depth that forms the perfect foundation for the other ingredients.

Sweet potatoes are the star of this dish. They not only add a touch of sweetness but also a hearty, substantial texture that sets this chili apart.

Red kidney beans and quinoa are the protein-packed powerhouses of this recipe. They make this chili incredibly satisfying and will keep you full for hours.

Spices are key to any good chili, and this recipe is no exception. Sweet smoked paprika, basil, oregano, parsley, and hot chili powder come together to add a depth of flavor that is truly irresistible.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this hearty and nutritious quinoa sweet potato chili, a good quality stockpot is essential. I like to use a large, sturdy one to accommodate all the delicious ingredients.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by preparing the vegetables. Peel and chop the onion and garlic. Then, wash the tomatoes and chop them as well.

STEP 2
Next, wash, peel, and dice the sweet potato.

Making the quinoa sweet potato chili

STEP 1
Rinse the quinoa well to remove any bitterness. Then, in a stockpot or pan, add the rinsed quinoa, double the amount of cold water, and a pinch of salt. Bring this to a boil.

STEP 2
Once it is boiling, reduce the heat and let it simmer until the water disappears. Then, remove it from the heat, cover it with a lid, and let it stay covered for five minutes.

STEP 3
In a large pan, heat a bit of olive oil and cook the chopped onion and garlic for two to three minutes.

STEP 4
Add the chopped sweet potato to the pan. Stir and cook for about three to four minutes to caramelize them slightly.

STEP 5
Season the sweet potato with ground basil, oregano, parsley, sweet paprika, salt, and black pepper. Stir until well combined.

STEP 6
Add the chopped tomatoes to the pan. Stir well and cook for an additional two to three minutes.

STEP 7
Next, add the tomato sauce to the pan. Stir well and bring it to a boil. Cover the pan with a lid and cook for about 15 minutes, or until the sweet potatoes are soft.

STEP 8
Finally, add the canned beans and the cooked quinoa to the pan. These ingredients do not need to be cooked, just reheated.

STEP 9
Add sriracha or chili paste, if desired, to your chili to add some heat. Check the seasoning and adjust it according to your preference. Your vegan quinoa sweet potato chili is now ready to be served.

💡 Expert tip

The key to this recipe is to cook the sweet potato until it is soft. This not only brings out the natural sweetness of the potato, adding to the depth of flavor in the chili but also ensures that the sweet potato is tender and enjoyable to eat.

🔄 Variations

Add a twist with butternut squash. If you are a fan of sweet potato, you will love the addition of butternut squash. It brings a slightly different texture and a sweeter, nuttier flavor to the chili. Plus, it is packed with nutrients, just like the sweet potatoes.

Incorporate leafy greens like spinach or kale. These greens not only add a pop of color to your chili but also a boost of nutrition. They are loaded with vitamins and minerals and will bring a fresh, earthy flavor to the dish.

Experiment with different types of beans. This recipe is versatile when it comes to beans. You can use black beans, pinto beans, kidney beans, cannellini beans, or a mix of your favorite beans.

🥣 Serving ideas

This delicious quinoa sweet potato chili is a versatile and satisfying dish that can be enjoyed in numerous ways.

My favorite way to eat this chili is with a side of rice. The combination of hearty chili and fluffy rice makes for a delicious and filling one-pot dinner meal. If you prefer, you can also enjoy it with quinoa for a protein-packed twist.

In addition, this chili is great for making vegan chili-loaded soft tortilla wraps. Add a spoonful of rice, a dollop of vegan sour cream, a spoonful of guacamole, and a sprinkle of shredded vegan cheese for a delicious and satisfying meal.

You can also enjoy it with a variety of toppings. Chopped avocado, hot salsa, spring onion, chives, cilantro, or a squeeze of lime juice all complement the flavors of the chili beautifully.

❄️ Storing tips

This quinoa sweet potato chili recipe is perfect for batch cooking and storing as the flavors only get better over time.

To store the leftovers, allow it to cool completely and then transfer it to an airtight container. You can store it in the refrigerator for 3-4 days without any problem.

I do not recommend freezing this chili. The texture of the quinoa and the sweet potatoes can become mushy and unappetizing after freezing and thawing.

When you are ready to eat it, you can reheat it on the stovetop or in the microwave until it is heated through.

🤔 FAQs

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