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Sweet Potato & Quinoa Chili Recipe

This Sweet Potato & Quinoa Chili recipe with black & kidney beans is hearty and full of flavour, making a great vegan dinner, lunch or meal prep thought! Includes stovetop and slow cooker choices.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Cuisine: vegan
Calories: 390kcal
Author: Feodora Nastashia

Ingredients

  • 1 tablespoon olive-oil or 1/4 cup-water (for-water-saute)
  • 1 medium onion, diced
  • 5 - 6 cloves garlic, minced
  • 1 1/2 tablespoons chili-powder
  • 1 tablespoon cumin
  • 1 teaspoon dried-oregano
  • a few dashes of garlic powder
  • a few dashes of onion powder
  • himalayan salt, to taste
  • 1 cup dried-quinoa
  • 1 oz black-beans, drained-and-rinsed
  • 1 oz kidney beans, drained and rinsed
  • 1 oz fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
  • 1 oz tomato-paste
  • 1 large-sweet-potato (about 1 lb.), diced (with-or without-skin)
  • 5 - 6 cups water-or-vegetable-broth (or combo)

Optional garnish for serving

  • diced-avocado
  • cilantro
  • diced-onion-and/or-jalapeno

Instructions

  • Stovetop: In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chilli powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chilli is ready when sweet potatoes are tender. Add additional water if chilli is too thick for your liking.
  • Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chilli powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.

Notes

Serves 4 generously.
Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer safe containers, for up to 2 – 3 months.
As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat. Also, use whatever beans you prefer. You may even like to use one two different kinds.