why make this recipe
Sweet Potato and Quinoa Chili is a warm, filling, and nutritious dish that’s perfect for any occasion. This recipe combines the sweetness of sweet potatoes with the protein-packed goodness of quinoa and beans. It’s great for cozy family dinners, meal prep, or when you need a hearty meal that’s easy to make. Plus, it’s vegetarian, making it a healthy choice for everyone.
how to make Sweet Potato and Quinoa Chili
Ingredients :
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1/2 cup quinoa, rinsed
- 3 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 avocado, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
Directions :
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it is translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until it is fragrant.
- Stir in the diced sweet potato and bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the black beans, kidney beans, diced tomatoes, quinoa, and vegetable broth to the pot.
- Stir in the chili powder, cumin, paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender and the quinoa is cooked.
- Taste and adjust the seasoning if needed.
- Serve hot, garnished with sliced avocado and chopped cilantro.
how to serve Sweet Potato and Quinoa Chili
Serve this chili hot in bowls. You can top each serving with sliced avocado and fresh cilantro for added flavor. It pairs well with crusty bread, tortilla chips, or a side salad. Enjoy it as a standalone meal or as part of a larger feast.
how to store Sweet Potato and Quinoa Chili
Store any leftover chili in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Just let it cool completely before placing it in the freezer. When ready to eat, thaw it in the fridge overnight and reheat it on the stove or in the microwave.
tips to make Sweet Potato and Quinoa Chili
- Adjust the spices to your taste. If you like it spicier, add some cayenne pepper or jalapeños.
- You can add more vegetables like corn or zucchini for extra flavor and nutrition.
- If you prefer a thicker chili, reduce the amount of vegetable broth or let it simmer longer.
variation
You can turn this chili into a Southwest-style dish by adding corn, diced green chiles, or even some cooked ground turkey or beef if you want a non-vegetarian version.
FAQs
Can I use other types of beans?
Yes! You can substitute any beans you have on hand, like pinto beans or white beans.
Is this chili gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for those with gluten sensitivities.
Can I make this chili in a slow cooker?
Absolutely! Simply add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the sweet potatoes are tender.
Sweet Potato and Quinoa Chili
Ingredients
Main Ingredients
- 1 tbsp olive oil For cooking
- 1 medium onion, diced For flavor base
- 3 cloves garlic, minced For flavor
- 1 large sweet potato, peeled and diced Main ingredient
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1/2 cup quinoa, rinsed For protein and texture
- 3 cups vegetable broth For cooking the chili
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 avocado, sliced (for garnish) For serving
- Fresh cilantro, chopped For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until it is translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until it is fragrant.
- Stir in the diced sweet potato and bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the black beans, kidney beans, diced tomatoes, quinoa, and vegetable broth to the pot.
- Stir in the chili powder, cumin, paprika, salt, and black pepper.
Cooking
- Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender and the quinoa is cooked.
- Taste and adjust the seasoning if needed.
Serving
- Serve hot, garnished with sliced avocado and chopped cilantro.