Last Updated on October 20, 2024
This Quinoa Sweet Potato Chili is a simple and hearty vegan chili that is full of protein, fiber, and it’s gluten free!
We love the texture of the quinoa with the starchy sweetness of the sweet potatoes.
A satisfying chili that is full of flavor and oh so filling!
What I love most about any chili is the left overs!
We love to enjoy this chili as a cold salsa with some tortilla chips.
There is so many different ways to garnish your chili.
You can add just a few or all of these as a garnish.
- Vegan Sour Cream
- Vegan Cheese
- Fresh Herbs – Such as basil, oregano, parsley, rosemary, cilantro, or sage
- Guacamole – Try my recipe for Easy Homemade Guacamole
- Freshly sliced grape tomatoes
- Sliced avocado
- Chopped onions
- Hot sauce
- Aioli – Try a few of my different homemade aioli recipes such as Homemade Sriracha Aioli, Vegan Cilantro Lime Aioli, or the Sun Dried Tomato Basil Aioli
Want an idea for a side to this chili?
You can go the traditional way with saltine crackers, but I love adding tortilla chips to my chili!
Other sides to add are my Stuffed Pita Pockets, or a slice of A Tuscan Herb Artisan Bread.
Ingredients for the chili
- Oil – Any oil can be used. I like to use either olive or avocado oil in this chili.
- Peppers – I used sweet bell peppers in my chili. Add your favorite peppers.
- Sweet Potatoes or Yams – Sweet potatoes or yams can be used in this recipe.
- Onion – I used a sweet onion.
- Garlic – This can be powdered, fresh, or minced garlic.
- Broth and Water – I used both water and vegetable broth to keep the sodium down in the chili.
- Diced Tomatoes – I used canned diced tomatoes.
- Beans – You can use any beans that you prefer. I used black and kidney beans in this recipe.
- Quinoa – Any variety of quinoa can be used. I used the easy to find white quinoa.
- Seasonings – Chili powder (my recipe) , smoked paprika, salt, and pepper.
How to make a Quinoa Sweet Potato Chili
Clean, peel, and dice the sweet potatoes, onion, and peppers, set aside.
In a large stock pot add just enough oil to cover the bottom of the pot.
Add in the sweet potatoes, onion, peppers, garlic, and cook at a medium heat.
Cook until everything is soft enough to pick up with a fork, about 8 to 10 minutes.
Next add all the seasonings, stir and cook.
Continue by adding the diced tomatoes, broth, water, and stir.
Turn the heat up to medium high, cover, and cook to a boil.
Next add the beans, quinoa, then stir.
Reduce the heat to medium, cover, and cook for about 15 minutes.
Remove the cover and continue to cook until desired thickness.
Serve hot with your favorite toppings and a side of toast!
Quinoa Sweet Potato Chili
Equipment
- 1 Large Stock Pot
Ingredients
- 2 Tbsp Olive Oil
- 2 large Sweet Potatoes
- 1 Cup Peppers I used sweet bell peppers. Use your favorite peppers.
- 1 Onion
- 2 tsp Garlic This can be powdered, fresh, or minced garlic.
- 3 Cups Vegetable Broth
- 3/4 Cup Quinoa
- 1 14 oz. Can Diced Tomatoes
- 1 15 oz. Can Kidney Beans
- 1 15 oz. Can Black Beans
- 1 Cup Water
- 1 Tbsp Chili Powder
- 2 tsp Smoked Paprika
- Salt and Pepper to taste.
Instructions
- Clean, peel, and dice the sweet potatoes, onion, and peppers, set aside.
- In a large stock pot add just enough oil to cover the bottom of the pot.
- Add in the sweet potatoes, onion, peppers, garlic, and cook at a medium heat.
- Cook until everything is soft enough to pick up with a fork, about 8 to 10 minutes.
- Next add all the seasonings, stir and cook.
- Continue by adding the diced tomatoes, broth, water, and stir.
- Turn the heat up to medium high, cover, and cook to a boil.
- Next add the beans, quinoa, then stir.
- Reduce the heat to medium, cover, and cook for about 15 minutes.
- Remove the cover and continue to cook until desired thickness.
- Serve hot with your favorite toppings and a side of toast!
