Description
This Sweet Potato Quinoa Chili is a hearty, nutritious, and flavorful vegan dish combining tender sweet potatoes, protein-rich black beans, and wholesome quinoa. Infused with warming spices like cumin, cinnamon, and chipotle powder, this chili offers a delightful balance of smoky and spicy flavors, perfect for a comforting meal any day of the week.
Ingredients
Scale
Vegetables & Beans
- 1 yellow or white onion, diced
- 3 medium sweet potatoes, cubed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 avocado (optional, for garnish)
Spices & Seasonings
- Pinch of salt and pepper
- 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
Liquids & Others
- 1 tablespoon olive oil
- 1 (16-ounce) jar salsa
- 2 cups vegetable broth
- 1 cup water
- 2 cups cooked quinoa
Instructions
- Sauté the Onion: In a large pot over medium heat, heat the olive oil. Add the diced onion along with a pinch of salt and pepper, sautéing for 2–3 minutes until softened and translucent.
- Add Sweet Potatoes and Spices: Add the cubed sweet potatoes to the pot along with the ground cumin, cinnamon, chipotle powder, hot sauce, and chili powder. Stir well to coat the sweet potatoes evenly with the spices, then cook for 3–4 minutes to enhance the flavors.
- Add Liquids and Salsa: Pour in the jar of 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 a simmer. Cover the pot and cook for 20–30 minutes, or until the sweet potatoes are fork-tender and the chili has thickened.
- Add Black Beans and Quinoa: Stir in the drained black beans. Mix in the cooked quinoa until fully incorporated and heated through.
- Rest and Serve: For best flavor, let the chili rest for a few hours to allow the flavors to meld together. Serve warm, topped with sliced or diced avocado, if desired.
Notes
- This recipe is flexible and can be made entirely on the stovetop or adapted to a crockpot for slow cooking.
- Adjust the level of heat by varying the amount of hot sauce and chipotle powder used.
- Leftovers taste even better the next day as the flavors deepen.
- For added protein, consider topping with a dollop of vegan sour cream or shredded cheese if not strictly vegan.
Nutrition
- Serving Size: 1 serving
- Calories: 569 kcal
- 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
