Sweet Potato Chili with Quinoa
I love this Sweet Potato Chili with Quinoa! It’s an easy, one-pot meal that’s hearty, healthy, and packed with bold flavors. Perfect for cozy dinners or meal prep, this recipe is a satisfying favorite everyone will enjoy.
Ingredients
- 2 tablespoons olive oil
- 1 large sweet potato peeled and diced
- 1 yellow onion diced
- 3 - 4 cloves garlic roughly chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon chipotle powder
- ½ teaspoon kosher salt
- 3 cups vegetable broth
- 15 ounce canned black beans 1; rinsed and drained
- 14.5 ounce canned fire-roasted diced tomatoes 1
- ½ cup dried quinoa
- 1 cup corn niblets
- 1 tablespoon lime juice
Optional garnishes
- avocado
- cilantro
- crema
- grated cheese
Instructions
- Add the olive oil to a large, heavy-bottomed pot and warm it over medium-high heat.
- Add the diced sweet potato and chopped onion to the pot. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Stir in the chopped garlic, chili powder, chipotle powder, cumin, and salt. Mix well to evenly coat the vegetables with the spices. Cook for another minute until the garlic is fragrant.
- Add the vegetable broth, fire-roasted tomatoes, black beans, and quinoa to the pot. Stir everything together to combine.
- Increase the heat and bring the mixture to a gentle boil, stirring occasionally to prevent the quinoa from sticking to the bottom.
- Reduce the heat to low, cover the pot, and let the chili simmer for 20–30 minutes. Check occasionally, stirring to ensure the quinoa cooks evenly. The chili is ready when the quinoa is tender, the sweet potatoes are soft, and the mixture has thickened. Add more vegetable broth if you desire a thinner chili.
- Stir in the corn niblets and let the chili simmer for another 2–3 minutes to heat the corn through.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning with more salt if needed.
- Ladle the chili into bowls and top with your favorite garnishes like avocado slices, chopped cilantro, a dollop of crema, or shredded cheese. Serve warm and enjoy!
Notes
Chef Jenn's Tips
- For faster cooking, dice the sweet potatoes into small, uniform pieces so they soften evenly.
- Rinse the quinoa thoroughly before adding it to remove its natural bitter coating.
- Use fire-roasted tomatoes for an extra layer of smoky flavor.
- If you like extra heat, add a pinch of cayenne pepper or diced jalapeño to the chili.
- For added texture, include diced red bell pepper or zucchini along with the sweet potatoes.
- This recipe works well with canned corn, but fresh or frozen corn will add a slightly sweeter flavor.
- Add more vegetable broth if you like your chili a bit soupier.
Nutrition
Serving: 1cupCalories: 269kcalCarbohydrates: 46gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1100mgPotassium: 616mgFiber: 10gSugar: 7gVitamin A: 9087IUVitamin C: 9mgCalcium: 85mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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