Description
This Sweet Potato Quinoa Chili is a hearty, flavorful, and nutritious plant-based meal packed with fiber and protein. Combining sweet potatoes, black beans, quinoa, and a rich blend of spices, this chili offers a satisfying warmth perfect for any occasion. Easy to prepare on the stovetop, it can also be adapted for slow cooking. Topped with creamy avocado, this dish is a wholesome comfort food that is both filling and delicious.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion, diced
- Pinch of salt and pepper
- 3 medium sweet potatoes, cubed
- 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
- 1 (16-ounce) jar salsa
- 2 cups vegetable broth
- 1 cup water
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked quinoa
- 1 avocado (for garnish, optional)
Instructions
- Sauté Onions: In a large pot over medium heat, heat the olive oil. Add the diced onion along with a pinch of salt and pepper, and sauté for 2–3 minutes until softened and fragrant.
- Add Spices and Sweet Potatoes: Add the cubed sweet potatoes to the pot along with ground cumin, cinnamon, chipotle powder, hot sauce, and chili powder. Stir well to coat the sweet potatoes evenly with the spices.
- Cook Spices: Cook the sweet potatoes and spices mixture for 3–4 minutes to develop the flavors.
- Add Liquids and Salsa: Pour in the jar of salsa, vegetable broth, and water. Stir the mixture thoroughly.
- Simmer Chili: Increase the heat to bring the mixture to a low boil over medium-high heat, then reduce it to a simmer.
- Add Beans and Cook: Add the drained and rinsed black beans, cover the pot, and let it cook for 20–30 minutes or until the sweet potatoes are tender and the chili thickens.
- Add Quinoa: Stir in the cooked quinoa until well combined throughout the chili.
- Rest and Serve: For best flavor, allow the chili to rest for a few hours. Otherwise, serve warm, garnished with sliced or diced avocado, if desired.
Notes
- This chili is rich in fiber and plant-based protein, making it a nutritious and satisfying meal.
- Can be made on the stovetop or adapted for slow cooking in a crockpot.
- Adjust hot sauce quantity to control spiciness based on personal preference.
- Resting the chili enhances the melding of flavors.
- Avocado garnish adds creaminess and a fresh contrast to the spicy chili.
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
