Sweet Potato And Quinoa Chili

26 February 2020 Bookmark0
This Sweet Potato and Quinoa Chili recipe with black beans and kidney is filled with flavor and hearty. Making an incredible vegan dinner, lunch or meal-prep thought! Contains slow-cooker and stovetop options.

This particular vegetarian Sweet Potato & Quinoa Chili, are what I actually like to discuss. As we could find a touch tired of the standard meals, it's wonderful to possess simpler choices which close within a snap.

Sweet Potato And Quinoa Chili
Sweet Potato And Quinoa Chili

I enjoy finding these easy dishes that basically function and will be created over and once again. I understand you're getting to enjoy this chili and finish up making it frequently throughout the weather season!

There is nothing complex during this recipe, everything is presumably in your kitchen immediately , otherwise you may discover immediately in your favorite grocery shop.

This thick and hearty sweet potato & quinoa chili has many nourishment, essential-fiber, minerals and vitamins while being yummy and satisfying.

Sweet Potato And Quinoa Chili


  • 1 large sweet-potato (about 1 lb), diced (with or without skin)
  • 6 garlic cloves, minced
  • 1 medium onion, diced
  • 1 tbsp olive-oil or ¼ cup water (for water-saute)
  • 1½ tbsp chili-powder
  • 1 tbsp cumin
  • 1 cup dried quinoa
  • a few dashes of onion-powder
  • himalayan-salt, to taste
  • a few dashes of garlic-powder
  • 1 tsp dried oregano
  • 1 can kidney-beans, drained and rinsed (15 oz)
  • 1 can (15 oz) fire roasted diced tomatoes (with juices) or 1½ cups diced fresh-tomatoes
  • 1 can tomato-paste (6 oz)
  • 1 can black-beans, drained and rinsed (15 oz)
  • 5-6 cups water or vegetable-broth (or combo)
  • Optional garnish for serving
  • cilantro
  • diced onion or jalapeno
  • diced avocado


  1. Stovetop
  2. In dutch-oven or large-pot, heat oil on moderate heat. Add onions, cook till tender and edges browned for 5-6minutes.
  3. Add garlic, cook for a few minutes. Add the cumin, chili-powder, garlic, oregano & garlic-powder, beans, quinoa, sweet-potato, diced tomatoes, tomato-paste and broth/water, stir till blended.
  4. Bring to a boil, reduce-heat, cover slightly ajar and cook for 30-40minutes, stirring periodically. Chili is prepared when sweet-potatoes are tender. Add additional water as necessary.
  5. Slow Cooker
  6. Add all of the beans, cumin, garlic, sweet-potatoes, onion, diced tomatoes, quinoa, tomato-paste, chili-powder, oregano, garlic & onion-powder and broth/water towards the bottom of the crockpot add, stir till blended.
  7. Turn on-high and cook for 4-6hours or switch on-low and cook for 6-8hours.


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