Meals that can easily fit into your meal rotation, like this Sweet Potato & Quinoa Chili, are what I really love to share. As we can get a bit bored with the usual meals, it’s nice to have more easy options that come together in a cinch.
I love finding these simple dishes that truly work and can be made over and over again. That is what I share with you today. Nothing complicated in this recipe, everything is probably in your kitchen right now, or you can find right away at your favorite grocery store.
Eating vegan meals every day that are healthy and tasty is really easy once you get the hang of it. This thick and hearty sweet potato & quinoa chili has plenty of protein, essential fiber, vitamins and minerals while being flavorful and satisfying. I know you’re going to love this chili and find yourself making it often during the chili weather season!
Easy and delicious, bring on the chili!
How To Make Sweet Potato & Quinoa Chili
Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, black beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water as needed.
And that’s it, this sweet potato & Quinoa Chili is so easy to make and will be ready in under 1 hour! It’s a one-pot meal that’s perfect for lunch, dinner or make ahead meal planning!
Here is also a method for making this chili using a crock-pot, because sometimes you just want to set it and forget it!
Slow-Cooker: Add all the onion, garlic, diced tomatoes, black beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.
MORE VEGAN CHILI INSPIRATION
Chili is a great any day of the week and comes together fast on the stovetop, or can be cooked slowly using a crockpot, allowing you to set it and forget it. Take a look at these other easy vegan chili recipes, you just may find a new favorite for the meal rotation!
- Quinoa Chili Verde
- Easy Vegetable Chili
- The Ulimate Tempeh Chili
- See all vegan Chili recipes on TSV!
SWEET POTATO & QUINOA CHILI
Full of protein, fiber, vitamins and minerals, this easy Sweet Potato & Quinoa Chili is thick, hearty and always a good thing! Recipe adapted from Milk Free Mom
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree, Chili
- Cuisine: Vegan
Ingredients
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 1 medium onion, diced
- 5 – 6 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- a few dashes of garlic powder
- a few dashes of onion powder
- himalayan salt, to taste
- 1 cup dried quinoa
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 large sweet potato (about 1 lb.), diced (with or without skin)
- 4 – 5 cups water or vegetable broth (or combo)
Optional garnish for serving
- diced avocado
- cilantro
- diced onion and/or jalapeno
Instructions
Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, black beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
Slow-Cooker: Add all the onion, garlic, diced tomatoes, black beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.
Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’.
Serves 4 generously.
Store leftovers in and airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer safe containers, for up to 2 – 3 months.
NOTES:
As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat. Also, use whatever beans you prefer. You may even like to use one two different kinds.
