This Sweet Potato & Quinoa Chili recipe with black beans is hearty and full of flavor, and makes a great vegan lunch, dinner or meal prep idea!
Meals that can easily fit into your meal rotation, like this vegan 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.
Why is this chili recipe so great?
- There’s nothing complicated in this recipe, everything is probably in your kitchen right now, or you can find right away at your favorite grocery store.
- This thick and hearty sweet potato & quinoa chili has plenty of protein, essential fiber, vitamins and minerals while being flavorful and satisfying.
I love finding these simple dishes that truly work and can be made over and over again. 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
This Sweet Potato & Quinoa Chili is so easy to make on the stovetop and will be ready in under 1 hour!
- 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, 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.
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, 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.
It’s a one-pot meal that’s perfect for lunch, dinner or make ahead meal planning!
Eating vegan meals everyday that are healthy and tasty is really easy once you get the hang of it!
How Long Will Leftovers Keep?
Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Re-warm on the stovetop or the microwave. It makes a great meal prep for the week with vegan cornbread on the side.
Can You Freeze Quinoa Chili?
Yes, it freezes wonderfully for up to 2 – 3 months! My favorite ways to freeze this sweet potato & quinoa chili is in individual portion sizes using freezer safe containers. Then when I want to cozy up with a bowl of warm soup I can just pull it from the freezer and warm it up. You can also freeze larger portions in large ziplock bags or containers.
More 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 Ultimate Tempeh Chili
- Vegan Three Bean Chili
- See all vegan Chili recipes on TSV!
If you try this easy vegan chili recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintSWEET POTATO & QUINOA CHILI
Full of protein, fiber, vitamins and minerals, this easy Sweet Potato & Quinoa Chili is thick, hearty and always a good thing!
- 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
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15oz) kidney 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, 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, 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.
Use your favorite beans, in any combination.
Recipe adapted from Milk Free Mom
