Sweet Potato & Quinoa Chili
This Sweet Potato & Quinoa Chili recipe with kidney & black beans is hearty and full of flavor, and makes a great vegan lunch, dinner, or meal prep idea! Includes stovetop and slow cooker options.
Meals that can easily fit into your meal rotation 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 We Love This Recipe!
- It’s quick and easy. There are no complicated ingredients, everything is probably in your kitchen right now, or can be found right away at your favorite grocery store. And it’s all made in one pot for easy cooking and cleanup!
- It’s healthy and nutritious. This thick and hearty sweet potato & quinoa chili has plenty of protein, essential fiber, vitamins, and minerals while being flavorful and satisfying. Plus, it’s gluten-free, well-balanced, low fat, and includes an option to be oil-free!
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!
What Goes Into Quinoa Chili?
Here is everything you’ll need, plus ideas for ingredient substitutions (measurements are in the recipe card below):
- The Beans. We’ll be using protein-rich black beans and kidney beans. Feel free to use your favorite in any combo you like. Pinto beans would be great here too!
- Sweet Potato. One large sweet potato is all you need. I peeled mine, but you can leave the skin on for even more fiber (just be sure to scrub the sweet potato beforehand.
- Quinoa. Use your favorite colored quinoa, mine happens to be tri-color.
- Tomato. I’ve used a canned of diced tomatoes, with juices, for ease, but you can use 2 – 3 fresh roma tomatoes if you prefer.
- Tomato Paste. Tomato paste adds a wonderful umami flavor and helps thicken the chili nicely.
- Onion. Any color will do, use your favorite.
- Garlic. If you don’t have fresh garlic on hand, add an extra 1 – 2 teaspoons of garlic powder.
- Spices. You’ll find a tasty mix of chili powder, cumin, and oregano. Plus, I usually add a dash or two of garlic and onion powder for good measure.
- Garnish. This sweet potato & quinoa chili is great with diced avocado, cilantro, and homemade vegan cornbread. If you like heat, a few slices of jalapeno are perfect!
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 a large pot or Dutch oven, heat oil over medium heat. Add onions and cook until soft and edges browned, about 5 – 6 minutes. Add garlic, and cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, and 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 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 every day that are healthy and tasty is really easy once you get the hang of it!
How Long Will Leftovers Keep?
Leftovers can be stored for 5 – 6 days in the refrigerator, in a covered container. Rewarm on the stovetop or the microwave. This recipe makes 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! To freeze sweet potato quinoa chili, simply store individual portions using freezer-safe containers. You can also freeze larger portions in large ziplock bags or containers. Let thaw before reheating.
Serving Suggestions
- Top with diced avocado and fresh chopped cilantro
- Top with a dollop of Vegan Cashew Sour Cream
- Add a sprinkle of vegan shredded cheese and/or green onions
- Serve with homemade Vegan Cornbread or Jalapeno Cornbread Muffins
- Try topping it on a baked sweet potato!
More Vegan Chili Recipes!
- Quinoa Chili Verde
- Easy Vegetable Chili
- The Ultimate Tempeh Chili
- Vegan Three Bean Chili
- Sweet Potato Black Bean Chili
- See all vegan chili recipes on TSV!
If you try this easy 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 (with juices) or 1 1/2 cups diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 large sweet potato (about 1 lb.), diced (with or without skin)
- 5 – 6 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’. On the side, try this Vegan Cornbread or Jalapeno Cornbread Muffins are delicious!
Serves 4 generously.
Store leftovers in an 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.
Use your favorite beans, in any combination.
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It's great! I cooked it on low for 6 1/2 hours then added the quinoa and cooked another 1/2 hour. Yummy!! Thanks!
This looks yummy!! Do you think it could go in a crockpot? Thanks!
I'm honestly not sure. I've never cooked quinoa in the crockpot but I almost feel that it will work fine. Set on low and let it cook a few hours. Would love to know how is goes if you give a try! :)
After adding quinoa and beans, I cooked in crockpot for 3-31/2 hrs on hi. Turned out great.
I'll be making this for my Halloween meal. Can't wait, looks delicious! :)
Just recently found your blog and made this recipe for a friend last night. SO delicious. Thank you!
I've just started to follow your blog and this is the first recipe I've made. It was so fantastic, thank you! I'm trying to transition into a mostly vegetarian home and recipes like this make it so doable. Thank you again!
Your so welcome! I'm glad this was a hit and I hope you find many more here to suit your taste. :)
Hi Nyssa, I'm so glad you loved this! It will be perfect for the cooler days ahead. I just checked out your recipe and it looks delish…I love that you added some zucchini as well. Thank you so much for the link back! Cheers to good healthy eating. :)
I'm so glad this popped up for you! You bet this would make for a great sloppy joe sandwich…try using 1/2 cup less water, that should thicken it up a bit. I've been meaning to put together a sloppy joe recipe so stay tuned!
So I'm not a vegan, but I cook vegan meals and snacks quite often I made this recipe tonight. After dabbling a bit and making a few creative adjustments I made it so spicy that it burned my face off and I'm pretty sure that I'll be giving birth to some red crayons in the morning so best of luck to the poor sap who uses the bathroom after me tomorrow. So while I was in the process of making a second batch without the spices to mix into the first to dilute it down, My arson-scathed noggin had an idea. My nonvegan self took over and spread a pile of the 5 alarm vegan chili on a bed of tortilla chips and then melted a layer of mexican cheese shreds on top. Before: Digestive tract = blown. Right now: Mind =blown. Thank you for sharing your recipes! ^^
Lol, you are so funny Erin! It sounds like you must love spice but creatively added a bit too much. ;) So glad you tried it again with great success. It sounds like you made a great meal out of this with some chips and cheese. Your so welcome….thank you for sharing your story and giving others inspiration of what to do and not to do! Cheers :)
I just made it – delicious! Will be my go-to chili
Yah, a match is made! :)
I made this tonight and it is delicious!