Full of protein, fiber, vitamins, and minerals, this easy Sweet Potato Quinoa Chili is thick, hearty, and always a good thing!
Optional garnish for serving
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.
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.
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.