Sweet Potato & Quinoa Chili

side angle view of a bowl with a serving of healthy vegan sweet potato quinoa chili with spoon.

5 from 34 reviews

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


Units Scale
  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 medium onion, diced
  • 56 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)
  • 56 cups water or vegetable broth (or combo)

Optional garnish for serving

  • diced avocado
  • cilantro
  • diced onion and/or jalapeno


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.


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.