Sweet Potato Chili with Quinoa
Add Preferred SourceFor me, Sweet Potato Chili with Quinoa strikes the perfect balance between hearty and healthy. Packed with sweet potatoes, black beans, and quinoa, this vegetarian chili is filling, flavorful, and satisfying. It’s quick to make, ideal for meal-prepping, and a no-fuss dinner that’s ready in no time.
I’m typically a meat-lover, but this vegetarian chili has so much flavor that I never miss the meat! It’s budget-friendly, easy, and tastes like it’s been simmering on the stove all day.
To keep the sweet potatoes perfectly tender, I dice them into ½-inch pieces—they cook evenly and fit easily on a spoon without turning mushy. The quinoa gives this chili a satisfying texture and soaks up the delicious broth. You can even swap it out for brown rice if you prefer, but par-cook it first to avoid overcooking the sweet potatoes.
Ingredients
- Olive oil – Or any other neutral cooking oil works just fine.
- Large sweet potato – Peeled and diced into even pieces so it cooks through evenly.
Yellow onion – Yellow or brown onion works well; dice evenly so it softens properly.
Garlic – Fresh garlic only. Jarlic won’t give the same clean flavor.
Chili powder – Use chili powder with a spice level you’re comfortable with. Some chili powders are more spicy than others.
Ground cumin – You can skip this if you’re a cumin hater. You might be surprised how many people hate cumin.
Chipotle powder – A little goes a long way. If you don’t have chipotle powder, you can use cayenne.
Kosher salt – To taste. Adjust at the very end.
Vegetable broth – Use low- or no-sodium so the dish doesn’t get too salty.
Canned black beans – Drained and rinsed. You could also use pinto beans or kidney beans. I’ve even sometimes used white cannellini beans if that’s all I had. Use what you’ve got on hand.
Fire-roasted tomatoes (canned) – I like using fire roasted tomatoes because they add extra flavor, but regular diced tomatoes are fine, too.
Dried quinoa – Rinse before using; it cooks directly in the chili and thickens it slightly.
Corn niblets – Frozen or canned and drained; adds sweetness and texture.
Lime juice – Always use fresh lime juice; bottled lime juice dulls the brightness.
Optional toppings
Topping your bowl of chili with tasty toppings is the best part! Some of my favorite chilli toppings include:
- Chopped cilantro
- Diced avocado
- Sour cream
- Shredded cheddar
How To Make Sweet Potato Chili with Quinoa
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by heating the olive oil in a large pot over medium-high heat. Add the diced sweet potatoes and onion, sautéing for about 5 minutes until the onion becomes soft and translucent and the sweet potatoes start to lightly brown around the edges. This step builds the base flavor of the chili.
Stir in the garlic, chili powder, chipotle powder, cumin, and salt. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and the spices evenly coat the vegetables without burning.
Pour in the vegetable broth, then add the fire-roasted tomatoes, black beans, and quinoa. Stir well to combine everything, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 20–30 minutes, stirring occasionally to prevent sticking. The chili is ready when the quinoa is tender, the sweet potatoes are soft, and the broth has thickened. Add a splash of extra broth if you prefer a looser texture.
Stir in the corn and let the chili simmer for another 2–3 minutes to heat through. Remove from heat, stir in the lime juice, and adjust seasoning with additional salt if needed. Serve hot with your favorite toppings like avocado, cilantro, crema, or shredded cheese.
Chef Jenn’s Tips
- Dice the sweet potatoes small and evenly for quicker, more consistent cooking.
- Rinse quinoa before adding it to remove its natural bitterness.
- I love fire-roasted tomatoes in this vegetarian chili, but any diced tomatoes will work.
- For more heat, add cayenne pepper or diced jalapeño.
- Experiment with additional vegetables like red bell pepper or zucchini for added texture.
- If you prefer a soupier chili, stir in extra vegetable broth.
Make It A Meal
This Sweet Potato Chili with Quinoa is hearty enough to stand alone, but it pairs perfectly with cornbread or tortilla chips. For a comforting meal, serve it with a slice of crusty bread or a side of fresh green salad dressed with a tangy vinaigrette.
Storage
This chili is fantastic for meal prep. Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, portion the chili into freezer-safe containers and freeze for up to three months. When reheating, add a splash of vegetable broth or water to loosen the consistency if needed.
Sweet Potato Chili with Quinoa
Ingredients
- 2 tablespoons olive oil
- 1 large sweet potato peeled and diced
- 1 yellow onion diced
- 3 – 4 cloves garlic roughly chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon chipotle powder
- ½ teaspoon kosher salt
- 3 cups vegetable broth
- 15 ounce canned black beans rinsed and drained
- 14.5 ounce canned fire-roasted diced tomatoes
- ½ cup dried quinoa
- 1 cup corn niblets
- 1 tablespoon lime juice
Optional garnishes
- avocado
- cilantro chopped
- crema
- grated cheese
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the diced sweet potato and onion, sautéing for about 5 minutes until the onion is soft and translucent.
- Stir in garlic, chili powder, chipotle powder, cumin, and salt. Cook for 1 minute until the garlic is fragrant and the spices coat the vegetables evenly.
- Add vegetable broth, fire-roasted tomatoes, black beans, and quinoa to the pot. Stir to combine and bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and let the chili simmer for 20–30 minutes. Stir occasionally to prevent sticking. The chili is ready when the quinoa is tender, the sweet potatoes are soft, and the broth has thickened. Add more broth if you prefer a thinner consistency.
- Stir in the corn and let the chili simmer for 2–3 more minutes to heat the corn through. Remove from heat, stir in lime juice, and adjust seasoning with additional salt if needed.
- Ladle the chili into bowls and top with your favorite garnishes like avocado, cilantro, crema, or shredded cheese.
Notes
Chef Jenn’s Tips
- Dice the sweet potatoes small and evenly for quicker, more consistent cooking.
- Rinse quinoa before adding it to remove its natural bitterness.
- Use fire-roasted tomatoes for a smoky flavor boost.
- For more heat, add cayenne pepper or diced jalapeño.
- Experiment with additional vegetables like red bell pepper or zucchini for added texture.
- If you prefer a soupier chili, stir in extra vegetable broth.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
