Sweet Potato Chili with Quinoa

For 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
• Large sweet potato – Peeled and diced.
• Yellow onion – Diced.
• Garlic – Roughly chopped.
• Chili powder
• Ground cumin
• Chipotle powder
• Kosher salt
• Vegetable broth 
• Canned black beans – Rinsed and drained.
• Canned fire-roasted diced tomatoes – Undrained.
• Dried quinoa
• Corn niblets – Optional.
• Lime juice

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

1. 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.
2. 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.
3. Add vegetable broth, fire-roasted tomatoes, black beans, and quinoa to the pot. Stir to combine and bring the mixture to a gentle boil.
4. 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.
5. 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.
6. Ladle the chili into bowls and top with your favorite garnishes like avocado, cilantro, crema, or shredded cheese.

Step-By-Step Process

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.

Recommended

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.