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Two bowls of Sweet Potato Chili with Quinoa topped with avocado, cream, grated cheese and cilantro.

Sweet Potato Chili with Quinoa

Chef Jenn
I absolutely love this Sweet Potato Chili with Quinoa! It’s so easy to make in just one pot, and in no time, you’ll have a hearty, healthy, and flavor-packed meal. The combination of tender sweet potatoes, protein-rich quinoa, and bold spices makes it so satisfying – perfect for cozy dinners or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 269 kcal

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

Serving: 1cupCalories: 269kcalCarbohydrates: 46gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1100mgPotassium: 616mgFiber: 10gSugar: 7gVitamin A: 9087IUVitamin C: 9mgCalcium: 85mgIron: 3mg

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.

Keyword Sweet potato chili, Sweet Potato Chili with Quinoa
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