Description
This Sweet Potato Quinoa Chili is a hearty, flavorful, and nutritious plant-based meal that combines the natural sweetness of sweet potatoes with the protein-packed goodness of quinoa and black beans. Infused with warming spices like cumin, cinnamon, and chipotle powder, and simmered in a savory salsa and vegetable broth base, this chili is perfect for cozy dinners or meal prep. It’s vegan, fiber-rich, and versatile enough to serve with creamy avocado topping for an extra touch of indulgence.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion, diced
- Pinch of salt and pepper
- 3 medium sweet potatoes, cubed
Spices and Flavorings
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon chipotle powder
- 1 to 3 teaspoons hot sauce (adjust to taste)
- 1 tablespoon chili powder
Liquids and Main Components
- 1 (16-ounce) jar salsa
- 2 cups vegetable broth
- 1 cup water
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked quinoa
Optional Garnish
- 1 avocado, sliced or diced (for garnish)
Instructions
- Heat the Oil and Sauté Onion: In a large pot over medium heat, warm the olive oil. Add the diced onion along with a pinch of salt and pepper, and sauté for 2 to 3 minutes until the onion becomes soft and translucent.
- Add Sweet Potatoes and Spices: Stir in the cubed sweet potatoes, ground cumin, ground cinnamon, chipotle powder, hot sauce, and chili powder. Mix the ingredients well to evenly coat the sweet potatoes with the spices, then cook for an additional 3 to 4 minutes.
- Add Salsa, Broth, and Water: Pour in the salsa, vegetable broth, and water. Stir thoroughly to combine all ingredients in the pot.
- Simmer the Chili: Bring the mixture to a low boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
- Add Black Beans and Cook: Add the rinsed black beans to the pot, cover it with a lid, and cook for 20 to 30 minutes until the sweet potatoes are tender when pierced with a fork and the chili has thickened slightly.
- Incorporate Quinoa: Stir in the cooked quinoa, mixing it fully into the chili to combine flavors and textures evenly.
- Rest and Serve: For best flavor, let the chili rest for a few hours to allow the spices to meld. Otherwise, serve immediately while warm, topped with sliced or diced avocado if desired.
Notes
- This chili is rich in fiber and plant-based protein, making it both filling and nutritious.
- It can be made on the stovetop as described or adapted to a slow cooker for convenience.
- Adjust the amount of hot sauce to suit your preferred spice level.
- Leftovers keep well and the flavors improve the next day.
- For a gluten-free meal, ensure the salsa and broth used are gluten-free certified.
Nutrition
- Serving Size: 1 serving
- Calories: 569 kcal
- Sugar: 15 g
- Sodium: 1397 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 97 g
- Fiber: 24 g
- Protein: 20 g
- Cholesterol: 0 mg
