Sweet Potato and quinoa chili Recipe

Name: Sweet Potato and quinoa chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 ounce can of black beans drained; 1 15 ounce can chickpeas drained; 1 can rotel (diced tomatoes works good too); 1 large sweet potato chopped into cubes; 2 tbsp olive oil; 1 large onion chopped; 6 gloves minced garlic; 1 1/2 cup dry quinoa; 1 tbsp ground cumin; 4 cup vegetable broth; 2 tbsp chili powder; 2 tsp smoked paprika; 1 salt and pepper to taste; 1 sour cream (topper); 1 cheese (topper); 1 cilantro (topper); 1 avocado (topper)

Servings: persons

1 15 ounce can of black beans drained
1 15 ounce can chickpeas drained
1 can rotel (diced tomatoes works good too)
1 large sweet potato chopped into cubes
2 tbsp olive oil
1 large onion chopped
6 gloves minced garlic
1 1/2 cup dry quinoa
1 tbsp ground cumin
4 cup vegetable broth
2 tbsp chili powder
2 tsp smoked paprika
1 salt and pepper to taste
1 sour cream (topper)
1 cheese (topper)
1 cilantro (topper)
1 avocado (topper)

1
Heat olive oil in a large pot over medium high heat.
2
Add onion and saute, stirring frequently until onion begins to sweat, about 5 minutes.
3
Add sweet potato and cook another 5 minutes.
4
Add quinoa, beans, chickpeas and rotel and continue cooking for another 2 minutes stirring everything together.
5
Pour in broth, chili powder, cumin and paprika and stir well.
6
Bring to a rapid boil then reduce heat to medium low.
7
Add minced garlic and cover pot.
8
Allow chili to bubble gently for 15 to 20 minutes or until quinoa and sweet potato is cooked.
9
Remove pot from heat and let it sit covered for 10 mins.
10
This allows it to thicken.
11
Salt and pepper to taste.
12
Serve with whatever toppings you like and enjoy!

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 15 ounce can of black beans drained, 1 15 ounce can chickpeas drained, 1 can rotel (diced tomatoes works good too), 1 large sweet potato chopped into cubes, and more.

Yes, Sweet Potato and quinoa chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato and quinoa chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions