Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato Quinoa Chili shown in 2 soup bowls, topped with avocado, jalapeno, shredded vegan cheese, lime wedges & cilantro leaves. The bowls sit atop a light blue surface, next to a checkered blue & white linen, soup spoons, garnishes (sliced jalapeno, lime wedges, tortilla chips, etc.).

Hearty Sweet Potato Quinoa Chili with Black Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson | Plays Well With Butter
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 6-8 1x
  • Category: Soup, Stew & Chili Recipes
  • Method: Stovetop
  • Cuisine: Mexican & Tex-Mex
  • Diet: Vegan

Description

This Vegan Sweet Potato Quinoa Chili is insanely hearty & rich in flavor, thanks to its nourishing base of quinoa, sweet potatoes, black beans, & flavorful spices. It’s easy to make, perfect for meal prep, & totally healthy & wholesome with more than 13 grams plant-based protein per serving. Naturally vegetarian, dairy-free, vegan & gluten-free. Instant Pot & Slow Cooker directions provided in the Recipe Notes, below.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 bell pepper, deseeded & diced
  • 2 medium sweet potatoes, peeled & diced into 1-inch cubes
  • 1–2 chipotle peppers (from a can, in adobo sauce), finely chopped
  • 3 cloves garlic, finely chopped or grated
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons Worcestershire sauce (see Recipe Notes, below)
  • two (2) 14-ounce cans diced fire-roasted tomatoes, with their juices
  • two (2) 15-ounce cans black beans, drained & rinsed
  • ½ cup dry quinoa
  • 2 cups vegetable stock or broth
  • 1 large, juicy lime, juiced
  • kosher salt & ground black pepper, to season
  • for serving, as desired: cashew crema or shredded cheese (or vegan cheese), smashed avocado or guacamole, sliced jalapeno, chopped cilantro, tortilla chips, etc. Vegan Sweet Potato Quinoa Chili ingredients arranged on a light blue surface – vegetable stock, olive oil, spices, cocoa powder, chipotle chiles, black beans, quinoa, sweet potatoes, bell pepper, garlic, bay leaves, Worcestershire sauce, tomatoes, tomato paste & onions.

Instructions

  1. Cook the veggies: Add the olive oil to a heavy-bottomed pot or Dutch oven (at least 4 qt) over medium heat. Once hot & shimmering, add the onion, bell pepper, & sweet potato. Season with 1 teaspoon kosher salt & stir to coat. Cook, stirring occasionally, until softened, 4-5 minutes.How to make Sweet Potato Quinoa Chili - Step 1: Onions, bell pepper, & sweet potato cooking in a large gray Dutch oven, which sits atop a light blue surface.
  2. Add the spices: Add the chipotle peppers, garlic, bay leaves, tomato paste, chili powder, cocoa powder, ground cumin, smoked paprika, & dried oregano to the pot, stirring to coat the veggies. Cook for 2-3 minutes, to allow the spices to bloom.How to make Sweet Potato Quinoa Chili - Step 2: Spices (chipotle pepper, tomato paste, garlic, cocoa powder, chili powder, paprika, bay leaves) added to chili veggies in a large gray Dutch oven, which sits atop a light blue surface.
  3. Build & simmer the chili: Add the Worcestershire sauce, fire-roasted tomatoes, black beans, quinoa & veggie stock/broth to the pot. Stir to combine. Bring the chili to a boil. Cover and reduce to a simmer for 20-25 minutes, until the chili is thickened slightly and the quinoa is cooked. To finish the chili, squeeze in fresh lime juice & taste and season with additional salt or ground black pepper as needed. [gallery columns="2" size="full" ids="14667,14668,14669,14670"]
  4. Serve: Ladle the chili in individual bowls & finish with toppings of choice – cashew crema or shredded (vegan) cheese, smashed avocado or guacamole, sliced jalapeno, pico de gallo, chopped cilantro, tortilla chips, etc. Enjoy! Sweet Potato Quinoa Chili shown in 2 soup bowls, topped with avocado, jalapeno, shredded vegan cheese, lime wedges & cilantro leaves. The bowls sit atop a light blue surface, next to a checkered blue & white linen, soup spoons, garnishes (sliced jalapeno, lime wedges, tortilla chips, etc.).

Notes

  • Vegan Worcestershire sauce: If keeping your quinoa chili vegetarian or vegan is important to you, be sure to use vegan-friendly Worcestershire sauce. My favorite vegan Worcestershire is Annie’s, which is also certified organic. If you have a hard time finding vegan-friendly Worcestershire, feel free to substitute with an equal amount of soy sauce (or tamari, or coconut aminos).
  • Storage: To store, transfer cooled quinoa chili to an airtight container & store in the refrigerator. Leftover quinoa chili will keep for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
  • Freezing: This quinoa chili is very freezer-friendly! To freeze, transfer cooled quinoa chili to an airtight freezer container. (These are my absolute favorite!) Freeze for up to 3 months. Thaw in the refrigerator overnight & reheat on the stovetop or in the microwave until warmed through.
  • Alternative cooking methods:
    • Slow Cooker or Crock Pot: Prep the veggies & spices according to Steps 1-2, above. Transfer the spiced veggie mixture to the slow cooker, along with the remaining ingredients as directed in Step 3. Slow cook on high for 3-4 hours or on low for 7-8 hours, stirring occasionally. Finish the quinoa chili as directed in Step 3. Serve as directed in Step 4. If your slow cooker has a searing/browning feature, you can use it to cook the entire vegan quinoa chili recipe (Steps 1-3) in the slow cooker.
    • Instant Pot: Use the Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-2, above. Build the chili in the Instant Pot according to Step 3, then cover & seal. Cook on manual high pressure for 4 minutes (it will take 15-20 minutes for pressure to build). When the timer goes off, quick release by carefully flicking the valve to its “venting” position. If the chili seems a little too liquidy, feel free to turn on the Sauté setting again, letting the chili simmer down a little before finishing & serving as directed in Steps 3-4.
  • 10-Minute Meal Prep: Most of the active prep time involved with this recipe is chopping up the veggies. With just a little prep, you can cut down on all active prep the night you want to throw it together. Pick & choose from the list below, or do it all & all you’ll have to do at dinnertime is get cooking – easy!
    • Dice 1 large yellow onion
    • Deseed & dice 1 bell pepper
    • Peel & dice 2 medium sweet potatoes into 1-inch cubes
    • Optional: Prep desired toppings, such as making a batch of guacamole or cashew crema.
    • Store in separate airtight containers in the refrigerator for up to 5 days.

Find it online: https://playswellwithbutter.com/sweet-potato-quinoa-chili/