Sweet Potato and Quinoa Chili
This Sweet Potato and Quinoa Chili recipe with black beans and kidney is full of flavor and hearty. Making a fantastic vegan dinner, lunch or meal-prep thought! Contains slow-cooker and stovetop options.
Servings 4
Calories 391kcal
Ingredients
- 1 large sweet-potato (about 1 lb), diced (with or without skin)
- 6 garlic cloves, minced
- 1 medium onion, diced
- 1 tbsp olive-oil or ¼ cup water (for water-saute)
- 1½ tbsp chili-powder
- 1 tbsp cumin
- 1 cup dried quinoa
- a few dashes of onion-powder
- himalayan-salt, to taste
- a few dashes of garlic-powder
- 1 tsp dried oregano
- 1 can kidney-beans, drained and rinsed (15 oz)
- 1 can (15 oz) fire roasted diced tomatoes (with juices) or 1½ cups diced fresh-tomatoes
- 1 can tomato-paste (6 oz)
- 1 can black-beans, drained and rinsed (15 oz)
- 5-6 cups water or vegetable-broth (or combo)
Optional garnish for serving
- cilantro
- diced onion or jalapeno
- diced avocado
Instructions
Stovetop
- In dutch-oven or large-pot, heat oil on moderate heat. Add onions, cook till tender and edges browned for 5-6minutes.
- Add garlic, cook for a few minutes. Add the cumin, chili-powder, garlic, oregano & garlic-powder, beans, quinoa, sweet-potato, diced tomatoes, tomato-paste and broth/water, stir till blended.
- Bring to a boil, reduce-heat, cover slightly ajar and cook for 30-40minutes, stirring periodically. Chili is prepared when sweet-potatoes are tender. Add additional water as necessary.
Slow Cooker
- Add all of the beans, cumin, garlic, sweet-potatoes, onion, diced tomatoes, quinoa, tomato-paste, chili-powder, oregano, garlic & onion-powder and broth/water towards the bottom of the crockpot add, stir till blended.
- Turn on-high and cook for 4-6hours or switch on-low and cook for 6-8hours.
Notes
Like all recipes, adjust seasoning to taste. Insert a 1/2 tsp or so chipotle-powder for some extra heat. Additionally, use whatever beans you would like. You might even like to utilize two distinct types.