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This Sweet Potato & Quinoa Chili recipe with kidney & black beans is hearty and full of flavor, and makes a great vegan lunch, dinner or meal prep idea! Includes stovetop and slow cooker options.

Meals that can easily fit into your meal rotation, like this vegan Sweet Potato & Quinoa Chili, are what I really love to share. As we can get a bit bored with the usual meals, it’s nice to have more easy options that come together in a cinch.

Why is this chili recipe so great?

  • There’s nothing complicated in this recipe, everything is probably in your kitchen right now, or you can find right away at your favorite grocery store.
  • This thick and hearty sweet potato & quinoa chili has plenty of protein, essential fiber, vitamins and minerals while being flavorful and satisfying.
  • It’s gluten free, well balanced, low fat and includes an option to be oil free!

I love finding these simple dishes that truly work and can be made over and over again. I know you’re going to love this chili and find yourself making it often during the chili weather season!

Easy and delicious, bring on the chili!

Ingredients You’ll Need

Here is everything you’ll need, plus ideas for ingredient substitutions.

  • The Beans. We’ll be using protein rich black beans and kidney beans. Feel free to use your favorite in any combo you like. Pinto beans would be great here too!
  • Sweet Potato. One large sweet potato is all you need. I peeled mine, but you can leave the skin on for even more fiber (just be sure to scrub the sweet potato beforehand.
  • Quinoa. Use your favorite quinoa, mine happens to be tri-color.
  • Tomato. I’ve used a canned of diced tomatoes, with juices, for ease, but you can use 2 – 3 fresh roma tomatoes if you prefer.
  • Tomato Paste. Tomato paste adds a wonderful umami flavor and helps thicken the chili nicely.
  • Onion. Any color will do, use your favorite.
  • Garlic. If you don’t have fresh garlic on hand add an extra 1 – 2 teaspoons of garlic powder.
  • Spices. You’ll find a tasty mix of chili powder, cumin and oregano. Plus, I usually add a dash or two of garlic and onion powder for good measure.
  • Garnish. This sweet potato & quinoa chili is great with diced avocado, cilantro and homemade vegan cornbread. If you like heat, a few slices of jalapeno are perfect!

How To Make Sweet Potato & Quinoa Chili

This Sweet Potato & Quinoa Chili is so easy to make on the stovetop and will be ready in under 1 hour!

  • Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water as needed.

Here is also a method for making this chili using a crock-pot, because sometimes you just want to set it and forget it!

  • Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.

It’s a one-pot meal that’s perfect for lunch, dinner or make ahead meal planning!

Eating vegan meals everyday that are healthy and tasty is really easy once you get the hang of it!

How Long Will Leftovers Keep?

Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Re-warm on the stovetop or the microwave. It makes a great meal prep for the week with vegan cornbread on the side.

Can You Freeze Quinoa Chili?

Yes, it freezes wonderfully for up to 2 – 3 months! My favorite ways to freeze this sweet potato & quinoa chili is in individual portion sizes using freezer safe containers. Then when I want to cozy up with a bowl of warm soup I can just pull it from the freezer and warm it up. You can also freeze larger portions in large ziplock bags or containers.


Source  : https://simple-veganista.com/sweet-potato-quinoa-chili/

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