Sweet Potato Quinoa Chili | Hearty & Flavor-Packed

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned pinto beans

Lentils are high in protein and fiber, while pinto beans are often less expensive.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a nutritious grain with a similar texture, while brown rice is more budget-friendly.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers similar sweetness, while regular potatoes are often cheaper.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Fresh tomatoes can be healthier, while canned crushed tomatoes are often less expensive.

Add 1 tablespoon of olive oil to a thick bottomed pot and let it warm up for about a minute.

Add diced yellow onions to the pot and sauté for 30 seconds to a minute, adding a pinch of salt and pepper.

Add about 3 small sweet potatoes to the pot and stir.

Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of ground chipotle peppers.

Add 1 tablespoon of chili powder and stir, cooking for another 3 to 4 minutes.

Add a 16 oz jar of mild salsa to the pot and stir.

Pour in 2 cups of vegetable broth and stir again, increasing the heat to bring it to a soft boil.

Lower the heat and add drained and rinsed black beans, stirring to combine, then cover with a lid and simmer on low for 30 minutes.

After 30 minutes, check the sweet potatoes for tenderness; if they are not fork tender, continue cooking for an additional 3 to 5 minutes.

Once sweet potatoes are tender, stir in 2 cups of cooked quinoa and let it sit with the lid on for 2 to 3 hours before serving.

Serve garnished with cilantro, parsley, or avocado, and optionally add a dollop of vegan sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary