This one-pot vegetarian sweet potato quinoa chili recipe is loaded with veggies and good for you ingredients. It’s healthy, delicious, and is a perfect warm and comforting food.
It is 75 degrees here in Minnesota, but the calendar says it’s chili season. It might make more sense to be grilling right now due to the weather, but the leaves are turning and it’s the perfect time to whip out some comforting chili recipes.
This super easy vegetarian chili is packed with flavor and good for you ingredients, like one our favorites, sweet potatoes! There are so many reasons to love this chili! One of my favorite parts is the addition of cinnamon. The hint of cinnamon goes perfectly with the sweet potatoes! Have you ever had cinnamon in your chili? If not, you’ve got to give it a try!
For more chili and soup recipes, try my chicken and kale soup and southwest chicken chili.
Ingredients
Keeping the Ingredients Clean
These are specific things I look for when buying the ingredients for this chili. This is how I keep my food clean. Ingredients not listed don't have any specifications when it comes to buying them clean. If you don't purchase items with my recommendations below, just know the recipe will still turn out great!
CANNED TOMATOES – read the ingredient list on your canned tomatoes to make sure you are just getting tomatoes, and nothing else. Most canned tomatoes contain unnecessary added ingredients like sugar and preservatives, such as calcium chloride. It's harder to find canned tomatoes with just tomatoes, but there are some if you look. My go-to is Organico Bello – their canned tomatoes contain just tomatoes!
BEANS – yes, read the ingredient list here too! The ingredients in canned beans should just be beans, water, and possibly salt. Some canned beans contain sugar and unnecessary chemical preservatives. In addition, look for cans that state they are BPA-free (a chemical that has been shown to have negative effects on our health).
PEPPERS & SWEET POTATOES - Neither peppers nor sweet potatoes are on the Environmental Working Groups dirty dozen list (2020), but they are also are not on the clean 15. Since they aren't on the clean 15, I opt for organic to ensure I am not getting a dose of chemicals with my vegetables.
VEGETABLE BROTH - read the ingredient list here too (are you sensing a theme here?). Your broth should contain just water, vegetables, and seasonings (for sure no sugar). I love Pacific brand broth!
SPICES AND HERBS - I highly recommend organic spices when possible. The FDA does not require spice manufacturers to label spices with added ingredients, like sugar, salt, colors, or preservatives... so you never know what you are actually getting with conventional spices... yikes! Organic spices don't have anything added, so what you see is what you get! In addition, with organic, you are avoiding chemicals used in the growing process of the spices and herbs.
EXTRA-VIRGIN OLIVE OIL - used to sautee the veggies. Read all about extra virgin olive oil and what to look for when buying it HERE.
How to Make Sweet Potato and Quinoa Chili
This easy vegetarian chili requires minimal prepping and is all cooked in one-pot. No need to cook the quinoa separately; it cooks right with the chili. Now this is my kind of meal.
- To start, chop your pepper, onion, garlic and cut sweet potatoes into ½” cubes.
- Cook the pepper, onion, and garlic with some olive oil in a large stock pot for about 10 minutes, or until veggies begin to soften.
- Add spices to cooked veggies and continue to cook over medium heat, stirring constantly for about 2 minutes (this helps to bring out the flavor of the spices).
- Add broth, sweet potatoes, and quinoa to veggies. Bring to a boil and then turn to low, cover, and cook until sweet potatoes and quinoa are done.
- Uncover and add tomatoes and beans. Allow beans and tomatoes to warm. Keep on simmer until ready to eat.
- Serve with toppings of your choice, such as avocado, radish, almond milk unsweetened yogurt (or regular sour cream), and/or cilantro.
- Enjoy!
Recipe Substitutions and Tips
VEGETABLES – feel free to throw in some extra veggies if you’d like. Zucchini, red pepper, carrots, kale (if adding kale, or other greens, add at the very end so it can wilt, but not overcook).
BEANS – I use both black beans and kidney beans, but you could use all black beans, all kidney beans, or some pinto beans could be used in place of either the black beans or kidney beans.
QUINOA – some quinoa requires you to rinse it before cooking. It’s naturally coated in something called saponin, which makes the quinoa taste soapy or bitter. Good new though… some quinoa comes pre-rinsed! So, to make your life easier, look for ones that say they have been pre-rinsed. If not, you’ll just need to rinse you quinoa before adding to the chili.
How Long Does This Last?
Refrigerator: This will stay good in the fridge for up to 5 days.
Freezer: Double the batch and store some for later! This sweet potato quinoa chili will be good in the freezer for up to 3 months.
Similar Recipes for You to Try
Southwest Chicken Chili
Chili Stuffed Sweet Potatoes (Paleo)
Spaghetti Squash Bowls
If you make this sweet potato chili recipe, please let me know what you think! Leave a comment and a star rating below and/or share a photo on Instagram and mention @CleanPlateMama.
Vegetarian Sweet Potato Chili
Ingredients
- 1 red onion, chopped
- 1 green pepper, chopped
- 4 cloves garlic, chopped
- 2 tbsp. extra-virgin olive oil
- 3 tbsp. chili powder
- 1 ½ tbsp. cumin
- 2 tsp. oregano
- ½ tsp. fine sea salt
- ¾ tsp. cinnamon
- 2 ½ cups vegetable broth (or water)
- 2 medium sweet potatoes, cut into ½" cubes (about 2 cups)
- ¾ cup dry quinoa (rinsed if needed - see notes)
- 3 cans diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
Instructions
- Add onion, green pepper, garlic and olive oil to a large stock pot or dutch oven. Cook over medium heat, stirring occasionally, until onions and green peppers begin to soften (about 10 minutes). Add spices (chili powder, cumin, oregano, salt and cinnamon) and cook for another 1-2 minutes stirring constantly.
- Add the broth, chopped sweet potatoes, and quinoa. Bring broth to a boil and then reduce heat to medium low. Cover and cook until sweet potatoes are tender, about 10-15 minutes (don't overcook potatoes as they will continue to cook slightly after you add in the tomatoes and beans).
- Remove cover and add in the tomatoes and beans. Simmer for for at least 20-30 minutes.
- Serve with toppings of your choice, such as avocado, radish, almond milk unsweetened yogurt (or regular sour cream), and/or cilantro.
- Enjoy!
Notes
- Some quinoa requires you to rinse it first. Check your package of quinoa, and if needed, rinse before adding to the chili.
- I like the chili to simmer for 20-30 minutes to allow the all the flavors to come out, but you can continue to simmer for hours if needed until ready to eat.
- This chili will stay good in the fridge for up to 5 days, or can be frozen for up to 3 months.
Nutrition
Resources:
https://dontwastethecrumbs.com/pumpkin-week-organic-vs-non-organic-spices-and-making-them-ourselves/
https://www.hellolovelyliving.com/blog/organic-vs-inorganic-herbs-spices-does-it-really-matter
This is really lovely. I will definitely be trying it.
Please let me know what you think! I'm excited for you to try it!