Chili/Soups/ Dinner/ Gluten-Free/ Main Dishes

Vegetarian Sweet Potato and Quinoa Chili

Close-up view of sweet potato chili in white bowl topped with shredded cheese and green onions

It is 75 degrees here in Minnesota, but it’s still chili season. It might make more sense to be grilling right now due to the weather, but the leaves are turning and the calendar says we should be eating chili! So here it is… my new favorite vegetarian chili.

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! This chili is packed with flavor and good for you ingredients, like one our favorites, sweet potatoes! Sweet potatoes are high in beta-carotene (good for your vision, immune system, and promotes healthy skin), vitamin C, fiber, and manganese. And the beans and quinoa help to add in some protein. Another reason I love this chili is that my kids will eat it (with a healthy dollop of sour cream on top)!

Sweet Potato and Quinoa Chili

Now, this chili does not truly qualify for “clean” in my books, as it does call for canned tomatoes. If you are lucky enough to have your own canned tomatoes at home, i’m jealous! I buy canned tomoatoes, which typically have citric acid and calcium chloride as added ingredients. While citric acid is naturally found in lemons and other citrus fruits, when used as a preservative it’s typically derived from GMO corn. Calcium chloride is added as a preservative and also helps maintain the nutritional quality. I can’t buy either of these ingredients at the store, so I typically wouldn’t want these in my food. However, sometimes you’ve got to go with convenience and because I don’t feel these are detrimental to my health (like some other additives), I will buy canned tomatoes. But please make sure you are buying organic and ensuring the cans are BPA free (same suggestion goes for beans).


Vegetarian Sweet Potato and Quinoa Chili

Print Recipe
Serves: 6 Cooking Time: 1 hour


  • 1 red onion, chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp. olive oil
  • 3 tbsp. chili powder
  • 1.5 tbsp. cumin
  • 2 tsp. oregano
  • 1.5 tsp. cinnamon
  • 1 tbsp. honey
  • 2 1/2 cups water
  • 2 medium sweet potatoes, cut into 1/2 " cubes (about 2 cups)
  • 3 cans diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 cup cooked quinoa



In dutch oven, heat olive oil over medium-high heat and add the onions, peppers, and garlic. Cook, stirring occasionally, until onions and green peppers begin to soften (about 8 minutes). Add spices (chili powder, cumin, oregano, and cinnamon) and honey. Cook for another 1-2 minutes stirring constantly.


Add 2 cups water and chopped sweet potatoes. Bring water to a boil and cook until sweet potatoes are tender (about 10 minutes).


Turn heat to medium-low and add in the tomatoes, beans, cooked quinoa, and remaining 1/2 cup water. Simmer for at least 30 minutes.


Serve with toppings of your choice, such as avocado, green onion, sour cream, and/or cheese.



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