This one-pot vegan sweet potato chili is made with quinoa, black beans and kidney beans, and lots of veggies. It’s quick and easy to make, healthy, delicious, and perfect for a cozy meal at home.
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 quinoa is soft and sweet potatoes are tender, about 10-15 minutes.
Remove cover and add in the tomatoes and beans. Simmer for 15-20 minutes. Taste and add additional seasonings if desired.
Serve warm with toppings of your choice, such as sliced avocado, cilantro, lime slices, sour cream, and/or shredded cheese.
Enjoy!
Notes
Some quinoa requires you to rinse it first. Check the package, and if needed, rinse before adding to the chili.
If the chili is too thick for your liking, you can add some additional broth (or water) at the end to thin.
I like the chili to simmer for 15-20 minutes to allow all the flavors to meld together, 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.
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