Cozy Quinoa and Sweet Potato Chili

2016-10-19
  • Servings : 4-5
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

Winter is fast approaching and the dropping temperatures can leave you feeling chili.

Literally.

My aunt made me this chili about a month ago. When I recovered from my food coma, I begged for the recipe so I could make it for myself as soon as possible. After adapting it only slightly with the addition of quinoa, this warm pot of sweet and spicy goodness is sure to satisfy.

As for the spices in the recipe, they are all optional;  you can play around and add or subtract them based on what you have or don’t have lying around in the kitchen. Regardless the final product will leave you feeling wonderFULL.

Ingredients

  • 3 medium sweet potatos, cubed
  • 1 Yellow or white onion, diced
  • 16 oz jar of salsa
  • 1 can of black beans
  • 2 cups of vegetable stock + 2 cups of water
  • 1.5-2 cup cooked quinoa
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chipotle powder
  • 1-3 tsp hot sauce
  • 1 Tbsp chili powder

Method

Step 1

1. In a large pot, heat onions in 1 Tbsp olive oil with a pinch of salt and pepper over medium heat.

Step 2

2. Add sweet potatoes and spices.

Step 3

3. Cook for 3-4min then add the salsa followed by the vegetable stock and water.

Step 4

4. Bring the pot to a low boil on medium high heat then lower the heat to medium low to simmer.

Step 5

5. Add black beans, cover and cook for 20-30 minutes or until the sweet potatos can be penetrated easily by a fork and the soup is thickened.

Step 6

6. Finally, stir in the quinoa.

Step 7

7. It is recommended to let the chili rest for a few hours so flavors can fully meld together, otherwise, top with avocado and enjoy!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and vegan eats. When I'm not wandering around the aisles of the grocery store - I enjoy cooking, baking, photography, writing puns and tag-saling.

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Comments (11)

  1. posted by Noelle on October 23, 2016

    This was delicious. For my preference, I would cut the cinnamon back a smidge. I recommend going to 2c of quinoa if you want a thicker chili, otherwise 1.5c makes it a bit more saucy but not soupy.

      Reply
  2. posted by Colette Oleson on November 6, 2016

    I have a question: do you drain the black beans? or include the liquid in this recipe?

      Reply
    • posted by Lauren Bossi on November 6, 2016

      Hi Colette, good question; I would drain and rinse your beans beforehand!

        Reply
      • posted by Colette Oleson on November 8, 2016

        Thanks, Lauren. Glad to hear that the beans are drained. New question: have you ever tried 4 cups of veggie stock? instead of 2 cups each of stock and water?
        Colette

          Reply
        • posted by Lauren Bossi on November 10, 2016

          Hi Colette,
          I have not! I tend to used the water in addition to veggie stock to cut down the saltiness of the stock a bit. However, if using low sodium veggie stock or if you prefer a more enhanced flavor, I think that would be a fine adaptation!

            Reply
          • posted by Colette Oleson on November 13, 2016

            Thanks, Lauren,

            I appreciate your taking the time to answer my questions.

            Colette

             
  3. posted by kmernagh on November 15, 2016

    I am from the uk – what is a jar of salsa?! what does it contain I mean?

      Reply
  4. posted by Marc Edelman on January 5, 2017

    Making this at the request of my loving wife, I am not a fan of cinnamon, is there a different sweet substitute you would recommend?,

      Reply
    • posted by Lauren Bossi on January 9, 2017

      Hi Marc,
      Although I have never substitued it, I would say allspice or nutmeg would be your best bet. Or if not, you might be able to get away with omitting it altogether

        Reply
  5. posted by Katie on January 17, 2017

    I added a pound of crispy bacon and okra instead of black beans and it turned out beautifully. What a great versatile recipe!

      Reply
  6. posted by Roze on February 27, 2017

    Great recipe! I added some kale and bell peppers I had on hand and it was delicious. I feel this is going to become one of my go-to recipes for making something I can reheat all week.

      Reply

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