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From the author, Lauren Bossi: Winter is fast approaching and the dropping temperatures can leave you feeling chili. Literally. My aunt made me this Cozy Quinoa and Sweet Potato 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.
From Plant-Based on a Budget: One of our favorite staple recipes is chili, so it only made sense to add two of our favorite foods to this classic recipe. This Cozy Quinoa and Sweet Potato Chili is the perfect meal to share as a family while getting in those plant-powered nutrients we are all after, and it can cozy up any dinner.
Adjust The Spices
If you’re one of those people who freeze at the thought of hot and spicy food, then don’t go running away from this Cozy Quinoa and Sweet Potato Chili just yet! The beauty of this recipe is that you can adjust the spices to your liking. You can play around with them and find your perfect mix.
If you’re cooking for little ones I suggest reducing them significantly and then incorporating a bit more each time you make this dish for them. Please let us know how it turns out and if your kids are embracing the flavors! Happy cooking!
Photo by Alfonso Revilla
Cozy Quinoa and Sweet Potato Chili
- 1 Tablespoon of olive oil
- 1 yellow or white onion, diced
- Pinch of salt and pepper
- 3 medium sweet potatoes, cubed
- 2 teaspoons of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of chipotle powder
- 1-3 teaspoons of hot sauce
- 1 Tablespoon of chili powder
- 16 ounces of salsa
- 2 cups of vegetable broth
- 2 cups of water
- 15 ounces of black beans
- 2 cups of cooked quinoa
- 1 avocado, for garnish (optional)
- In a large pot over medium heat, heat the oil. Add onions with a pinch of salt and pepper
- Add sweet potatoes, cumin, cinnamon, chipotle powder, hot sauce, and chili powder.
- Cook for 3 to 4 minutes, add the salsa followed by the vegetable stock and water.
- Bring the pot to a low boil on medium-high heat and then lower to a simmer.
- Add the black beans, cover and cook for 20 to 30 minutes or until the sweet potatoes can be penetrated easily by a fork and the soup is thickened.
- Finally, stir in the quinoa.
- It is recommended to let the chili rest for a few hours so flavors can fully meld together, otherwise, top with avocado and enjoy!
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.