You can't miss this super cozy Quinoa and Sweet Potato Chili recipe! Packed with plant protein and delicious flavors, it's a keeper!
Course Dinner, Lunch
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Lauren Bossi
1Tablespoonof olive oil
1 yellow or white onion, diced
Pinch of salt and pepper
3mediumsweet potatoes, cubed
2teaspoonsof ground cumin
½teaspoonof ground cinnamon
½teaspoonof chipotle powder
1-3teaspoonsof hot sauce
1Tablespoonof chili powder
2cupsof vegetable broth
15ouncesof black beans
2cupsof cooked quinoa
1avocado, 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!
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.