Sweet Potato Quinoa Chili
This flavor-packed black bean sweet potato quinoa chili is ultra-hearty, loaded with fiber and plant-based protein, and can be made on the stove or in a crockpot!
Servings: 4 servings
Calories: 569kcal
Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion diced
- Pinch of salt and pepper
- 3 medium sweet potatoes cubed
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon chipotle powder
- 1 to 3 teaspoons hot sauce (adjust to taste)
- 1 tablespoon chili powder
- 1 (16-ounce) jar salsa
- 2 cups vegetable broth
- 1 cup water
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked quinoa
- 1 avocado for garnish (optional)
Instructions
- In a large pot over medium heat, heat the olive oil. Add the diced onion with a pinch of salt and pepper, and sauté for 2–3 minutes until softened.
- Add the cubed sweet potatoes, cumin, cinnamon, chipotle powder, hot sauce, and chili powder. Stir to coat the sweet potatoes evenly in the spices.
- Cook for 3–4 minutes, then add the salsa, vegetable broth, and water. Stir well.
- Bring the mixture to a low boil over medium-high heat, then reduce to a simmer.
- Add the black beans, cover the pot, and cook for 20–30 minutes or until the sweet potatoes are fork-tender and the chili has thickened.
- Stir in the cooked quinoa and mix until fully combined.
- For best flavor, let the chili rest for a few hours before serving. Otherwise, serve warm topped with avocado, if using.
Nutrition
Calories: 569kcal | Carbohydrates: 97g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1397mg | Potassium: 1748mg | Fiber: 24g | Sugar: 15g | Vitamin A: 25609IU | Vitamin C: 14mg | Calcium: 161mg | Iron: 7mg
