Description
A hearty and healthy Sweet Potato and Quinoa Chili, packed with flavor and ready in under an hour!
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1/2 cup quinoa, rinsed
- 3 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 avocado, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced sweet potato and bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the black beans, kidney beans, diced tomatoes, quinoa, and vegetable broth to the pot.
- Stir in the chili powder, cumin, paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender and the quinoa is cooked.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with sliced avocado and chopped cilantro.
Notes
- Spice Level: Adjust the amount of chili powder to your preference.
- Vegetable Options: Feel free to add corn, zucchini, or spinach.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 13 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: sweet potato chili, quinoa chili, vegetarian chili, healthy chili, easy chili, plant-based chili