Name: Sweet Potato and Quinoa Chili
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 5 – 6 garlic (minced); 1 tsp oregano (dried); 1 1/2 tbsp chili-powder; 1 tbsp cumin; a pinch of garlic-powder; a pinchof onion-powder; himalayan-salt; 1 cup quinoa (dried); 15 oz kidney-beans ((1 can) drained and rinsed); 1 lb sweet-potato (diced (with or without skin)); 15 oz black-beans ((1 can) drained and rinsed); 6 oz tomato-paste; 1 onion (medium size & diced); 1 tbsp olive-oil*; 15 oz tomatoes** ((1 can) fire-roasted diced(with juices)); 5 – 6 cups water***; onion and/or jalapeno (diced); avocado (diced); cilantro

This Sweet Potato & Quinoa Chili recipe with black-beans & kidney-beans is hearty and full of flavor. And also makes a fantastic vegan dinner, lunch or dinner prep thought! Includes options for stovetop and slow-cooker. Sweet-Potato & Quinoa-Chili is thick, hearty and always a fantastic thing! It full of fiber, protein, minerals and vitamins, this easy and simple.

Foods which could easily fit in your meal rotation. Such as this vegetarian Sweet Potato & Quinoa Chili, that was actually i love and want to share to you. As we could find a little bored with the usually meals, it is wonderful to have simpler choices which come together within a snap.

Can you freeze the quinoa chili?
Abosolutly. It freeze amazing for as many as 2 to 3 months! My favourite methods to freeze this sweet-potato & quinoa-chili is really in individual or 1 portion sizes utilizing freezer safe containers. When I wish to cozy up with a bowl of hot soup that I will simply pull it out of the freezer and then heat it up. It is also possible to freeze-bigger portions in big ziplock-bags or containers.

Why is this chili recipe so great?

Because it easy and really delicious, bring on the chili!
There is nothing complicated in this recipe, everything is most likely in your kitchen right now, or you may discover straight away in your favorite grocery-shop.
This thick and hearty sweet potato & quinoa chili has lots of protein, essential-fiber, minerals and vitamins while being flavorful, yummy and satisfying.
It is gluten-free, nicely balanced, very low-fat and contains an option to be oil-free!

I enjoy to find these easy and simple dishes that really work and could be created over and over again.I’m absolutely sure you will enjoy and love this chili, and in the end you will often make it throughout the chili-season.

How long you will keep the leftovers?
Leftovers will keep for 5-6 days in the fridge, saved in a covered container. You can re-warm on the stovetop or the microwave. So, it makes a fantastic meal-prep for the week.

I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.

Please, if you recreate this Sweet Potato & Quinoa Chili, don’t forget to give me star rate or comment below. Thanks!

Maybe you like this other Delicious Recipe:

Print Recipe

Sweet Potato and Quinoa Chili

This Sweet Potato & Quinoa Chili recipe with black-beans & kidney-beans is hearty and full of flavor. And also makes a fantastic vegan dinner, lunch or dinner prep thought! Includes options for stovetop and slow-cooker. Sweet-Potato & Quinoa-Chili is thick, hearty and always a fantastic thing! It full of fiber, protein, minerals and vitamins, this easy and simple.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: entree

Cuisine: vegan

Servings: 4

Calories: 391kcal

Author: Jessie

Ingredients

5 – 6 garlic minced
1 tsp oregano dried
1 1/2 tbsp chili-powder
1 tbsp cumin
a pinch of garlic-powder
a pinchof onion-powder
himalayan-salt
1 cup quinoa dried
15 oz kidney-beans (1 can) drained and rinsed
1 lb sweet-potato diced (with or without skin)
15 oz black-beans (1 can) drained and rinsed
6 oz tomato-paste
1 onion medium size & diced
1 tbsp olive-oil*
15 oz tomatoes** (1 can) fire-roasted diced(with juices)
5 – 6 cups water***

Optional garnish for serving:

onion and/or jalapeno diced
avocado diced
cilantro

Instructions

Stovetop:

In large pot or dutch-oven, heat oil on moderate-heat.
Add onions, cook till tender and edges-browned, about 5 to 6 minutes. Add garlic, cook 1 minute longer.
Then, add the chili-powder, tomato-paste, sweet-potato, cumin, beans, diced-tomatoes, oregano, garlic & Onion-powder, quinoa, and broth/water, Stir until blended.
Bring to a boil, reduce the heat, cover slightly ajar and cook for about 30 to 40 minutes, stirring periodically.
Chili is prepared when the sweet-potatoes are tender. Add extra-water if chili is too thick for your liking.

Slow-Cooker:

Add all the garlic, onion, diced-tomatoes, beans, sweet-potatoes, quinoa, tomato-paste, chili-powder, cumin, oregano, garlic-powder & onion and broth or water to the bottom of the crockpot then insert, stir until blended. Turn on low-heat and cook for 6 to 8 hours or you can turn on high-heat and cook for 4 to 6 hours.

General Steps:

Serve with your optional garnishes.
Enjoy it.

Notes

You can use the method between Stovetop and Slow-Cooker, and after that proceed with the general steps.

* you can substitute olive-oil with 1/4 cup water for water-saute.

** you can substitute with 1 1/2 cups diced fresh-tomatoes.

***You can use vegetable-broth or combo.

You can put anything on your garnish as you want.

Like all recipes, adjust seasoning with your taste. Insert a 1/2 tsp or so chipotle-powder for some extra heat. Additionally, use whatever beans you would like. You might even like to utilize two distinct types.

you can store the leftovers in an airtight container in the fridge for about 5 to 6 days. To keep more longer, you can keep in the freezer, in freezer safe containers,it can up to 2 till 3 months.