Quinoa Sweet Potato Chili in 30 mins!
If you want to enjoy a hearty, meatless chili that is ready in under 30 minutes, try this flavorful, filling, and delicious quinoa sweet potato chili. This is a quick and easy combination that you can make for lunch or dinner even on busy weekdays.
Servings 6 servings
Calories 231kcal
Equipment
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
- Non-stick saucepan with lid (10-inch / 26 cm)
Ingredients
- 1 Tbsp Olive oil
- 1 Onion
- 3-4 cloves Garlic
- 2 Tomatoes (medium)
- 1 Sweet potato (large)
- 2 cup Sieved tomato puree aka Tomato sauce
- 2 cup Red kidney beans or black or pinto or cannellini or mixed whichever you prefer
- ½ cup Quinoa
Spices
- ½ tsp Sweet smoked paprika powder
- ½ tsp Basil
- ½ tsp Oregano
- ½ tsp Parsley
- ¼ tsp Hot chili powder or flakes optional
- Salt and Pepper to taste
Instructions
Prepare the ingredients
- Peel and chop onion and garlic. Wash and chop tomatoes. Wash, peel and dice sweet potato. We used canned beans so nothing to do there.
Cook quinoa
- Rinse and drain quinoa well to remove bitterness.
- Add it to a stockpot or pan with double the amount of cold water and salt. Bring it to a boil.
- Once boiling, turn the heat low. Simmer until the water disappears. Remove from heat and cover with a lid. It should stay covered for 5 minutes. Now, you have fluffy, cooked quinoa.
Make chili
- Take a large pan and cook chopped onion and garlic in a bit of olive oil. Cook them for 2-3 minutes.
- Next up is chopped sweet potato. Stir and cook for 3-4 minutes to caramelize them a bit.
- Season it with ground basil, oregano, parsley, sweet paprika, salt, and black pepper. Stir until combined.
- Add chopped tomatoes, stir well and cook for 2-3 minutes.
- Add tomato sauce now and bring to a boil. Cover it with a lid and cook it for 15 minutes or until diced sweet potatoes are soft.
- Add canned beans and cooked quinoa at the very end as they don't need to be cooked, just reheated.
- You're almost ready! Add sriracha or chili paste (if any) to your taste. Check the seasoning again. Add more salt and black pepper to your taste. Now, you're done!
Video
[adthrive-in-post-video-player video-id="YgUMfhiQ" upload-date="Fri Sep 25 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Vegan Sweet Potato Chili with Beans and Quinoa" description="Quinoa Sweet Potato Chili is one of the many ways to enjoy a hearty, meatless chili that is ready under 30 minutes. This is a quick and easy combination that you can even make for lunch or dinner on busy weekdays. It is flavorful, filling and so delicious."]
Notes
Top tips:
- Always keep it on medium heat and stir to ensure the tomato sauce is not sticking to the bottom.
- Depending on how hot and spicy you prefer your chili, you can go from mild chili powder to sriracha chili paste or to freshly chopped raw chili peppers.
- It will last in the fridge for 3-4 days without any problem.