Sweet Potato & Black Bean Quinoa Chili
Sweet Potato & Black Bean Quinoa Chili combines the heartiness of sweet potatoes and black beans with the wholesome goodness of quinoa. This vibrant, colorful dish is perfect for chilly evenings or gatherings, enveloping you in warmth and comfort. With a blend of spices, it offers a delightful kick while remaining simple to prepare. Whether you’re meal prepping or entertaining, this chili is not only nourishing but also Instagram-worthy, ensuring everyone will be reaching for seconds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (cubed)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup quinoa (rinsed)
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 2 tsp cumin
- 2 tsp chili powder
- Salt to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add cubed sweet potatoes and diced tomatoes to the pot; stir well.
- Sprinkle cumin, chili powder, and salt over the mixture; combine thoroughly.
- Pour in vegetable broth and bring to a gentle boil, then reduce heat to simmer for 20-25 minutes until sweet potatoes are tender.
- Stir in rinsed black beans and quinoa; cook for an additional 15 minutes until quinoa is fluffy.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added spice, include jalapeños or crushed red pepper flakes during cooking. Substitute black beans with kidney beans or add corn for sweetness. Top with avocado slices or dairy-free yogurt for extra creaminess.