Sweet Potato and Black Bean Chili with Quinoa

One of my favorite vegetarian recipes, this Sweet Potato and Black Bean Chili with Quinoa is a hearty vegetarian chili recipe that's easy enough for a weeknight. This healthy chili can be made on the stove top or in your slow cooker or Instant Pot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-low heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and stir for 30 seconds.

Step 2

Increase the heat to medium and add the remaining ½ tablespoon olive oil and the chopped sweet potatoes to the pot. Cook for 5 minutes, stirring occasionally.

Step 3

Stir in the chili powder, cumin, oregano, smoked paprika, salt, pepper and tomato paste. Cook, stirring, for 2-3 minutes to deepen the flavors of the spices and tomato paste.

Step 4

Stir in the the diced tomatoes, broth, quinoa and black beans.

Step 5

Reduce heat to a low simmer and cook for about 25 minutes, until the quinoa and sweet potatoes are soft.

Step 6

Serve with toppings as desired: Greek yogurt or sour cream, avocado, shredded cheese, cilantro, chopped red onion, green onion. A squeeze of fresh lime juice also brightens up the flavors.

Step 7

Notes

Step 8

Be sure to chop the sweet potatoes into 1/2-inch cubes. The smaller cubes will cook faster than larger pieces.

Step 9

This chili is not very spicy. If you want more heat, add 2 or more teaspoons of adobo sauce from a can of chipotle peppers in adobo, until your chili is as spicy as you want it.

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