Quinoa Chili with Sweet Potatoes

 

Quinoa Chili with Sweet Potatoes

This hearty, plant-based totally chili is filled with protein-rich quinoa, candy potatoes, beans, and warming spices. It’s best for a comfy dinner or meal prep for the week.

Ingredients (Serves four–6)

1 cup quinoa, rinsed

2 medium candy potatoes, peeled and diced

1 can (15 ounces) diced tomatoes

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups vegetable broth

2 tsp chili powder

1 tsp ground cumin

½ tsp smoked paprika

¼ tsp cayenne pepper (optionally available)

Salt and black pepper, to taste

2 tbsp olive oil

Fresh cilantro or parsley for garnish

Optional toppings: avocado slices, lime wedges, vegan bitter cream

Instructions

1. Cook the quinoa:

In a medium pot, carry 2 cups water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 mins, or until water is absorbed. Fluff with a fork and set apart.

2. Sauté aromatics:

 Add onions and garlic and cook dinner for 3–4 minutes until gentle and aromatic.

3. Cook vegetables with spices:

Add sweet potatoes and bell peppers. Cook for two–three minutes to permit the spices to bloom.

 4. Add beans, tomatoes, and broth:

Cook for 20 minutes or until sweet potatoes are soft.

5. Combine quinoa and chili:

Stir the cooked quinoa into the chili.

6. Serve:

Ladle chili into bowls and garnish with clean cilantro, avocado, or a squeeze of lime. Add vegan sour cream if desired.

Tips & Variations

For extra depth, upload 1 tsp cocoa powder or a sprint of maple syrup to stability the flavors.

Use other beans like chickpeas or pinto beans if desired.

Leftovers store within the refrigerator for 3–4 days or freeze for up to a few months.

For a spicier model, boom cayenne or add a chopped jalapeño.