| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 11g | 1.5g | 55g |
| sugars | fibre | protein | salt |
| 10g | 12g | 12g | 1.2g |
Why I Love American Sweet Potato and Quinoa Chili
One of my absolute favorite recipes to prepare is the Sweet Potato and Quinoa Chili. This dish is a warm, hearty mélange that brings together the best of both worlds: rustic comfort and fresh, vibrant flavors. There’s something incredibly satisfying about the way the sweet potatoes soften into tender bites amidst the deep, savory backdrop created by tomatoes, beans, and warming spices.
Why Sweet Potatoes and Quinoa?
Growing up in Montana, I was used to meals that prioritized hearty, nutrient-dense ingredients. Sweet potatoes have always been a staple in my pantry for their subtle sweetness and nutritional punch. They add a layer of complexity to the chili that potatoes or other root vegetables simply can’t match. Meanwhile, quinoa offers a slightly nutty flavor and a protein boost, making the chili incredibly filling and perfect for anyone looking to cut down on meat without sacrificing satisfaction.
This recipe also strikes a nostalgic chord for me. The flavors remind me of the traditional stews we used to prepare during long winter months on the ranch. While it’s not bison or venison, the core idea of combining simple, natural ingredients remains the same. Just as importantly, I was inspired by a fellow chef, **Deborah Madison**, whose approach to vegetarian cooking opened my eyes to how versatile plant-based dishes can be. You can learn more about her culinary philosophy in her book, “Vegetarian Cooking for Everyone”.
A Versatile Dish
The Sweet Potato and Quinoa Chili pairs wonderfully with a variety of side dishes. I often serve it alongside a simple green salad with a tangy vinaigrette to balance out the chili’s robust flavors. If you’re looking for something more substantial, consider pairing it with buttermilk cornbread—the slightly crumbly, buttery texture complements the chili perfectly.
Moreover, this recipe is similar to my Spicy Black Bean Soup, another hearty dish that showcases how plant-based ingredients can be both satisfying and flavorful. Both recipes make ample use of beans, spices, and hearty vegetables to create dishes that are perfect for any time of the year.
The Sweet Potato and Quinoa Chili isn’t just a meal; it’s an experience. Each spoonful delivers multiple layers of flavor—from the slight heat of the cayenne pepper to the smoky undertones from the paprika, all perfectly balanced by the brightness of fresh lime juice and cilantro. Whether you’re a veteran in the kitchen or a novice trying out something new, this dish offers a delightful culinary adventure that demands little effort but promises substantial reward.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup quinoa, rinsed
- 1 (28-ounce) can diced tomatoes
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: avocado slices, sour cream, shredded cheese, chopped green onions
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Method
Step One
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step Two
Add the diced sweet potatoes, red bell pepper, and yellow bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Step Three
Stir in the quinoa, diced tomatoes (with their juices), black beans, kidney beans, and vegetable broth.
Step Four
Add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper to taste. Mix well to combine all the ingredients.
Step Five
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 30-35 minutes, or until the sweet potatoes and quinoa are fully cooked.
Step Six
Stir in the frozen corn and chopped fresh cilantro. Cook for another 5 minutes, until the corn is heated through.
Step Seven
Remove the pot from the heat and stir in the juice of one lime. Taste and adjust the seasoning if needed.
Step Eight
Serve the chili hot with optional toppings such as avocado slices, sour cream, shredded cheese, and chopped green onions.
