Sweet Potato Quinoa Chili

When the craving for something warm, nourishing, and comforting strikes, a bowl of chili always hits the spot. This Sweet Potato Quinoa Chili is not only packed with bold flavors and vibrant colors, but it also offers a protein-packed, plant-based meal that’s perfect for everyone at the table. Whether you’re a seasoned vegetarian or simply looking for a meatless meal idea, this chili is bound to impress.

I love this Sweet Potato Quinoa Chili for fall. It’s one of those recipes my husband and kids can all agree on, which means it’s on heavy rotation in our kitchen. I usually make it on a cold Sunday afternoon, or really any day when I have a little extra time to chop all of these delicious vegetables. It’s hearty, filling, and packed with so much flavor. We love serving it with a warm side of cornbread!

Reasons You’ll Love It

1. Nutritious and Filling: Sweet potatoes and quinoa provide a wholesome base packed with vitamins, minerals, and fiber.
2. Flavorful: A medley of spices like cumin, smoked paprika, and chili powder creates a robust, smoky taste.
3. Versatile: Perfect as a main dish or a hearty side; it’s also great for meal prepping.
4. Diet-Friendly: This recipe is naturally vegetarian, vegan, and gluten-free.

Ingredients

• Olive Oil
• Onion 
• Garlic Cloves
• Sweet Potato
• Veggies: Carrots and red bell peppers
• Quinoa
• Diced tomatoes
• Tomato sauce
• Canned Beans: Kidney and Black are our go tos for this chili
• Vegetable Broth: I ALWAYS use Better than Bouillion as my vegetable broth base. It was a tip I learned from Alison Roman, and I’ve never went back.
• Spices: Paprika, Chili, Cumin, Salt

Instant Pot Method

Sauté the vegetables: Set the Instant Pot to Sauté. Heat the olive oil, then add the onion and carrots. Cook for 2–3 minutes, stirring occasionally, until they begin to soften. Add the garlic, cumin, paprika, chili powder, and salt. Cook for about 30 seconds, just until fragrant.

Deglaze the pot: Pour in about 1 cup of the vegetable broth and use a wooden spoon to thoroughly scrape up anything stuck to the bottom of the pot. This is important for preventing the Instant Pot burn warning. Pour in the remaining vegetable broth and water.

Layer the ingredients: Add the sweet potatoes and bell pepper. Sprinkle the rinsed quinoa evenly over the vegetables. Pour the diced tomatoes over the top, followed by the tomato sauce. Do not stir. Keeping the tomatoes on top prevents the thicker tomato mixture from settling on the bottom and scorching.

Pressure cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. Once cooking is complete, carefully perform a quick pressure release.

Add the beans: Open the lid and stir the chili well. Stir in the drained and rinsed black and kidney beans. Replace the lid and let the chili sit for about 10 minutes. The beans will heat through and the chili will continue to thicken.

Serve: Taste and adjust the salt or spices as needed. Serve hot with avocado, shredded cheese, sour cream, a squeeze of fresh lime, tortilla chips, or your favorite chili toppings.

Stovetop Method

Sauté: Heat the olive oil in a large pot over medium heat, then add the diced onion and carrots. Cook for 5-7 minutes, stirring occasionally, until softened. Add the garlic, cumin, chili powder, smoked paprika, and salt. Stir and sauté for about 30 seconds, or until the spices are fragrant. Add the sweet potatoes, additional carrots, and bell pepper, stirring to coat them evenly in the spice mixture.

Bring to a Boil: Pour in the diced tomatoes, tomato sauce, water, vegetable broth, and quinoa. Bring to a boil, then reduce heat and cover. Simmer for 40 minutes, or until the sweet potatoes are soft and the quinoa is fluffy.

Thicken and Rest: Add in the beans and continue to cook until they are heated through. Adjust seasonings as necessary.

Serve and Enjoy: Serve hot, topped with avocado slices, shredded cheese, sour cream, a fresh squeeze of lime, tortilla chips, and all your favorite garnishes.

Tips for Success

It can be tempting to just throw everything into the Instant Pot, give it a stir, and call it a day. I’ve tried that with this chili more than once, and it always seems to backfire with the dreaded burn warning. The order here matters! Make sure you deglaze the pot well, then layer the ingredients as directed, keeping the quinoa and tomato products toward the top without stirring. You’ll stir everything together once it’s finished cooking.

How to Store and Reheat

Storage: This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop with a splash of vegetable broth.

Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.

What to serve with Sweet Potato Quinoa Chili

Pair this Sweet Potato Quinoa Chili with a side of warm cornbread, tortilla chips, or a fresh green salad for a complete meal. I’ve even had it for breakfast with a fried egg on top!  It’s also a hit at potlucks and family gatherings, offering a flavorful and healthy option for any crowd.

Let this recipe become your go-to for busy weeknights, meal prep days, or cozy weekends at home. Packed with wholesome ingredients and bold flavors, it’s a bowl of comfort you’ll return to again and again!

Looking for another cozy meal? Try Lemon Chickpea Potato Soup, my familiies go-to for a rainy day.

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