Description
This Sweet Potato Quinoa Vegetarian 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.
Ingredients
1 tbsp olive oil
1 small onion
3 cloves garlic
1 tbsp cumin
1 tbsp paprika
2 tsp chili powder
1 tsp salt
2 medium carrots, diced
2 medium sweet potatoes, diced
1 red bell pepper, diced
1 15 oz can diced tomatoes
1 8 oz can of tomato sauce
2 cups vegetable broth
1 cup water
½ cup quinoa
2 15 oz cans of beans (I use 1 kidney and 1 black)
Instructions
Instant Pot Method
Sauté in the Instant Pot: Set your Instant Pot to the sauté setting. Heat the olive oil, then add the diced onion and carrots. Cook for 2-3 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.
Deglaze and Add Ingredients: Pour in the diced tomatoes, making sure to scrape the bottom of the pot to lift any stuck bits—this step helps prevent the dreaded “burn” warning. Add the black beans, kidney beans, tomato sauce, water, vegetable broth, and quinoa. Stir well to combine all ingredients.
Cook Under Pressure: Secure the Instant Pot lid and set it to seal. Cook on high pressure for 8 minutes. Once done, carefully perform a quick pressure release.
Thicken and Rest: Open the lid and give the chili a good stir. Replace the lid and let the chili sit for about 10 minutes to thicken slightly.
Serve and Enjoy: Adjust the seasoning with additional spices or salt if needed. Stir in the lime juice for a zesty finish. Serve hot, topped with avocado slices, shredded cheese, sour cream, tortilla chips, or your favorite garnishes.
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 20 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.
Notes
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 stove top 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.
- Category: Dinner
- Method: stovetop, instant pot