Sweet Potato & Black-Bean Quinoa Chili
Sweet Potato & Black-Bean Quinoa Chili is a hearty, flavorful dish that brings warmth and comfort to any chilly evening. Packed with nutritious ingredients, this vibrant chili combines the natural sweetness of sweet potatoes, the creaminess of black beans, and the wholesome goodness of quinoa. Perfect for cozy gatherings or meal prep, it’s an easy-to-make recipe that guarantees delicious results every time!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup quinoa, rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 tsp cumin
- 2 tsp chili powder
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Prep by peeling and dicing sweet potatoes. Chop onion and bell pepper; mince garlic.
- In a large pot over medium heat, sauté onion and bell pepper in olive oil for about 5 minutes until soft. Add garlic and cook for another minute.
- Stir in cumin and chili powder; cook until fragrant (about 30 seconds).
- Add sweet potatoes, quinoa, and vegetable broth; bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are tender.
- Stir in black beans and lime juice; let sit uncovered for a few minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added flavor, consider substituting sweet potatoes with butternut squash. Enhance your chili by adding diced tomatoes or corn for extra texture. This dish can be made ahead of time to allow flavors to meld beautifully.