It’s that time of year for chili. Only in the past few years have I come to the chili game when my girlfriend made me an extra hearty version with sweet potatoes, quinoa and all of the toppings. After that, I welcomed chili. This chili is bursting with flavor. The quinoa makes it thicker and heartier and the diced sweet potatoes add the perfect sweetness. Although the chili can stand on it’s own, I believe the toppings make the chili. A good squeeze of lime, cubed avocado, cilantro, onions, and/or jalapeno. Add as little or as much as you want, but MUST. ADD. TOPPINGS. I hope you enjoy this southwest sweet potato quinoa chili!

Southwest Sweet Potato Quinoa Chili Recipe

Serves 6 +

Ingredients

1 red onion, diced OR I sometimes substitute the onion and garlic for 1/8 tsp Hing ( a potent substitute for onion and garlic)
4 garlic cloves, minced
optional, 1 red bell pepper, diced
2 medium – large sweet potatoes, peeled and diced
4 cups water
1 jar Jovial diced tomatoes
3 TBSP tomato paste
3/4 cup uncooked quinoa, I soak for a few hours prior and rinse well – at least rinse well
2 15oz BPA-free cans black beans OR 3 cups cooked black beans
2.5 TBSP chili powder OR you could split this amount with cumin if you want a cumin forward taste
3 tsp cumin
1/4 tsp cayenne
optional, 2 tsp smoked paprika or CCF blend – coriander, cumin, and fennel – I’m not shy on spices and always play around with what I’m feeling and have on hand
1/4 tsp ground pepper
3/4 tsp sea salt, more to taste when serving – I squeeze in a lime at the end and also serve with lime wedges
serving topping options: cilantro, diced avocado, lime wedges, diced onion, jalapeno

Instructions

In a large stock pot over medium-high heat, sauté (with water or oil) the onion and minced garlic for 2-3 minutes. If using the Hing spice, you can skip this step.
If using red pepper, add in and sauté for another 2-3 minutes.
Add in the remaining ingredients: sweet potatoes, water, diced tomatoes, tomato paste, rinsed quinoa, all the spices, and black beans.
Stir well and bring to a boil. Once brought to a boil, reduce heat to medium. Cover and cook for around 40 minutes stirring often to keep the bottom from burning/quinoa sticking.
Uncover, remove from the heat, and allow some liquid to absorb and the chili to cool slightly before tasting and serving. Serve topped with cilantro, diced avocado, a good lime squeeze, diced onion, and/or jalapeno. Add additional salt and pepper to taste. Sit down, take a few deep breaths, say a gratitude prayer, and enjoy!

Quinoa

Quinoa absorbs liquid, so this chili will get thicker the longer it sits. I use the Costco Kirkland brand of quinoa for this chili. Although it says it’s pre-rinsed, I still rinse it well prior. I’ve found it makes a difference in taste and digestion. You can’t necessarily tell in this chili, but it’s a good habit to get into… soaking or at least rinsing your quinoa.

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Southwest Sweet Potato Quinoa Chili

This chili is bursting with flavor. The quinoa makes it thicker and heartier and the diced sweet potatoes add the perfect sweetness. Although the chili can stand on it's own, I believe the toppings make the chili. A good squeeze of lime, cubed avocado, cilantro, onions, and/or jalapeno. Add as little or as much as you want, but MUST. ADD. TOPPINGS.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Servings: 6

Course: Main Course

Ingredients Method Notes

Ingredients

1 red onion, diced OR I sometimes substitute the onion and garlic for 1/8 tsp Hing ( a potent substitute for onion and garlic)
4 garlic cloves minced
optional 1 red bell pepper, diced
2 medium-large or 3 cups ish sweet potato peeled and diced
4 cups water
1 jar Jovial diced tomatoes
2 TBSP tomato paste
1 cup uncooked quinoa I soak for a few hours prior and rinse well – at least rinse well
2 15 oz BPA-free cans black beans drained and rinsed OR 3 cups cooked black beans
2.5 TBSP chili powder OR you could do 1 TBSP chili powder and 2 TBSP cumin – depends on which spice you prefer being forward I actually really enjoy cumin
3 tsp cumin
1/4 tsp cayenne
optional 2 tsp smoked paprika or 1 TBSP CCF blend – coriander, cumin, and fennel – I’m not shy on spices and always play around with what I’m feeling and have more of on hand
1/4 tsp ground pepper
3/4 tsp sea salt more to taste when serving
serving topping options: cilantro diced avocado, lime wedges, diced onion, jalapeno

Method

In a large stock pot over medium-high heat, sauté (with water or oil) the onion and minced garlic for 2-3 minutes. If using the Hing spice, you can skip this step.
If using red pepper, add in and sauté for another 2-3 minutes.
Add in the remaining ingredients: sweet potatoes, water, diced tomatoes, tomato paste, rinsed quinoa, all the spices, and black beans.
Stir well and bring to a boil. Once brought to a boil, reduce heat to medium. Cover and cook for around 40 minutes stirring often to keep the bottom from burning/quinoa sticking.
Uncover, remove from the heat, and allow some liquid to absorb and the chili to cool slightly before tasting and serving. Serve topped with cilantro, diced avocado, a good lime squeeze, diced onion, and/or jalapeno. Add additional salt and pepper to taste. Sit down, take a few deep breaths, say a gratitude prayer, and enjoy.

Notes

Easy Healthy Plant-Based Recipes

www.herhealthystyle.com

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