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Chili - Sweet Potato & Quinoa Chili


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Rate this recipe 4.7/5 (11 Votes)


  • extra virgin olive oil
  • 1 sweet onion, diced
  • 5 cloves garlic, minced
  • 1 can tomato paste (6 oz) (beet puree?)
  • 1 T chili powder
  • 1 T cumin
  • 1 t oregano
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can red kidney beans, rinsed and drained (15 oz)
  • 1 box vegetable stock or broth (32 oz)
  • 1 sweet potato, peeled and cut into 1/2″ cubes
  • S + P
  • 1 cup dry quinoa, rinsed and drained
  • avocado for garnish
  • cilantro for garnish


Adapted from


Step 1

Heat a small amount of oil in a dutch oven or large soup pot over medium heat.
Add the onion, and cook until it starts to turn brown (about 10 minutes).
Add the garlic, and cook for about 2 minutes.
Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
Add the beans, stock or broth, and potato, and season with salt and pepper. Cook for about 5 minutes.
Add the quinoa and stir.
Lower heat a bit and continue cooking for about 15 – 30 minutes, stirring frequently, until the potatoes are soft, the quinoa develops “tails,” and the chili has thickened, adding water if it gets too thick.
Top with avocado and chopped cilantro.

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