Sweet Potato and Black Bean Chili with Quinoa

This Sweet Potato and Black Bean Chili with Quinoa is a hearty vegetarian chili that’s full of protein and flavor! The best part about chili is that you can add your favorite toppings. There are so many options… avocado, green onions, chopped red onion, Greek yogurt, grated cheese, crushed tortilla chips, and more. I like to top mine with avocado, Greek yogurt, and sometimes grated cheddar. How do you like your chili?

Sweet Potato and Black Bean Chili with Quinoa

This Sweet Potato and Black Bean Chili with Quinoa is a hearty vegetarian chili that's full of protein and flavor!

Recipe type: Main

Serves: 6

Ingredients

1 ½ tablespoons olive oil, divided

1 medium red onion, chopped

4 cloves garlic, minced

2.5 pounds sweet potatoes (about 4 medium), peeled and chopped into ½-inch pieces

2 tablespoons chili powder (more as desired, I made mine mild for the kids)

1 tablespoon cumin

1 teaspoon dried oregano

½ teaspoon paprika

½ teaspoon salt

⅛ teaspoon black pepper

28 ounce can diced tomatoes

6 ounce can tomato paste

2 cups vegetable broth

¾ cup quinoa, rinsed and drained

2 (15 ounce) cans black beans, rinsed and drained

Directions

1. Heat 1 tablespoon olive oil in a large pot or dutch oven over medium-low heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and stir for 30 seconds.
2. Increase the heat to medium and add the remaining ½ tablespoon olive oil and the sweet potatoes to the pot. Cook for 5 minutes, stirring occasionally. Stir in the spices, followed by the diced tomatoes, tomato paste and broth. Stir in the quinoa.
3. Read Full Recipes >> kristineskitchenblog.com/sweet-potato-black-bean-chili-quinoa/

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