ChiliTex-MexEasy

Vegan Quinoa Chili with Sweet Potato

Name: Vegan Quinoa Chili with Sweet Potato
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: ¾ cup (130 g) white or tri-color quinoa, rinsed well in a fine-mesh strainer and drained; 2 tbsp (30 ml) olive oil; 1 large (about 9 oz) (250 g) yellow onion, peeled and cut into ¼-inch (6 mm) dice; 1 medium (about 6 oz) (170 g) red bell pepper, seeded and cut into ½-inch (1.25 cm) dice; 4 cloves (12 g) garlic, peeled and finely minced; 3 tbsp (24 g) chili powder; 2 tsp (4 g) ground cumin; 2 tsp (5 g) smoked paprika; 1 tsp (1 g) dried oregano; 2 tbsp (32 g) tomato paste; 1 large (about 1 lb) (450 g) sweet potatoes, peeled and cut into ½-inch (1.25 cm) cubes (about 3 cups); 28 oz can (794 g) crushed tomatoes, one whole can, with juices; 3 cups (710 ml) low-sodium vegetable broth; 2 cans (15 oz each) (850 g) canned kidney beans, drained and rinsed (about 3 cups beans); 1 tsp (6 g) fine sea salt, plus more to taste; 2 tbsp (30 ml) lime juice, freshly squeezed (about 1 large lime); ¼ cup (4 g) fresh cilantro, roughly chopped (optional); 1 medium (150 g) ripe avocado, halved, pitted and sliced (optional)

From the MyKitchenBank Kitchen

A thick, smoky one-pot chili where quinoa and sweet potato simmer right in the spiced tomato broth. Kidney beans add heft, and a squeeze of lime at the end brightens everything. It's hearty, plant-based and ready in about an hour.

Prep: 20 min
Cook: 40 min
Wait: 5 min
Total: 1 hr 5 min
Makes: About 9 cups (6 generous bowls)

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Ingredients

6 servings

¾ cup (130 g) white or tri-color quinoa, rinsed well in a fine-mesh strainer and drained
2 tbsp (30 ml) olive oil
1 large (about 9 oz) (250 g) yellow onion, peeled and cut into ¼-inch (6 mm) dice
1 medium (about 6 oz) (170 g) red bell pepper, seeded and cut into ½-inch (1.25 cm) dice
4 cloves (12 g) garlic, peeled and finely minced
3 tbsp (24 g) chili powder
2 tsp (4 g) ground cumin
2 tsp (5 g) smoked paprika
1 tsp (1 g) dried oregano
2 tbsp (32 g) tomato paste
1 large (about 1 lb) (450 g) sweet potatoes, peeled and cut into ½-inch (1.25 cm) cubes (about 3 cups)
28 oz can (794 g) crushed tomatoes, one whole can, with juices
3 cups (710 ml) low-sodium vegetable broth
2 cans (15 oz each) (850 g) canned kidney beans, drained and rinsed (about 3 cups beans)
1 tsp (6 g) fine sea salt, plus more to taste
2 tbsp (30 ml) lime juice, freshly squeezed (about 1 large lime)
For serving
¼ cup (4 g) fresh cilantro, roughly chopped (optional)
1 medium (150 g) ripe avocado, halved, pitted and sliced (optional)

Equipment (6)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy-bottomed pot with lid
Fine-mesh strainer
Wooden spoon
Chef's knife and cutting board
Measuring cups and spoons
Can opener

Steps

Before you start

Rinse the quinoa in a fine-mesh strainer before cooking to remove its bitter natural coating (saponin).
Drain the beans and rinse them under cold water until the liquid runs clear.
Cut the sweet potato into even ½-inch (1.25 cm) cubes so they all cook at the same speed.
Use a 5- to 6-quart (4.7–5.7 L) pot; the quinoa swells and the chili thickens as it cooks.

1
Rinse the quinoa
- Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30–60 seconds, rubbing the grains with your fingers, until the water runs clear and no longer looks foamy.
- Shake well to drain and set aside.
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Ready when: Water runs clear with no foam
Tip: Skipping the rinse can leave a bitter, soapy taste in the chili.
2
Prep the vegetables
- Dice the onion into ¼-inch (6 mm) pieces and the bell pepper into ½-inch (1.25 cm) pieces.
- Mince the garlic.
- Peel the sweet potato and cut it into ½-inch (1.25 cm) cubes.
- Drain and rinse the kidney beans.
- Measure the spices into a small bowl so they are ready to add.
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Ready when: Sweet potato cubes are roughly uniform
Tip: Cut the sweet potato no larger than ½ inch or the centers stay firm when the quinoa is done.
3
Soften onion and pepper
- Heat the olive oil in a 5- to 6-quart pot over medium heat for 1 minute until it shimmers.
- Add the onion, bell pepper and the salt.
- Cook, stirring every minute or so, for 6 minutes.
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Ready when: Onion is soft and translucent, with the edges just starting to turn golden
Tip: Lower the heat if the onion browns quickly; you want sweet and soft, not crisp.
4
Toast the spices
- Add the garlic, chili powder, cumin, smoked paprika, oregano and tomato paste.
- Stir constantly for 1–2 minutes so the spices toast in the oil and the paste darkens slightly.
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Ready when: Mixture smells fragrant and smoky and the paste turns brick red
Tip: If it sticks to the pot bottom, add a splash of broth right away; burnt spices turn bitter.
5
Add liquids and sweet potato
- Pour in the crushed tomatoes and the vegetable broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
- Stir in the sweet potato cubes.
- Raise the heat to high and bring to a boil, about 4 minutes.
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Ready when: Large bubbles break across the surface
6
Simmer with quinoa and beans
- Stir in the rinsed quinoa and the kidney beans.
- Reduce the heat to medium-low so the chili simmers gently, partially cover the pot with the lid slightly ajar, and cook for 25 minutes.
- Stir every 5–8 minutes, scraping the bottom, so the quinoa does not stick.
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Ready when: Quinoa grains are translucent with visible white spiral tails, a sweet potato cube mashes easily against the pot side, and the chili is thick and stew-like
Tip: If the chili gets too thick before the potatoes are tender, stir in ½ cup (120 ml) hot water.
7
Rest and finish
- Remove the pot from the heat, stir in the lime juice, and cover fully.
- Let it rest for 5 minutes so the chili thickens slightly.
- Taste and add up to ½ teaspoon more salt if needed.
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Ready when: Chili mounds on a spoon rather than running off it
Tip: Add the lime off the heat so its fresh flavor stays bright.
8
Serve
- Ladle the chili into six bowls.
- Top each with chopped cilantro and a few avocado slices, if using.

Good to know

Tips

Rinse the quinoa thoroughly and stir from the bottom of the pot as it simmers; quinoa sticks easily in thick chili.
Bloom the spices in oil for a deeper, less raw chili flavor.
Season at the end: tomatoes and broth vary in saltiness, so taste after the lime goes in.
For extra heat, add ¼ teaspoon cayenne with the other spices or pass hot sauce at the table.

Make ahead

Chili tastes even better the next day. Make it up to 3 days ahead, cool completely, and refrigerate. It will thicken; loosen with a splash of water or broth when reheating.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months in freezer-safe containers, leaving 1 inch of headspace. Reheat on the stovetop over medium-low heat, stirring often, with 2–4 tbsp water or broth per serving, until steaming hot.

Substitutions

canned kidney beans → black beans or pinto beans. Use the same amount, drained and rinsed; cooking time is unchanged.
sweet potatoes → butternut squash. Cut into ½-inch cubes; cooks in the same time and tastes slightly less sweet.
crushed tomatoes → canned diced tomatoes. Use one 28 oz can; the chili will be chunkier.
smoked paprika → 1 tbsp minced chipotle in adobo. Adds smoke and noticeable heat; reduce to 1–2 tsp for a milder chili.