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5 from 2 votes
Sweet Potato, Black Bean, and Quinoa Chili (#vegetarian) | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup | www.theroastedroot.net
Sweet Potato, Black Bean, and Quinoa Chili
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Author: Julia
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion chopped
  • 1 large sweet potato or yam chopped into ½” cubes (about 4 cups worth)
  • 4 cloves garlic minced
  • ½ cup dry quinoa
  • 1 cup dry black turtle beans or 1 can black beans
  • 4 cups low-sodium vegetable broth
  • 1 15-ounce can diced tomatoes
  • 2 chipotle chilis in adobo sauce chopped
  • 1.5 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt to taste
For Serving:
  • Sour Cream or plain yogurt
  • Cheese
  • Cilantro
  • Green onion
  • Avocado
  1. Pour one cup of dry beans in a large bowl or container and fill with water so that beans are completely covered. Allow beans to soak overnight. Drain water from the beans and set aside until ready to use.
  2. In a large pot or Dutch oven, heat the olive oil to medium.
  3. Add onion and sauté, stirring frequently until onion begins to sweat, 5 minutes.
  4. Add the sweet potato and cook another 5 minutes.
  5. Add the garlic, quinoa, and beans and continue cooking another 2 minutes, stirring everything together.
  6. Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low. Allow chili to bubble gently for 15 to 20 minutes, until quinoa and sweet potato is cooked.
  7. Remove pot from heat and allow it to sit covered for 10 to 15 minutes before serving. The longer the chili sits, the thicker it will be.
  8. Serve with sour cream, cilantro, and your favorite chili toppings.