Servings: 4 Servings
Sweet Potato Black Bean Quinoa Chili Recipe
Make a big batch of this Sweet Potato, Black Bean, and Quinoa Chili every week for a nourishing meal prep meal! Easy to customize and full of fiber, complex carbs and plant-based protein.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 medium-sized 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 (15-oz) can black beans or 1 cup dry black beans, soaked
- 4 cups low-sodium vegetable broth
- 1 (15-oz) can diced tomatoes
- 2 chipotle chilis in adobo sauce chopped, optional
- 1.5 Tbsp chili powder
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp sea salt to taste
For Serving:
- Sour Cream or plain yogurt
- Cheese
- Cilantro
- Green onion
- Avocado
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add onion and sauté, stirring frequently until onion begins to sweat, 5 minutes. Stir in the sweet potato and cook another 5 minutes.
- Add the garlic and quinoa and continue cooking another 2 minutes, stirring everything together.
- Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low or low. Allow chili to gently boil for 15 to 20 minutes, until quinoa and sweet potato are cooked.
- 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.
- Serve with sour cream, cilantro, and your favorite chili toppings.
Notes
You can prepare this recipe in your slow cooker by stirring all of the ingredients together in your crock pot. Cook on high heat for 3 to 4 hours or low heat for 5 to 6 hours.
Nutrition
Serving: 1Serving (of 4), Calories: 342kcal, Carbohydrates: 52g, Protein: 12g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 1019mg, Fiber: 13g, Sugar: 10g