This hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor.

Ali Ramee
EatingWell.com, July 2021

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Credit: Jennifer Causey

Recipe Summary

active:
15 mins
total:
30 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until slightly softened and lightly charred, 6 to 7 minutes. Add onion and poblanos; cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic, chili powder and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add broth, tomatoes, green chiles and 1 cup water. Cover, increase heat to high and bring to a boil.

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  • Stir in quinoa, beans and salt. Reduce heat to medium, cover and simmer, stirring occasionally, until the quinoa is tender, about 15 minutes, adding the remaining 1 cup water during the last 3 minutes of cook time. Garnish with jalapeño slices, yogurt and cilantro, if desired.

To make ahead

Refrigerate chili in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition Facts

346 calories; fat 6g; sodium 703mg; carbohydrates 63g; dietary fiber 11g; protein 12g; sugars 11g; niacin equivalents 2mg; saturated fat 1g; vitamin a iu 10763IU; potassium 862mg.
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