Name: Quinoa Chili with Sweet Potatoes
Total time: 30 min
Ingredients: 1 tablespoon extra-virgin olive oil; 2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces; 1 medium yellow onion, diced; 2 poblano peppers, diced; 4 large cloves garlic, chopped; 1 tablespoon chili powder; 2 teaspoons ground cumin; 4 cups unsalted vegetable broth; 1 (10 ounce) can no-salt-added diced tomatoes with green chiles; 1 (4 ounce) can diced green chiles; 2 cups water, divided; 1 cup uncooked white or multicolored quinoa; 1 (15 ounce) can no-salt-added pinto beans, rinsed; 0.5 teaspoon salt; Sliced jalapeño peppers, yogurt and cilantro for serving

Quinoa Chili with Sweet Potatoes

5.0

(3)

3 Reviews

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

Published on July 12, 2021

Quinoa Chili with Sweet Potatoes — Photo: Jennifer Causey

Active Time:

15 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil
2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces
1 medium yellow onion, diced
2 poblano peppers, diced
4 large cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
4 cups unsalted vegetable broth
1 (10 ounce) can no-salt-added diced tomatoes with green chiles
1 (4 ounce) can diced green chiles
2 cups water, divided
1 cup uncooked white or multicolored quinoa
1 (15 ounce) can no-salt-added pinto beans, rinsed
½ teaspoon salt
Sliced jalapeño peppers, yogurt and cilantro for serving

Directions

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.
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 (per serving)

346	Calories
6g	Fat
63g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 5
Serving Size 2 cups
Calories 346
% Daily Value *
Total Carbohydrate 63g	23%
Dietary Fiber 11g	39%
Total Sugars 11g
Protein 12g	24%
Total Fat 6g	8%
Saturated Fat 1g	5%
Vitamin A 10763IU	215%
Sodium 703mg	31%
Potassium 862mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.