Vegetarian Chili with Sweet Potato and Quinoa
Hearty vegetarian chili with sweet potato, quinoa and beans. Simple spices, optional heat. Stovetop or slow cooker. Ready in about 40 minutes.
Shortcut: instead of using each of the individual spices, you can substitute 4 Tbsp of our Chile Con Carne blend. As with all recipes, adjust seasoning to taste. Spice House mild chile powder is very flavorful without heat. Or try our Medium or Hot, and experiment by adding a 1/2 teaspoon of our Chipotle chili powder for smoky heat. Of course, use whatever beans you prefer. I like dark kidney and black beans for firmness and color.
Yield: Serves 4-6
- One-pot vegetarian chili with sweet potato, quinoa and beans for a filling, protein-rich meal.
- Bloom spices with sautéed onions, then simmer 30–40 minutes until sweet potatoes and quinoa are tender.
- Adjust heat in small steps, swap beans freely, and finish with avocado or cilantro as garnish.
Preparation Instructions:
1. In large pot, or Dutch oven, heat oil over medium heat.
2. Add onions, cook until soft and they start to turn brown (about 7– 10 minutes).
3. Season with salt, and add garlic, cook for another minute or so.
4. Add the tomato paste, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
5. Add tomatoes, liquids, sweet potato, beans and gently stir until combined.
6. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook at a bubbling simmer for 30–40 minutes, stirring occasionally.
Chili is ready when sweet potatoes are tender when pierced with a fork. Add additional water if it’s too thick.
Optional: garnish with diced avocado, cilantro, lime, sour cream (dairy or vegan option).
thespicehouse.com
More About This Recipe
You can add 'hot" spices but since you can’t remove them, start with small quantities and taste to achieve your perfect level of heat.
Frequently Asked Questions
Can I use different beans?
Yes. Any canned beans work. Rinse and drain them first. Dark kidney and black beans give firmer texture and nice color. If you use low-sodium cans, taste and add salt at the end.
Is this recipe vegan and gluten-free?
Yes. The basic recipe is vegan. It is gluten-free if you use gluten-free broth and verify spice blends are gluten-free.
How do I control the spice level?
Start small with hot spices since heat cannot be removed. Use a mild chili powder or a chile con carne blend. Add smoky heat with 1/2 teaspoon chipotle if desired, tasting as you go.
Can I use cooked quinoa instead of uncooked?
Yes. If using cooked quinoa, add it near the end and reduce the cooking liquid. One cup uncooked makes about three cups cooked. Add 2 to 3 cups cooked quinoa in the last 5 to 10 minutes just to heat through.
Can I make this in a slow cooker?
Yes. Sauté the onions, garlic and spices first to develop flavor. Transfer everything except uncooked quinoa to the slow cooker and cook 4 to 6 hours on low or 2 to 3 hours on high. Add uncooked quinoa 30 to 40 minutes before the end, or add cooked quinoa in the last 10 minutes.
How do I substitute tomato paste with tomato powder?
Follow the tomato powder package instructions to reconstitute an amount equal to one 6 oz can of tomato paste. If unsure, you can also increase the diced tomatoes and omit the paste, but the chili will be slightly less concentrated.
How long will leftovers keep and how do I reheat them?
Refrigerate for 3 to 4 days or freeze up to 2 to 3 months. Cool before freezing in airtight containers. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or broth if it is too thick.
How do I know when the chili is done?
The chili is done when the sweet potatoes are fork-tender and the quinoa is cooked through. If the chili is too thick, add more water or broth and simmer a few minutes. Taste and adjust salt and spices before serving.
Can I use different beans?
Yes. Any canned beans work. Rinse and drain them first. Dark kidney and black beans give firmer texture and nice color. If you use low-sodium cans, taste and add salt at the end.
Is this recipe vegan and gluten-free?
Yes. The basic recipe is vegan. It is gluten-free if you use gluten-free broth and verify spice blends are gluten-free.
How do I control the spice level?
Start small with hot spices since heat cannot be removed. Use a mild chili powder or a chile con carne blend. Add smoky heat with 1/2 teaspoon chipotle if desired, tasting as you go.
Can I use cooked quinoa instead of uncooked?
Yes. If using cooked quinoa, add it near the end and reduce the cooking liquid. One cup uncooked makes about three cups cooked. Add 2 to 3 cups cooked quinoa in the last 5 to 10 minutes just to heat through.
Can I make this in a slow cooker?
Yes. Sauté the onions, garlic and spices first to develop flavor. Transfer everything except uncooked quinoa to the slow cooker and cook 4 to 6 hours on low or 2 to 3 hours on high. Add uncooked quinoa 30 to 40 minutes before the end, or add cooked quinoa in the last 10 minutes.
How do I substitute tomato paste with tomato powder?
Follow the tomato powder package instructions to reconstitute an amount equal to one 6 oz can of tomato paste. If unsure, you can also increase the diced tomatoes and omit the paste, but the chili will be slightly less concentrated.
How long will leftovers keep and how do I reheat them?
Refrigerate for 3 to 4 days or freeze up to 2 to 3 months. Cool before freezing in airtight containers. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or broth if it is too thick.
How do I know when the chili is done?
The chili is done when the sweet potatoes are fork-tender and the quinoa is cooked through. If the chili is too thick, add more water or broth and simmer a few minutes. Taste and adjust salt and spices before serving.
Hi Lyn,
1 whole ancho chile is roughly equivalent to 1 tablespoon of ground ancho chile powder.
If recipe calls for 6 ancho chiles seeds and stem removed, how much ancho chile powder should I use?