Vegan Chili With Quinoa and Sweet Potato

Cook Omnivoraciously
by Cook Omnivoraciously
3 servings
25 min

My vegan chili, with quinoa and sweet potato, is hearty and healthy, keeping you warm and fed during the cold days. It is also the best meal prep ever!

I can’t believe I haven’t shared this recipe yet! I make this at least once when the weather gets cold. The recipe below makes three bowls but you can easily double or triple the recipe. If you are not into eating the same things for a week straight, no worries! Portion the chili out, put them into freezer friendly containers, and freeze for up to 3 months. When reheating, I like to let it thaw in the fridge for a day and then reheat in a pot with a little extra water.


While the recipe as written is for a vegan chili, you can add a little bit of meat and sautee them with the rest of the veggies. Or, consider adding chicken broth.


Here, I used pinto beans but I’ve also used black beans before. I find that when I use black beans, the beans color the chili black. But it is still good! Use whatever beans you have. You know what they say about beans and it being good for your heart.

Canned beans make this recipe much easier to cook with. But if you have dried beans, make sure you soak and boil them according to the package directions before adding them to this dish.


I find that tomatoes are sweeter during the summer. So when sauteeing the chopped tomato in the pot, consider adding about a quarter teaspoon of sugar to help caramelize. The sweetness also brings everything together!


We have many, many, MANY jars of bbq seasoning at home, which is why I use bbq seasoning here. If you do not have them, you can substitute with smoked paprika, garlic powder, and salt instead! This chili recipe truly is a canvass for your wildest dreams.

Vegan Chili With Quinoa and Sweet Potato
Recipe details
  • 3  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 tsp crushed red pepper flakes
  • 1/2 cup roughly chopped onions
  • 1.5 cup diced sweet potatoes
  • 1 roma tomatoes, diced
  • 1 tbsp tomato paste
  • 1/4 cup quinoa, washed and drained
  • 3 cups water
  • 1/4 tsp sugar, optional I find sometimes tomatoes aren't super sweet and use this to boost the flavor and have a hint of sweetness in recipes
  • 1 can kidney beans, drained and washed
  • 2 tsp liquid smoke
  • 1 tsp bbq seasoning if you do not have bbq seasoning,
Instructions

Set a large pot on low heat, pour olive oil then garlic and crushed red pepper flakes. Let garlic and red pepper flakes cook for two minutes, or until garlic starts to turn golden.
Add onion and sweet potatoes. Turn heat to medium. Stir and then let it sit until onion starts to turn translucent, about 3 minutes.
Add chopped tomatoes and tomato paste. Stir. At this point, add the 1/4 tsp of sugar if your tomato is too tart and then stir.
Add water and quinoa. Add drained beans and stir.
Add liquid smoke and bbq seasoning.
Set a lid over pot, set heat to medium and let it come to a boil, about 15 minutes.
It is done once the sweet potatoes are soft and the quinoa is cooked, and the chili is thickened.
Cook Omnivoraciously
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