Vegetarian Sweet Potato and Quinoa Chili

Clean Plate Mama
by Clean Plate Mama
6 people
50 min

This one-pot vegetarian sweet potato quinoa chili recipe is loaded with veggies and good for you ingredients. It’s healthy, delicious, and perfect for when you need some warm and comforting food.

There are so many reasons to love this chili! It's made in one-pot (no excess dishes to clean), it's a hearty and filling meal using all plant-based ingredients, and one of my favorite parts is the addition of cinnamon. The hint of cinnamon goes perfectly with the sweet potatoes! Have you ever had cinnamon in your chili? If not, you’ve got to give it a try!

And I absolutely love making almond flour biscuits with any sort of chili or soup... these are a must to go along side this chili. And if you're in the mood for some more warm and comforting foods, check out my Immune-boosting Chicken Soup!


Vegetarian Sweet Potato and Quinoa Chili
Recipe details
  • 6  people
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 1 red onion, chopped
  • 1 green pepper, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp. extra-virgin olive oil
  • 3 tbsp. chili powder
  • 1 1/2 tbsp. cumin
  • 2 tsp. oregano
  • 1/2 tsp. fine sea salt
  • 3/4 tsp. cinnamon
  • 2 1/2 cups vegetable broth (or water)
  • 2 medium sweet potatoes, cut into 1/2" cubes (about 2 cups)
  • 3/4 cup dry quinoa (rinsed if needed – see notes)
  • 3 cans diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed

Add onion, green pepper, garlic and olive oil to a large stock pot or dutch oven. Cook over medium heat, stirring occasionally, until onions and green peppers begin to soften (about 10 minutes). Add spices (chili powder, cumin, oregano, salt and cinnamon) and cook for another 1-2 minutes stirring constantly.
Add the broth, chopped sweet potatoes, and quinoa. Bring broth to a boil and then reduce heat to medium low. Cover and cook until sweet potatoes are tender, about 10-15 minutes (don't overcook potatoes as they will continue to cook slightly after you add in the tomatoes and beans).
Remove cover and add in the tomatoes and beans. Simmer for for at least 20-30 minutes.
Serve with toppings of your choice, such as avocado, radish, almond milk unsweetened yogurt (or regular sour cream), and/or cilantro.
  • Some quinoa requires you to rinse it first. Check your package of quinoa, and if needed, rinse before adding to the chili.
  • I like the chili to simmer for 20-30 minutes to allow the all the flavors to come out, but you can continue to simmer for hours if needed until ready to eat.
  • This chili will stay good in the fridge for up to 5 days, or can be frozen for up to 3 months.
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