Recipe: Quinoa & Sweet Potato Chili

Recipe: Quinoa & Sweet Potato Chili

Serving Size: 6 filling bowls of chili


  • 29 oz can black beans, rinsed and drained
  • 6 oz can tomato paste
  • 32 oz vegetable stock
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tbsp olive oil
  • 1 sweet potato, peeled and cut into bite sized chunks
  • 1 cup dry quinoa
  • salt and pepper to taste
  • avocado, cilantro for garnish  (optional)


  1. Heat the oil in a large heavy soup pot over medium low heat.
  2. Add onions, and cook until soft and they start to turn brown (about 10-12 minutes).
  3. Add the garlic, and cook for about 2 minutes. Your kitchen should be starting to smell heavenly.
  4. Add the premixed tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
  5. Add the beans, stock, and potatoes, and season with salt and pepper.
  6. Cook for about 5 minutes, then add the quinoa.
  7. Continue cooking for about 20 minutes – 35 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.


To test whether or not the chili is ready, taste a chunk of sweet potato every couple of minutes and keep checking the quinoa to see if it looks spirally. This chili is very thick. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

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