Cozy Quinoa and Sweet Potato Chili
User Reviews
5
Cozy Quinoa and Sweet Potato Chili
Description
Cozy Quinoa and Sweet Potato Chili brings together sweet potatoes and quinoa as the main ingredients, enhanced with black beans and a salsa base. The cooking process gently softens the sweet potatoes and allows the spices such as cumin, cinnamon, chili powder, and chipotle powder to infuse the broth, resulting in a thick and richly flavored chili. The chili is simmered until the potatoes are fork-tender and the soup has thickened, then quinoa is stirred in to add body and protein.
The dish offers a harmonious mix of savory, slightly sweet, and spicy notes that depend on the amount of hot sauce added. The texture features tender chunks of sweet potato complemented by the soft quinoa and beans, delivering substantial mouthfeel. Topping the chili with fresh avocado adds creaminess and contrast.
This chili can be enjoyed as a standalone meal especially during cooler weather or when a filling vegetarian option is desired. The recipe suggests letting the chili rest to deepen the flavor blend before serving. The heat level can be adjusted, so it suits different preferences, making it adaptable to individual taste.
Adjusting the spice quantities lets you customize the warmth without overpowering the natural sweetness of the potatoes. This flexibility helps accommodate those sensitive to spicy foods while still delivering a flavorful, nutritious dish.
Ingredients
- 1 Tablespoon olive oil
- 1 onion yellow or white, diced
- salt pinch
- black pepper pinch
- 3 medium sweet potato cubed
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chipotle powder
- 1-3 teaspoons hot sauce
- 1 Tablespoon chili powder
- 16 ounces salsa
- 2 cups vegetable broth
- 2 cups of water
- 15 ounces black beans
- 2 cups quinoa cooked
- 1 avocado for garnish, optional
Instructions
- In a large pot over medium heat, heat the oil. Add onions with a pinch of salt and pepper
- Add sweet potatoes, cumin, cinnamon, chipotle powder, hot sauce, and chili powder.
- Cook for 3 to 4 minutes, add the salsa followed by the vegetable stock and water.
- Bring the pot to a low boil on medium-high heat and then lower to a simmer.
- Add the black beans, cover and cook for 20 to 30 minutes or until the sweet potatoes can be penetrated easily by a fork and the soup is thickened.
- Finally, stir in the quinoa.
- It is recommended to let the chili rest for a few hours so flavors can fully meld together, otherwise, top with avocado and enjoy!
Notes
- You can adjust the amount of hot sauce and spices to match your preferred spice level.
- Letting the chili rest for a few hours allows the flavors to meld and deepen.
- Avocado makes a nice optional garnish that adds creaminess to the finished chili.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 89g | 30% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1853mg | 77% |
| Potassium | 1729mg | 37% |
| Fiber | 22g | 88% |
| Sugar | 15g | 30% |
| Vitamin A | 25607IU | 512% |
| Vitamin C | 17mg | 19% |
| Calcium | 173mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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