Chilly weather calls for hearty and comforting meals. Soups are my go-to for those days. But this chunky vegetarian chili with sweet potato and quinoa is a family favorite. Sweet potatoes are very nutritious and versatile. My family loves sweet potato spelt parathas, empanadas and this delicious roasted salad. Today’s dish is a spicy and delicious chili using sweet potato, quinoa, beans and veggies. This is a one pot meal that is great can easily made on a weeknight. I make this vegetarian chili in the instant pot to make it quicker and much easier. Alternately you can also make this recipe on the stove top. Recipe card includes instructions for both the methods. For a delicious meal, serve with the toppings of your choice and enjoy this hearty sweet potato and quinoa chili.
sweet potatoes - any variety would work. I generally use orange skinned onesquinoa - any color or a combination of colors. I used a combo of white, red and black quinoabeans - use either black, pinto, kidney or a combination of these beansveggies - onion, any color peppers, garlictomato puree - this can be subbed with store-bought or homemade salsaspices - chili powder, cumin powder, cayenne pepper and ground cinnamon, salt and peppervegetable stock or water
Instructions
Instant Pot Method: Set Instant pot on ‘Sauté’ mode and add oil. Stir in onion, peppers, garlic and cook until the onion turns translucent and peppers are tender. Next add sweet potatoes and cook for 2 minutes. Sir in tomato puree, chili powder, ground cumin, cinnamon and cayenne pepper. Cook for 3~5 minutes. Add the drained beans and cook for 2~3 minutes. Add drained quinoa, water, salt and pepper. Mix well. Close the lid and make sure that the valve is in ‘Sealing’ position. Switch the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode and set it for 4 minutes. It will take about 10~12 minutes to come to pressure and then 4 minutes to cook. Once it is done, let the pressure release naturally. Serve hot with desired toppings.
Tips
Sweet potatoes come in various colors like yellow, orange, red, brown, purple and beige. Even the color of the flesh differs from one variety to the other. Also note the ones with white or pale yellow flesh are less sweet and moist than those with red or orange flesh. Feel free to use any color sweet potato in this chili recipe.Use any variety of beans you have in the pantry. Black, pinto, red kidney etc. would all work.Add other veggies like zucchini, poblano, carrot etc.Substitute some or all of the tomato puree with store bought or homemade salsa for extra flavor.
Few more hearty vegetarian recipes to try
Oats khichdi (porridge)Thai split pea soupSwedish broccoli soupKorean miso soupDominican Rice & beans (more de habichuelas)Labra (Assamese mixed vegetable curry)Kanchipuram Idli & kara chutney
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
