Quinoa Sweet Potato Chili

Whenever I think of comfort food, the first thing that comes to mind is a warm bowl of Quinoa Sweet Potato Chili. There’s something incredibly satisfying about curling up with a hearty dish that’s bursting with flavor. This recipe, with its vibrant colors and textures, evokes memories of cozy evenings spent with loved ones, sharing stories over dinner. The combination of sweet potatoes and quinoa creates a delightful balance of taste and nutrition, making it a favorite in my household. Whether it’s a chilly fall evening or just a day when you need some warmth, this chili hits the spot!

The beauty of Quinoa Sweet Potato Chili lies in its versatility. It’s perfect for meal prep, and can easily become the star of your weekly dinner rotation. I love how it brings together simple ingredients to create something truly special. You can tailor it to your taste by adjusting the spices or adding your favorite toppings. Trust me, once you give this a try, it will become your go-to recipe for those cozy nights.

What You’ll Need for Quinoa Sweet Potato Chili

The ingredients for Quinoa Sweet Potato Chili are not just simple—they’re thoughtfully chosen to create a symphony of flavors. Each component complements the others perfectly, ensuring every bite is a delight. The key players, like quinoa and sweet potatoes, provide a nutritious base that’s both filling and flavorful.

• 1 Tbsp Olive oil: A versatile oil that adds richness to the dish and helps in sautéing the vegetables.
• 1 Onion: This aromatic ingredient builds the foundation of flavor in any chili.
• 3-4 cloves Garlic: Adds a punch of flavor and aroma; an essential in savory dishes.
• 2 Tomatoes (medium): Freshly chopped tomatoes enhance the chili with their juiciness and acidity.
• 1 Sweet potato (large): This brings sweetness and texture, balancing the spices beautifully.
• 2 cups Sieved tomato puree aka Tomato sauce: Acts as the base liquid, enriching the chili with a deep tomato flavor.
• 2 cups Red kidney beans or black or pinto or cannellini or mixed: Adds protein and heartiness; choose your favorite legumes!
• ½ cup Quinoa: A superfood that’s not only nutritious but also brings a delightful chewiness to the dish.
• ½ tsp Sweet smoked paprika powder: Infuses the chili with a subtle smokiness.
• ½ tsp Basil: A touch of this herb complements the other ingredients perfectly.
• ½ tsp Oregano: An earthy herb that enhances the overall flavor profile.
• ½ tsp Parsley: Adds a fresh touch and brightens the dish.
• ¼ tsp Hot chili powder or flakes (optional): For those who like a little heat, this is a great addition.
• Salt and Pepper to taste: Essential for enhancing the flavors of the dish.

Making This Quinoa Sweet Potato Chili

Creating Quinoa Sweet Potato Chili is a delightful experience that fills your kitchen with fantastic aromas. Once you gather your ingredients, it’s all about following a few simple steps to achieve a comforting bowl of chili. Let’s dive into the process!

1. Start by peeling and chopping the onion and garlic. Their fragrant aroma will fill your kitchen, setting the stage for the deliciousness to come. Prepare your tomatoes by washing and chopping them into small pieces.

2. Next, take your sweet potato and wash, peel, and dice it into small cubes. This will help it cook evenly and blend seamlessly into the chili.

3. If you’re using canned beans, you can skip any preparation steps for them. Just rinse them under cold water to ensure they’re ready to absorb the flavors of the chili.

4. Now, it’s time to prepare the quinoa. Rinse it well to remove any bitterness, then add it to a stockpot or pan with double the amount of cold water and a pinch of salt. Bring this mixture to a boil.

5. Once boiling, reduce the heat to low and let it simmer until the water is fully absorbed. This usually takes around 15 minutes. After that, remove it from the heat and keep it covered for about 5 minutes. This step ensures your quinoa is fluffy and perfectly cooked.

6. While your quinoa cooks, heat a large pan over medium heat and add a splash of olive oil. Once hot, add the chopped onion and garlic. Sauté them for about 2-3 minutes until they turn golden and fragrant.

7. Next, add in the diced sweet potato. Stir and cook for about 3-4 minutes until they start to caramelize slightly. This enhances their natural sweetness.

8. Now, season the mixture with basil, oregano, parsley, sweet smoked paprika, salt, and black pepper. Stir everything together until well combined, allowing the spices to infuse.

9. It’s time to incorporate your chopped tomatoes. Stir them into the pan and allow them to cook for another 2-3 minutes, letting the juices meld into the other ingredients.

10. Add the tomato sauce to the pan and bring the mixture to a boil. Cover it with a lid and let it simmer for about 15 minutes or until the sweet potato pieces are tender.

11. Finally, stir in the beans and the cooked quinoa. These ingredients just need to be reheated through as they are already cooked. Add any additional hot chili powder or flakes to suit your taste.

12. Before serving, taste the chili and adjust the seasoning if necessary. A sprinkle of extra salt and black pepper can elevate the flavors even more. And just like that, your Quinoa Sweet Potato Chili is ready to be enjoyed!

Ways to Customize

If you love being creative in the kitchen, customizing your Quinoa Sweet Potato Chili is a great way to express yourself. Here are some ideas to enhance your dish:

• Add more vegetables: Feel free to toss in additional vegetables like bell peppers, carrots, or zucchini for added nutrition and color.
• Switch the beans: If you prefer different legumes, swap the red kidney beans for black beans or chickpeas.
• Level up with toppings: Consider topping your chili with fresh cilantro, avocado slices, or a dollop of sour cream for extra flavor and texture.
• Make it spicy: For those who enjoy heat, throw in some chopped jalapeños or your favorite hot sauce to kick things up a notch.
• Serve it differently: This chili can be served over rice, in a baked potato, or even as a filling for tacos for a unique twist.

Serving This Quinoa Sweet Potato Chili

When it comes to serving Quinoa Sweet Potato Chili, the possibilities are endless! This dish is incredibly versatile and pairs beautifully with various sides and toppings.

• Serve it with bread: A warm slice of crusty bread or cornbread is perfect for dipping and soaking up the hearty flavors of the chili.
• Pair it with rice: For a more filling option, serve the chili over a bed of rice, whether it’s brown, white, or even cauliflower rice.
• Garnish with toppings: Elevate your bowl with fresh herbs, avocado slices, or even shredded cheese for those who enjoy dairy.
• Occasions: This chili is perfect for casual family dinners, potlucks, and even meal prep for busy weekdays—it’s a crowd-pleaser!
• Seasonal serving: It’s particularly comforting on cool fall and winter evenings, making it an ideal dish for hugging warmth on colder days.
• Storing leftovers: If you have leftovers, let them cool completely before transferring to an airtight container. It can be stored in the fridge for 3 to 4 days.

FAQ

Conclusion

Your journey into the world of Quinoa Sweet Potato Chili is just the beginning. This dish is not only easy to prepare but also offers a delightful array of flavors and health benefits. It’s the perfect meal for anyone looking for comfort food that’s also nutritious. I encourage you to give this recipe a try; you won’t be disappointed. Enjoy every warm, cozy bite!

Quinoa Sweet Potato Chili

The ultimate comfort food, Quinoa Sweet Potato Chili is a warm, hearty dish that combines wholesome ingredients for a delicious meal. Perfect for fall or any chilly day, this easy weeknight dinner is packed with flavor and nutrients. Make it tonight for a satisfying experience!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 Tbsp Olive oil
• 1 Onion
• 3-4 cloves Garlic
• 2 medium Tomatoes
• 1 large Sweet potato
• 2 cups Sieved tomato puree aka Tomato sauce
• 2 cups Red kidney beans or black or pinto or cannellini or mixed
• ½ cup Quinoa
• ½ tsp Sweet smoked paprika powder
• ½ tsp Basil
• ½ tsp Oregano
• ½ tsp Parsley
• ¼ tsp Hot chili powder or flakes (optional)
• Salt and Pepper to taste

Equipment

• Cast-iron Dutch Oven (3-quart / 2.8 liter)
• Non-stick saucepan with lid (10-inch / 26 cm)

Method

 

1. Start by peeling and chopping the onion and garlic. Their fragrant aroma will fill your kitchen, setting the stage for the deliciousness to come. Prepare your tomatoes by washing and chopping them into small pieces.
2. Next, take your sweet potato and wash, peel, and dice it into small cubes. This will help it cook evenly and blend seamlessly into the chili.
3. If you’re using canned beans, you can skip any preparation steps for them. Just rinse them under cold water to ensure they’re ready to absorb the flavors of the chili.
4. Now, it’s time to prepare the quinoa. Rinse it well to remove any bitterness, then add it to a stockpot or pan with double the amount of cold water and a pinch of salt. Bring this mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer until the water is fully absorbed. This usually takes around 15 minutes. After that, remove it from the heat and keep it covered for about 5 minutes. This step ensures your quinoa is fluffy and perfectly cooked.
6. While your quinoa cooks, heat a large pan over medium heat and add a splash of olive oil. Once hot, add the chopped onion and garlic. Sauté them for about 2-3 minutes until they turn golden and fragrant.
7. Next, add in the diced sweet potato. Stir and cook for about 3-4 minutes until they start to caramelize slightly. This enhances their natural sweetness.
8. Now, season the mixture with basil, oregano, parsley, sweet smoked paprika, salt, and black pepper. Stir everything together until well combined, allowing the spices to infuse.
9. It’s time to incorporate your chopped tomatoes. Stir them into the pan and allow them to cook for another 2-3 minutes, letting the juices meld into the other ingredients.
10. Add the tomato sauce to the pan and bring the mixture to a boil. Cover it with a lid and let it simmer for about 15 minutes or until the sweet potato pieces are tender.
11. Finally, stir in the beans and the cooked quinoa. These ingredients just need to be reheated through as they are already cooked. Add any additional hot chili powder or flakes to suit your taste.
12. Before serving, taste the chili and adjust the seasoning if necessary. A sprinkle of extra salt and black pepper can elevate the flavors even more. And just like that, your Quinoa Sweet Potato Chili is ready to be enjoyed!

Notes

• Heat management: Always keep the heat on medium when cooking. This prevents the tomato sauce from sticking to the bottom of the pan.
• Spice adjustments: Depending on how spicy you enjoy your chili, you can use anything from mild chili powder to sriracha chili paste.
• Storage tips: This chili will last in the fridge for 3 to 4 days, making it a great option for meal prep.
• Reheating: When reheating, add a splash of water or broth to loosen the chili if it thickens.
• Flavor depth: Letting the chili sit for a while after cooking can enhance its flavors, as they continue to meld together.

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