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Sweet Potato and Quinoa Chili

Meals that can easily fit into your meal rotation are what I really love to share. As we can get a bit bored with the usual meals, it's nice to have more easy options that come together in a cinch. I love finding these simple dishes that truly work and can be made over and over again. That is what I share with you today. Nothing complicated in this recipe, everything is probably in your kitchen right now or you can find right away at your favorite grocery store. Eating vegan, healthy and tasty meals every day is really easy once you get the hang of it. This lovely chili is a one pot meal that is ready in under an hour. Leftovers hold up extremely well too! Bring on the chili...

Sweet Potato and Quinoa Chili

This Recipe is :

High ProteinVegan




  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
  • 1 can (6 oz) tomato paste
  • 1 large sweet potato, diced (with or without the skins…I leave mine on)
  • 1 cup dry quinoa
  • 1 onion, diced
  • 5 – 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • a few dashes of garlic powder
  • a few dashes of onion powder
  • Himalayan salt to taste
  • 4 cups (32 oz) water or vegetable broth, + more as needed
  • avocado, cilantro and/or diced onion, for garnish


  1. In large pot or dutch oven, heat oil over medium heat.
  2. Add onions, cook until soft and they start to turn brown (about 7 – 10 minutes).
  3. Add garlic, cook for another minute or so.
  4. Add the remaining ingredients, bring to a boil, cover slightly ajar, reduce heat and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
  5. Serve with optional garnishes.


Beans - BlackQuinoaSweet Potato




Julie West loves sharing the wonderful world of vegan foods and healthful eating and living. She began a vegan lifestyle in the early part of 2011 and hasn't looked back. Since then Julie has become passionate about creating healthy vegan dishes, some 100% raw, and sharing her lifestyle. Her blog, The Simple Veganista, is about all the simple beautiful plant foods there are to eat and the different ways to put them together that taste great. Eating vegan is not about restrictions, it's about creating new habits, healthy habits that encompass the world around us making it a better place for all.



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3 comments on “Sweet Potato and Quinoa Chili”

Click to add comment
1 Years Ago

Hi-I know you are suppose to rinse quinoa before cooking it, is that what needs to happen before adding it to the recipe or should you just put the drum unranked, uncooked quinoa in? Thank you for any input.

28 Jan 2014

OK- wow...I meant put the not rinsed, uncooked quinoa^^

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