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Sweet Potato and Quinoa Chili [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Meals that can easily fit into your meal rotation are convenient and well sought after. 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. This chili is a simple dish that can be made over and over again. 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 [Vegan, Gluten-Free]






  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can fire-roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
  • 1 6-ounce can tomato paste
  • 1 large sweet potato, diced
  • 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 water or vegetable broth, plus 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.

Nutritional Information

Total Calories: 2350 | Total Carbs: 410 g | Total Fat: 36 g | Total Protein: 107 g | Total Sodium: 6376 g | Total Sugar: 45 g

Per Serving: Calories: 392 | Carbs: 68 g | Fat: 6 g | Protein: 18 g | Sodium: 1063 mg | Sugar: 8 g

Calculations were done using 4 cups of vegetable broth.





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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4 comments on “Sweet Potato and Quinoa Chili [Vegan, Gluten-Free]”

Click to add comment
Paulina FunFit
3 Months Ago

Will try this tonight!

Shannon O'Leary
1 Years Ago

I'm making this tomorrow!

Merejeme Lala
1 Years Ago

Joey McAllister

Gina Cosentino
1 Years Ago


Ally Dillon
1 Years Ago

Kim Dillon

David Bennet
1 Years Ago

Nora Medveditza, will you make this for me?

Justyce Dixon McConachy
1 Years Ago

Matty Mac

Rishma Stueck
1 Years Ago

I just made this and it's amazing!!!

Lina Wilhelmsson
1 Years Ago

Synne Nilsson

Amber Kendra Lépine
1 Years Ago

Rebecca Parker Chelsea Hawk dis look gooood

Chelsea Hawk
04 Dec 2016

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