Sweet Potato & Quinoa Chili - Easy One Pot Recipe | Stovetop + Slow Cooker This Sweet Potato & Quinoa Chili recipe with black beans is hearty, full of flavor, and makes a great vegan lunch, dinner or meal prep idea! Skip to content Never miss a recipe! Subscribe Recipes Breakfast Salad Soup Dinner Search Recipe Index Course Expand Appetizer + Snack Quinoa Chili with Sweet Potatoes 5.0 (2) 2 Reviews This hearty vegetarian quinoa chili with sweet potatoes has mild spice from poblanos and green chiles. Chili powder, cumin and garlic provide classic chili flavor. By Ali Ramee Published on July 12, 2021 Rate It Photo: Jennifer Causey Active Time: 15 mins Total Time: 30 mins Servings: 5
Why? 1) LOTS of sweet potato 2) black beans 3) lots of spices 4) vegetarian 5) slow cooker And the last one might just be my favorite. What You Need for This Recipe See all those goodies in there? The spices, baby bits of quinoa, beans, and chunky sweet potatoes will slowly meld together and turn into the most spectacular chili EVER. Instructions 4. Top tips to make it perfectly 5. What to serve with chili? 6. FAQs and substitutions 7. Allergen info 8. More vegan Mexican recipes 9. Quinoa Sweet Potato Chili in 30 mins! What to expect from this recipe What you can expect is to have a flavorful main course meal out of a handful of ingredients that you can make in 30 minutes.
HEARTY. We don't do wimpy chili here at PWWB! Chili should be thick & hearty, even when it's meatless. This vegan chili delivers major heartiness from a satisfying combination of sweet potatoes, black beans & quinoa. WEEKNIGHT-FRIENDLY. It's a one-pot recipe & it comes together in 45 minutes or less.
This Sweet Potato Quinoa Chili features a hearty mixture of quinoa, sweet potato, onion, garlic, bell pepper, jalapeño, canned diced tomatoes, tomato sauce, and lots of chili powder. The quinoa gives this vegan chili a meaty texture, and makes it thick and perfectly spoonable, the way chili should be.
48 Comments Jump to Recipe Sweet potato, black bean, and quinoa chili - a hearty and nutritious vegetarian chili recipe. Words of wisdom: 1.) Never attempt to blow out a candle while brushing your teeth. I've tried it. It doesn't work. That's an itch you don't need to scratch. Next!
Start by setting your Instant Pot to saute, once it reads HOT, add the oil, onions, celery and garlic and soften for about 5 minutes. Stir in the can of green chilies and all the seasonings (chili powder, oregano, cumin, salt, garlic & onion powder). Now, turn the saute function off.
Instructions Instant Pot Method: Set Instant pot on 'Sauté' mode and add oil.
Heat some olive oil in your pot and add the chopped onion. Sauté the onion until it starts to soften and then add the garlic. These aromatic ingredients are the beginning of your flavorful chili! Next you will add the sweet potatoes to the pot and cook them for a few minutes, stirring often.
1. Saute onion, garlic and spices 2. Add beans and tomatoes 3. Add sweet potato, quinoa, green chiles and parsley Then, just simmer for 30 to 40 minutes until the sweet potatoes are tender. How to Store Leftovers This chili keeps in the refrigerator for up to 5 days, giving you plenty of time to enjoy leftovers.
Then stir in the chopped chipotles, cumin, turmeric, cinnamon and a pinch of nutmeg. Next stir in the sweet potato cubes, fire-roasted tomatoes, black beans, quinoa, vegetable broth and salt. Cover and simmer for 20-30 minutes, or until sweet potatoes are tender. Taste and adjust the seasonings, adding more salt if desired.
40 minutes Sweet potato quinoa chili is a nutrition-packed, meatless chili made for stove, crockpot, or Instant Pot. It's so easy, filling, and deliciously flavored with a smoky chipotle kick. Black bean sweet potato quinoa chili is a favorite among our soup and chili collection.
Cook the pepper, onion, and garlic with some olive oil in a large stock pot for about 10 minutes, or until veggies begin to soften. Add spices to cooked veggies and continue to cook over medium heat, stirring constantly for about 2 minutes (this helps to bring out the flavor of the spices). Add broth, sweet potatoes, and quinoa to veggies.
ingredients. 1 cup quinoa, rinsed ; 2 cups water ; 1 tbsp olive oil ; 1 medium yellow onion, chopped ; 2 large garlic cloves, minced ; 3 celery stalks, chopped
Ground Turkey. Lean, protein-packed ground turkey adds wonderful flavor to the chili and will help keep you full for hours. Sweet Potatoes. I love adding sweet potatoes to chili recipes for their sweetness, texture, and health beneits. Sweet potatoes are a wonderful source of fiber and vitamins. Quinoa.
Give everything a stir to combine fully. Slow cook the chili. Set the slow cooker to HIGH to cook for 4 hours or on LOW to cook for 7 to 8 hours. Chili is finished cooking when all of the liquid is absorbed by the quinoa and sweet potatoes are fork tender. Serve hot in bowls with your favorite garnishes and sides.
For a slow cooker, 3-4 hours on high or 7-8 on low and for an InstantPot 10 minutes on high and either quick or natural release will work. For stove top, sauté onion, bell pepper, jalapeño and garlic for 5 minutes in a drizzle of oil. Add remaining ingredients and bring to a boil. Simmer while covered for 30 minutes.
959 likes, 66 comments - Jess Larson | PWWB (@playswellwithbutter) on Instagram: "NEW! Sweet Potato Quinoa Chili!!! A one pot, 45 minute or less weeknight wonder.
Cauliflower Biryani. This vegetarian dinner recipe involves quite a few components: fluffy basmati rice, yogurt and spice-marinated cauliflower, fragrant biryani masala, and a saffron milk.
2 tsp ground cumin 2 tsp smoked paprika 2 tsp chipotle paste (ensure you use a gluten-free variety) 1 heaped tsp vegan-friendly yeast extract 2 x 400g cans chopped tomato 400g can black bean 140g quinoa, cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa) zest and juice 1 lime
Instructions. In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook for 3-4 minutes or until softened. Add sweet potato, red bell pepper, jalapeño pepper, chili powder, cumin, cayenne pepper, and salt, and cook for 5-7 minutes or until vegetables are tender. Add diced tomatoes, black beans, lentils, and vegetable.
Stone Fruit Couscous Salad. Couscous hits different when it's warm out, esp when paired with refreshing stone fruits. This bowl features a dream lineup of peaches, cherries, grilled corn, feta.
Heat oil in a 12-inch nonstick skillet over medium heat. When oil shimmers, add ground beef. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 8 minutes. Sprinkle taco seasoning, chili powder, cumin, smoked paprika, garlic granules, cayenne, salt, and pepper over beef, and stir to combine. Cook 1 to 2 minutes more.
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