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Sweet Potato Quinoa Chili Recipe

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4.2 from 10 reviews

This Sweet Potato Quinoa Chili is a hearty and nutritious meal featuring lean ground beef, tender sweet potatoes, protein-rich quinoa, and flavorful spices. It’s a perfect one-pot dish that combines the warmth of classic chili with the sweetness and texture of sweet potatoes and the wholesome goodness of quinoa, making it a filling and delicious option for any weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Meat and Seasoning

  • 1 lb lean ground beef
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil

Vegetables and Aromatics

  • 1 large yellow onion, finely diced
  • 1 medium sweet pepper, cut into 1/2-inch cubes
  • 3 medium cloves garlic, minced
  • 1 large sweet potato, cut into 1/2-inch cubes

Spices

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked or regular paprika

Beans, Grains, and Liquids

  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, undrained
  • 3/4 cup uncooked quinoa
  • 3 cups beef broth

Optional Toppings

  • Sour cream
  • Cilantro
  • Shredded cheddar cheese

Instructions

  1. Cook the Ground Beef: Heat a Dutch oven or medium pot over medium-high heat. Add the lean ground beef and season it with salt and pepper. Sauté the beef for 3-5 minutes until it is no longer pink. Once cooked, transfer the beef to a medium bowl and set aside.
  2. Sauté Vegetables and Aromatics: In the same pot, heat the vegetable oil over medium-high heat. Add the finely diced onion and sweet pepper cubes, and sauté for 3-5 minutes until the onion becomes translucent. Then, add the minced garlic, chili powder, cumin, and smoked or regular paprika, cooking for 1-2 minutes until the spices are fragrant.
  3. Combine Ingredients and Simmer: Return the cooked ground beef to the pot along with the cubed sweet potatoes, drained pinto beans, undrained diced tomatoes, uncooked quinoa, and beef broth. Season with additional salt and pepper to taste. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes. Stir occasionally until the sweet potatoes and quinoa are tender.
  4. Adjust Seasoning and Serve: Taste the chili and adjust the seasoning with more salt and pepper if needed. Serve the chili warm. Optionally, top with sour cream, fresh cilantro, and shredded cheddar cheese for added flavor.

Notes

  • You can substitute ground turkey or chicken for a leaner protein option.
  • For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
  • If you prefer a spicier chili, add additional chili powder or a pinch of cayenne pepper.
  • Quinoa adds a nice texture and boosts protein content, but you can omit or replace it with rice if desired.
  • Leftovers keep well in the fridge for up to 4 days and reheat nicely.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/sweet-potato-quinoa-chili-recipe/