I love me some Sweet Potato. Roasted, fried, steamed, mashed, you could call me a Sweet Potato addict. Over the last few years, my tastebuds have evolved to prefer the humble Sweet Potato over it’s pasty white counterpart. Little me would be shellshocked, considering the first time I tried sweet potato when I was 7 years old, I threw up. Once again, that will be a story for another day. Today I bring to you this super simple recipe for my Sweet Potato and Quinoa Chili, loaded with Black Beans, Kidney Beans, Red Onion, a medley of various Spices, and some good ol’ tinned Tomato.
For those who are relying mainly on store-cupboard essentials during these confusing times, this Easy Sweet Potato and Quinoa Chili is a god send. Chances are you already have everything you need at home for this delicious, Low Fat, Gluten Free KING OF THE STEWS. (Christians, please don’t come after me like you usually do – hail satan.)
What Spices Go Into This Vegan Sweet Potato Quinoa Chili?
Like any traditional Chili recipe, this one contains a blend of Ground Cumin, Ground Coriander, Dried Oregano and Chili Powder (you can always substitute this with Kashmiri Chilli Powder if you can’t find Chili Powder). If you have Mexican Oregano on hand, use that! I couldn’t find any so I just used regular!
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Of course, you can always experiment by adding Chipotles in Adobo if you want to kick it up a notch.
Can I Cook This In A Slow Cooker?
- Yes, yes and more yes. Since this is an easy one pot meal, all you have to do is chuck all your ingredients into your slow cooker and cook for 6-8 hours on Low or 4-5 hours on High.
- Alternatively, you can also do this in a dutch oven and leave it in your oven set on low for a few hours.
Can I Freeze Leftovers?
Once again, a big fat yes. This Vegan Sweet Potato Quinoa Chili stores amazingly in the freezer when sealed in an air-tight box. Pop it into the microwave for 6-7 minutes 3 months down the line and you’ll be rewarded with a thick, hearty Vegan Chili that probably tastes even better as it ages. You know, like men and pretentious fine Wine that actually tastes like cat piss.
If you’re not looking to freeze your Vegan Chili, leftovers will keep in the refrigerator for up to one week.
- Quick and Easy Cashew Sour Cream
- Diced Avocado
- Fresh Cilantro
- Vegan Jalapeno Biscuits
- Crushed Tortilla Chips
Now, onto the freaking recipe which is what you’re actually here for. You don’t actually care about anything I have to say. Scroll down to grab this simple, easy and nutritious Vegan Sweet Potato and Quinoa Chili recipe. As always, don’t forget to tag me on Instagram if you’ve made this or any other recipe of mine. Me and my cats love looking at them. I swear. We even have hour long debates about it. Totally not kidding. Adios for now!
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Easy Sweet Potato and Quinoa Chili
- 1 tbsp Olive Oil
- 1 large White Onion diced
- 3 tsp Garlic minced
- 4 tsp Ground Cumin
- 1 tsp Dried Oregano
- 2 tsp Ground Coriander
- 1 tbsp Chili Powder less or more, according to your tolerance
- 1 1/4 cups Quinoa
- 1 can tomato Paste 6oz/180g
- 1 can Black Beans drained and rinsed (14oz/420g)
- 1 can Kidney Beans drained and rinsed (14oz/420g)
- 1 can Crushed Tomatoes 14oz/420g
- 1 1/2 tsp Sugar
- 1 large Sweet Potato diced
- 4 cups Vegetable Stock 1 litre
- 1/2 cup Coriander chopped
- 1 tsp Salt and Pepper to taste
- 1/2 cup Crushed Tortilla Chips
- 1 cup Vegan Sour Cream
- 1 large Avocado diced
- 1 bunch Coriander
- Heat your Olive Oil in a large pot over medium heat. Add diced Onions and cook for 3-4 minutes until lightly golden.
- Add minced Garlic and cook for a further 1 minute. Be careful to not burn.
- To your Onion and Garlic mixture, add Ground Cumin, Dried Oregano, Ground Coriander and Chili Powder. Cook spices out for 1-2 minutes.
- Add your dried Quinoa, Tomato Paste, drained Kidney and Black Beans and diced Sweet Potato to the pot. Cook, stirring, for a minute or two.
- Add your tin of Crushed Tomatoes and Sugar to your pot along with Vegetable Stock. Mix well and bring to a boil.
- Turn your heat down once it comes to a full boil and allow to simmer gently for 40 minutes with a lid on.
- Stir Chili every 15 minutes or so to prevent it from catching at the bottom of your pot.
- Chili is ready when Sweet Potato is tender, and Quinoa is cooked through. If it is too thick for your liking, add a touch more Vegetable Stock.
- Season with Salt and Pepper, to taste.
- Stir in chopped Coriander.
- Serve topped with Diced Avocado, fresh Cilantro, Crushed Tortilla Chips and a dollop of Vegan Sour Cream.