Go Back
+ servings

Easy Sweet Potato and Quinoa Chili

Crazy Vegan Kitchen
A delicious and hearty one pot Vegan Sweet Potato and Quinoa Chili. Ready in under one hour, Gluten Free, Low in Fat and made with common pantry staples.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 245 kcal


  • 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

To Serve:

  • 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.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1servingCalories: 245kcalCarbohydrates: 43gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 2038mgPotassium: 1169mgFiber: 12gSugar: 15gVitamin A: 2165IUVitamin C: 23mgCalcium: 141mgIron: 8mg
Keyword sweet potato quinoa chili, vegan sweet potato chili
Tried this recipe?Let us know how it was!