Skip to content

Quinoa and Sweet Potato Chili

Quinoa and Sweet Potato Chili

Quinoa and Sweet Potato Chili

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour
  • icons/brand/silverware copy Created with Sketch. Yield: 3 quarts

Quinoa thickens this tasty chili and adds extra protein.


  • 1 tbsp. corn oil
  • 1 c. chopped onions
  • ½ c. chopped bell pepper
  • 1 jalapeno, seeded and finely diced
  • 3 tbsp. Chili Powder
  • 1 tsp. Cumin Seed
  • ½ tsp. pepper, black fine grind
  • 1 quart (32 ounces) unsalted chicken OR vegetable broth
  • 2 tsp. garlic minced
  • 2 cans (15 ounces each) no salt added diced tomatoes
  • ½ c. quinoa
  • 1 can (15 ounces) no salt added OR reduced salt black beans, rinsed and drained
  • 2 c. frozen corn
  • 3-4 lg. sweet potatoes, diced into 1/2-inch pieces
  • Garnish with green onions, chopped cilantro or sliced jalapenos


  1. Heat Dutch oven or large pot over medium-high heat and add oil.
  2. Add onion, bell and jalapeno peppers and cook for 2 to 3 minutes until vegetables are softened.
  3. Add chili powder and cumin and cook for 1 to 2 minutes until spices are aromatic.
  4. Add chicken broth, sweet potatoes and garlic.
  5. Bring soup to a boil; reduce heat to medium and cover.
  6. Cook for 15 minutes.
  7. Add tomatoes, quinoa,black beansand corn and cook an additional 15 to 20 minutes until potatoes and quinoa are tender.
  8. Serve with fresh green onion, cilantro or jalapenos for garnish.