This thick and hearty sweet potato quinoa chili is loaded with tender sweet potatoes, hearty quinoa, and plenty of comfort! Whips up in 30 minutes and is a blank canvas for a variety of chili toppings.
I kinda want/need this chili in my face every second of this Monday.
In other news, no, food bloggers do not get Martin Luther King Jr Day off of work. How-eeeeever we do get to stuff chili in our faces the entire day with a lot of chocolate on the side, so that’s a definite plus.
Okay, maybe that’s just me on this particular day….
FYI. I’m not too much of a football fan (like not at all) but I’ve gotta say: The big game yesterday? Painful. Agonizingly painful. Packers? You suck.
Gahhh…I don’t even want to think about it. Just pass me all the chili.
Guys. I have a super-big, unbelievably-embarrassing, so-humiliating-I-may-die confession to make. Brace yourselves.
Up until this chili today and possibly 5 times in the past week, I have never cooked or even eaten quinoa in my life.
Don’t laugh! Don’t just sit there with your mouth hanging open. It’s true and yes, I am so ashamed of my apparent inability to keep up with the food trends of today.
The reason I hadn’t gotten around to trying it for the first 18 years of my life is because I’m pretty sure I thought that quinoa was some kind of weird relative of rice, which I don’t love all that much. I mean, let’s be honest: Quinoa looks kinda weird and suspicious and I guess I’m just a really judgy person or something…
Anywho. Breath, guys. I’m onboard the Quinoa-Train now, so it’s all good.
Now shall we discuss the chili that turned me into a Quinoa-Crazy-Lady?
Well, hey there lover. ♥
All of us run-around-like-a-chicken-with-it’s-head-cut-off kinda busy people are all in love with the 30-minute-or-under dinners right?
Okay, that was the grossest analogy I’ve ever used on my blog….
BUT. In answering the question, the answer is HECK YES, right?! Because this chili is exactly that!! It basically just makes itself it’s so stinkin’ easy.
Chop, chop, sizzle, sizzle, cook, pace-the-floor-from-impatience-for-10-minutes, then CHOW DOWN.
My face says yes to all this happiness. My jeans say STOP, but I don’t listen.
Oh, oh and let me tell you something about the quinoa + sweet potatoes combo we’ve got going on here. It equals complete INSANELY DELISH SUPERFOOD MADNESS.
In other news, yes 12 Days of Superfoods are still going down here. I’m pretty sure we’re on day #9 today. Although, who’s counting? I could party like this all year. 😀
The quinoa and sweet potatoes are definitely the stars of this chili. Sure, we’ve got the beans and the meat in there, but the ‘taters and quinoa are LARGE and in CHARGE and totally making this chili your new favorite way to face off a Monday.
Oh, and do note that the sliced avocados and sour cream on top just goes with the territory of chili. Ahem.
All you need then is a double-batch of this cornbread and you are in the COZY AND COMFORT-FOOD business.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other jam-packed chili recipes next.
Sweet Potato Quinoa Chili
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Ingredients
- 1 lb lean ground beef
- 1 tablespoon vegetable oil
- 1 large yellow onion, finely diced
- 1 medium sweet pepper, cut into 1/2-inch cubes
- 3 medium cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked or regular paprika
- 1 large sweet potato, cut into 1/2-inch cubes
- 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
- Sour cream, cilantro, and shredded cheddar for serving, optional
Instructions
- Heat a Dutch oven or medium pot over medium-high heat. Add ground beef, season with salt and pepper, and sauté 3-5 minutes until no longer pink. Transfer beef to a medium bowl.
- Heat oil in same pot over medium-high heat. Add onion and sweet pepper and sauté 3-5 minutes until onion is translucent. Add garlic and spices and cook 1-2 minutes until fragrant.
- Add ground beef, sweet potatoes, pinto beans, diced tomatoes, quinoa, and beef broth to pot, season with salt and pepper to taste, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow chili to simmer 15-20 minutes until sweet potatoes and quinoa are tender, stirring occasionally.
- Season chili with additional salt and pepper to taste if needed and serve warm with optional toppings. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 1/22/26.
Kristine @ Kristine's Kitchen says
I love sweet potatoes and quinoa together! I’m all about the easy meals these days, so the fact that this can be made in 30 minutes is perfect! Pinned!
Sarah says
It sounds like you definitely need to give this chili a go, Kristine! Thanks for the pin. 🙂
Allyson says
This looks so cozy and comforting, I definitely need to try it out. And totally agree that the avocado and sour cream are necessary additions.
Sarah says
Thank you Allyson! LMK if you make this chili and how you like it!
Aimee @ ShugarySweets says
Dang this looks so good!!!
Sarah says
Thanks Aimee!! 🙂
Deryn @ Running on Real Food says
Mmm, this looks great. I haven’t made chili and I think it’s time! I love the ingredients and spices in there, super yummy! Glad you’re on the quinoa train now 🙂
Sarah says
Thanks Deryn! You definitely need to give this recipe a try if you love chili!
Jess @ Flying on Jess Fuel says
This looks awesome! So flavorful and so many great superfoods packed in! Chili is my husband’s favorite meal so I am always looking for new chili recipes! 🙂
Sarah says
Thanks Jess! I hope you try this chili! I’m positive you and your husband would love it. 🙂
Lauren says
I cooked this over the weekend for a fall-themed potluck and it was INCREDIBLE! Thanks 🙂
Sarah says
Glad to hear it, Lauren! Thanks for letting me know! 🙂