Sweet Potato Quinoa Chili

Name: Sweet Potato Quinoa Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb lean ground beef; Salt and pepper to taste; 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

By Sarah On January 19, 2015 | Updated: January 22, 2026

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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.

Raise your hand if you need an extra hearty chili on standby for the rest of winter! *raises both hands*

This quinoa chili totally ticks all the comfort food boxes, friends. Not only do we have quinoa, beans, and all the other chili essentials but we’ve also got a mess of sweet potatoes coming in with all their magic.

The end result? A pot of pure dinner comfort you’ll gladly want to eat every night.

Preferably with all the toppings because this chili is incredible with anything and everything piled on top. Keep reading for all my topping recs and for the love of all things holy, do NOT skip the cornbread!

This Chili features…

Tender sweet potato cubes and fluffy quinoa
Lean ground beef and lots of pinto beans
Ready in 30 minutes and made entirely in one pot

Making the Chili

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Ground beef
Vegetable oil
Yellow onion
Sweet pepper
Garlic
Spices
Sweet potato
Pinto beans
Diced tomatoes
Quinoa
Beef broth

Tips for Perfect Chili

Cut sweet potatoes in uniform cubes – aim for 1/4-inch cubes so the sweet potatoes cook evenly.
Drain and rinse beans – this removes excess thick liquid from the beans.
Do not pre-cook quinoa – the quinoa will cook up in minutes entirely in the chili – no need to pre-cook it.
Simmer chili 15-20 minutes – this will allow the flavors to meld and softens the sweet potatoes and quinoa.

Recipe Variations

Try these ideas for a different twist on this chili.

Make it spicy – add 1-2 minced jalapeno or serrano peppers or additional cayenne pepper to taste.
Use squash – replace the sweet potatoes with cubed butternut or delicata squash.
Swap out grains – replace the quinoa with farro or barley. Be aware you may have to adjust the cook time.
Try another meat – replace the ground turkey with ground chicken, pork, or beef.
Use another kind of bean – try black beans, chickpeas, or kidney beans in place of the pintos.

Serving Suggestions

This chili is great with a variety of toppings/side dishes. Check out my favorites below!

Sour cream or salsa
Fresh cilantro or green onions
Shredded cheddar or Monterey jack cheese
Diced avocado or fresh tomato
Crushed tortilla chips or cornbread slices

This is the kind of healthy winter food that everyone needs in their life. The quinoa and sweet potatoes make it extra hearty, yet it still has that classic chili flavor from lots of beans, beef, and warming spices.

All you need now is a double-batch of this cornbread and you are in the 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.

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