Sweet Potato Quinoa Chili

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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.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 414kcal

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

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

Storing Instructions

Store chili in refrigerator up to 6 days. Chili may also be frozen up to 2 months.

Nutrition