Sweet Potato & Quinoa Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, protein-packed chili combining sweet potato and quinoa with black and kidney beans in a spiced tomato base. It's thick, satisfying, and naturally vegan, ideal for casual weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 1 medium onion, diced
- 5 – 6 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- a few dashes of garlic powder
- a few dashes of onion powder
- himalayan salt, to taste
- 1 cup dried quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15oz) kidney beans, drained and rinsed
- 1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 large sweet potato (about 1 lb.), diced (with or without skin)
- 5 – 6 cups water or vegetable broth (or combo)
- diced avocado
- cilantro
- diced onion and/or jalapeno
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 1015mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1725mg
- Calcium
- 273mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.