Sweet Potato & Quinoa Chili Recipe

Prepare quinoa and sweet potato

If you haven't already cooked the quinoa, rinse 1/2 cup dry quinoa under cold water, then combine with 1 cup water in a small pot. Bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Fluff and set aside. Peel and cube sweet potatoes into 1/2-inch pieces so they cook evenly.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil.

Add the chopped onion, diced carrot, and red bell pepper to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Stir in the minced garlic, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon chipotle or ancho chili powder. Cook, stirring, for 30–45 seconds until fragrant.

Add 2 tablespoons tomato paste and cook, stirring, 1–2 minutes to caramelize slightly and deepen flavor.

Add the cubed sweet potato, the canned diced tomatoes with their juices, and 2 cups vegetable broth. Stir to combine, scraping any browned bits from the bottom of the pot.

Bring the mixture to a simmer, then reduce heat to medium-low. Cover partially and simmer until sweet potatoes are tender, about 15–20 minutes. Stir occasionally to prevent sticking.

Once sweet potatoes are fork-tender, stir in the cooked quinoa, drained black beans, and drained kidney beans. Stir to combine and heat through, about 5 minutes.

Season the chili with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon brown sugar or maple syrup if using. Taste and adjust seasoning; add additional salt or pepper as needed. Finish with 1 tablespoon lime juice stirred in just before serving.

Ladle the chili into bowls.

Top each bowl with a dollop (about 1–2 tablespoons) of sour cream or Greek yogurt.

Sprinkle sliced chives evenly over the sour cream and chili (about 1 teaspoon chives per bowl).

Dust each bowl lightly with Aleppo pepper to taste (start with 1/4 teaspoon per bowl) for mild fruity heat.

Serve with tortilla chips on the side for scooping, and garnish with cilantro leaves and a lime wedge if desired.