coconut milk, fresh ginger, ground cinnamon and coriander give this dairy & gluten-free vegetarian dish a refreshing twist on classic chili flavor. it’s scoop-up-with-a-chip thick making it a hearty & satisfying meal that even the biggest meat eaters will love.

So I know I’ve been promising you guys a classic vegetarian chili recipe, but I whipped this one up over the weekend for easy lunches and dinners, and it was so incredible that I couldn’t resist sharing it first!

(Don’t worry though, I’m working furiously on perfecting a classic vegetarian chili too!)

In the meantime though, I promise you won’t be mad about using this one to hold you over.

It takes less than an hour (and can actually take even less if you roast the veggies ahead!) and is so hearty and satisfying that even the biggest meat eaters are sure to enjoy it.

I actually love that it has a little bit of a different flavor from traditional chili. Chad loves Mexican so we often work a Mexican dish into our weeknight dinner schedule.

I don’t love having the same type of cuisine for two meals in a row so this is a great way to mix up those traditional Mexican flavors. That way, even if I’m eating similar ingredients, the flavor is completely different.

I also love this because it’s not super spicy (well, so long as you let every individual add the hot sauce) so Owen can eat it as well!

I like my chili to be thick (like, scoop up with a chip thick) so that’s exactly how this one is made. If you like a little more liquid, don’t hesitate to add a a little bit more.

Other than that, just top it with whatever sounds best (we love avocado, hot sauce and fresh cilantro), serve it up with some thick scooping chips and enjoy!

sweet potato & black bean quinoa chili

Author: Cait
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 6–8 servings 1x
Category: chili

Description

Scale

Ingredients

3 pounds sweet potato, peeled and cubed (~9 cups) – you can also use butternut squash
1 (14.5 ounce) can black beans, drained & rinsed
1 large sweet onion, minced
6 tablespoons olive oil
Salt & pepper
5 cups water, plus more as needed for desired consistency
1 red bell pepper, stemmed, seeded and diced
1 yellow bell pepper, stemmed, seeded & diced
1 jalapeño chile, stemmed, seeded (if less heat is desired) & minced
2–3 cloves garlic, peeled & minced
1–2 tablespoons freshly grated ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 (14.5 ounce) can diced tomatoes
1 (13.5 ounce) can coconut milk
1 cup pre-washed quinoa, rinsed & picked over
For serving: freshly chopped cilantro, chips, avocado, hot sauce

Instructions

Preheat oven to 450 degrees F and line 2 baking sheets with parchment paper.
Toss potatoes, minced onions, 1/4 cup oil, salt and pepper together in a bowl then spread in a single layer on baking sheets. Roast, tossing occasionally, until tender (~45-50 minutes).
In a blender, blend 1/2 cup roasted veggies with 2 cups water until smooth (~1 minute) then set aside.
Heat 2 tablespoons olive oil in a dutch oven over medium-high heat until shimmering. Add bell pepper, jalapeño and salt. Cook until peppers start to soften (~5 minutes). Stir in garlic, ginger, cinnamon, coriander, cayenne and pepper. Cook until fragrant (~30 seconds)
Stir in remaining 3 cups water, can of tomatoes, coconut milk, quinoa and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender (~15 minutes)
Stir in pureed vegetable mixture, black beans and remaining roasted vegetables and let heat through for a few minutes. Season with salt & pepper to taste. Adjust consistency as desired with more hot water.
Top with freshly chopped cilantro, hot sauce, avocado and serve with chips for scooping!