Name: Sweet Potato Black Bean Chili with Quinoa (30 Minutes + One Pot!)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 large sweet potato, peeled and diced; 1 teaspoon salt; 1 ½ tablespoons chili powder; ½ teaspoon ground cumin; ½ teaspoon paprika; 3 cloves garlic (minced); 3 cups veggie stock; 1 can black beans (drained and rinsed); 1 can garbanzo beans (drained and rinsed); 1 14.5-ounce can fire roasted diced tomatoes; 1/2 cup frozen corn; ½ cup dried quinoa; Juice of 1 lime; Toppings: avocado, cilantro, sour cream, grated cheese

Description

This Sweet Potato Black Bean Chili is a true one-pot dinner built for busy nights. It’s hearty, balanced, and made with pantry staples, but still feels thoughtful and satisfying. It’s exactly the kind of meal that gets you through the dinner rush without sacrificing flavor.

Ingredients

Scale

2 tablespoons olive oil
1 onion, diced
1 large sweet potato, peeled and diced
1 teaspoon salt
1 ½ tablespoons chili powder
½ teaspoon ground cumin
½ teaspoon paprika
3 cloves garlic (minced)
3 cups veggie stock
1 can black beans (drained and rinsed)
1 can garbanzo beans (drained and rinsed)
1 14.5-ounce can fire roasted diced tomatoes
1/2 cup frozen corn
½ cup dried quinoa
Juice of 1 lime
Toppings: avocado, cilantro, sour cream, grated cheese

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Instructions

Preheat a large pot over medium/high heat. Add the olive oil, onion and sweet potato, salt, chili powder, cumin and paprika. Stir and cook for 3-5 minutes. Add garlic and cook for another minute.
Stir in the stock, beans, tomatoes, corn and quinoa. Bring to a boil then simmer for 20-25 minutes until potatoes are cooked through. Serve immediately with your favorite toppings! Highly recommend a little of everything.