Is sweet potato chili healthy?

Incredibly. It is loaded with Vitamin A from the sweet potatoes, fiber from the beans, and complete protein from the quinoa. It is heart-healthy, low in saturated fat, and anti-inflammatory, making it a perfect healthy sweet potato chili for any diet.

Can I use frozen sweet potatoes?

Yes, you can use frozen cubed sweet potatoes to save prep time. However, they cook much faster than raw ones. Check the chili at the 4-5 hour mark on Low to ensure they don't dissolve completely into mush.

What is the best bean for chili?

Black beans pair best with the sweetness of the potato, but kidney beans hold their shape best during slow cooking. I like using one can of each for variety in texture. If you love bean-heavy recipes, you might also like my Tuscan White Bean Soup Recipe .

Can I freeze quinoa chili?

Yes! This Slow Cooker Sweet Potato Quinoa Chili lasts up to 3 months in the freezer. Note that quinoa acts like a sponge; it will continue to soak up liquid while frozen. When you reheat it, you will likely need to add a splash of vegetable broth or water to loosen it up again.

How do I make this chili spicy?

The base recipe is family-friendly. To kick up the heat in this vegetarian slow cooker chili , leave the ribs and seeds in your jalapeños, add 1/2 teaspoon of cayenne pepper, or serve with hot sauce on the side.

Slow Cooker Sweet Potato Quinoa Chili (High Protein Vegan)

Description

This Slow Cooker Sweet Potato Quinoa Chili is a hearty vegan dump dinner. Packed with fiber and plant-based protein, it’s the perfect healthy comfort food for meal prep.

Ingredients

Scale

3 large Sweet Potatoes, peeled and cubed (approx. 4 cups)
1 cup Uncooked Quinoa, rinsed
1 can (15oz) Black Beans, drained and rinsed
1 can (15oz) Kidney Beans, drained and rinsed
1 can (28oz) Diced Fire-Roasted Tomatoes (undrained)
1 Onion, diced
1 Red Bell Pepper, diced
4 cups Vegetable Broth
2 tsp Chili Powder
2 tsp Cumin
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt and Pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

The Prep: Peel and chop sweet potatoes into 1-inch cubes. Rinse the quinoa thoroughly in a fine-mesh sieve.
The Dump: Add sweet potatoes, quinoa, black beans, kidney beans, diced tomatoes (with juices), onion, bell pepper, and all spices to the slow cooker. Pour in the vegetable broth. Stir to combine.
The Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chili is done when the sweet potatoes are tender and the quinoa is fluffy.
The Thicken (Optional): For a creamier texture, use a potato masher to mash about 1/4 of the mixture directly in the pot, or blend 1 cup and return it to the pot.
Serve: Ladle into bowls and top with avocado, lime juice, and cilantro.

Notes

Rinsing Quinoa: Do not skip rinsing the quinoa, or the chili may have a bitter aftertaste.
Storage: Keeps in the fridge for 5 days or freezes for up to 3 months.
Reheating: Add a splash of water or broth when reheating as it thickens over time.

Prep Time: 15 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American/Mexican

Nutrition

Serving Size: 1 Bowl
Calories: 340
Sugar: 8g
Sodium: 650mg
Fat: 3g
Carbohydrates: 62g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg