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    Home » Healthy Recipes » Sweet Potato Quinoa Chili

    How to make Sweet Potato Quinoa Chili in Instant Pot

    Published: Feb 19, 2016 · Modified: May 17, 2021 by Pavani · Leave a Comment

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    This spicy and delicious sweet potato quinoa chili is hearty and easy to make. A filling and wholesome dish loaded with veggies, beans and lots of flavor. Perfect weeknight meal that can be made either in an Instant pot or on the stove top.

    White bowl with the sweet potato quinoa chili topped with avocado, radish, cilantro and chips

    Chilly weather calls for hearty and comforting meals. Soups are my go-to for those days. But this chunky vegetarian chili with sweet potato and quinoa is a family favorite.

    Sweet potatoes are very nutritious and versatile. My family loves sweet potato spelt parathas, empanadas and this delicious roasted salad.

    Today's dish is a spicy and delicious chili using sweet potato, quinoa, beans and veggies. This is a one pot meal that is great can easily made on a weeknight.

    I make this vegetarian chili in the instant pot to make it quicker and much easier. Alternately you can also make this recipe on the stove top. Recipe card includes instructions for both the methods.

    For a delicious meal, serve with the toppings of your choice and enjoy this hearty sweet potato and quinoa chili.

    White bowl with quinoa chili with toppings

    Why I love this recipe

    • one pot meal perfect for weeknights
    • hearty, wholesome and filling
    • packed with veggies and beans
    • recipe is very versatile and is easily customized
    • toppings make it extra special
    • make ahead meal that is easy to freeze

    Ingredients

    Here are the ingredients you need to make this vegetarian chili:

    • sweet potatoes - any variety would work. I generally use orange skinned ones
    • quinoa - any color or a combination of colors. I used a combo of white, red and black quinoa
    • beans - use either black, pinto, kidney or a combination of these beans
    • veggies - onion, any color peppers, garlic
    • tomato puree - this can be subbed with store-bought or homemade salsa
    • spices - chili powder, cumin powder, cayenne pepper and ground cinnamon, salt and pepper
    • vegetable stock or water
    Ingredients needed - details in recipe card

    Instructions

    Instant Pot Method: Set Instant pot on 'Sauté' mode and add oil. Stir in onion, peppers, garlic and cook until the onion turns translucent and peppers are tender.

    Next add sweet potatoes and cook for 2 minutes.

    Step by step photos showing sautéing of onions, peppers, sweet potatoes and tomato puree

    Sir in tomato puree, chili powder, ground cumin, cinnamon and cayenne pepper. Cook for 3~5 minutes. Add the drained beans and cook for 2~3 minutes.

    Spices added to the pot along with beans

    Add drained quinoa, water, salt and pepper. Mix well. Close the lid and make sure that the valve is in 'Sealing' position. Switch the Instant Pot to 'Manual' or 'Pressure Cook' mode and set it for 4 minutes.

    It will take about 10~12 minutes to come to pressure and then 4 minutes to cook. Once it is done, let the pressure release naturally. Serve hot with desired toppings.

    Adding quinoa and water to instant pot and cooked till tender

    Tips

    • Sweet potatoes come in various colors like yellow, orange, red, brown, purple and beige. Even the color of the flesh differs from one variety to the other. Also note the ones with white or pale yellow flesh are less sweet and moist than those with red or orange flesh.
    • Feel free to use any color sweet potato in this chili recipe.
    • Use any variety of beans you have in the pantry. Black, pinto, red kidney etc. would all work.
    • Add other veggies like zucchini, poblano, carrot etc.
    • Substitute some or all of the tomato puree with store bought or homemade salsa for extra flavor.

    FAQ

    Can this vegetarian chili be made without Instant pot?

    Yes, most definitely. You can make this recipe in a large sauce pan. Instructions are included in the recipe card.

    Can quinoa be substituted with another grain?

    Yes, you can use brown or white rice, millets and so on. But the cooking times will have to be adjusted accordingly. Alternately, you can cook the grain separately and serve the chili over it.

    Few more hearty vegetarian recipes to try

    • Oats khichdi (porridge)
    • Thai split pea soup
    • Swedish broccoli soup
    • Korean miso soup
    • Dominican Rice & beans (more de habichuelas)
    • Labra (Assamese mixed vegetable curry)
    • Kanchipuram Idli & kara chutney
    Hand holding sweet potato quinoa chili

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Sweet Potato Quinoa Chili

    Sweet Potato and Quinoa Chili

    Recipe for spicy and delicious vegetarian chili made with sweet potato, quinoa and black beans. It's a hearty and filling one pot meal.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Course: Main Course
    Cuisine: tex mex
    Servings: 6 servings

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 Medium Onion, diced
    • 3 Garlic cloves, finely minced
    • 1 small Red Pepper, diced
    • 1 small Green Pepper, diced
    • 2 Medium Sweet potatoes, peeled and diced
    • 1½ cups Tomato puree*
    • 1 teaspoon Chili powder (adjust as per taste)
    • 1½ teaspoons Ground Cumin (adjust as per taste)
    • ½ teaspoon Cayenne Pepper (adjust as per taste)
    • ¼ teaspoon Ground Cinnamon
    • 2 15 oz. cans Black beans*
    • 1 cup Quinoa, rinsed and drained
    • 3 cups Vegetable stock or Water
    • To taste Salt & Pepper
    • 3 tablespoons Cilantro, finely chopped

    Toppings:

    • As needed Tortilla Chips
    • 1 Avocado, peeled and diced
    • As needed Shredded Cheese
    • As needed Sour Cream
    • As needed Radishes, sliced

    Instructions

    Stovetop Method:

    • Heat olive oil in a medium saucepan, add onion, peppers, garlic and cook for 3~4 minutes or until the onion turns translucent and peppers are tender.
    • Next add sweet potatoes and cook for 2 minutes. Sir in tomato puree, chili powder, ground cumin, cinnamon and cayenne pepper. Cook for 3~5 minutes.
    • Add the drained beans and cook for 2~3 minutes.
    • Next add the drained quinoa, vegetable stock or water, black beans, salt and pepper. Bring the mixture to a boil; lower the heat, cover the pot and cook for 18~20 minutes or until quinoa is cooked through and sweet potato is tender.
    • If the chili looks too thick, add some water to get the desired consistency. Taste and adjust the seasonings accordingly. Garnish with chopped cilantro and serve hot or warm with toppings of choice.

    Instant Pot Method:

    • Set Instant pot on 'Sauté' mode and add oil. Stir in onion, peppers, garlic and cook for 3~4 minutes or until the onion turns translucent and peppers are tender.
    • Next add sweet potatoes and cook for 2 minutes. Sir in tomato puree, chili powder, ground cumin, cinnamon and cayenne pepper. Cook for 3~5 minutes.
    • Add the drained beans and cook for 2~3 minutes.
    • Add drained quinoa, water, salt and pepper. Mix well. Close the lid and make sure that the valve is in 'Sealing' position. Switch the Instant Pot to 'Manual' or 'Pressure Cook' mode and set it for 4 minutes. It will take about 10~12 minutes to come to pressure and then 4 minutes to cook. Once it is done, let the pressure release naturally. Serve hot with desired toppings.

    Notes

    • Sweet potatoes come in various colors like yellow, orange, red, brown, purple and beige. Even the color of the flesh differs from one variety to the other. Also note the ones with white or pale yellow flesh are less sweet and moist than those with red or orange flesh.
    • Feel free to use any color sweet potato in this chili recipe.
    • Use any variety of beans you have in the pantry. Black, pinto, red kidney etc. would all work.
    • Add other veggies like zucchini, poblano, carrot etc.
    • Substitute some or all of the tomato puree with store bought or homemade salsa for extra flavor.

    Nutrition

    Calories: 459kcal | Carbohydrates: 80g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 101mg | Potassium: 1476mg | Fiber: 21g | Sugar: 8g | Vitamin A: 11708IU | Vitamin C: 40mg | Calcium: 112mg | Iron: 7mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Pooja Singh

      February 19, 2016 at 6:56 am

      Your post is so delicious. I love sweet potato. I have heard first time this recipe with Quinoa. I don't no quinoa available in India or not. But this is gluten free so I have to give some effort to find it. So that I can try this recipe.RegardsDopeShop

      Reply
    2. Srividhya Gopalakrishnan

      February 20, 2016 at 11:56 pm

      Healthy chili with quinoa.. yummm

      Reply
    3. Gayathri's Cook Spot

      February 21, 2016 at 10:50 am

      Looks like a hearty filling meal..

      Reply
    4. Suma Gandlur

      February 21, 2016 at 10:31 pm

      An interesting version of chili with quinoa sweet potato base.

      Reply
    5. Kalyani

      February 22, 2016 at 4:34 am

      what a lovely way to eat sweet potato - one of our family favourite veggies.. that Chili looks tempting, Pavani

      Reply
    6. Unknown

      February 23, 2016 at 3:42 am

      Lovely pictures and I love sweet potato and quinoa ...will give this recipe a try! Jayanthi(www.sizzlingveggies.com)

      Reply
    7. rekhas kitchen

      February 23, 2016 at 3:34 pm

      When ever I came here you pictures are not let me to move Pavani stunnig pictures and nice recipe..

      Reply
    8. Smruti Shah

      February 24, 2016 at 1:37 am

      Quinoa and sweet potato.. the combination sure sounds amazing!! 🙂

      Reply
    9. Sapana Behl

      February 24, 2016 at 8:48 pm

      Very interesting chili.Looks very filling and inviting.

      Reply
    10. Srivalli

      February 25, 2016 at 10:06 am

      Gosh your picture makes me want to grab it right away Pavani..even with those broccolis (I know your lil one loves it, I don't..:))..I want that plate right now!

      Reply
    11. mrkk08

      February 25, 2016 at 5:33 pm

      Looks so awesome! Tweeting now!

      Reply
    12. Priya Suresh

      February 25, 2016 at 6:58 pm

      Omg, give me that bowl, this healthy and catchy quinoa chilli looks absolutely stunning.

      Reply
    13. Sandhya Ramakrishnan

      March 01, 2016 at 3:18 pm

      Such a wholesome meal this is! Love sweet potatoes 🙂

      Reply
    14. Harini-Jaya Rupanagudi

      March 03, 2016 at 2:35 am

      Interesting combo, Pavani.

      Reply
    15. Usha Rao

      March 29, 2016 at 2:56 pm

      It looks like a filling and wholesome meal.

      Reply

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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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    133 shares