Name: Quinoa Chili from the Pot
Yield: 6

Quinoa Chili is a one-pot dinner ready in 30 minutes! It’s loaded with flavorful ingredients and seasonings, and you won’t miss the meat!

Quinoa Chili

Chili is a favorite at my house, mainly as the weather cools down. This slow cooker chili is my go-to recipe and one of the most popular on my site.

When I want to add more veggies, I turn to this vegetarian chili or this chili—they’re both filling and satisfying. Thanks to the quinoa, this chili is full of protein and keeps you feeling full.

With sweet potatoes, beans, and a great mix of seasonings, this is a top pick!

The seasoning mix that will be used to make this recipe.

Quinoa Chili Ingredients

Ingredient	Notes
Sweet Potatoes	Cut small so they cook faster.
Seasoning Blend	check the seasoning and adjust any seasonings to what you like.
Quinoa	Rinse before adding it into the pot.
Chicken Stock	Gives great flavor; use veggie broth to keep it vegan.
Chili Beans	Use mild or pick the spice level you like. Use black beans if you prefer.
Black Beans	Swap for another can of chili beans if preferred.
Frozen Corn	Fresh corn works too cut it off the cob.
Petite Diced Tomatoes	Fire roasted tomatoes add extra flavor; add a little sugar if it’s too tangy.
Toppings	Check below for ideas.

Quick Tip

Quinoa absorbs liquid, so the chili gets thicker the longer it sits. Add a splash of stock/broth if needed.

Sweet potatoes cooking in a pot, a key step in the preparation of sweet potato quinoa chili.

Quinoa Chili Toppings

Fresh lime juice
Freshly grated sharp Cheddar cheese
Sour cream (fat-free, reduced-fat, or full-fat)
Crushed corn chips, crushed tortilla chips, or saltine crackers
Fresh chives or cilantro (chopped)
Fresh avocado/guacamole and/or fresh chopped tomatoes

Quinoa being added to the pot with the already sautéed sweet potatoes, combining for the chili recipe.

Variations

Switch Things Up

Vegan Chili: Use veggie stock and vegan toppings in this dish.
Southwest Chili: Add a tsp of oregano and chopped bell peppers. Cook the peppers for 3-4 mins before adding quinoa.
Turkey Chili: Add cooked turkey and extra spices. Add salt and pepper to turkey.

Vegetables and beans being added to the pot and mixed together, blending satisfying and complementary flavors.

Storage

Leftovers?

Cool the quinoa chili, then keep it in a sealed container in the fridge for up to 5 days.
You can freeze this chili, but the quinoa can get soft as it absorbs liquid.
Reheating: Warm it in the microwave or on the stove, and add chicken or veggie stock to thin it out if needed.