This vegan sweet potato quinoa chili is perfect for a busy weeknight meal. It’s an ideal chilly weather dinner the whole family can eat.
I love easy vegan recipes.
It’s so nice to have something you can just throw together with healthy ingredients and makes a big batch for good leftovers.
This also would work great as a meal prep lunch for the week.
I love all different types of vegan chilis.
This one reminds me of more of hearty chili with the quinoa, mixture of beans, and sweet potatoes.
There is so much nutrition packed into a little bowl of chili.
I also have an all bean chili, which I really love the flavor of. It’s also my favorite to take camping.
Then I have another vegan chili that uses a meat substitute if you want a classic chili.
I’m sure this won’t be my last vegan chili recipe either.
This recipe works great as a freezer meal in two ways.
One you can gather all your ingredients and throw them in a freezer bag, unthaw them, then throw them in the instant pot or slow cooker.
Two you can freeze the leftovers since it makes a large pot.
I love freezer meals! It makes life so much easier
My boys are big soccer players.
Which in turn means I spend a lot of evenings on the soccer field at practice. I like meals like this that don’t require much time but are nutritious and delicious.
Because of sports, I’m always on the lookout for easy vegan Instant Pot meals.
Do you have an Instant pot?
Also, I always thought it was called an Instapot until I had a reader message me not very happy to tell me that it was really annoying that I kept saying it wrong….
So, that about sums up the story of my life.
I am apparently really good at making up a version of what it should say.
Don’t even get me singing songs, you will be embarrassed for me.
Anyways, back to the recipe-
Now, the day I decided to shoot photos for this recipe I was still working on the cooking time.
Unfortunately for me, I got it wrong that day and it looks really mushy. But if you cook for the time below it won’t be mushy.
Now, it was still good mushy, but some people don’t like that texture and my husband was one of those people.
This is also a great oil-free vegan recipe if you want it to be.
Some things I love about this recipe;
- Easy vegan dinner
- Vegan Instant Pot or Slow Cooker meal
- Healthy Ingredients
- Filling Recipe
- Makes a lot
Recipe Q&A for this vegan sweet potato quinoa chili.
Can you freeze the leftovers?
Yes, you can. I would freeze it in an airtight container or gallon freezer bag. Then let dethaw before heating it back up.
Can I add regular potato instead of sweet potato?
Yes, you could. But I think the sweetness of the sweet potato adds a little eliminate to it that makes the flavor pop.
Can I use different beans?
Yes, whichever beans if your favorite for chili you’re welcome to sub out. It’s a total of 2 cans of beans.
What are some good topping options to make different variations?
- homemade cornbread
- green pepper, cooked
- red bell peppers, cooked
- tortilla chips
- green onions
- fresh cilantro
- vegan sour cream
- vegan cheese
- green chiles
- avocado slices
- fresh jalapenos (if you like things spicy)
- whatever your favorite chili toppings are
What do I need for this vegan quinoa chili?
- garlic powder
- chili powder
- smoked paprika
- ground cumin
- sweet potatoes
- uncooked quinoa
- canned crushed tomatoes
- black beans
- pinto beans
- vegetable broth
- canned corn
How do I make this instant pot vegan chili?
You can make this in either an Instant pot or a slow cooker for easy vegan chili.
One important thing to note is that you need to make sure the sweet potatoes are cut into the same small size, otherwise they won’t cook properly.
Ask me how I know this… 😉
For Instant pot (pressure cooker)-
I like to precook the onions in vegetable broth or olive oil on the saute mode for a few minutes then add the remaining ingredients, stir, then cook on high pressure for 10 minutes, then carefully release the heat without burning yourself. Let cool and serve with your favorite toppings.
For the slow cooker
Add all the ingredients and stir until well combined. Cook on low for 4-6 hours and high for 2-3 hours.
Want some other vegan Instant pot meals?
- Healthy Vegan Lentil Soup
- Creamy Easy Vegan White Bean Chili
- Vegan Butternut squash soup
- Calico Beans Vegan Style
- 1 large onion chopped
- 1 tsp salt or to taste
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1 TB chili powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 large sweet potatoes chopped bite-sized
- 1 cup quinoa uncooked
- 2- 8 oz cans crushed tomatoes
- 1 can black beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 3 cups vegetable broth
- 1 can corn drained
- Take all your ingredients and combine them in the Instant pot, stir and cook for 10 minutes then natural release for 10 minutes. The contents will be very hot. Let cool before serving.
- Slow Cooker- Add all the ingredients and stir until well combined. Cook on low for 4-6 hours and high for 2-3 hours.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.