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    Home » Soups- Chilis- Stews

    Published: Jan 16, 2022 · Modified: Mar 6, 2024 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Vegan Sweet Potato Quinoa Chili

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    This vegan sweet potato quinoa chili is perfect for a busy weeknight meal. It's also an ideal chilly-weather dinner for the whole family.

    Vegan sweet potato quinoa chili in a small white bowl with a chip in it.

    I love easy vegan recipes. It's so nice to have something you can just throw together with healthy ingredients and make a big batch of good leftovers. This also would work great as a meal prep lunch for the week.

    I love all the different types of vegan chilis. This one reminds me of more of a hearty chili with quinoa, a mixture of beans, and sweet potatoes. There is so much nutrition packed into a little bowl of chili.

    I also have an all bean vegan chili, which I really love the flavor of. It's also my favorite to take camping. I have another vegan chili that uses a meat substitute if you want a classic vegan chili.

    Some things I love about this recipe...

    • Easy vegan dinner
    • Vegan Instant Pot or Slow Cooker meal
    • Healthy Ingredients
    • Filling Recipe
    • Makes a lot
    Jump to:
    • Ingredients and Substitutions
    • How to make this instant pot vegan chili...
    • Expert Tips and Tricks
    • Recipe FAQS
    • Check out these other vegan Instant Pot meals...
    • Instant Pot Vegan Quinoa Sweet Potato Chili

    Ingredients and Substitutions

    Vegan sweet potato quinoa chili ingredients in small containers or cans with black writing for labels.
    • Onion- if you hate onions, you can leave them out, but they are a good addition.
    • Garlic powder- you can use fresh garlic if you prefer.
    • Black pepper- Chili powder- these give the chili more flavor.
    • Smoked paprika- if you need to use regular paprika, you can use that instead, but the smokey adds better flavor.
    • Ground cumin- this brings a good amount of flavor to the dish.
    • Sweet potatoes- You could use regular potato, but I think the sweetness of the sweet potato adds a little eliminate to it that makes the flavor pop.
    • Uncooked Quinoa- use regular or tricolored, whatever you have on hand.
    • Canned crushed tomatoes- you can use fresh tomatoes or a different cut of tomatoes if you prefer.
    • Black beans and Pinto beans- You can use different beans if you want. It's a total of 2 cans of beans.
    • Vegetable broth- whatever your favorite is. You can also use vegan chicken broth if you have some.
    • Canned corn- you can use frozen or fresh corn.

    Check out the recipe card at the bottom of this post for full ingredient and quantity information.

    How to make this instant pot vegan chili...

    You can make this in either an Instant Pot or a slow cooker for easy vegan chili.

    Vegan sweet potato chili in an instant pot before being cooked.

    Step 1- 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 and stir.

    Vegan sweet potato chili cooked in the instant pot.

    Step 2- Cook on high pressure for 10 minutes, then carefully release the heat without burning yourself. Let cool and serve with your favorite toppings.

    Expert Tips and Tricks

    • 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.
    • To cook in a slow-cooker: Add all the ingredients and stir until well combined. Cook on low for 4-6 hours and high for 2-3 hours.
    • 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.
    Vegan sweet potato quinoa chili in a small white bowl with a chip in it on a brown paper bag background.

    Recipe FAQS

    How to store leftovers?

    Store any leftovers in a covered container in the fridge for up to 4 days.

    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.

    What are some good topping options to make different variations?

    -homemade vegan 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

    Check out these other vegan Instant Pot meals...

    • Healthy, Easy Instant Vegan Pot Lentil Soup
    • Creamy Vegan White Bean Chili
      Creamy Easy Vegan White Bean Chili
    • vegan butternut squash soup
      Easy Vegan Butternut Squash Soup (3 ways)
    • The best Vegan Calico Beans
      Vegan Calico Beans

    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.

    Vegan sweet potato quinoa chili in a small white bowl with a tortilla chip in it.

    Instant Pot Vegan Quinoa Sweet Potato Chili

    This hearty Instant Pot Vegan Quinoa Sweet Potato Chili is a breeze to make and tastes delicious!
    5 from 1 vote
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 8
    Calories: 259kcal
    Author: Courtney Hunter

    Ingredients

    • 1 large onion chopped
    • 1 teaspoon salt or to taste
    • 1 teaspoon garlic powder
    • ½ teaspoon pepper
    • 1 TB chili powder
    • 2 teaspoon smoked paprika
    • 2 teaspoon 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

    Instructions

    • 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.

    Notes

    Storing- Store any leftovers in a covered container in the fridge for up to 4 days. 
    Freezing- Freeze any leftovers in an airtight container or gallon freezer bag. Then let dethaw before heating it back up.
    Expert Tips and Tricks
      • 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.
      • To cook in a slow-cooker: Add all the ingredients and stir until well combined. Cook on low for 4-6 hours and high for 2-3 hours.
      • 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.

    Nutrition

    Serving: 1g | Calories: 259kcal | Carbohydrates: 50g | Protein: 11g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 1037mg | Fiber: 11g | Sugar: 7g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    More Soups- Chilis- Stews

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      Vegan Chicken Broth Recipe
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    Filed Under: All Recipes, Bean dishes, Dinner recipes, Lunch, Soups- Chilis- Stews, Vegan Fall Recipes

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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