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.
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
- 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.
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.
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.
Recipe FAQS
Store any leftovers in a covered container in the fridge for up to 4 days.
Yes, you can. I would freeze it in an airtight container or gallon freezer bag. Then let dethaw before heating it back up.
-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...
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.
Instant Pot Vegan Quinoa Sweet Potato Chili
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
-
- 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.
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