Sweet Potato Quinoa Chili (Vegan, One Pot)
When December hits in New England, there’s this very specific kind of cold that settles in — the kind that makes you crave something warm, hearty, and comforting before you even take your coat off. And while chili in winter isn’t exactly a groundbreaking concept (we all know the meme)… there is something special about this sweet potato & quinoa version.
It’s thick, cozy, loaded with plant-based protein, and somehow tastes even better the next day. Everything happens in one pot (shocking, I know), and the combination of sweet potatoes, three kinds of beans, and quinoa gives it that perfect balance of hearty + wholesome. This is the kind of recipe you’ll make on a Tuesday night, bring to a ski weekend, or rely on when the temps dip below freezing and dinner needs to be both easy and comforting.
Let’s make it.
Ingredients
3 cups sweet potatoes, diced
1 onion, diced
3–4 cloves garlic, minced
1 can pinto beans, rinsed
1 can red kidney beans, rinsed
1 can black beans, rinsed
1 can crushed tomatoes (28 oz)
2 tbsp tomato paste
4 cups vegetable broth
½ cup dry quinoa (white or tri-color)
Seasoning:
2 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
¼–½ tsp cayenne (to taste)
1 tsp salt (plus more to taste)
Black pepper
Finish:
Fresh cilantro
Lime wedges (optional but recommended)
Instructions
1. Sauté the aromatics
Heat a large pot with a splash of olive oil. Add the onions and cook for 3–4 minutes until soft. Stir in the garlic and cook for 1 minute.
2. Add sweet potatoes + spices
Add your sweet potatoes, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Let the spices toast for 1 minute — it deepens the flavor.
3. Build the base
Mix in the tomato paste, then pour in the crushed tomatoes, vegetable broth, and quinoa. Bring to a boil, then lower to a simmer.
4. Add the beans + simmer
Stir in the pinto, kidney, and black beans. Simmer for 20–25 minutes, stirring occasionally, until the quinoa is cooked and the sweet potatoes are tender. If it thickens too much, add a little broth or water.
5. Finish and serve
Turn off the heat and stir in fresh cilantro. Taste and adjust seasoning. Serve warm with lime, avocado, or tortilla chips.
Tips & Variations
Add corn for sweetness
A tiny splash of maple syrup balances acidity
Smoked salt or chipotle adds depth
Leftovers thicken up beautifully
Closing Thoughts
Chili in December may not be groundbreaking… but this one earns its spot in the rotation every single time. It’s cozy, nourishing, and the kind of meal that makes winter feel a little more bearable (even when New England decides to flex its personality). If you make it, tag me — I love seeing your KGK bowls and winter dinners. Stay warm out there. ❄️🤍
