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Colder weather is upon us!  One of my favorite things to make when it’s chilly out is chili.  🙂 See what I did there? 

My family has always made chili with steak and ground beef, but I decided to switch it up this time.  I created this Vegan Sweet Potato Quinoa Chili, it is also gluten free!  Trust me, even if you are a meat eater, you won’t miss the meat.  You can feel great about eating this bowl, or 2, of chili.

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Vegan Sweet Potato Quinoa Chili

This sweet potato, quinoa, and mix of beans make this chili so hearty.  I added in the spinach for extra nutrients, even though you cannot taste it.  You can chop it by hand if you like, but I like to put my into the food processor to make it really unnoticeable to my family.   

This would be a great way to use up left over vegetables, throw them into the food processor or ninja blender, to get them chopped up small, and throw them right into the chili.

You can also use any mix of beans you like.  I like this combination of beans because the cannellini beans give the chili some creaminess.  The chili beans are classic for a chili, obviously, and the chickpeas stand up to the cooking and give the chili a little bite to it.  This dish is also SUPER high in vitamin A, which is essential for vision and neurological function.

I like to top my chili with cornbread always, I like the sweetness it gives the chili.  You can find gluten free and vegan cornbread options at most stores.  Other toppings I like for this chili are vegan and gluten free crackers, or vegan cheese and of course more jalapenos!

We are not a vegan, vegetarian, or gluten free family.  I want to create recipes that everyone can enjoy.  Leaving the meat out also saves you money.  Meat the most expensive thing to add to a chili, so by leaving it out and still creating this hearty and delicious chili you can save money. 

This would also be a great dish to bring to a party or potluck because so many people, even those who are vegan, vegetarian or have food allergies, can enjoy this.

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Yield: 6

Vegan Sweet Potato Quinoa Chili

Print

Loaded with all things good for you, this hearty chili will fill you up!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

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• 1 tablespoon olive oil
• 3 cups fresh spinach, chopped tiny in food processor, measure the 3 cups before you chop it
• 1 small onion, chopped
• 2 large sweet potatoes, chopped
• 1 cup vegetable stock
• 1 cup Quinoa, cooked according to package directions
• 1 can Cannellini beans, not drained
• 1 can chili beans, not drained
• 1 can chickpeas, not drained
• 1 can tomato sauce, 8 ounces
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon vegan sugar
• 1 tablespoon pickled jalapenos, chopped, can omit if you don't like spicy food
• 1 tablespoon picked jalapeno juice, can omit if you don't like spicy food
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

1. In a large pot or dutch oven heat up 1 T olive oil
2. Add chopped onion, chopped spinach, chopped sweet potatoes, and vegetable stock. Cook about 10 minutes, or until onion is translucent.
3. Mix together 1 T cornstarch and 1 T water in a separate bowl. Add that to the pot.
4. Add in the rest of the ingredients. Bring to a boil, cover and let cook 20 minutes. Stirring occasionally.
5. ENJOY! I top this with vegan and gluten free cornbread or crackers and some jalapenos!

Notes

Nutrition Info: 258 calories, 5 g fat, 46 carbs, 10 g fiber, 6 g sugar, 11 g protien

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 258Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 600mgCarbohydrates: 46gFiber: 10gSugar: 6gProtein: 11g

Nutrition is calculated with products I use, therefore it is not always accurate. The recipe and directions posted here are property of Cakes to Kale and subject to copyright. You may not screenshot this recipe for sharing on social media.

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Please leave a comment and share on social media! *The recipe and directions posted here are property of Cakes to Kale and subject to copyright. You may not screenshot this recipe for sharing on social media.

 [wpurp-searchable-recipe]Vegan Sweet Potato Quinoa Chili – Loaded with all things good for you, this hearty chili will fill you up! – olive oil, fresh spinach (chopped tiny in food processor, measure the 3 cups before you chop it), onion (chopped), sweet potatoes (chopped), vegetable stock, Quinoa (cooked according to package directions), Cannellini beans (not drained), chili beans (not drained), chickpeas (not drained), tomato sauce (8 ounces), chili powder, cumin, garlic powder, vegan sugar, pickled jalapenos (chopped, can omit if you don’t like spicy food), picked jalapeno juice (can omit if you don’t like spicy food), cornstarch, water, , In a large pot or dutch oven heat up 1 T olive oil; Add chopped onion, chopped spinach, chopped sweet potatoes, and vegetable stock. Cook about 10 minutes, or until onion is translucent.; Mix together 1 T cornstarch and 1 T water in a separate bowl. Add that to the pot.; Add in the rest of the ingredients. Bring to a boil, cover and let cook 20 minutes. Stirring occasionally. ; ENJOY! I top this with vegan and gluten free cornbread or crackers and some jalapenos! ; ; – Nutrition Info: 258 calories, 5 g fat, 46 carbs, 10 g fiber, 6 g sugar, 11 g protien – Dinner – Recipes – Soups and Stews[/wpurp-searchable-recipe]