📝 About This Recipe
This soul-warming chili marries the ancient, protein-packed power of red quinoa with the caramelized sweetness of roasted yams. Infused with a complex blend of smoky chipotle and earthy cumin, this dish offers a sophisticated, fiber-rich twist on a classic comfort food staple. It is a vibrant, plant-based powerhouse that delivers a satisfying texture and a deep, multi-layered heat that develops beautifully on the palate.
🥗 Ingredients
The Aromatics & Base
- 2 tablespoons Extra virgin olive oil
- 1 large Red onion (finely diced)
- 1 large Red bell pepper (seeded and chopped into 1/2-inch pieces)
- 4 pieces Garlic cloves (minced)
- 1 piece Jalapeño (seeded and minced for mild heat)
The Heart of the Chili
- 2 medium Sweet potatoes (peeled and cut into 1/2-inch cubes)
- 3/4 cup Red quinoa (thoroughly rinsed in a fine-mesh sieve)
- 1 can (15 oz) Black beans (drained and rinsed)
- 1 can (15 oz) Kidney beans (drained and rinsed)
- 28 ounces Fire-roasted crushed tomatoes (canned)
- 3 cups Vegetable broth (low sodium)
The Spice Blend
- 2 tablespoons Chili powder (use a high-quality blend)
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika (pimentón)
- 1 teaspoon Chipotle in adobo sauce (finely minced for a smoky kick)
- 1 teaspoon Dried oregano (Mexican oregano preferred)
- to taste Kosher salt and black pepper
The Finish & Garnish
- 1 tablespoon Fresh lime juice (half a lime)
- 1/4 cup Fresh cilantro (chopped)
- 1 piece Avocado (sliced for topping)
- optional Greek yogurt or sour cream (for dolloping)
👨🍳 Instructions
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1
Place a large, heavy-bottomed Dutch oven or stockpot over medium heat and add the olive oil.
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2
Once the oil is shimmering, add the diced red onion and bell pepper. Sauté for 5-7 minutes until the onions are translucent and the peppers have softened slightly.
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3
Stir in the minced garlic and jalapeño. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the cubed sweet potatoes to the pot. Stir well to coat them in the aromatics and cook for another 3 minutes.
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5
Incorporate the chili powder, cumin, smoked paprika, and oregano. Toast the spices with the vegetables for 60 seconds to release their essential oils.
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6
Pour in the crushed tomatoes, vegetable broth, and the minced chipotle in adobo. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot.
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7
Add the rinsed red quinoa and both types of beans. Stir to combine all ingredients thoroughly.
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8
Increase the heat to medium-high and bring the mixture to a gentle boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 25-30 minutes.
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10
Check the chili at the 25-minute mark; the quinoa should be 'bloomed' (showing its little white tails) and the sweet potatoes should be fork-tender.
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11
Remove the lid and stir in the fresh lime juice. This acidity will brighten the deep, smoky flavors of the chili.
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12
Taste and adjust seasoning with kosher salt and freshly cracked black pepper. If the chili is too thick, add a splash more broth; if too thin, simmer uncovered for 5 more minutes.
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13
Ladle the hot chili into deep bowls and garnish generously with avocado, cilantro, and a dollop of yogurt if desired.
💡 Chef's Tips
Always rinse your quinoa thoroughly under cold water to remove the bitter saponin coating. For extra depth, roast the sweet potato cubes in the oven at 400°F for 15 minutes before adding them to the pot. Red quinoa is preferred over white for this recipe because it holds its shape better and provides a pleasant 'pop' in texture. This chili tastes even better the next day as the spices have more time to meld, making it perfect for meal prep. If you prefer a milder chili, omit the jalapeño and use only half the amount of chipotle in adobo.
🍽️ Serving Suggestions
Serve with warm, honey-glazed cornbread to balance the smoky heat. Pair with a crisp, cold Mexican lager or a tart Hibiscus iced tea. A side of lime-cilantro slaw provides a refreshing, crunchy contrast to the soft textures of the chili. Top with crushed blue corn tortilla chips for an added salty crunch. For a creamy finish, stir in a handful of shredded Monterey Jack cheese just before serving.