Quinoa, Sweet Potato and Black Bean Chili

My weekly meal plan called for a crock pot chili.  However, it was 4pm and my husband and I had yet to start the crock pot.  Enter the 30 minute chili.  I had no idea how this would turn out, but it was perfect.  My toddler had 2 servings.  My favorite part was how flavorful this turned out without using any added salt. And with only two pots used, the clean up is relatively easy!


2 tbsp olive oil

1 sweet potato, peeled and chopped

1/2 onion chopped

2 15 oz cans diced or chopped tomatoes

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 tsp each: coriander, cumin, onion powder, turmeric

1/2-1 cup low sodium vegetable or chicken broth

1.5 cups quinoa, cooked


  1. Heat olive oil in a cast iron pot or large dutch oven

  2. Sauté chopped onion, stirring frequently, for about 4-5 minutes, until onion begins to brown

  3. Add all ingredients, except quinoa, and simmer for about 20-25 minutes

  4. While chili is simmering, cook quinoa according to package directions

  5. Add quinoa to chili and enjoy with your favorite toppings like greek yogurt, avocado or shredded cheese

Fun tip:  Have leftovers?  Freeze them to enjoy later on.  My favorite way to freeze is to pour into an ice cube tray and once frozen, empty tray into a large ziploc bag.  Label the bag with the name of the dish and the date.  Store for 2-3 months.