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Sweet Potato Quinoa Chili

Sweet Potato Quinoa Chili
Heather Nicholds
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Sweet Potato Chili
Heather Nicholds

Click through to download video *mp4

Video Transcription *PDF

Grocery List and Class Prep Notes *PDF

Prep time: 10 min. Cook time: 35 min.
Time from start to eating: 45 min.
Makes enough for 4 bowls.


  • 1 onion, peeled and chopped
  • 1-2 cloves garlic, minced or pressed
  • 1/4 cup water, red wine or vegetable broth
  • 1 sweet potato, peeled and cubed (about 2 cups)
  • 1/2 cup quinoa
  • Pinch salt
  • 2 tsp chili powder (or make your own with 1/2 tsp cumin, 1/2 tsp allspice, 1/2 tsp oregano, 1/4 tsp cayenne)
  • 1 28-oz can diced tomatoes
  • 1 cup spinach, chopped
  • 2 Tbsp fresh parsley, cilantro and/or chives, chopped (garnish)


  1. Put the onion and garlic in a large soup pot with just enough water to cover the bottom. For a richer flavor, use red wine or vegetable stock or broth here. To really concentrate the flavors, saute the onions and garlic in a teaspoon of olive oil. Heat this to medium-high, stirring the garlic and onions occasionally, until they’re softened.
  2. While they cook, chop the sweet potato, then add it to the pot along with the quinoa, spices and a sprinkle of salt.
  3. Pour the tomatoes and 1 cup of water into the pot and bring to a boil. This happens much faster if you boil the water in advance. Cover, and leave to simmer for about 30 minutes.
  4. Once the sweet potato and quinoa are cooked, stir in the fresh spinach to wilt. Serve garnished with fresh herbs.

Nutrition Facts

Per serving

  • Calories 183
  • Total Fat 2.3g 4%DV
  • Saturated Fat 0.2g 1%DV
  • Cholesterol 0mg 0%DV
  • Sodium 361mg 28%DV
  • Carbohydrates 36.9g 12%DV
  • Dietary Fiber 6.2g 25%DV
  • Sugar 7.9g
  • Protein 6.5g
  • Vitamin A 10570IU 391%DV
  • Vitamin C 24.4mg 27%DV
  • Calcium 107mg 9%DV
  • Iron 3.5mg 20%DV