Looking for a hearty and healthy meal that's perfect for a cold day? Try this delicious quinoa and sweet potato chili with avocado and lime! This recipe is packed with protein and fiber, and it's easy to make in just a few simple steps.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 sweet potato, peeled and diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
- Add the red bell pepper, sweet potato, chili powder, cumin, smoked paprika, and salt. Stir to combine and cook for another 5 minutes.
- Add the diced tomatoes, black beans, kidney beans, quinoa, and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 25-30 minutes, or until the sweet potato and quinoa are cooked through.
- Serve the chili hot, topped with diced avocado, fresh cilantro, and a squeeze of lime juice. Enjoy!
Tips
- This recipe makes a large batch of chili, so it's perfect for meal prep or feeding a crowd.
- If you prefer a spicier chili, you can add more chili powder or a pinch of cayenne pepper.
- Leftover chili can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
