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Vegan Quinoa & Sweet Potato Chili

Date: 04 Jun 2012
By: milkfreemom
Comment: 177

This vegan chili is loaded with flavor and vitamins, and everyone in the family will ask for a second bowl. It’s easy to prepare, takes just over  a half hour to get on the table, and the best part?!?! There’s only one pot to clean!!

Vegan Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!

Nutritional Data for Vegan Quinoa Chili

Nutrition Facts are calculated using Calorie Count, and should be regarded as an estimate.
(Does not include avocado)

  1. Pingback: Milk Free Mom » Vegan Quinoa & Sweet Potato Chili « newenglandcowgirl

  2. Cristina July 30, 2012 at 6:44 pm Reply
    Do you think this would freeze and/or reheat well? I am only cooking for one and would love to make it for lunches.
    • milkfreemom July 31, 2012 at 10:52 pm Reply
      Hi Christina! This will keep for several days in the fridge, and if you portion it out and freeze it will keep for up to one month. Hope you like it as much as we do!
      • jenn August 9, 2012 at 8:54 pm Reply
        I made this tonight for dinner and it was so so so so so so good! ( my husband even liked it) Thanks for the inspiration! Here's my pic! http://pinterest.com/pin/4503668348436670/
        • milkfreemom August 9, 2012 at 9:40 pm Reply
          Great pic! So glad you and your husband enjoyed it!
          • Kara September 22, 2012 at 11:25 pm
            Couod this be done in the crockpot?
    • jklimkow November 2, 2012 at 10:39 am Reply
      This is an amazing recipe, thank you for sharing! I like things to bring a lot of heat, so only change I made was added two diced habeneros w/ seeds when I added the stock. You can remove seeds and it'll be less heat.
  3. Ann July 31, 2012 at 3:21 pm Reply
    I made this last night. Only change was to use kidney as well as black beans. So yummy!
    • milkfreemom August 1, 2012 at 2:06 am Reply
      I love red kidney beans! Glad you liked it!
  4. Beth July 31, 2012 at 11:34 pm Reply
    This was excellent!!! I used half black and half cannelini because that's what I had in the house. I also subbed the cumin for 2 tsp tumeric because I was out of cumin. Delish! Thanks for posting.
    • milkfreemom August 1, 2012 at 2:06 am Reply
      Glad you liked it! Thanks for the feedback.
  5. Shelly August 1, 2012 at 3:56 am Reply
    Making this for dinner tonight. Can't wait to see how it turns out. Thanks for sharing!
    • milkfreemom August 1, 2012 at 10:21 pm Reply
      I hope you enjoy it! Thanks for giving it a try.
  6. Shelly August 1, 2012 at 3:58 am Reply
    Actually...which kind of quinoa did you use? Have white and red in the kitchen. Does it make a difference?
    • milkfreemom August 1, 2012 at 10:20 pm Reply
      Hi Shelly! I made it with white quinoa. Thanks for bringing that up, I should have noted it! I do have some red quinoa and will try it out next time. I'll update the recipe with the results!
  7. Erin August 1, 2012 at 10:42 pm Reply
    I am making this now..looks so good but it is taking way longer than 15 minutes for the last part. DId anyone else have this issue. The quinoa isn't cooking up and it's still pretty watery.
    • milkfreemom August 1, 2012 at 10:19 pm Reply
      Hi Erin! How did it come out? I haven't had this issue before, but stovetops can vary in heating temps, etc. I hope You liked it!
    • Beth August 1, 2012 at 10:22 pm Reply
      Mine also took longer than 15 minutes. My liquid was evaporating faster than my quinoa was cooking so I reduced the heat and covered it for a few minutes. It turned out great and tasted delicious the next day out of the microwave too!
  8. Shelly August 1, 2012 at 10:50 pm Reply
    I ended up using red quinoa and it still turned out great! Eating the leftovers now for lunch! Thanks so much!
  9. Traci August 5, 2012 at 3:20 am Reply
    Do you know the nutritional facts for this? It looks so good but I want to make sure it will fit in my allotted calorie intake
    • milkfreemom August 6, 2012 at 12:05 pm Reply
      Hi Traci! I don't know the exact calorie count, but I estimate it's around 350 calories per 1 1/2 cup serving. That's not including avocado. The good news is it's nutritious and good for you, so you won't be consuming empty calories!
  10. Brock August 5, 2012 at 8:36 pm Reply
    I made it with red quinoa, seemed to take a bit longer. I also added in jalapeno for some added heat!
    • milkfreemom August 6, 2012 at 12:06 pm Reply
      Great idea with the jalapeno, Brock! Thanks for the tip!

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  12. Ashleigh August 6, 2012 at 6:11 pm Reply
    Thank you!!! This is so amazing. I didn't have any oregano, but it is still fantastic. And please don't skip the avocado...it makes the dish. Cannot wait to send this to work with my husband for his veggie coworkers;)
    • milkfreemom August 7, 2012 at 9:00 am Reply
      Thanks, Ashleigh! Glad you liked it!
  13. Kristin August 13, 2012 at 7:34 pm Reply
    I just had this for dinner. I was SO delicious! I added some kale that I had from the garden and also topped it with some fresh corn, cut off the cob. Definitely making this many more times! It also took a little more than 15 minutes to cook the quinoa fully (maybe 8 minutes or so, I didn't time the last few minutes) but turned out wonderfully.
  14. Amy Thoennes August 15, 2012 at 8:02 pm Reply
    This sounds really good! However, I don't have sweet potatoes...any ideas of a substitution?
    • Naomi March 1, 2013 at 8:20 pm Reply
      I substituted sweet potatoes (husband is allergic) for buttercup squash. We LOVED it! Great recipe :-)
  15. Erica August 16, 2012 at 10:46 am Reply
    How many people do you think it serves?
    • milkfreemom August 16, 2012 at 4:19 pm Reply
      If I remember correctly, this makes about 6 hearty sized bowls. Next time I do make it I'll update the recipe! Hope you like it!
  16. Kristen August 16, 2012 at 11:06 am Reply
    I'm hoping to make this for dinner tonight! Any chance you think this could be crock-potted?
    • milkfreemom August 16, 2012 at 4:10 pm Reply
      I think it could be cooked in the crockpot if you add the quinoa during the last hour of cooking. Let me know if you try it and how it comes out!
  17. Cindy August 16, 2012 at 12:51 pm Reply
    I made this last night. Yum! I have a 7-yr-old and a 5-yr-old and they BOTH asked for seconds! The onion I used was on the larger size so I caramelized it with a little honey to increase the odds of the kids eating the chili ; ) Thank you!!
    • milkfreemom August 16, 2012 at 4:09 pm Reply
      So glad you liked it!
  18. Amy August 19, 2012 at 2:39 pm Reply
    How many servings does this recipe make would you happen to know?
    • milkfreemom August 20, 2012 at 9:43 am Reply
      Hi Amy! It makes about 6 hearty bowls. Hope you like it!
  19. lyndi galves August 20, 2012 at 1:30 am Reply
    Yummy! I have been kinda obsessed with the black bean sweet potato combo lately, usually in taco form. This was a delicious alternative to my usual!
  20. Emilly August 20, 2012 at 1:00 pm Reply
    Absolutely DEE-LISH-US! Brilliant idea. I will say this, it did take longer than 15 min to cook. More like...30 min but trust me, I'm not complaining. My fiance went back for seconds. There was left-overs...for 1 person. SMH!
  21. Jane August 26, 2012 at 9:50 pm Reply
    I made this with some leftover baked sweet potatoes - I just cooked everything else and added the sweet potatoes at the end. I don't know how well a dish like this would freeze - I often make soups with chunks of sweet potato and they turn mushy after being frozen. Luckily this recipe was so delish, it is doubtful there will be leftovers!

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  23. Allison September 1, 2012 at 10:55 pm Reply
    Winner! This is the first vegan recipe I've tried and I was delighted to find it so quick and easy to make, and delicious to eat. Thanks for the recipe :)
    • milkfreemom September 2, 2012 at 2:11 pm Reply
      Glad you liked it, Allison!
  24. Tara September 2, 2012 at 11:39 am Reply
    This looks delicious, I'm going to make it tonight. About how many servings does this recipe make? Thanks :)
    • milkfreemom September 2, 2012 at 2:11 pm Reply
      Hi Tara! The recipe will make about 6 hearty bowls. Hope you like it, it's a favorite!
  25. Rachel September 2, 2012 at 5:14 pm Reply
    I just made this recipe and it's AMAZING! A few things though... I used 2 sweet potatoes instead of one. And I had to add more chili powder, cumin and a dash of red pepper flakes to kick up the heat! Thanks for sharing! :)
  26. Meredith September 3, 2012 at 4:59 pm Reply
    Making it for a second time tonight. Definitely a winner! Thanks.
  27. Renee September 4, 2012 at 9:24 pm Reply
    I don't have tomato paste, but I have sauce. Do you think that will work??
    • milkfreemom September 7, 2012 at 8:55 am Reply
      Hi Renee, That may work if it doesn't have italian seasoning in the sauce. The texture will be thinner also, so you may want to reduce your water a bit. Hope you like it!
  28. megan September 5, 2012 at 11:03 am Reply
    This was so delicious. We had it for dinner last night and the hubs LOVED it! Thanks so much for sharing your recipe!
  29. lisa September 6, 2012 at 4:05 pm Reply
    made this for dinner the other night. DELICIOUS! my kids and partner were all against the idea but the minute they tasted it they were amazed. thank you for sharing!
  30. Laura September 10, 2012 at 2:07 pm Reply
    This is so good! I made a big batch last night to bring to work for lunch every day this week. It is the perfect combo of healthy and delicious!
  31. Kelsey September 10, 2012 at 6:48 pm Reply
    Made this tonight and it ROCKED! So hard not to just dive into the whole pan. Thank you for sharing!
  32. Cindy September 12, 2012 at 2:21 pm Reply
    This looks amazing!! I tweeted and pinned this as well :) Thanks for linking up with us!
  33. Alaine @ GFDF Living September 12, 2012 at 10:04 pm Reply
    WOW! This looks amazing. I saw this on the Gluten Free Friday Pinterest board and knew I needed to make this!
  34. Jennifer September 14, 2012 at 7:57 am Reply
    This was delicious!! I'm posting a link from my recipe site to yours.

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  37. Mimi September 15, 2012 at 3:37 pm Reply
    I made this for my roommates and they all loved it! This is a delicious, easy recipe for college students. Thanks for this GREAT recipe!
  38. Nikki September 15, 2012 at 11:21 pm Reply
    Made this tonight and it was AWESOME! Hubby liked it too! such earthy flavours and fills you up on the cheap $$! We added jalapenos and mushrooms for some heat and extra bulk.

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  41. Jen September 20, 2012 at 7:39 pm Reply
    I made this for dinner tonight and it was delicious. My 3yr old, 1yr old, and husband even liked it. Thanks for sharing!
  42. Tiffany September 20, 2012 at 7:44 pm Reply
    Do you increase the heat ever? I think if I left the chili on med-low the entire time it would take forever to cook. Maybe that's why it's taking others so long? Thanks! Love this recipe.
  43. Sara Patenaude September 24, 2012 at 6:47 am Reply
    Sounds like such a delicious idea! My only question is, this might be obvious to everyone else but do you use 1 cup cooked quinoa or uncooked? I couldn't tell...
  44. Nancy September 24, 2012 at 8:26 pm Reply
    Tried this tonight, it was really good! thinking pumpkin might work well, too. might try that next time!
    • Nancy September 28, 2012 at 9:50 pm Reply
      This recipe made such a large batch that my husband and I ate it for lunch for two more days. Was even better the next day.
  45. Donna September 24, 2012 at 8:49 pm Reply
    This is REALLY good! I doubled the chili and cumen, added a can of kidney beans, and also a can of chopped tomatoes with juice. Thanks for the recipe!
  46. Kristi September 24, 2012 at 9:44 pm Reply
    SO good!! Omigoodness. This is definitely going in my keeper stash of recipes.
  47. Keri September 25, 2012 at 1:35 pm Reply
    Fantastic meal! Even my picky little eaters loved it. Will be in my dinner rotation. Thanks for the recipe.

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  49. Kim September 26, 2012 at 9:18 am Reply
    I found this recipe on pinterest and made it last night. Was SO GOOD! Can't wait for leftovers at lunchtime! Thanks for sharing the recipe @milkfreemom :)
  50. Kara October 1, 2012 at 4:42 pm Reply
    Can you make this in a slow cooker? Any adjustments need to be made?
    • milkfreemom October 3, 2012 at 8:47 am Reply
      Hi Kara, I haven't tried this in the slow cooker yet, but I'm sure it could be done. I think cooking it on low would work, and the only issue I can see would be overcooking the quinoa (it might be mushy). I plan on testing this in the slow cooker very soon and updating the recipe. Let me know how you like it!
  51. bushra October 3, 2012 at 12:13 pm Reply
    Does this recipe use cumin whole or ground cumin please?
    • milkfreemom October 3, 2012 at 1:29 pm Reply
      Hi, it uses ground cumin.
  52. Natalie October 8, 2012 at 4:07 pm Reply
    Just made this! Came out great, and it's awesome for a nice cold fall day. Took a little bit longer to cook the sweet potatoes all the way through, might boil them up before hand next time and add them in. I also added cayenne pepper and some cinnamon which was a great touch. Thanks for this recipe!
  53. ashley October 9, 2012 at 3:37 pm Reply
    can't wait to finally make this tonight!
  54. Emily October 10, 2012 at 10:51 am Reply
    I made this last night and it turned out amazing! I substituted black beans for vegan meat-free imitation ground beef and also used two sweet potatoes instead of one! I added about 2 cups of water to account for this. Thank you so much for sharing! Leftovers today for lunch :)
  55. Hillary October 10, 2012 at 3:59 pm Reply
    I absolutely love this dish! So easy to prepare, and no obscure ingredients...love it! I'm not vegan but I am always looking for healthy recipes, and with chili, that's really hard to find. I did think it was lacking a bit of flavor though so I'll probably add a little jalepeno in with the onion and maybe some red or orange bell pepper. Also, I did my own nutritional breakdown and I am coming way under that 324 calorie count mark...I like my numbers best (: Definitely making this again!!

  56. Pingback: Vegan Sweet Potato Quinoa Chili with homemade tortilla chips | a rented kitchen

  57. Billy October 12, 2012 at 2:50 pm Reply
    We made this in the crock pot last night and it was awesome! I browned the onions first then added all ingredients in crock except for the quinoa. Cook on high for 3 hrs, add quinoa, cook on high for additional hour. Like many other we added chili flakes for more heat.
  58. Jennifer October 12, 2012 at 6:53 pm Reply
    This looks really good and I'm planning to cook it for the first time this week! Just a quick question, though: When you say sweet potato, do you mean a yellow sweet potato or the more orange-hued yams that people often refer to as sweet potatoes? I have found that recipes don't always differentiate between the two, and they do have pretty distinct flavors and textures, so I'd love to know which one you used. From the picture it looks like maybe it was a yam? Thanks in advance for pointing me in the right direction :)
    • milkfreemom October 12, 2012 at 7:15 pm Reply
      Hi Jennifer, I used a dark skinned sweet potato. I hope you like the chili!

  59. Pingback: Quinoa & Sweet Potato Chili | the littlest foodie

  60. tfaye October 14, 2012 at 3:41 pm Reply
    Just made this in the crock pot with an extra cup of water and an extra sweet potato (they were small). Amazing. Put half in the freezer and half into small containers for lunches!
  61. CJ October 14, 2012 at 9:48 pm Reply
    I tried this tonight and it was delicious. I added some fresh corn and posted about it on my blog... http://thekitchensink8.blogspot.ca/2012/10/sweet-potato-quinoa-chili.html
  62. Diane October 26, 2012 at 5:25 pm Reply
    Thank you so much for this recipe. I have made it about 3 times in the last month. It is so simple and tasty! As is it is quite thick and I roll it up as a burrito or thin it down a little for chili. This also freezes very well!
  63. Shelbi October 27, 2012 at 9:24 pm Reply
    I made this for dinner tonight and it came out great! Thanks for much for sharing!
  64. Lisa October 29, 2012 at 9:21 pm Reply
    Hi, I found this recipe on Pinterest and made it last night. I did however made a few changes. I didn't have black beans so I used 1 can of chickpeas and 1 can of kidney beans. I also added some cinnamon , pepper and some cayenne pepper instead of chilli. It tasted Devine!! It will def be a cooked up again (& again). Such a beautiful healthy dish and its so easy! Thanks xx

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  68. Corina November 6, 2012 at 6:13 pm Reply
    I absolutely LOVE this recipe. I made it exactly as is. It's also really good leftover; next time I'm going to make a big batch!
  69. Kelly November 8, 2012 at 12:24 am Reply
    I just made this for dinner, and it was so yummy! Even my meat loving boyfriend loved it! Thanks for the recipe :)
  70. fawnelizabeth November 11, 2012 at 9:34 pm Reply
    I made this tonight and it was AMAZING. I used Wildtree Vegetable Bouillon Soup Base instead of broth, and a whole head of garlic. Other than that, I made it as listed. So so so good. Thank you!!
  71. Claire November 14, 2012 at 4:43 pm Reply
    Omg! This looks sooo delicious and sounds so easy to make! As a broke and often busy post-college kid I'm DEFINITELY going to have to try this! Thanks :D

  72. Pingback: Quinoa Sweet Potato Chili «

  73. Jenn November 18, 2012 at 9:20 pm Reply
    This was my first attempt at vegan cooking. I am not a vegan but I am trying to cut down on meat for health reasons. This turned out fantastic! I did not even miss the beef. I am trying to eat a healthier diet and if all of the food tastes this good it will be easy to do. Thanks for the great recipe.
  74. cori November 20, 2012 at 8:39 pm Reply
    Absolutely amazing. I loved it,and I shared with friends who also loved it. I will be making this on a regular basis. While it was still boiling hot, Iput some in mason jars, and theyve sealed so that it will stay good for a few weeks. thanks so much for the recipe!
  75. Amanda November 23, 2012 at 4:39 pm Reply
    This is AMAZINGGGG. I found it through Pinterest and made it with no changes. My fiance also loved it and was so surprised that it was vegan AND delicious. This is actually one of my most favorite recipes I've ever made. I also wrote about it on my website and linked back to you. http://www.pinkskyline.com/2012/11/vegan-quinoa-sweet-potato-chili.html Thanks for posting such an AMAZING recipe!!
  76. Gabby November 29, 2012 at 2:19 pm Reply
    I pinned this over the summer and finally just made it last night...what a wonderful recipe, thank you for sharing! My meat-eating family could not believe there was no meat in this! The only changes I made were subbing half the black beans for kidney beans and I threw in some frozen corn. I will definitely be making this many more times this winter!

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  80. Sara December 12, 2012 at 10:44 am Reply
    This was amazing! I did not have quite enough black beans, so I added some chickpeas too...delicious!

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  82. Annie Wilson December 17, 2012 at 10:38 pm Reply
    This recipe was amazing! Thanks for sharing it with us. I know quinoa is really good for you, but most recipes with it turn out really bland. This one was awesome. I also did half black beans half red kidney beans. So yummy!
  83. Ely December 31, 2012 at 6:20 pm Reply
    I made this today for lunch and it was WONDERFUL! So filling and delicious! The sweet potato really adds a wonderful taste and texture! yum yum yum! Will DEFINITELY be making this again!

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  87. Casey January 4, 2013 at 9:57 am Reply
    I made this last night and I'm obsessed! It was so easy, inexpensive and delicious!! I doubled the spices (may not be necessary)and added shredded carrots and chopped spinach. My roommates were raving about it. The sweet potato adds a great flavor. Thank you so much! (Found it on Pinterest.)
  88. Paige Andrea January 4, 2013 at 10:47 am Reply
    Amazing! This looks delicious and is perfect for my fitness competition prep meal plan!

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  91. Angela January 30, 2013 at 3:26 pm Reply
    WOW!! I doubled this recipe and it is unreal!!! Thanks for the delicious recipe!! ;)
  92. Chelsea January 30, 2013 at 5:49 pm Reply
    I'm cooking a batch in the crockpot now! Excited to have 6 meals to take to work for the week. I'm a nurse and don't have time to prepare lunches on the days I work and this only took 10 minutes to prepare! What's better is that I made this for $7.00 (Already had quinoa and spices at home). So excited!
  93. Heather January 30, 2013 at 10:14 pm Reply
    I made this last night and it was amazing! I gave some to my friend who is a vegetarian and she wanted the recipe after she tried it! But I have a confession to make - I added a dollop of sour cream. It was heavenly!
  94. Adri February 1, 2013 at 11:59 am Reply
    This was the most delicious and easy quinoa recipe. The flavors were amazing and I love the addition of avocado. I'm really a novice cooker and I'm very hesitant to make anything, but this came out so amazing I have hope! Thanks for posting this! I will be eating this a lot for years to come!
    • milkfreemom February 1, 2013 at 6:36 pm Reply
      So glad you liked it!

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  96. Emily February 8, 2013 at 1:32 pm Reply
    Hi, I bought dried beans instead of canned...how would you sugest going about making this with dried beans?
    • milkfreemom February 9, 2013 at 6:56 pm Reply
      Hi Emily, there should be instructions with your beans on how to soak them. I would soak the beans as directed, then continue with the recipe. Hope you like it!

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  98. Jen February 10, 2013 at 12:04 pm Reply
    This has become one of my go-to meals, my family and I just love it! I've made it on the stove and in the crockpot and it works well either way. I add chickpeas and kidney beans, and sometimes extra veggies (carrots, peppers, zucchini). My hubby, 4yr old, and picky 1 1/2yr old all enjoy it. Thanks for the great recipe!
    • milkfreemom February 12, 2013 at 10:41 am Reply
      Thanks, Jen! Glad you and your family enjoy it.

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  100. Meredith February 11, 2013 at 12:42 pm Reply
    Thank you for sharing this recipe...I've made it several times now:) It is yummy!!
    • milkfreemom February 12, 2013 at 10:40 am Reply
      So glad you like it, Meredith!
  101. Em F February 14, 2013 at 6:09 pm Reply
    This sounds amazing!!! And easy! Can't wait to try. Thank you!
  102. Susan February 14, 2013 at 9:10 pm Reply
    I used butternut squash (we had a bumper crop of them last fall) instead of the sweet potatoes and it was great. I roasted them in the oven for 15 minutes at 400 before adding the, to the pot
  103. Kelsie February 15, 2013 at 12:45 pm Reply
    This was delicious! Even my boyfriend who dislikes quinoa and sweet potatoes loved it! I will definitely be making this again. Thank so much for this killer recipe!
  104. Cathy February 17, 2013 at 11:31 am Reply
    I made this for the first time last night. This will be a staple in our house. Thanks everyone for the different variations. Someone asked about substituting potatoes. I only had one small sweet potato, so I added a peeled red potato. It was just fine. We also didn't have vegetable broth, so I substituted mushroom broth and it was good. If anyone is cooking for someone with IBS, just leave out the beans. It works great. Thank you Milk Free Mom for such an easy and nutritious recipe.

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  106. Nicole February 21, 2013 at 1:20 pm Reply
    I made this and it turned out pretty great and was easy although it takes more like an hour to prep and cook. I added red pepper and may try adding corn, more garlic, and a jalapeño. I would cook the sweet potatoes longer before adding the quinoa next time but there will be a next time.
  107. Jen February 23, 2013 at 8:22 pm Reply
    This was absolutely delicious!!! Will for sure be making this again!!!
  108. Aria February 24, 2013 at 3:29 pm Reply
    Absolutely amazing dish - made this my first week as a vegan, and it hit the spot, perfectly. Next time I might up the beans (because I love them!) - I also added extra chili powder, and quite possibly some other spices that were within reach, and used Tofutti "sour cream" - amazingly good. Will definitely make again, and again.

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  111. Jenn February 28, 2013 at 10:47 am Reply
    Curious what the serving size is for the sake of budgeting calories, thanks!
    • milkfreemom March 1, 2013 at 5:01 pm Reply
      Hi Jenn, the serving size is 1 1/2 cups. Hope you like it!

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  113. Corrina F. March 4, 2013 at 1:50 pm Reply
    I made this last night and it was SO yummy! Even my meat eater fiance loved it. The only thing that I did differently was added a bit of red pepper spice to it. We like things with a little kick. :) Thank you for sharing this...we love it!
  114. Kate March 6, 2013 at 12:58 am Reply
    I have cooked my fair share of recipes from blogs and not once have I ever left a comment. I HAVE TO COMMENT. This chili is amazing. I am just vegetarian but I try to eat vegan as much as I can handle (but I love ice cream ah!). I think I've made this every week for a month. I can't keep it in the fridge longer than a day. Between myself, my roommate, my boyfriend, and my parents, we buy all these ingredients and stockpile so we can make more chili. You are truly a genius. This fulfills my craving for tacos, which I haven't had since becoming vegetarian (can never find a recipe that just gets it right). Sometimes I put this in a tortilla with melted Monterey Jack cheese (trust me, it compliments the chili PERFECTLY) along with avocado and its just heaven. You have done me such a favor. This is so simple and so delicious. A thousand times, thanks!!!
    • milkfreemom March 7, 2013 at 11:09 am Reply
      Thank you so much, Kate! What a compliment! So glad you liked it. :)
      • jo'rell April 19, 2013 at 2:58 am Reply
        Exactly what she said! I've cooked from several blogs but never was it good enough that I wanted to leave a comment. Thank you so much for this one, it was AMAZING!

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  116. BEth March 11, 2013 at 7:48 pm Reply
    Found you via Pinterest, and I'm thankful for that! This is delicious. Always on the hunt for healthy and quick recipes that I can throw together at the end of the day. THANK YOU!
  117. cori March 11, 2013 at 10:26 pm Reply
    everyone that tries this "has to" have to recipe. I hate leftovers, and i love reheating this every time, i dont get sick of it. LOVE LOVE this

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  122. Sarah March 26, 2013 at 2:06 pm Reply
    This might sound strange but I added some raisins to the recipe. My mum used to make an Indian dish with raisins and the combination of the spicy and sweet was really good. My risk worked out, I only added a couple of tablespoons of raisins but they were perfect. I think I would add a few more next time.
    • milkfreemom March 26, 2013 at 2:21 pm Reply
      I will definitely try this next time! Sounds like a great combo. Thanks for sharing!
  123. Tara March 27, 2013 at 8:53 am Reply
    I tried this recipe last night and blogged about it! It is seriously yummy! Thanks for sharing! I can't wait to eat the leftovers for lunch!

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  125. Jeannie Donahue March 28, 2013 at 10:30 pm Reply
    I've been moving towards a plant based diet and find that most recipes on blogs and in books do not include nutritional information. This is frustrating as it's very time consuming to figure out for every new dish!! Thanks for the great recipe AND the nutritional information! : )
  126. Cristina_A April 3, 2013 at 1:17 am Reply
    I made this for my "I only eat" boyfriend which was informed by his doctor to cut down on his protein intake. I fell in love with the recipe at first bite. He tasted it. Then tasted it again, put his bowl down and declared, "It's a winner!" He asked for seconds, and asked if there was enough for tomorrow's lunch. I'm on Weight Watchers and it's very point friendly. 1 cup was more than filling. Thanks! Cristina

  127. Pingback: Chili con quinoa | groenachterjeoren

  128. DianeR April 12, 2013 at 4:39 pm Reply
    This is so excellant ! Even meat eaters love the taste of this chili, the quinoa gives you the texture of ground beef. AWESOME !
  129. dginchelsea April 13, 2013 at 12:09 am Reply
    not sure how I came across this recipe, but as a new vegan that is helpless in the kitchen (and has lived off of NYC takeout for the last six years) I tried this recipe tonight and WOW so easy to make. Tastes great and highly recommend!!!
  130. Alexis April 14, 2013 at 9:28 pm Reply
    This chili is SO GOOD, I had to come back and give a review. It was super easy and super delicious. I served it with avocado and chips and it was nom nom nom good. Thanks so much!

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  136. Jessica April 26, 2013 at 12:00 am Reply
    This is one of the BEST recipes I've come across on PInterest so far! So good! So quick and easy to make too. I'm sure I'll be making this Chili often. Thank you!

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  138. Amanda May 5, 2013 at 7:59 pm Reply
    Delicious recipe. I was in a hurry so I made this on medium heat rather than medium low heat. Still turned out great. Will definitely be making this again.

  139. Pingback: Vegan Quinoa & Sweet Potato Chili | Hollie Barkley

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  141. Tina June 6, 2013 at 4:34 pm Reply
    My husband raves about this and begs me to make it. I usually use chicken broth because it's what I have on hand and it tastes great. We've never frozen it because the leftovers are almost better than the first time around! This will be in my regular dinner rotation for a good long while... maybe even long enough for my kids to come around.
  142. Karyn June 8, 2013 at 9:29 pm Reply
    Super Yummmm! Meat-loving family thoroughly enjoyed this meal :) Thanks for the recipe!
  143. Debbie September 16, 2012 at 7:11 pm Reply
    OK - I've never used quinoa and am not really a sweet potato lover. This "chili" came out awesome!!! Its already packaged up and in the freezer for my lunches! Thanks for sharing.

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