Tricolor Quinoa Chili with Sweet Potatoes and Black Beans

RECIPE BY: mgracebakeshop

When the weather gets cold, all we want for dinner is a big bowl of chili! Our deliciously simple Sweet Potato and Black Bean Chili can be made in big batches and eaten throughout the week. It even freezes well for a simple make-ahead meal for when you’re in a pinch! 

Serves 4-6


  • 2 sweet potatoes, peeled and diced
  • 2 garlic cloves, smashed
  • 1 small onion, diced
  • 2 tbs olive oil
  • 1 28-ounce can fire-roasted tomatoes, crushed
  • 6 cups vegetable broth
  • 1 tbs chili powder
  • 1 tsp cumin
  • 2 tsp GoGo Quinoa Andean pink salt
  • 2-4 chipotles in adobo, chopped (depending on your spice level)
  • 1 bay leaf
  • 1 can black beans, drained
  • 2 cups frozen corn, defrosted
  • 3/4 cup GoGo Quinoa Tricolor Quinoa Royal 


  • Green onions, chopped
  • Red cabbage, thinly sliced
  • Avocado, sliced
  • Cilantro leaves
  • Tortilla chips


  1. In a large stockpot, heat the olive oil over medium-high heat and add the onion, sweet potatoes, and garlic, sauté for about 10 minutes. Then add the chili powder, cumin, salt, and chipotles. Cook for about 4-5 minutes.
  2. When everything is softened, add the crushed tomatoes, broth, bay leaf, and black beans. Reduce the heat to a low simmer and cook for 20-25 minutes.
  3. Add the quinoa and corn and continue to simmer for 15 minutes.
  4. Before serving, remove the bay leaf and serve with the avocado, cilantro, red cabbage, green onion, and tortilla chips on the side.