Destination Delish

Wholesome and creative recipes for the vegetable lover

  • Home
  • About Me
  • Recipes
  • Contact
  • Privacy Policy
Home » Main Meals » BBQ Sweet Potato Quinoa Chili

BBQ Sweet Potato Quinoa Chili

May 28, 2019 by Krista 2 Comments

Jump to Recipe·Print Recipe

A bold and tasty vegetarian chili chocked full of sweet potatoes, chickpeas, jalapeño peppers, and quinoa with a splash of BBQ sauce and smoked paprika to really amp up the flavor! Make it in the slow cooker or Instant Pot for an easy dinner! 

BBQ Sweet Potato Quinoa Chili in white bowls topped with garnishes.

Sometimes your plans to grill out turn into a platter of sizzling meats enjoyed out on the deck with plenty of tangy barbecue sauce on the side. And sometimes they turn into a vegetarian BBQ Sweet Potato Chili made in the Instant Pot. Let me explain…

Sunny skies and temps above 60 are tell-tale signs that we’ll be getting the itch to grill. A couple weeks ago, there was a day that seemed promising, but as the evening approached so did the clouds and by dinner time it was pouring down rain. Now, I come from a family that believes weather should not stop your plans to barbecue. I have memories of my dad once grilling a turkey on our Weber charcoal grill during a blizzard and on a separate occasion, barbecuing ribs with the tornado sirens blaring. But my dad was the master of the grill, and my husband and I are not. Enter this BBQ Sweet Potato Quinoa Chili…

One bowl of chili in a white bowl topped with avocado and jalapeno slices, red onion, sour cream, and BBQ sauce.

“Barbecue sweet potato, you say?” Yep. The dreary, grey evening left me unmotivated to defrost rock solid meat from the freezer, but I wanted to keep the BBQ spirit alive. I took inventory of my veggies and scoured the pantry. I had plenty of sweet potatoes and jalapeño peppers on hand along with a few pantry staples including BBQ sauce. So I turned a basic chili into a bold and tasty vegetarian chili that was the perfect comforting meal for a rainy evening while still giving us that barbecue flavor we were craving.

Vegetarian Sweet Potato Quinoa Chili Ingredients

This vegetarian chili is comprised of fresh veggies, pantry staples, and plenty of bold spices! Here’s what I used:

  • Fresh vegetables: onion, garlic, jalapeño peppers, sweet potatoes
  • Pantry staples: canned diced tomatoes, barbecue sauce, chickpeas (garbanzo beans), quinoa, vegetable broth
  • Spices: cumin, chili powder, smoked paprika

I sautéed the onion, garlic, and jalapeños together to create a base of flavor for the chili. You could skip this step and add them in the pot with the rest of the ingredients, but I highly recommend taking the extra few minutes to sauté the veggies for a more flavorful chili.

The ingredients for the chili separated into bowls

I had fire roasted diced tomatoes on hand and I loved the bold, charred flavor that they added to the chili. However, regular diced tomatoes work well too. Next, the barbecue sauce is necessary for that classic sweet and tangy flavor we all know and love. For the beans, I decided to go with all chickpeas and take a break from black beans. But any variety of canned beans (eg, black beans, white beans, kidney beans, black-eyed peas, etc) will work. The quinoa gives this chili some additional heartiness and texture and the vegetable broth helps the quinoa cook to perfection.

Now for the most important part. The spices! The chili powder, cumin, and smoked paprika are what makes this chili a real winner! I recommend not skipping out on the smoked paprika. Regular paprika will work but the smoked variety gives the chili its signature smoky flavor. 

Chili in white bowls topped with avocado and jalapeno slices, red onion, sour cream, BBQ sauce, and chopped cilantro

Instant Pot BBQ Sweet Potato Quinoa Chili

Instant Pot fans rejoice! All you need are 15 minutes on Manual mode and this chili will be ready to eat. A little pre-work is needed to sauté the the onion, garlic, and jalapeño peppers, but this can be done right in the Instant Pot on Sauté mode. Once the veggies are soft, add in the sweet potatoes, quinoa, barbecue sauce, broth and spices and let it cook for 15 minutes on the Manual setting. When cooking is complete, you may release the steam manually or naturally. Give the chili a good stir and check the consistency. If it seems a bit watery, let the chili sit for a few minutes. It will eventually thicken up.

Chili in white bowls with a spoon dipped in each bowl

Slow Cooker BBQ Sweet Potato Quinoa Chili

The slow cooker version of this BBQ Sweet Potato Quinoa Chili is just as easy! Be sure to sauté the onion, garlic, and jalapeño peppers on the stove first to give the chili a good flavor base. Once the aromatics have cooked, add everything to the slow cooker and give it a good stir. Let the chili cook for 6-8 hours on low or on high for 4-6 hours. 

Chili Toppings

I didn’t hold back in the toppings department! This chili welcomes all the classics like cheddar cheese, avocado, cilantro, sour cream, and chopped onion. But here’s a little tip: You will not regret adding a drizzle of barbecue sauce and (gasp!) ranch dressing on top! I dare you to try it.

A spoon in a white bowl showing a small scoop of chili about to be eaten

Regardless of your topping selections, this is simply a darn good vegetarian chili recipe. The beans, quinoa, and sweet potatoes make this a wholesome, nutritious and filling meal. Plus, the Instant Pot and Crockpot cooking options make this an easy recipe to make on a busy day. Best of all, this BBQ Sweet Potato Quinoa Chili brings out the sweet, tangy, and smoky BBQ flavor that we know and love and can easily enjoy rain or shine!

Print
Chili in white bowls with a spoon dipped in each bowl

BBQ Sweet Potato Quinoa Chili

  • Author: Krista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 5–6 servings 1x
Print
Pin

Description

A bold and tasty vegetarian chili chocked full of sweet potatoes, chickpeas, jalapeño peppers, and quinoa with a splash of BBQ sauce and smoked paprika to really amp up the flavor! Make it in the slow cooker or Instant Pot for an easy dinner!


Scale

Ingredients

Chili:

  • 1/2 tablespoon olive oil
  • 1/2 onion chopped
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 4 jalapeño peppers, chopped with seeds and veins removed
  • 1 tablespoon smoked paprika
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 1/2 cups vegetable broth
  • 2 medium sweet potatoes, chopped
  • 2 cans (14.5 ounces) chickpeas, drained
  • 1/2 cup uncooked quinoa
  • 2 cans (14.5 ounces) fire roasted diced tomatoes
  • 1/4 cup barbecue sauce

Garnishes:

  • Chopped cilantro
  • Avocado
  • Red onion
  • Chopped jalapeño peppers
  • Sour Cream
  • Ranch dressing
  • Extra barbecue sauce

Instructions

Instant Pot: Add the oil to the Instant Pot. Press the Sauté button. Once the oil is heated, add in the onion and salt, sautéing until translucent. Add in the garlic, jalapeño peppers, and seasoning. Sauté for 3-4 minutes. Press the cancel button. Pour in the remaining ingredients, adding the diced tomatoes and barbecue sauce last. Press the Manual button and set the timer for 10 minutes. When cooking has finished, use the quick release valve to release steam, or naturally release steam for 10-15 minutes. 

Slow Cooker: Add the oil to a sauté pan over medium heat. Once heated, add in the onion and salt, sautéing until translucent. Add in the garlic, jalapeño peppers, and seasoning. Sauté for 3-4 minutes. Add the onion and pepper mixture and the remaining ingredients to the slow cooker. Cook on high for 4-6 hours or on low for 6-8 hours. 


Notes

If the chili seems a bit watery after cooking, let it sit for a few minutes. It will eventually thicken up.

Did you make this recipe?

Tag @destination.delish on Instagram and hashtag it #destinationdelish

Filed Under: Main Meals

« Sausage and Vegetable Polenta Casserole
Instant Pot Orange Chicken and Broccoli »

Sign up to receive new recipes via email!

Comments

  1. Margie Eckert says

    May 28, 2019 at 2:31 pm

    I haven’t tried this recipe yet because the recipe doesn’t indicate how much of each ingredient is needed. It sounds delicious! Can you provide me with the amount of the ingredients. Thanks!

    Reply
    • Krista says

      June 14, 2019 at 10:08 am

      Hi Margie, I just double checked and the ingredient amounts are listed. Let me know if still can’t see them. Thanks!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

Sign up to receive new recipes via email!

Search Destination Delish

Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

mashed cauliflower shepherd's pie in a bowl alongside the casserole dish
Meatballs with toothpicks on parchment paper
A focused view of one bowl of soup with parmesan cheese sprinkled on top.

Sign up to receive new recipes via email!

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress