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

BBQ Sweet Potato Quinoa Chili

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

Scale

Ingredients

Chili:

  • 1/2 tablespoons 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
  • 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.