Quinoa chilli. Yes, I admit, it doesn’t sound  all that appetising when you consider it’s vegan and gluten free… but the picture on Pinterest sucked me in and now I’m sold! One of my favourite things to make (and then freeze for later) is Chilli. It’s one of the staple go-to meals that I can always enjoy and it’s always nice to have some in the freezer to re-heat on nights when Andrew is away. Unfortunately on D Diet I can’t eat a lot of the things I put in my normal chilli recipe so I decided to give this one a go. I didn’t think it would really stack up but I have to admit, it does! Something about the texture and heartiness of the quinoa makes me not even miss the chicken mince I normally use and the sweet potato adds just enough sweetness so I don’t miss the brown sugar from my normal chilli.

Of course like any perfectly good recipe I find online, I always have a few changes I want to make. The version below is my spin on it. It’s even husband approved!

Sweet Potato Quinoa Chilli


One can black beans, drained & rinsed (400g/14oz)

One can kidney beans, drained & rinsed (400g/14oz)

One can diced tomatoes  (400g/14oz)

4 cups vegetable stock

3 cups sweet potato, peeled and chopped into small cubes

2 cups water

1 cup dry quinoa

3/4 cup tomato paste

1 onion, chopped

5 cloves garlic, minced

1 Tbsp cumin

1 Tbsp chilli powder (less if you don’t like it too spicy)

1 Tsp oregano

Salt & pepper to taste


In a large pot cook the onions in a bit of water  until they are sweating (turning clear) – you can use oil if you want but water actually works fine

Add crushed garlic cloves and cook for 30 seconds more

Add tomato paste, cumin, oregano & chilli powder. Stir for a minute or so

Add beans, potatoes, quinoa, stock & water

Cover and bring to a boil, stirring every few minutes to avoid anything sticking to the pan

Once boiling, reduce the heat and simmer (covered) for 20 minutes or until potatoes are tender and quinoa is fluffy

If it gets too thick add a bit more water, if it’s too thin leave the lid off and allow the liquid to reduce while cooking

Give it a taste when it’s nearly done and add salt and pepper if you think it needs it



The original recipe recommends serving with avocado and I can confirm that this is a wise choice. It’s amazing what one simple ingredient can add to a dish. Unfortunately I didn’t have any on hand when I made this tonight.



1 serving (2 cups*)- 516 calories, 5g fat, 21g protein

*2 cups is actually a lot but my eyes were bigger than my stomach when measuring it out so that’s how the nutrition is calculated. I’d stay start with 1.5 cups and go in for seconds 15 minutes later. 🙂



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