Go Back
+ servings
Sweet potato quinoa chili with sauteed broccoli
Print Recipe
5 from 7 votes

Quick sweet potato chili with sauteed broccoli

This quick sweet potato chili with sauteed broccoli is a simple & and easy recipe, a perfect balance of flavors that will leave you wanting for some more!
Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Course: Main Course, main dish
Cuisine: American, anti-inflammatory, clean eating, healthy
Diet: Gluten Free, Low Calorie, Vegan
Keyword: chili recipe, quinoa recipes, sauteed broccoli, sweet potato chili, sweet potato recipes, vegan chili
Servings: 6 people
Author: Githu
Cost: 10€


  • 2 medium onions
  • olive oil
  • 4 cloves of garlic
  • ginger
  • turmeric
  • 1 medium sweet potato (diced)
  • a little amount of cayenne pepper
  • 1 tsp smoked paprika
  • 3 fresh tomatoes (medium)
  • 1 cup broth
  • 2 cups beans (a can or homecooked) (a can of 400g)
  • 2 cups cooked quinoa
  • a pinch of salt
  • ½ fresh chili (seeds removed if you don't want it too hot)
  • 2 heads broccoli (about 3 cups of florets)
  • bicarbonate of soda


sauteed broccoli

  • Clean your veggies
  • Get the broccoli florets, keep the stems to make a broth
  • In a pan, add oil and broccoli at the same time and put heat on
  • Sprinkle with some salt and a dust of bicarbonate of soda
  • Sautee the broccoli in medium-high heat for about 5 mins
  • Add 2 grated cloves of garlic and cut off the heat. Keep the sauteed broccoli aside

Make the sweet potato chili

  • Dice the tomatoes and keep aside
  • Chop the onions, grate the turmeric, ginger, and 2 cloves of garlic
  • In a pan bring the onion and oil and cook for 4 mins
  • During that time, peel and dice sweet potato
  • Add grated garlic-turmeric combo and stir
  • Add the sweet potato into the onions, stir and cover to cook for 2 mins stirring now and then
  • Bring in the tomatoes, stir well and cover to cook for 5 mins then stir
  • Add spices, again stir
  • Add the broth and bring to boil and cook for 10 mins
  • Bring in the rest of ingredients, stir gently and cover to cook for 5 minutes
  • Taste to check on the seasoning
  • Serve after the chili has cooled a bit. Top with sauteed broccoli.
  • Thank you so much for being here, enjoy your sweet potato chili and please share it out


  • Bicarbonate of soda will help the broccoli to cook fast and retain their color
  • Make sure to add just a little amount and don't over sautee the broccoli, otherwise, they will lose their texture and become too soft
  • I use the bicarbonate in powder form
  • If you end up with some chili leftovers, just store them in a closed container in the fridge up to 4 days.