Healthy Hoboken Girl’s Game Time Vegetarian Chili With Quinoa

by Lauren Scrudato

Game Time Vegetarian Chili with Quinoa


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This classic wintery pot of deliciousness gets a nutritional boost from shredded sweet potato. I call it the stealth vegetable because it melts into this chili so well that even picky eaters will gobble it down.  Enjoy with the whole family. Add a green salad and some homemade corn bread on the side. And take delight in watching the football fans not only cheer for the game…they’ll be cheering for the healthy chef who made this amazing chili!

Prep time: 25-30 minutes

Cook time:  45-55 minutes

Yields: 8 servings (serving size: 1 ¼ cup)


1 tablespoon olive oil

1 onion, diced

1 red or yellow pepper, diced

1 green pepper, diced

2-3 carrots, peeled and diced

2-3 cloves of garlic, minced

1-2 jalapeño peppers* (optional: if you’re not into heat)

1 tablespoon ground cumin

3 tablespoons of chili powder

½ teaspoon of ground coriander

1 large sweet potato, peeled and shredded

1 (28 ounce) can of crushed tomatoes

1 (15 ounce can) of diced tomatoes* (I like fire roasted-great flavor)

4 cups of water

½ cup uncooked quinoa

1 (15 ounce can) black beans, rinsed and drained

1 (15 ounce can) kidney beans, rinsed and drained

1 (15 ounce can) pinto beans, rinsed and drained

1.  Heat oil in a large pot over medium-high heat.  Add the onion, carrots, and bell peppers, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.   During the last minute or so, add the minced garlic until fragrant, stirring frequently.

2.  Next add all the spices, chili powder, cumin, coriander and cayenne pepper, stirring for about a minute.  This will smell amazing.

3.   Pour in the water, crushed and diced tomatoes and dry quinoa.  Bringing the mixture up to a bubbling low boil.   Once boiling add in the shredded sweet potato, stir and reduce the heat down to low, cover and continue to cook, stirring occasionally, about 20-25 minutes.

4.   The sweet potato will really start to melt into the chili (it’s a nice thickener) and the quinoa will soften   Allow to cook for another 20-25 minutes and add in the beans.  Cook for an addition 10-12 minutes and it’s ready to eat.  Add salt & pepper to taste.

5. Serve with your favorite toppings and enjoy!

Chef Note: I usually make this a day in advance…it gets better with time and the flavors come together nicely.

For these and other recipes check out my blog, Feel free to reach out anytime email me at [email protected], tweet me @healthyhobokeng or Instagram at lyndalayng.  Show me what you’re cooking! Wishing you all a healthy & peaceful winter.  

About the Author/s

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Lauren is a writer and blogger for The Digest. A lifelong Sussex County resident, Lauren has adventured out of the sticks of northwest New Jersey to join The Digest team. When she is not commuting in rush hour traffic, she is typically frolicking outdoors or cheering on the Yankees.

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