Quinoa Chili with Sweet Potatoes

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	0%	23%
fat	0%	1%
aromatics	0%	16%
salt	0%	0%
vegetables and beans	0%	58%
collagen idx	0.0	0.8
marbling idx	0.0	0.6

Where it stands out

• #1 of 163 for gravy quality
• #5 of 163 for depth of browning
• #5 of 163 for sauce body

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon extra-virgin olive oil
680 g	2 (12 ounce) sweet potatoes, peeled and cut into 1/2-inch pieces
150 g	1 medium yellow onion, diced
	2 poblano peppers, diced
12 g	4 large cloves garlic, chopped
8 g	1 tablespoon chili powder
4 g	2 teaspoons ground cumin
960 g	4 cups unsalted vegetable broth
284 g	1 (10 ounce) can no-salt-added diced tomatoes with green chiles
113 g	1 (4 ounce) can diced green chiles
473 g	2 cups water, divided
	1 cup uncooked white or multicolored quinoa
425 g	1 (15 ounce) can no-salt-added pinto beans, rinsed
3 g	0.5 teaspoon salt
	Sliced jalapeño peppers, yogurt and cilantro for serving

Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I really liked this chili! It was really easy to get on the stove (I sauteed, etc. and then cooked in my pressure cooker, 10 min., then added the beans). I modified the spices to what I had (oregano, pepper), but with the poblano peppers and the diced tomatoes” — a cook, 5★

“This is actually very tasty. My tweaks were that I added hot diced hatch chilies vs mild and did not add the last cup of water because it was too thin looking. I did weigh my quinoa vs measuring and that may have been the issue for me, so I dumped the last lit” — a cook, 4★