Meal Prep Series: Sweet Potato Quinoa Chili

Recipe by Shreya Subramanian

This recipe checks all the boxes for college meal prep.. quick, one pot meal, delicious, stores in the fridge super well, microwaves super well, and is so hearty, nutritious, and protein packed. I make mine in the Instant Pot but you definitely can use normal pressure cooker or normal large pot!


  • yellow onion 1
  • sweet potatoes 2
  • red bell peppers 3
  • cloves of garlic 5
  • cumin 1 tbsp
  • salt 2 tbsp
  • chili powder 1 tbsp
  • uncooked quinoa 1/2 cup
  • canned tomato sauce 8 oz
  • black beans 1 can
  • dark red kidney beans 1 can
  • sugar tsp
  • Directions


    Start by prepping the veggies: dice 1 yellow onion, cube 2 sweet potatoes, dice 3 red bell peppers, and 5 cloves of garlic.


    Turn your Instant Pot (IP) on the sauté setting and cook the onion in a spoonful of olive oil for 3-4 minutes, until they get translucent.


    Add in all the raw veggies you just cut (sweet potatoes and bell pepper), the garlic, 1 tbsp cumin, 2 tbsp salt, 1 tbsp chili powder, and cook for 2 minutes.


    Add in 2 and 1/2 cups of water along with 1/2 cup of raw quinoa and stir the pot.


    Optional, but you can add a lil 8 oz can of tomato sauce on top and don’t stir before you close the IP.


    Once you close the lid, cook it on high pressure for 10 minutes, then manually release the pressure.


    Turn off the IP and add in 1 can of black beans, 1 can of dark red kidney beans (since they’re canned and precooked you don’t need to cook them in this recipe, just let them thicken and soak in for 5-10 min at the end), and 1 tsp of sugar (optional).


    ENJOY!!! I love topping this with a spoonful of unflavored greek yogurt or avocado, and eating it with tortilla chips