Hands down this Black Bean Sweet Potato Chili is the best vegetarian chili I’ve ever eaten!
I’m convinced that there is something wrong with my husband. He doesn’t like chili? What? Who is he? How are we married? I’m so confused right now. Something is clearly wrong – but I’ll survive because that means more chili for me!!
Chili is basically an ESSENTIAL recipe during the winter and this Black Bean Sweet Potato Chili is happening all day every day. It’s been perfect for lunches and dinner, especially because there’s a bit of quinoa inside too! It first appeared here last year (photo below) and I can’t even count the amount of times it’s happened since. It’s everything you could possibly want in a bowl plus it’s even better the next day for leftovers!
Black Bean Sweet Potato Chili
The best vegetarian chili of all times is coming your way in the form of this Black Bean Sweet Potato Chili!!!
Ingredients
- 1 tablespoon olive oil, plus 2 extra teaspoons
- 1 large sweet potato, peeled and diced
- 1 large red onion, diced
- 4 cloves garlic, roughly chopped
- 2 tablespoons chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 3 1/2 cups vegetable stock
- 1 15-ounce cans black beans, rinsed and drained
- 1 14.5-ounce can fire roasted diced tomatoes
- 1/2 cup dried quinoa
- 4 teaspoons lime juice
- serving suggestions: avocado, cilantro, crema, grated cheese
Instructions
- Heat a large heavy bottom pot with the oil over medium high heat.
- Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
- Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir to incorporate.
- Cover the pot and reduce the heat to maintain a gentle simmer.
- Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is thick like a chili.
- Add the lime juice and remove the pot from the heat. Season with salt as needed.
- Garnish with avocado, cilantro, crema or cheese before serving.
I could definitely see this dish rocking my world 😉 Yummy
Could this recipe be cooked as a crock pot meal? What would the times be changed to? Looks delish!! 🙂
I am attempting it in the crock pot now 🙂 so far it smells amazing. I’ve discovered most chili recipes can be done in a crock pot while sticking to the recipe.
Perfection. Might have to make this today 🙂
Yum! I love chili too! Perfet winter meal.
Fabulous! I need a veggie chili recipe for Lent, when we give up meat.
Looks delicious! I can’t wait to try it. About how many servings does it make? And do you know if it holds up well for leftovers – or should it be eaten the same day?
It feeds about 4
and it’s soooo good for leftovers!
What a nice and tasty chili for these cold winter days! Love using quinoa in chilies like this!
Your husband doesn’t like CHILI? That’s like someone not liking pizza 😛
Ahh well, like you said, more for you! I like to add a little dark chocolate to my chili right at the end. It works especially well with chipotle!
This is perfect for these cold LA days 😉 Seriously though I really want to make this! Would this recipe work in my Crock pot?
I just LOVE the quinoa in this chili, as well as the sweet potato. We are chili lovers, so this is a great new twist for me to try.
Always a winner!
Gaby this looks awesome! So hearty and love that there’s sweet potatoes and vegan! Pinned!
What kind of stock did you use? I’m assuming vegetable? Did you not specify b/c we can choose which one to use? Thanks!
chicken or veggie works!! But I used veggie to keep in vegetarian 🙂
Thanks!!
Looks like the perfect bowl of love for our cold weather!
I have a similar recipe on my site and I make it constantly this time of year — yay to chili weather!
Made this tonight as is other then I cut down on the broth(I added maybe 1cup the tomatoes were pretty juicy)Delicious and a keeper!
Yup, this is definitely on my list to make this “winter” in Cali!
People can always suprise you, no matter how well you know them. What a pretty bowl of chile!
I made something similar to this for New Year’s Eve and it was a big hit all around. I didn’t add quinoa though…..I like the thought of that!
Perfect looking chili! Mmmm!
Made this last night!
Followed the recipe to a T and it was the easiest chilli iv ever made. So delicious, I will definitely make again. I was worried It was going to be too liquidly at first and had more of a soup-like texture. But I let it simmer for a little longer and it tightened up. A good alternative for people who aren’t bean obsessed. The quinoa is definitely the highlight.
Thanks Gaby
Love sweet potatoes in chili!!
I will have to add this to my meal plan this week. Looks perfect!!
What! How does Thomas not like chili — how very dare he!
I made this over the weekend and used frozen, already cut sweet potatoes- saved time! And I added a pound of grass-fed ground beef and cooked it with the onions. Delicious! It was a huge hit while watching the Broncos.
I made this tonight and it was amazing! The sweet potato made it very filling and satisfying. We put a little guacamole and corn chips on top. Yum! Thanks for sharing!
I was wondering if I could substitute the Quinoa with Pearly Barley?
absolutely!! you will just need to let it simmer until the barley is tender 🙂
Gaby, I made this last night to bring for lunch the rest of the week, I could NOT stop “sampling” it. I eventually had to put it into containers to stop myself from eating it. This is DELICIOUS! Sweet and smoky, so good!!
This was absolutely delicious! It’s going on the permanent rotation.
Making this tonight and I had a brainwave to use any leftovers as a filling for wraps! Yum!
smart!!!!
Delicious! I made this for my family tonight and it was a hit! Love the flavors…smoky, sweet, and a hint of heat. Will be putting this in the rotation. Thank you 🙂
Made this today for a nice warm meal since the Polar Vortex has returned the Midwest. Absolutely LOVED it! I added a little cinnamon to mine too when I added the other spices and it turned out great. Cinnamon and sweet potatoes are always a good combo!
I also loved this recipe! I took 2 cups out at the end and blended it in the vitamix and then put it back. It thickened the chili and felt like we were eating a meat chili….going to make it for the Super Bowl! Thanks Gaby!
Made this today. It is terrific. This will definitely be one of our go to meals. Thanks.
Yum! Thanks! Just made this and had it on tortillas with chicken. 🙂
Made this on Saturday night, and will definitely make again. I love the fact that it’s a one pot meal. We had it with tortillas and avocado and have enough for supper tomorrow night too. I’ve just made nachos with it for lunch, yummy! BTW, are tortilla chips addictive? 😎
Great recipe! Doubled it and made it for dinner for friends, she’s a vegetarian and he’s a chili lover. They both loved and had seconds. A keeper in our house for sure. 🙂
Made this tonight with no modifications. Loved this! Very easy and very satisfying!
So I was super excited to make this as I am newly vegetarian! Here are my observations – The taste is great. It is a little on the spicy side, which is good for me because I love spice, but unfortunately my boyfriend has sensitive little taste buds so he doesn’t do well with spice. If you like heat, this is great, but I may cut down a little on the chipotle next time.
It was also just a little bit more runny than I thought it would be. Maybe I’m used to the meat in chili soaking up a portion of the liquid? Anyway, it is still good but next time I might try to thicken it up and add some “chunk” to it with some corn and maybe another type of bean. All in all, a good recipe and I’m enjoying it in its entirety as we speak 🙂
When I made it I used a cup less water than the recipe stated, mostly because I couldn’t fit another cupful into the pan without major spillage! It turned out to be exactly the right degree of runniness for our taste, I’m not fond of lots of liquid in chilli.
This was truly AMAZING. Very flavorful. I used Greek yogurt instead of sour cream for a little topping.
This is the best chili recipe! I made it for Super Bowl Sunday and poured it into mason jars and baked cornbread on top. I also added a little Mayan chocolate to the batch and it kicked it up a notch. It was a huge hit! I wanted chili again today, but I didn’t have a red onion or black beans, so I used white kidney beans and a yellow onion. I had fire roasted tomatoes on hand and used those. It came out amazing! No chocolate or cornbread this time. I served it with sliced avocados on top. Thank you again for sharing this recipe. 🙂