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.
Making this for the second time tonight. This recipe is fantastic! I made everyone I know try it and everyone loves it. I double the recipe. Warms up well too so it’s convenient for me to take to lunch at work. Loooove this!!!!!
Would this work well to freeze? I haven’t used quinoa before so not sure if it would hold up after thawing out. Thanks!
yes it absolutely would! I freeze it all the time 🙂
This is one of my new faves! I make this recipe at least once a week! Delicious, easy and healthy! Thanks for sharing.
I’ve made this a dozen times now and I love it more and more! It’s delicious! I’ve decided to make it for a party I’m hosting. One of the guests is on a gluten free diet. Is this gluten free? If not, what needs to be eliminated to accommodate a gluten free diet?
My husband who HATES sweet potatoes LOVED this chili. I am craving it right now. Everytime I passed the fridge, I would need to take a spoonful…cold. Being a spice wuss, I will cut the ground chipolte to 1/4 tsp. A dollop of sour cream on top…OMG….deeeeeelish!
omg your comment made my day!! so glad he enjoys them 🙂
This is such an amazing recipe, I have changed it up a little adding some diced pepper or some celery and mushrooms, but anytime I make it it is wonderful for my daughter the vegetarian and my honey the carnivore everybody lloves it, I’ve made it 3 times in 2 weeks doubled it tonight, to freeze some individual portions for my work lunches, Yummo, thanks so much for what has become a classic recipe in my house! P.s. It freezes well!
yayyayay love this! thank you!!
My husband made it a few days ago when I was on a girls day out. Unfortunately, he couldn’t find the sweet potatoes, so he used regular ones and found a golden beetroot which he also put in. It worked really well.
Gaby, your chili rocks!! I loved everything about it! The heat was just right. The sweetness of the sweet potatoes were devine! I did let it cook down a bit longer than suggested by that’s personal preference. Thank you for my first vegetarian chili recipe. As far as I’m concerned the search is over!
The quinoa do you cook it seperately before mixing it to bring to a boil or no?
you add the uncooked quinoa to the chili and then bring it to a boil and that thickens the chili and cooks the quinoa 🙂
Does this work well in the slow cooker?! Can’t wait to make this tonight!
Does this work well in the slow cooker?! Can’t wait to make this tonight!
yes it does!! 6 hours should do the trick on low 🙂
This looks incredible! I’m planning to make it tonight. How many servings does the recipe yield? Thanks!
It serves 4!!
I just made this and it tastes amazing!!! It’s a great blend of flavors! I am definitely adding this recipe to my favorites 🙂
Wow!!!! This is the most amazing chili I have ever made or eaten! And YES I am addicted to it! But I can think of much worse things to be addicted to. Thanks for posting this recipe as I have enjoyed it multiple times as well as my friends that have had the pleasure to try it. It is a keeper at my home year round! Oh and I add a can of yellow corn as well to mine…very yummy! Getting ready to put a pot on now at 10 pm….never to late for this in my book!
so glad you love it Lynn!! 🙂
This is awesome! I’m so huge on chili – all kinds so it’s nice to have a vegetarian option.
thanks lady! xx
I LOVE all the big beautiful chunks of veg!!
ditto!! makes me feel super healthy!
This is one of my favorite recipes. I make it all the time, thanks!
This looks so good! Vegetarian but filling. Must make while it is still relatively cool in Los Angeles 😉
We LOVE this chili!! It has become a staple over here.
Looks so delicious Gaby!!
Sweet potatoes and avocados….what could be better….Gaby you are a genius. Will try this out this weekend. New place in Tucson, Campbell and Ft Lowell…has sweet potato hash with egg…fab. Just discovered Oxbow Market in Napa…10 min from work…wow…keep up the good work Gaby!
I’m obsessed with Oxbow! Next time I’m up there we have to go together for lunch!
Sweet potatoes are the way to go!! fabulous chili recipe 🙂
I’m always on the lookout for delicious vegan meals. Boy o boy was this delicious. I’m SOOO GLAD I found this recipe on pinterest. This is going into my weekly rotation. I’ll check out the rest of your site while I’m here. Thanks 🙂
This recipe was AMAZING!! So delicious I made it for my weekyl meal planning I couldn’t wait to eat it !
Made this chili tonight for my husband & I and it was a HUGE hit! Especially delicious with the avocado! Thanks for sharing!!
I have all of this at home already! Meatless, ftw! Thanks for sharing!
I made this last night and it was AMAZING! Was my first quinoa dish ever, actually, and so easy. Made the house smell wonderful, too! I’m not a vegetarian but this is as hearty as any meat-filled chili. Thanks so much for what will be a staple in my kitchen now!! Wondering just how healthy this is…do you have any nutrition info to go along with it?
I don’t have the app to do nutritional info – but it’s good for you! loaded with super foods. so happy to hear that you loved it!! xx
Do you have the nutritional breakdown on this?
I don’t – sorry!! But I know some readers use various online sites to break down nutritional info when they cook.
Made this for the first time last night, I am OBSESSED! Might be even better as I am currently eating it for lunch today! Thank you for the recipe!!
This is excellent!! Made for the 1st time today and will make again!