This smoky Black Bean Sweet Potato Chili is going to rock your world! Honestly, it’s the best vegetarian chili to ever grace my kitchen. 100% a game changer.
I’m about to say something bold: this Black Bean Sweet Potato Chili will convert any meat lover. I know, it’s a bold statement. But after a few years of hearing from you guys about this recipe… I stand by my statement confidently. Chili is an ESSENTIAL recipe during the fall/winter. And you won’t miss the meat with all the black beans, sweet potatoes and spices in this one.
Loaded with chili powder, chipotle peppers, cumin, beans, tomatoes and quinoa, it’s basically a giant party in a pot and it’s addictive. Make it, enjoy it, and then take it for lunch the next day and make everyone jealous. I tend to make a double batch of this on the weekends and then freeze small portions to pull out when needed. It freezes like a charm. Just make it, let it cool, portion it into small containers and then freeze. When you’re ready to serve, take it out of the freezer, let it sit on the counter until it’s no longer totally frozen, and then re-heat either in a microwave or in a non-stick skillet with an extra splash of stock to loosen it up. Bingo.
As far as substitutions for this goes:
- Butternut Squash is a great substitute for sweet potatoes
- Farro or rice also works in place of quinoa. You might need a tiny bit extra time for farro, and a little extra liquid. But both are delish.
- Black beans can be substituted with any of your favorite canned bean. If you want to make your own beans, this is my favorite recipe
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
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 made this meal tonight with very little hope that my family would even eat it. First, I am feeding three little children. Every single one has a different palate. Second, my husband loves his meat and potatoes – he would certainly not consider a vegetarian dish the main dish for dinner. Finally, quinoa and I don’t get along. I’ve always had a hard time cooking it. Guys, do NOT question the genius that is Gaby Dalkin! This chili knocked it out of the ball park. My family loved it! The kids ate it without a peep (that’s unheard in my home). My husband (remember the meat and potatoes dude) ate THREE bowls. I had an assortment of toppings (sour cream, cheddar, hot sauce, cilantro – our avocados weren’t ripe enough, otherwise I would’ve chopped them up too). I made a side of corn bread too. Yummy!! Thanks, Gaby!!
omg MADE MY DAY
This may be my most-cooked recipe. It’s affordable to execute, easy to pull together, good for you, and SO yummy. Lately, I am working my way down a list of friends for whom I cook this dish (one friend per week) as a day brightener during a dark time. The chili is a hit with everyone who tries it. Thank you for it.
What a wonderful idea – sharing it with friends!!! I am going to do the same … and thank you for the inspiration!!!
I tried this recipe and it does not look like the picture. Mine is much lighter in color which doesn’t resemble a typical chili as much
could be the lighting in my photo!!
I have made this chili two times. I love it! It freezes well too.
LOVE, LOVE, LOVE this chili! This is my absolute favorite chili recipe. So good, so healthy. I’ve made it many times and have not grown tired of it. It’s even better the next day. If only every meatless meal was this delicious, this filling, this flavorful, this easy, Plus, no one-off ingredients. ALL stuff I typically have on hand. I highly recommend you try this but don’t blame me, though, once you’re addicted.
Can I use chipotle chiles peppers instead of chipotle powder? I’m not finding the powder at stores in my area
yes – use about 1 tablespoon to start and add more if needed
I’ve pretty much decided I can trust any and all recipes from Gaby!! And, once again, I was not disappointed. I might use a larger (or even two med sized) sweet potatoes next time and possibly add another can of black beans for a thicker version of this recipe (we like our chili thick!). Otherwise, it’s absolutely delicious!!
Can I make this in instant pot or slow cooker?
yes but I’ve never done it so I can’t advise on timing. But I’m sure it would be delish
Excellent recipe! Easy to make, full of flavor. A weekday staple in my house!
What is the calorie count of this dish?
I make this almost every week. It’s amazing. I also keep some in the freezer and it defrosts beautifully. TY for a great recipe!
My husband and I love this recipe. I’ve made it numerous times now, and it super simple.
I add 2 carrots, some honey, and mustard to sweeten it up a bit.
this looks delish! Can it be frozen?
absolutely!
This is the best vegetarian chili, so easy and wonderful
What can I use in place of quinoa? Allergic to it!
Thank you. Can’t wait to try
farro or rice
I used couscous.
Really enjoyed this Black Bean Sweet Potato Chili … it is truly hearty and delicious! My alteration was to substitute farro for quinoa (which I have never developed a taste for) … and the nutty flavor of the farro in this recipe was wonderful. This recipe was transferred to my “keeper” list of recipes 🙂
Love this! Would it be possible to cook it in a crockpot?
So satisfying especially as the weather turned damp and cold, My grown sons came for dinner and thought it was really tasty, loved the heat and even though I (forgot to) didn’t serve with lime nor avocado, just rice, they had seconds and they asked for leftovers for lunch! No chipotle on hand so I just added more chili powder instead. No doubt I’ll be making this again. I read the comments before me and they do not exaggerate! Thanks for giving us your recipes.
I would give this recipe 10 stars if that were an option! It was really that good and more. Next time I’m doubling the recipe!
Just made this and loved it! I don’t like quinoa so I used bulgur instead. And because of that for toppings we had cheddar cheese and pomegranate! Delicious! Thank you for the recipe!!!
Forgot to rate. Oups!
This was awesome!!
Many thanks for this great recipe Gaby. It’s an amazing pleaser for all. Maine, South Carolina and New York families look forward to joining together at table to enjoy this delicious chili.
Gratefully,
Joan
I was afraid my meat lover husband wouldn’t eat this. He had 2 large bowls and wants to know when we can have it again. It was SO GOOD! Thank you!
Just made this last night – again. So good! I love the chipotle chili pepper. You don’t miss the meat at all.
so happy to hear it
Can I replace the quinoa with fast cooking barley?
absolutely
Delicious recipe! It’s a terrific combination of flavours.
I love this for all the winter evenings!!!
Love the cold weather meals!
Wow! This chili has so much flavor and is so filling! Such a great weeknight meal that will be on the rotation! Thank you!
This recipe was simple and delicious! As always, WGC was a home run !
Thank you!
This was a nourishing & thoroughly enjoyable chili! I am not a quinoa fan, so I substituted farro, and it was delicious alternative!!
Hi. This looks delicious. Is it spicy?my kids dont like spice:)
My kids and I really enjoyed this! Super easy to make and lots of flavor. We loved it topped with avocado.
I can’t find fire roasted tomatoes…what would you substitute? I read diced tomatoes and add smoked paprika or chipotle pepper in Adobe. Your thoughts??
ya that would totally work
Delicious! I added a few more spices like oregano and smoked paprika. Always a teaspoon of sugar. Kids and hubby loved it.
Delicious! Perfectly spiced. I made this last night using farro and I added a bag of fresh spinach towards the end because I didn’t feel like making a salad. Really enjoyed it. Looking forward to the leftovers. Thank you!
Wow what a winner! I can’t say enough about this recipe it was absolutely positively wonderful. 10 minutes for prep is hilarious. You might be able to wash the vegetables in 10 minutes. Regardless it is worth the effort.
I just love this Chili
added some honey and dijon mustard and it was absolutely delicious. Also substituted quinoa with rice, and was perfectly fine.
Loved this chili. I didn’t have quinoa so I used couscous. My husband was not looking forward to it but ended up eating seconds. Can you give us a calorie count?
This has become a staple recipe in our home. Even my meat eaters love this. I have shared this recipe multiple times since everyone asks for it once they have tasted this chili. Thank you!
I made this chili last night as the recipe says, but I used rice instead of quinoa. I was delicious. I will definitely make it again. And again.
Can I nix the quinoa and double the black beans? Thanks!
sure