Black Bean Sweet Potato Chili

This smoky Black Bean Sweet Potato Chili is going to rock your world!

I’m convinced that these 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.

Chili is basically an ESSENTIAL recipe during the winter. I developed this recipe a few months back and basically hosed the entire pot of it myself over a few days. So Thomas’ disregard for all things chili is either a blessing or a problem. But I’m going with glass half full here and thinking it’s a good thing since there’s more chili for me!

Sweet-Potato-Black-Bean-Chili Black Bean Sweet Potato Chili from www.whatsgabycooking,com (@whatsgabycookin)

Boom. Black Bean Sweet Potato Chili. In ever so humble opinion, this is the best chili recipes I’ve ever tasted. Plus it’s based around a sweet potato which means you’re getting a boat load of super foods at the same time. And who doesn’t love that little perk?!

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 into work for lunch the next day and make everyone jealous.

Black Bean Sweet Potato Chili

Yield: Serves 4

Black Bean Sweet Potato Chili


  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 ½ cups vegetable stock
  • 1 15-ounce cans black beans, rinsed
  • 1 14.5-ounce can diced tomatoes
  • ½ cup dried quinoa
  • 4 teaspoons lime juice
  • serving suggestions: avocado, cilantro, crema, cheese


  1. Heat a large heavy bottom pot with the oil over medium high heat.
  2. Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
  3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
  4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
  5. Cover the pot and reduce the heat to maintain a gentle simmer.
  6. Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
  7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
  8. Garnish with avocado, cilantro, crema or cheese before serving.

Recipe originally developed for Pacific Coast Producers

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. Made this recipe in the crockpot over the weekend and it was AMAZING! Seriously this chili was delicious-so glad I doubled the recipe so we can enjoy it all week! Thank you so much for this idea!

      1. I just put everything in the crockpot on high for 4 hours and then let it cook for about an hour after that on low. It can out really great, I might use some more quinoa next time to make it a little thicker!

  2. Oh my goodness…this is THE best Chili I have ever made/had…and I am not a huge fan of Chili. I am forever changed. Great job on the recipe! I added a pound of ground chicken, and doubled the spices. Unbelievable!!

  3. Can you sub in chicken stock for the vegetable stock? (Sorry if I missed this during the snapisode!) Thanks, Gaby!

    1. Hey Konnie!

      Unfortunately I’m not a nutritionist so I dont have that information. But I do cook with the freshest ingredients possible and believe in a well balanced diet and this falls right into that!


  4. This was awesome! I pureed some of the sweet potato to thicken it up and because I like sweet and spicy, just a tablespoon of brown sugar. This one was added to my favorites. Thank you!

  5. Smells awesome!!! Tastes great and let me tell you, I don’t cook. My boyfriend is coming back from a business trip and he deserves it. Thank you!

  6. I love it as does everyone that tastes it, Great job and thanks for sharing! I have made 6 times and not changed a thing.

  7. I just made this recipe, my second recipe from WGC (first was the Fatoush <3) and it's absolutely delicious! Chipotle is as rare as a unicorn in Aussie supermarkets so I had to forgo that element but the Chili is still amazing! Thanks Gaby, you're a legend! X

  8. I’ve made this a few times and I LOVE IT…the only problem is that my husband doesn’t like the taste of quinoa…If I use rice do you think I need to double it? Thanks!

  9. I made this for me and my teenage daughter that can be somewhat picky. She really liked it and ate two bowls of it. I added frozen peas and corn to mine. It was great and I didn’t even miss the meat.

Leave a Reply

Your email address will not be published. Required fields are marked *