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!

Black Bean Sweet Potato Chili - the best vegetarian chili recipe ever!

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

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 15-25 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

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  1. 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!!!!!

  2. Would this work well to freeze? I haven’t used quinoa before so not sure if it would hold up after thawing out. Thanks!

  3. This is one of my new faves! I make this recipe at least once a week! Delicious, easy and healthy! Thanks for sharing.

  4. 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?

  5. 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!

  6. 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!

  7. 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.

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  9. 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!

    1. you add the uncooked quinoa to the chili and then bring it to a boil and that thickens the chili and cooks the quinoa :)

  10. Just finished a dish of this excellent chilli. Added turkey mince to make it go further and some corn and chopped capsicum. Used kidney beans as black beans are not readily available here. Loved the texture with the quinoa. Will be enjoying this for lunch next week :)

  11. I made this last week and my roommate and I could NOT STOP EATING IT! I made it with with a little honey and cinnamon added in to add a bit more sweetness to the heat, and piled it on top of corn bread. I’m making it again tonight… it’ll definitely will become a staple for us here in my house.

  12. Very tasty! Found this through Plan to Eat and we really enjoyed it. Mine didn’t quite come out as thick as I’d like, but from reading other comments I will be a bit more patient next time and let it thicken up.

    Thanks so much!

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