Black Bean Sweet Potato Chili

This smoky Black Bean Sweet Potato Chili is going to rock your world! Honestly – best vegetarian chili to ever grace my kitchen ever. It’s a game changer.

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 fall/winter. I developed this recipe a few years back and basically demolish the entire pot of it every time I make it. 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!

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?!
Black Bean Sweet Potato Chili from www.whatsgabycooking.com (@whatsgabycookin)

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

Ingredients

  • 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

Instructions

  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.
https://whatsgabycooking.com/black-bean-sweet-potato-chili/

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173 Comments

  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!

      Thanks

  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.

  10. I made something similar last year and loved it. This version looks even smokier and better. Maybe a few chipotle peppers in a adobo sauce added in, too:) All things are better when topped with Avo anyways!! Ah, I bet a scoop of your guac on top would be AMAZING too!!!

  11. Comfort food perfection!! I can’t get over how flavorful and simple this looks! Such a perfect dish for the colder days ahead!

  12. Just made this a day ahead for football Sunday. It is soooooo goooooodddd! I am working on eating less meat and this fits the bill perfectly. It is a winner for sure. I think it will be even tastier tomorrow as he flavors meld. I used fish tomatoes from the garden instead of canned, but that was the only change. Thank you!

  13. Thank you very much for sharing such great recipes! They are really inspiring, especially when you don’t have many great ideas. God bless you!

  14. The weather cooled enough and for once I located quinoa at the local grocery so I’m finally trying this recipe. It’s just boiled and is now in the simmer stage. Most importantly, my son has already commented twice on the great smells from the kitchen, which is pretty rare for him. 🙂

    Quick-related question: I love cooking with sweet potatoes but always have trouble cutting them easily, no matter how sharp the knife. Is there a way to prep the potato itself so the process is easier?

    1. Unfortunately not!! But most readers input their serving size and recipe into their favorite tracking tool for accurate breakdowns! xoxo

  15. This was fabulous to say the lease. I am forwarding the recipe to my sister, for my brother-in-law who has some health concerns.

  16. Hi Gaby,

    I am interested in substituting the quinoa for ground beef or turkey. How much ground beef or turkey would you suggest adding? If I add meat, does anything else in the recipe need to be adjusted?

    Thank you!

    1. just add about 1/2 – 1 lb of ground beef, and cook it at the beginning of the recipe when cooking the onion

  17. This chili recipe is so perfect! The weather has been getting colder and I wanted something nice, warm comforting and easy to make for supper. Decided to try this and love love loved it!! Thank you!!

  18. My hubbie was convinced he could never have chili again because he stopped eating meat. I made this chili without quinoa and substituted sweet potatoes with Yukon gold for our tastes. We absolutely loved it. He was amazed and said it tasted better than our long used chili recipe with meat. YAY! Thanks Gaby! It’s on the winter rotation. Btw, easy to make and you usually have all the ingredients already in your pantry, which is a big plus!

  19. Hi Gaby. I made this as per the instructions and it was amazing. Even my 20 year old son who does not like chill said it was fantastic. I am making this for a retreat next week and need to also take a salad to go with it. What salad would you suggest? Love your recipes!

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