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
- 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
- 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.