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
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
- ½ teaspoon ground chipotle pepper
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 3 ½ cups vegetable stock
- 1 15-ounce cans black beans, rinsed and drained
- 1 14.5-ounce can fire roasted diced tomatoes
- ½ 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 have a similar recipe on my site and I make it constantly this time of year -- yay to chili weather!
Looks like the perfect bowl of love for our cold weather!
What kind of stock did you use? I'm assuming vegetable? Did you not specify b/c we can choose which one to use? Thanks!
chicken or veggie works!! But I used veggie to keep in vegetarian 🙂
Thanks!!
Gaby this looks awesome! So hearty and love that there's sweet potatoes and vegan! Pinned!
Always a winner!
I just LOVE the quinoa in this chili, as well as the sweet potato. We are chili lovers, so this is a great new twist for me to try.
This is perfect for these cold LA days 😉 Seriously though I really want to make this! Would this recipe work in my Crock pot?
Your husband doesn't like CHILI? That's like someone not liking pizza 😛
Ahh well, like you said, more for you! I like to add a little dark chocolate to my chili right at the end. It works especially well with chipotle!
What a nice and tasty chili for these cold winter days! Love using quinoa in chilies like this!
Looks delicious! I can't wait to try it. About how many servings does it make? And do you know if it holds up well for leftovers - or should it be eaten the same day?
It feeds about 4
and it's soooo good for leftovers!
Fabulous! I need a veggie chili recipe for Lent, when we give up meat.
Yum! I love chili too! Perfet winter meal.
Perfection. Might have to make this today 🙂
Could this recipe be cooked as a crock pot meal? What would the times be changed to? Looks delish!! 🙂
I am attempting it in the crock pot now 🙂 so far it smells amazing. I've discovered most chili recipes can be done in a crock pot while sticking to the recipe.
I could definitely see this dish rocking my world 😉 Yummy