Black Bean Sweet Potato Chili

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Hands down this Black Bean Sweet Potato Chili is the best vegetarian chili I've ever eaten!

Sweet Potato Black Bean Chili / What's Gaby Cooking


 

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 - the best vegetarian chili recipe ever!

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

Black Bean Sweet Potato Chili

Author: Gaby Dalkin
5 from 100 votes
The best vegetarian chili of all times is coming your way in the form of this Black Bean Sweet Potato Chili!!!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Tex Mex
Servings 4 people

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.

Notes

This is a vegan/vegetarian chili so keep that in mind when choosing your toppings! Just make sure everyone knows what is dairy and what isn't.

Nutrition Information

Calories: 318kcal | Carbohydrates: 56g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1638mg | Potassium: 783mg | Fiber: 13g | Sugar: 8g | Vitamin A: 10139IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 5mg
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91 Comments

  1. Gaby, I made this last night to bring for lunch the rest of the week, I could NOT stop "sampling" it. I eventually had to put it into containers to stop myself from eating it. This is DELICIOUS! Sweet and smoky, so good!!

  2. I made this tonight and it was amazing! The sweet potato made it very filling and satisfying. We put a little guacamole and corn chips on top. Yum! Thanks for sharing!

  3. I made this over the weekend and used frozen, already cut sweet potatoes- saved time! And I added a pound of grass-fed ground beef and cooked it with the onions. Delicious! It was a huge hit while watching the Broncos.

  4. Made this last night!
    Followed the recipe to a T and it was the easiest chilli iv ever made. So delicious, I will definitely make again. I was worried It was going to be too liquidly at first and had more of a soup-like texture. But I let it simmer for a little longer and it tightened up. A good alternative for people who aren't bean obsessed. The quinoa is definitely the highlight.
    Thanks Gaby

  5. I made something similar to this for New Year's Eve and it was a big hit all around. I didn't add quinoa though.....I like the thought of that!

  6. People can always suprise you, no matter how well you know them. What a pretty bowl of chile!

  7. Made this tonight as is other then I cut down on the broth(I added maybe 1cup the tomatoes were pretty juicy)Delicious and a keeper!

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