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'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?
This is one of my new faves! I make this recipe at least once a week! Delicious, easy and healthy! Thanks for sharing.
Would this work well to freeze? I haven't used quinoa before so not sure if it would hold up after thawing out. Thanks!
yes it absolutely would! I freeze it all the time 🙂
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!!!!!
This is the best chili recipe! I made it for Super Bowl Sunday and poured it into mason jars and baked cornbread on top. I also added a little Mayan chocolate to the batch and it kicked it up a notch. It was a huge hit! I wanted chili again today, but I didn't have a red onion or black beans, so I used white kidney beans and a yellow onion. I had fire roasted tomatoes on hand and used those. It came out amazing! No chocolate or cornbread this time. I served it with sliced avocados on top. Thank you again for sharing this recipe. 🙂
This was truly AMAZING. Very flavorful. I used Greek yogurt instead of sour cream for a little topping.
So I was super excited to make this as I am newly vegetarian! Here are my observations - The taste is great. It is a little on the spicy side, which is good for me because I love spice, but unfortunately my boyfriend has sensitive little taste buds so he doesn't do well with spice. If you like heat, this is great, but I may cut down a little on the chipotle next time.
It was also just a little bit more runny than I thought it would be. Maybe I'm used to the meat in chili soaking up a portion of the liquid? Anyway, it is still good but next time I might try to thicken it up and add some "chunk" to it with some corn and maybe another type of bean. All in all, a good recipe and I'm enjoying it in its entirety as we speak 🙂
When I made it I used a cup less water than the recipe stated, mostly because I couldn't fit another cupful into the pan without major spillage! It turned out to be exactly the right degree of runniness for our taste, I'm not fond of lots of liquid in chilli.
Made this tonight with no modifications. Loved this! Very easy and very satisfying!
Great recipe! Doubled it and made it for dinner for friends, she's a vegetarian and he's a chili lover. They both loved and had seconds. A keeper in our house for sure. 🙂
Made this on Saturday night, and will definitely make again. I love the fact that it's a one pot meal. We had it with tortillas and avocado and have enough for supper tomorrow night too. I've just made nachos with it for lunch, yummy! BTW, are tortilla chips addictive? 😎
Yum! Thanks! Just made this and had it on tortillas with chicken. 🙂
Made this today. It is terrific. This will definitely be one of our go to meals. Thanks.
I also loved this recipe! I took 2 cups out at the end and blended it in the vitamix and then put it back. It thickened the chili and felt like we were eating a meat chili....going to make it for the Super Bowl! Thanks Gaby!
Made this today for a nice warm meal since the Polar Vortex has returned the Midwest. Absolutely LOVED it! I added a little cinnamon to mine too when I added the other spices and it turned out great. Cinnamon and sweet potatoes are always a good combo!
Delicious! I made this for my family tonight and it was a hit! Love the flavors...smoky, sweet, and a hint of heat. Will be putting this in the rotation. Thank you 🙂