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.
We LOVE this chili!! It has become a staple over here.
This looks so good! Vegetarian but filling. Must make while it is still relatively cool in Los Angeles 😉
This is one of my favorite recipes. I make it all the time, thanks!
I LOVE all the big beautiful chunks of veg!!
ditto!! makes me feel super healthy!
This is awesome! I'm so huge on chili - all kinds so it's nice to have a vegetarian option.
thanks lady! xx
Wow!!!! This is the most amazing chili I have ever made or eaten! And YES I am addicted to it! But I can think of much worse things to be addicted to. Thanks for posting this recipe as I have enjoyed it multiple times as well as my friends that have had the pleasure to try it. It is a keeper at my home year round! Oh and I add a can of yellow corn as well to mine...very yummy! Getting ready to put a pot on now at 10 pm....never to late for this in my book!
so glad you love it Lynn!! 🙂
I just made this and it tastes amazing!!! It's a great blend of flavors! I am definitely adding this recipe to my favorites 🙂
This looks incredible! I'm planning to make it tonight. How many servings does the recipe yield? Thanks!
It serves 4!!
Does this work well in the slow cooker?! Can't wait to make this tonight!
yes it does!! 6 hours should do the trick on low 🙂
Does this work well in the slow cooker?! Can't wait to make this tonight!
The quinoa do you cook it seperately before mixing it to bring to a boil or no?
you add the uncooked quinoa to the chili and then bring it to a boil and that thickens the chili and cooks the quinoa 🙂
Gaby, your chili rocks!! I loved everything about it! The heat was just right. The sweetness of the sweet potatoes were devine! I did let it cook down a bit longer than suggested by that's personal preference. Thank you for my first vegetarian chili recipe. As far as I'm concerned the search is over!
My husband made it a few days ago when I was on a girls day out. Unfortunately, he couldn't find the sweet potatoes, so he used regular ones and found a golden beetroot which he also put in. It worked really well.
This is such an amazing recipe, I have changed it up a little adding some diced pepper or some celery and mushrooms, but anytime I make it it is wonderful for my daughter the vegetarian and my honey the carnivore everybody lloves it, I've made it 3 times in 2 weeks doubled it tonight, to freeze some individual portions for my work lunches, Yummo, thanks so much for what has become a classic recipe in my house! P.s. It freezes well!
yayyayay love this! thank you!!
My husband who HATES sweet potatoes LOVED this chili. I am craving it right now. Everytime I passed the fridge, I would need to take a spoonful...cold. Being a spice wuss, I will cut the ground chipolte to 1/4 tsp. A dollop of sour cream on top...OMG....deeeeeelish!
omg your comment made my day!! so glad he enjoys them 🙂