Black Bean Sweet Potato Chili


Total Time:

55 minutes



This smoky Black Bean Sweet Potato Chili is going to rock your world! Honestly, it’s the best vegetarian chili to ever grace my kitchen. 100% a game changer.

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. Chili is basically an ESSENTIAL recipe during the fall/winter. I developed this recipe a few years back and I’ll basically demolish the entire pot of it every time I make it. So Thomas’ disregard for all things chili is either a blessing or a problem. But I’m going with glass half full here because it means there’s more chili for me!

Boom. Black Bean Sweet Potato Chili. In ever so humble opinion, this is the best chili recipes I’ve ever tasted. Plus it’s based around a sweet potato which means you’re getting a boat load of super foods at the same time. And who doesn’t love that little perk?!
Black Bean Sweet Potato Chili from (@whatsgabycookin)

Loaded with chili powder, chipotle peppers, cumin, beans, tomatoes and quinoa it’s basically a giant party in a pot and it’s addictive. Make it, enjoy it, and then take it for lunch the next day and make everyone jealous.

Stuck in a dinner rut? Looking for new delicious dinner ideas?  Check out my roundup of 50+ easy dinner ideas here.

Black Bean Sweet Potato Chili

The best vegetarian chili of all times is coming your way in the form of this Black Bean Sweet Potato Chili!!!
5 from 44 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Tex Mex
Servings 4 people


  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato peeled and diced
  • 1 large red onion diced
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 ½ cups vegetable stock
  • 1 15- ounce cans black beans rinsed
  • 1 14.5- ounce can diced tomatoes
  • ½ cup dried quinoa
  • 4 teaspoons lime juice
  • serving suggestions: avocado cilantro, crema, 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 if 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 everything to combine.
  • 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 slightly 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.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Cynthia

    5 stars
    I made this meal tonight with very little hope that my family would even eat it. First, I am feeding three little children. Every single one has a different palate. Second, my husband loves his meat and potatoes – he would certainly not consider a vegetarian dish the main dish for dinner. Finally, quinoa and I don’t get along. I’ve always had a hard time cooking it. Guys, do NOT question the genius that is Gaby Dalkin! This chili knocked it out of the ball park. My family loved it! The kids ate it without a peep (that’s unheard in my home). My husband (remember the meat and potatoes dude) ate THREE bowls. I had an assortment of toppings (sour cream, cheddar, hot sauce, cilantro – our avocados weren’t ripe enough, otherwise I would’ve chopped them up too). I made a side of corn bread too. Yummy!! Thanks, Gaby!!

  2. Julio Ojeda-Zapata

    5 stars
    This may be my most-cooked recipe. It’s affordable to execute, easy to pull together, good for you, and SO yummy. Lately, I am working my way down a list of friends for whom I cook this dish (one friend per week) as a day brightener during a dark time. The chili is a hit with everyone who tries it. Thank you for it.

  3. Mimi

    I tried this recipe and it does not look like the picture. Mine is much lighter in color which doesn’t resemble a typical chili as much

  4. Kathy

    LOVE, LOVE, LOVE this chili! This is my absolute favorite chili recipe. So good, so healthy. I’ve made it many times and have not grown tired of it. It’s even better the next day. If only every meatless meal was this delicious, this filling, this flavorful, this easy, Plus, no one-off ingredients. ALL stuff I typically have on hand. I highly recommend you try this but don’t blame me, though, once you’re addicted.

  5. Tai

    Can I use chipotle chiles peppers instead of chipotle powder? I’m not finding the powder at stores in my area

    • Gaby

      yes – use about 1 tablespoon to start and add more if needed

  6. Susie

    5 stars
    I’ve pretty much decided I can trust any and all recipes from Gaby!! And, once again, I was not disappointed. I might use a larger (or even two med sized) sweet potatoes next time and possibly add another can of black beans for a thicker version of this recipe (we like our chili thick!). Otherwise, it’s absolutely delicious!!

  7. Caitlyn

    5 stars
    Excellent recipe! Easy to make, full of flavor. A weekday staple in my house!

  8. Stacey Datnow

    5 stars
    I make this almost every week. It’s amazing. I also keep some in the freezer and it defrosts beautifully. TY for a great recipe!

  9. Audrey Rice

    5 stars
    My husband and I love this recipe. I’ve made it numerous times now, and it super simple.
    I add 2 carrots, some honey, and mustard to sweeten it up a bit.

  10. Adrienne

    What can I use in place of quinoa? Allergic to it!

    Thank you. Can’t wait to try

  11. Sharon McLane

    5 stars
    Really enjoyed this Black Bean Sweet Potato Chili … it is truly hearty and delicious! My alteration was to substitute farro for quinoa (which I have never developed a taste for) … and the nutty flavor of the farro in this recipe was wonderful. This recipe was transferred to my “keeper” list of recipes 🙂

  12. Sharon Cohen

    5 stars
    So satisfying especially as the weather turned damp and cold, My grown sons came for dinner and thought it was really tasty, loved the heat and even though I (forgot to) didn’t serve with lime nor avocado, just rice, they had seconds and they asked for leftovers for lunch! No chipotle on hand so I just added more chili powder instead. No doubt I’ll be making this again. I read the comments before me and they do not exaggerate! Thanks for giving us your recipes.

  13. Linda L Hinds

    5 stars
    I would give this recipe 10 stars if that were an option! It was really that good and more. Next time I’m doubling the recipe!

  14. Eleni

    Just made this and loved it! I don’t like quinoa so I used bulgur instead. And because of that for toppings we had cheddar cheese and pomegranate! Delicious! Thank you for the recipe!!!

  15. Joan Strait

    Many thanks for this great recipe Gaby. It’s an amazing pleaser for all. Maine, South Carolina and New York families look forward to joining together at table to enjoy this delicious chili.

  16. Susan

    5 stars
    I was afraid my meat lover husband wouldn’t eat this. He had 2 large bowls and wants to know when we can have it again. It was SO GOOD! Thank you!