Black Bean Sweet Potato Chili

Why I Love This Recipe

Loaded with Dalkin & Co Chile Lime, black beans, sweet potatoes, tomatoes, and quinoa, this Black Bean Sweet Potato Chili is basically a giant party in a pot—and it's seriously addictive. It's hearty, smoky, packed with flavor, and proof that you don't need meat to make an incredible bowl of chili. Make it, load it up with all your favorite toppings, and then pack up the leftovers for lunch the next day to make everyone jealous. I love making a double batch on the weekend and freezing individual portions for easy meals later in the week. Trust me, your future self will thank you!

Ingredients

Substitutions & Swaps

🍠 Sweet Potato

• Butternut Squash - A slightly less sweet alternative. Cut into small, even cubes and simmer until tender.
• Russet Potato - A starchier option that makes the chili hearty and comforting. Dice into small pieces and cook until fork-tender.
• Cauliflower - Use small florets for a lighter vegetable option. Check for tenderness as the chili simmers.

🫘 Black Beans

• Pinto Beans - A creamy substitute that works beautifully with the chili spices.
• Kidney Beans - A firmer alternative that holds its shape in the finished chili.
• Chickpeas - Add a slightly nutty flavor and a firmer texture. Use cooked or canned chickpeas, drained and rinsed.

🌾 Quinoa

• Omit the Quinoa - The chili will be less thick but still hearty with black beans and sweet potatoes. Start with a little less stock and adjust the consistency as needed.
• Cooked Brown Rice - Stir cooked rice into the finished chili or serve the chili over rice rather than substituting uncooked rice directly for the quinoa.

🌶️ Spices and Seasonings

• Less Heat – Use a little less Dalkin & Co Chile Lime seasoning for a milder chili, adjusting to taste.
• No Dalkin & Co Chile Lime? – Combine 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and a pinch of cayenne. Add a little extra fresh lime juice at the end to bring in that citrusy finish. Adjust the seasoning to taste.

🥑 Toppings

• Pickled Red Onions - Add a tangy, crunchy contrast to the rich chili.
• Toasted Pepitas - Sprinkle over individual bowls for a little crunch.
• Greek Yogurt - A tangy alternative to sour cream or crema. Use a dairy-free version for vegan bowls.
• Cotija Cheese - Adds a salty finish instead of shredded cheese.
• Hot Sauce - Serve on the side so everyone can adjust the heat.

How to Make Black Bean Sweet Potato Chili

Step 1: 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.

Step 2: Add the garlic, Dalkin & Co Chile Lime, 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, the sweet potatoes are soft, and the entire mixture is thick like a chili.

Step 3: 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.

🍠🫘🌶️ Tips & Tricks for the Best Black Bean Sweet Potato Chili

A few simple tricks will help you get tender sweet potatoes, perfectly cooked quinoa, and a thick, flavorful chili.

• Dice the sweet potatoes evenly. Cut them into similarly sized pieces so they cook at the same rate. Smaller cubes will become tender more quickly.
• Start with the sweet potatoes and onion. Sauté them in oil for about 5 minutes, until the onion softens, before adding the garlic and seasonings.
• Stir in the seasoning before adding liquid. Add the Dalkin & Co Chile Lime seasoning and salt to the vegetables, stirring until everything is evenly coated before adding the stock and tomatoes.
• Cook the quinoa directly in the chili. Add it with the stock, tomatoes, and beans so it absorbs the seasoned liquid as it cooks.
• Keep the pot at a gentle simmer. Cover and simmer for 30–40 minutes, stirring occasionally as needed to prevent sticking.
• Check the sweet potatoes and quinoa for doneness. The sweet potatoes should be fork-tender and the quinoa fully cooked. The chili should have a thick, hearty consistency.
• Finish with fresh lime juice. Stir it in after cooking, then taste and adjust the salt before serving.
• Adjust the consistency when reheating. The quinoa will continue to absorb moisture as the chili sits. Add a splash of stock or water to loosen leftovers if needed.

Black Bean Sweet Potato Chili FAQs

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