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. Scoop it up with Homemade Tortilla Chips, pile on some Loaded Guacamole, and if you're feeding a crowd, set it out alongside a pot of Chicken Tortilla Soup for the ultimate cozy night spread.
I’m about to say something bold: this black bean sweet potato chili will convert any meat lover. I know, it’s a bold statement. And you might not believe me. But after years of hearing from you guys about this recipe, I stand by it confidently. Chili is an ESSENTIAL fall/winter recipe, and with all the black beans, sweet potatoes and spices in this black bean sweet potato chili, you won’t miss the meat one bit. If you do prefer meat in your chili, I have a smoky beef and black bean chili that is delicious and an easy white chicken chili or a turkey chili based on your preference!
Black Bean Sweet Potato Chili at a Glance
- 🕒 Total Time: 55 minutes (10 min prep + 45 min cook)
- 👪 Servings: 4 people
- 🍝 Cuisine Type: Tex-Mex / Vegetarian Chili
- 🧂 Flavor Profile: Smoky, hearty, mildly spicy with sweet-potato warmth, black-bean richness and fresh lime brightness
- 📖 Dietary Info: Vegan/vegetarian (if toppings are dairy-free), gluten-free, meat-free
- 📦 Storage Notes: Refrigerate in an airtight container up to 4 days; freezes very well for up to 3 months when portioned.
- ⭐ Why You’ll Love It: A game-changing vegetarian chili that even meat-lovers will crave—loaded with sweet potatoes, black beans, quinoa and bold spices for serious comfort and freezer-friendly ease.
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Why I Love This Recipe
Loaded with chili powder, chipotle peppers, cumin, beans, tomatoes, and quinoa, this black bean sweet potato chili is basically a giant party in a pot—and it’s seriously addictive. Make it, enjoy it, 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 small portions for easy meals later in the week.
It freezes beautifully! Once it’s cooled completely, portion the chili into airtight containers or freezer-safe bags and label them. When you’re ready to enjoy, transfer a portion to the fridge and let it thaw overnight. To reheat, warm it on the stovetop over medium heat with a splash of broth or water until it’s hot and bubbly, or heat it gently in the microwave, stirring every minute or so. Either way, it tastes just as incredible as the day you made it.
Ingredients & Substitutions
Substitutions
- Butternut Squash is a great substitute for sweet potatoes
- Farro or rice also works in place of quinoa. You might need a tiny bit extra time for farro, and a little extra liquid. But both are delish.
- Black beans can be substituted with any of your favorite canned bean. If you want to make your own beans, this is my favorite Super Simple Stovetop Beans.
Toppings
- Serving suggestions: avocado, cilantro, crema, grated cheese
*For a full list of ingredients and instructions please see recipe card below.
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. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Step 2: 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.
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.
How to Store Black Bean Sweet Potato Chili
You can store this for 4 days in an airtight container and re-heat on the stove or microwave when its time to eat.
How to Freeze Black Bean Sweet Potato Chili
This is a great recipe for freezing. I recommend portioning out when freezing so you only have to thaw as much as you need. This can be frozen for 3 months. Recommend thawing in the fridge overnight to make re-heating easier.
Tips & Tricks
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.
FAQs
Can I use different beans in chili if I do not have black beans?
You can use kidney or pinto beans if you do not have black beans. Some people also like doing a mix of the different beans. However, make sure you are doing canned beans in that case since different beans can have slightly different cook times. If you want to make your own beans, this is my favorite recipe.
Is black bean sweet potato chili gluten-free?
Yes!! Chili is a great crowd-pleaser, and easy to make in a larger quantity. This recipe makes it even more fit for a gathering, since its gluten free and vegan (omit the crema and grated cheese or just keep them on the side as a topping station).
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
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.
Excellent recipe! Easy to make, full of flavor. A weekday staple in my house!
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!!
Can I make this in instant pot or slow cooker?
yes but I've never done it so I can't advise on timing. But I'm sure it would be delish
Can I use chipotle chiles peppers instead of chipotle powder? I’m not finding the powder at stores in my area
yes - use about 1 tablespoon to start and add more if needed
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.
I have made this chili two times. I love it! It freezes well too.
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
could be the lighting in my photo!!
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.
What a wonderful idea - sharing it with friends!!! I am going to do the same ... and thank you for the inspiration!!!
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!!
omg MADE MY DAY
DEEEElicious. We recently switched to a mostly plant based diet, and have been struggling to find recipes that we are really excited about. This hits all the marks and was so quick and easy. Thanks Gaby!
I loved this recipe! I'm not a big fan of chili but I had all the ingredients so it was the perfect reason to make it. It had so much more flavor with the spices and the heartiness of the sweet potatoes. I will absolutely be making this again. Thanks Gaby! I can always count on your recipes having so much flavor without a loss of fuss. Happy New Year! Sending positive vibes for you and Thomas and Baby!
I loved this recipe! It’s so flavorful and hearty - I can’t wait to make this one again!
I haven’t tried this yet and it’s my pet peeve when people leave ratings before they try but I can tell already this will make my lunch rotation on the reg. So healthy and satisfying and my favorite flavors.
Can you cook this in the crockpot? If so how long and what setting?
I'm sure you can! I haven't tested it that way though so I can't say for sure
This is my go to chili recipe! So so so delish!
Made this two time since she did it on her insta live and we LOVE IT! We usually add ground turkey, but def do not need to. Very easy and has so much flavor!