If you are looking for a cozy, satisfying bowl of something that requires zero meat and absolutely zero compromises on flavor, this Black Bean Sweet Potato Chili is exactly what you need in your life right now. The combination of hearty black beans, naturally sweet sweet potatoes, and a seriously bold spice blend creates a vegetarian chili that is deeply warming and totally craveable from the very first bite. It pairs beautifully with Fully Loaded Black Beans Nachos for a full spread, and if you want to round out your chili night even further, Pumpkin Chicken Chili and Chicken Chili Verde are both incredible options to serve alongside for a crowd that wants variety.
Black Bean Sweet Potato Chili at a Glance
- 🕒 Total Time: 55 minutes
- 👪 Servings: 4
- 🍝 Cuisine Type: Tex-Mex / Vegetarian
- 🧂 Flavor Profile: Smoky, hearty, and mildly spicy, with tender sweet potatoes, black beans, warming spices, and a bright finish of fresh lime.
- 📖 Dietary Info: Vegetarian and dairy-free without dairy toppings. Can be vegan and gluten-free when made with suitable stock, seasonings, and toppings.
- 📦 Storage Notes: Refrigerate promptly in airtight containers for up to 4 days or freeze for up to 3 months for best quality. Reheat with a splash of stock or water as needed.
- ⭐ Why You'll Love It: Black beans, sweet potatoes, and quinoa make this a satisfying meatless chili that's packed with flavor. It's easy to make ahead, perfect for leftovers, and freezes beautifully.
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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!
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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
Is Black Bean Sweet Potato Chili vegetarian or vegan?
This chili is made without meat and can be vegetarian or vegan depending on the stock and toppings used. Choose vegetable stock and skip dairy toppings such as crema and cheese for a vegan version.
Why does this chili include quinoa?
Quinoa makes the chili heartier and helps thicken the mixture as it cooks in the seasoned stock. You can leave it out for a looser chili, adjusting the amount of stock as needed.
How do I know when Black Bean Sweet Potato Chili is done?
The chili is ready when the quinoa is fully cooked, the sweet potatoes are fork-tender, and the mixture has thickened. The recipe calls for a covered, gentle simmer of about 30–40 minutes.
Can I make Black Bean Sweet Potato Chili ahead of time?
Yes. Refrigerate the chili promptly in airtight containers for up to 4 days. Reheat thoroughly on the stovetop or in the microwave, adding a little stock or water if it has thickened.
Can I freeze Black Bean Sweet Potato Chili?
Yes. Cool the chili promptly, portion it into freezer-safe containers, and freeze for up to 3 months for best quality. Thaw in the refrigerator and reheat thoroughly, adding stock or water as needed.
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
- 3 tablespoon Dalkin&Co Chile Lime
- 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-bottomed 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, Dalkin & Co. Chile Lime seasoning, 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.
- 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.
Notes
- 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.
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!