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 about to say something bold: this Black Bean Sweet Potato Chili will convert any meat lover. I know, it's a bold statement. But after a few years of hearing from you guys about this recipe... I stand by my statement confidently. Chili is an ESSENTIAL recipe during the fall/winter. And you won't miss the meat with all the black beans, sweet potatoes and spices in this one. If you do prefer having meat in your chili, I have a smoky beef and black bean chili that is delicious and an easy white chicken chili for a chicken version!
Table of Contents
Why I Love This Recipe
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. I tend to make a double batch of this on the weekends and then freeze small portions to pull out when needed. It freezes like a charm. Just make it, let it cool, portion it into small containers and then freeze. When you're ready to serve, take it out of the freezer, let it sit on the counter until it's no longer totally frozen, and then re-heat either in a microwave or in a non-stick skillet with an extra splash of stock to loosen it up. Bingo.
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 recipe.
Ingredients
- Olive Oil
- Sweet Potato
- Red Onion
- Garlic
- Chili Powder
- Chipotle Pepper
- Ground Cumin
- Kosher Salt
- Vegetable Stock
- Black Beans
- Canned Tomatoes
- Quinoa
- Lime Juice
- 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 this 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 this recipe 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).
Similar Recipes
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.
I loved this recipe. It's hearty and easy to put together. I added green bell peppers, a jalapeno, a chipotle pepper and a few tablespoons of tomato paste. I will make this again.
made it many times for my family, my father in law and my mom
I have never once had a bad comment. I make it at least once a month
now that the kids are all out of the house. Perfect any time of year
My family and I absolutely love this recipe! Do you have it converted to an instant pot recipe? If so, please share! Thank you!
I love making this! Do you think it could be made in a crockpot instead?
I always make it in a crockpot! I triple all the ingredients except the liquid which I double (ish) set it on either low or high depending on when I set it up. Comes out perfect every time.
I make this for my son who is Vegan and he loves it. I also eat it so I like making it. Its simple and delicious. You cannot get better than that. Thanks Gaby!
If you use rice instead of quinoa, is it put in the recipe at the time you would have put in the quinoa?
yes!
I have made this recipe countless times, and shared it countless times. It's a great meal to feed omni friends, doubles and freezes beautifully, and even works as a puree for folks who need that feature. It's easily one of my top 5.
Absolutely amazing. It will be in our meatless Monday rotation. Thanks so much for the recipe. I can always count on your exact instructions that yield perfect results.
Can we skip the quinoa? Or is there an alternative? It bothers my stomach
rice or farro is delish too
I make this all the time! It is a favorite. Did you update the cook time for the quinoa from 15-25 to 30-40?
My print out of this recipe is from 2015!! The recipe now says fire roasted diced tomatoes. I have made it with plain diced tomatoes and added a 4 oz can of mild green chiles for heat. It depends on what is in the pantry.
you can try it, make very simple
Trying to do more plant based cooking… this chili is the right combo os sweet and spicy! Leftovers might be good wrapped in a tortilla! We loved it!!
Just made this last night and instead of quinoa I added Trader Joe's soy chorizo. So simple and so great!
This is SO delicious!!!! I found this recipe through the baby food page and just left out the chipotle powder. My 7 month old DEVOURED hers (I used an immersion blender) and I got to enjoy the meal as well. Been trying to find ways to feed my baby the same food as me and this was the perfect way to start. Definitely the best veggie chili I’ve ever made.
This is fantastic ! Have made it several times...thanks
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