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 into work for lunch the next day and make everyone jealous.

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 1 vote
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.

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Recipe Rating


  1. Nicole Robson

    Oh my goodness…this is THE best Chili I have ever made/had…and I am not a huge fan of Chili. I am forever changed. Great job on the recipe! I added a pound of ground chicken, and doubled the spices. Unbelievable!!

  2. Casey

    Can you sub in chicken stock for the vegetable stock? (Sorry if I missed this during the snapisode!) Thanks, Gaby!

    • Gaby

      Hey Konnie!

      Unfortunately I’m not a nutritionist so I dont have that information. But I do cook with the freshest ingredients possible and believe in a well balanced diet and this falls right into that!


  3. Chris

    This was awesome! I pureed some of the sweet potato to thicken it up and because I like sweet and spicy, just a tablespoon of brown sugar. This one was added to my favorites. Thank you!

  4. Carol Estrada

    Smells awesome!!! Tastes great and let me tell you, I don’t cook. My boyfriend is coming back from a business trip and he deserves it. Thank you!

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  6. Rob

    I love it as does everyone that tastes it, Great job and thanks for sharing! I have made 6 times and not changed a thing.

  7. Stacey

    I just made this recipe, my second recipe from WGC (first was the Fatoush <3) and it's absolutely delicious! Chipotle is as rare as a unicorn in Aussie supermarkets so I had to forgo that element but the Chili is still amazing! Thanks Gaby, you're a legend! X

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  9. Jennifer

    I’ve made this a few times and I LOVE IT…the only problem is that my husband doesn’t like the taste of quinoa…If I use rice do you think I need to double it? Thanks!

    • Gaby

      I’d use the same amount of rice as quinoa! and it will be perf

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  12. Tammy

    I made this for me and my teenage daughter that can be somewhat picky. She really liked it and ate two bowls of it. I added frozen peas and corn to mine. It was great and I didn’t even miss the meat.

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  16. Maria from

    I made something similar last year and loved it. This version looks even smokier and better. Maybe a few chipotle peppers in a adobo sauce added in, too:) All things are better when topped with Avo anyways!! Ah, I bet a scoop of your guac on top would be AMAZING too!!!

  17. Lexi @Lexi’scleankitchen

    Comfort food perfection!! I can’t get over how flavorful and simple this looks! Such a perfect dish for the colder days ahead!

  18. Rachel

    Just made this a day ahead for football Sunday. It is soooooo goooooodddd! I am working on eating less meat and this fits the bill perfectly. It is a winner for sure. I think it will be even tastier tomorrow as he flavors meld. I used fish tomatoes from the garden instead of canned, but that was the only change. Thank you!

  19. CJOHN

    Thank you very much for sharing such great recipes! They are really inspiring, especially when you don’t have many great ideas. God bless you!

  20. Tom

    The weather cooled enough and for once I located quinoa at the local grocery so I’m finally trying this recipe. It’s just boiled and is now in the simmer stage. Most importantly, my son has already commented twice on the great smells from the kitchen, which is pretty rare for him. 🙂

    Quick-related question: I love cooking with sweet potatoes but always have trouble cutting them easily, no matter how sharp the knife. Is there a way to prep the potato itself so the process is easier?

    • Gaby

      I just peel it and then slice into rounds and THEN dice it up!!

    • Gaby

      Unfortunately not!! But most readers input their serving size and recipe into their favorite tracking tool for accurate breakdowns! xoxo

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  22. Linda M .Garrison

    This was fabulous to say the lease. I am forwarding the recipe to my sister, for my brother-in-law who has some health concerns.

  23. Elizabeth

    Hi Gaby,

    I am interested in substituting the quinoa for ground beef or turkey. How much ground beef or turkey would you suggest adding? If I add meat, does anything else in the recipe need to be adjusted?

    Thank you!

    • Gaby

      just add about 1/2 – 1 lb of ground beef, and cook it at the beginning of the recipe when cooking the onion

  24. Sylvie

    This chili recipe is so perfect! The weather has been getting colder and I wanted something nice, warm comforting and easy to make for supper. Decided to try this and love love loved it!! Thank you!!

  25. Stacy

    My hubbie was convinced he could never have chili again because he stopped eating meat. I made this chili without quinoa and substituted sweet potatoes with Yukon gold for our tastes. We absolutely loved it. He was amazed and said it tasted better than our long used chili recipe with meat. YAY! Thanks Gaby! It’s on the winter rotation. Btw, easy to make and you usually have all the ingredients already in your pantry, which is a big plus!

  26. Cheryl

    Hi Gaby. I made this as per the instructions and it was amazing. Even my 20 year old son who does not like chill said it was fantastic. I am making this for a retreat next week and need to also take a salad to go with it. What salad would you suggest? Love your recipes!

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  28. Christina K

    Is it gluten free? I’m hosting a friend for dinner and was hoping to use this! But she’s gluten free…

  29. Grace

    I made this last night to eat after giving out candy to trick-or-treaters…it was so amazing!!! New fav recipe. Love your blog!

  30. Allyson Schaeffer

    This is so good, but fudge I didn’t realize it would be spicy. I’m guessing the chipotle pepper. I made to bring to a new mama, but I’m thinking I may need to make a new batch. Would removing the chipotle pepper from the recipe remove the heat? Thanks!

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  32. Brooke

    Delicious! I doubled the recipe and used farro instead, worked great. I think any grain (quinoa, farro, barley, rice) would work great, honestly.. And I pureed a few cups and added back to make it thicker, as someone else suggested. Served with lime, cilantro, and sour cream at the table. I don’t like chili traditionally but this was awesome and my husband said it was one of my best dishes ever! I also almost never leave comments, so that’s how good this was! Thanks Gabby.

  33. CherDoolan

    Just made this delicious recipe!! Love everything about it! We added more spices that we like, some tomato paste for an extra zip, malt beer and grilled some steak on top!! Will definitely be a regular dinner we will make and I can’t wait for lunch leftovers! Thank you!

  34. Emily

    I’ve been following your Instagram for awhile now and finally made my first WGC recipe. This chili is so good! Plenty of flavor and I served mine with Siete Foods tortilla chips. I’ll definitely be making more of your recipes soon!

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  37. Susan

    Hi Gaby! I came home from my Super Bowl party and made this chili for lunch this week and it is DELISH!! I love it! Definitely going to be added to my winter soup favorites–I’ve shared the recipe with 3 people already! Thank you so much!
    Have a great week!

  38. Lauren

    I love this recipe and I make it a few times a month in the fall and winter. Do you know if this could be adapted for an instant pot? Thanks for having the BEST recipes Gaby!

    • Drew

      I was just about to ask this. Sounds like it could be adapted. Sauté the veggies first then add everything else?

  39. Renee V

    This was phenomenal! I did double the sweet potato and the beans — added a can of garbanzos as well. It was SO good!

  40. Brittany H

    So I commented on this awhile back, but just made this again and it’s the most amazing chili ever. Doubled the recipe and threw everything in the crockpot and now we’re set with dinner for a few days !

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