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?!
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
- 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.