Black Bean Sweet Potato Chili

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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!

Two white ceramic bowls of black bean and sweet potato chili and on its side is a platter of chopped avocado, cilantro, shredded cheese and a bowl of crema with a spoon in it, all placed on a pink tiled surface along with a pink kitchen towel.


 

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

Mise-en-place of all the ingredients to make black bean sweet potato chili.

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

A white dutch oven with chopped sweet potato and chopped onions.

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.

A white dutch oven with chopped sweet potato and onions, along with finely chopped garlic and spices that have just been added on top.

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.

A white dutch oven full of black bean and sweet potato chili, with a wooden spoon in it, and on its side is a platter of cilantro, chopped avocado, and two little bowls of sour crema and shredded cheese.

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 from www.whatsgabycooking.com (@whatsgabycookin)

Black Bean Sweet Potato Chili

Author: Gaby Dalkin
5 from 97 votes
The best vegetarian chili of all times is coming your way in the form of this Black Bean Sweet Potato Chili!!!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Tex Mex
Servings 4 people

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.

Notes

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.

Nutrition Information

Calories: 318kcal | Carbohydrates: 56g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1638mg | Potassium: 783mg | Fiber: 13g | Sugar: 8g | Vitamin A: 10139IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

293 Comments

  1. I've made this a dozen times now and I love it more and more! It's delicious! I've decided to make it for a party I'm hosting. One of the guests is on a gluten free diet. Is this gluten free? If not, what needs to be eliminated to accommodate a gluten free diet?

    1. Hi Brandy
      Unless there is some gluten hiding in the tin of beans, this dish would be gluten free.

      Regards
      Linda

  2. This is one of my new faves! I make this recipe at least once a week! Delicious, easy and healthy! Thanks for sharing.

  3. Would this work well to freeze? I haven't used quinoa before so not sure if it would hold up after thawing out. Thanks!

  4. Making this for the second time tonight. This recipe is fantastic! I made everyone I know try it and everyone loves it. I double the recipe. Warms up well too so it's convenient for me to take to lunch at work. Loooove this!!!!!

  5. This is the best chili recipe! I made it for Super Bowl Sunday and poured it into mason jars and baked cornbread on top. I also added a little Mayan chocolate to the batch and it kicked it up a notch. It was a huge hit! I wanted chili again today, but I didn't have a red onion or black beans, so I used white kidney beans and a yellow onion. I had fire roasted tomatoes on hand and used those. It came out amazing! No chocolate or cornbread this time. I served it with sliced avocados on top. Thank you again for sharing this recipe. 🙂

  6. So I was super excited to make this as I am newly vegetarian! Here are my observations - The taste is great. It is a little on the spicy side, which is good for me because I love spice, but unfortunately my boyfriend has sensitive little taste buds so he doesn't do well with spice. If you like heat, this is great, but I may cut down a little on the chipotle next time.

    It was also just a little bit more runny than I thought it would be. Maybe I'm used to the meat in chili soaking up a portion of the liquid? Anyway, it is still good but next time I might try to thicken it up and add some "chunk" to it with some corn and maybe another type of bean. All in all, a good recipe and I'm enjoying it in its entirety as we speak 🙂

    1. When I made it I used a cup less water than the recipe stated, mostly because I couldn't fit another cupful into the pan without major spillage! It turned out to be exactly the right degree of runniness for our taste, I'm not fond of lots of liquid in chilli.

  7. Great recipe! Doubled it and made it for dinner for friends, she's a vegetarian and he's a chili lover. They both loved and had seconds. A keeper in our house for sure. 🙂

  8. Made this on Saturday night, and will definitely make again. I love the fact that it's a one pot meal. We had it with tortillas and avocado and have enough for supper tomorrow night too. I've just made nachos with it for lunch, yummy! BTW, are tortilla chips addictive? 😎

  9. I also loved this recipe! I took 2 cups out at the end and blended it in the vitamix and then put it back. It thickened the chili and felt like we were eating a meat chili....going to make it for the Super Bowl! Thanks Gaby!

  10. Made this today for a nice warm meal since the Polar Vortex has returned the Midwest. Absolutely LOVED it! I added a little cinnamon to mine too when I added the other spices and it turned out great. Cinnamon and sweet potatoes are always a good combo!

  11. Delicious! I made this for my family tonight and it was a hit! Love the flavors...smoky, sweet, and a hint of heat. Will be putting this in the rotation. Thank you 🙂

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