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.
Can you sub in chicken stock for the vegetable stock? (Sorry if I missed this during the snapisode!) Thanks, Gaby!
yes!!
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!!
YAY!!! Thanks Nicole 🙂
Made this recipe in the crockpot over the weekend and it was AMAZING! Seriously this chili was delicious-so glad I doubled the recipe so we can enjoy it all week! Thank you so much for this idea!
How? I would like to try to cook this in a crock pot!
I just put everything in the crockpot on high for 4 hours and then let it cook for about an hour after that on low. It can out really great, I might use some more quinoa next time to make it a little thicker!
This chili was AWESOME! Totally hit the spot, and I'm sure leftovers will be delightful too. I served mine over some spinach and cilantro--amazing!
Yes, yes, yes. Made it tonight and just finished my bowl. I had to get on here and leave a review, right away! This recipe is awesome and oh, so filling. Wonderful. The only change I made is adding a little extra Chipotle, I like the spice.
Thanks for the recipe.
Made it tonight. Even my picky eating kids loved it. Great recipe.
Thanks for sharing this recipe. I've made it a few times, it's so great! The quinoa makes such a difference. I added some corn at the end for a little sweet crunch.
Excellent, simple and delicious, well worth making.
Just made this and after 30 mins of simmering, it's still very very liquidy. I've put in 3.5 cups of stock (28 oz)...Have I missed a step?
keep simmering it until it reduces to a chili like consistency!
This is my FAVORITE plant based chilli. Even people who aren't vegans love this stuff! Do you know the nutrition information? I'm trying to be intentional about getting enough protein and it would be very helpful to know! I'm assuming because of the quinoa and beans that it is decent.
Hey Meg!! So glad you love this recipe. I actually don't calculate nutritional values for my recipes because there are so many variations one can make within a recipe. I know a lot of my readers use online programs that they are comfortable with to calculate points or calories!! Hope that helps! xx
I have to thank you for this recipe.
I didn't have some of the ingredients, so it was slightly modified- but my 2.5 year old just kept spooning it in his mouth - as my jaw dropped in amazement. He actually said the words 'I like this mommy' and that has NEVER happened before. I rarely write reviews, but wanted to make sure to take the time to say thank you. I had one of those food highs last night watching him eat and felt like someday, I might not have such a picky eater. I really appreciate it!
omg this made my day!! thank you for letting me know!! xoxo
Hi! This recipe looks like the one i've been searching for ever! I so want to try it! But i have a question (i'm kindaof a kitchen noob) do you add water in the beggining? as i read the recipe it only makes sense but you dont mension it. Sorry for the trouble!
no water needed!! you saute the sweetpotatoes in oil and then continue with the recipe! The liquid comes from adding the stock later in the recipe
I work at a day spa and one of my clients shared this recipe with me. Oh my goodness. This is amazing and so addicting I added ground turkey and it was delicious. Thank you for sharing!
This recipe rocks. Thanks Gaby! I've made it twice in two weeks already. The lime and cilantro are perfect.
THANK YOU!!!!
This sounds delicious! I see in previous comments it serves 4-6 people. Can you tell me the serving size? Thank you!