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 for lunch the next day and make everyone jealous.
Black Bean Sweet Potato Chili
Ingredients
- 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
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 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.
I made this meal tonight with very little hope that my family would even eat it. First, I am feeding three little children. Every single one has a different palate. Second, my husband loves his meat and potatoes – he would certainly not consider a vegetarian dish the main dish for dinner. Finally, quinoa and I don’t get along. I’ve always had a hard time cooking it. Guys, do NOT question the genius that is Gaby Dalkin! This chili knocked it out of the ball park. My family loved it! The kids ate it without a peep (that’s unheard in my home). My husband (remember the meat and potatoes dude) ate THREE bowls. I had an assortment of toppings (sour cream, cheddar, hot sauce, cilantro – our avocados weren’t ripe enough, otherwise I would’ve chopped them up too). I made a side of corn bread too. Yummy!! Thanks, Gaby!!
omg MADE MY DAY
This may be my most-cooked recipe. It’s affordable to execute, easy to pull together, good for you, and SO yummy. Lately, I am working my way down a list of friends for whom I cook this dish (one friend per week) as a day brightener during a dark time. The chili is a hit with everyone who tries it. Thank you for it.
I tried this recipe and it does not look like the picture. Mine is much lighter in color which doesn’t resemble a typical chili as much
could be the lighting in my photo!!
I have made this chili two times. I love it! It freezes well too.
LOVE, LOVE, LOVE this chili! This is my absolute favorite chili recipe. So good, so healthy. I’ve made it many times and have not grown tired of it. It’s even better the next day. If only every meatless meal was this delicious, this filling, this flavorful, this easy, Plus, no one-off ingredients. ALL stuff I typically have on hand. I highly recommend you try this but don’t blame me, though, once you’re addicted.
Can I use chipotle chiles peppers instead of chipotle powder? I’m not finding the powder at stores in my area
yes – use about 1 tablespoon to start and add more if needed