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 and an easy white chicken chili for a chicken version!

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. 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!

  2. 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!

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

  4. 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!!!

  5. 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.

  6. 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!

  7. 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

  8. 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.

  9. 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!

  10. 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!

    1. 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!

      Thanks

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