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.
I’ve been following your Instagram for awhile now and finally made my first WGC recipe. This chili is so good! Plenty of flavor and I served mine with Siete Foods tortilla chips. I’ll definitely be making more of your recipes soon!
Just made this delicious recipe!! Love everything about it! We added more spices that we like, some tomato paste for an extra zip, malt beer and grilled some steak on top!! Will definitely be a regular dinner we will make and I can’t wait for lunch leftovers! Thank you!
How many cups per serving?
1 1/2
Delicious! I doubled the recipe and used farro instead, worked great. I think any grain (quinoa, farro, barley, rice) would work great, honestly.. And I pureed a few cups and added back to make it thicker, as someone else suggested. Served with lime, cilantro, and sour cream at the table. I don't like chili traditionally but this was awesome and my husband said it was one of my best dishes ever! I also almost never leave comments, so that's how good this was! Thanks Gabby.
omg THANK YOU Brooke!! This means the world to me 🙂
This is so good, but fudge I didn't realize it would be spicy. I'm guessing the chipotle pepper. I made to bring to a new mama, but I'm thinking I may need to make a new batch. Would removing the chipotle pepper from the recipe remove the heat? Thanks!
ya - that would make it not spicy!
I made this last night to eat after giving out candy to trick-or-treaters...it was so amazing!!! New fav recipe. Love your blog!
LOVE hearing that! Thanks Grace
Is it gluten free? I'm hosting a friend for dinner and was hoping to use this! But she's gluten free...
it is!
Hi Gaby. I made this as per the instructions and it was amazing. Even my 20 year old son who does not like chill said it was fantastic. I am making this for a retreat next week and need to also take a salad to go with it. What salad would you suggest? Love your recipes!
My green monster salad with a cilantro vinaigrette !
My hubbie was convinced he could never have chili again because he stopped eating meat. I made this chili without quinoa and substituted sweet potatoes with Yukon gold for our tastes. We absolutely loved it. He was amazed and said it tasted better than our long used chili recipe with meat. YAY! Thanks Gaby! It's on the winter rotation. Btw, easy to make and you usually have all the ingredients already in your pantry, which is a big plus!
BEST COMMENT EVER!! So happy
This chili recipe is so perfect! The weather has been getting colder and I wanted something nice, warm comforting and easy to make for supper. Decided to try this and love love loved it!! Thank you!!
LOVE hearing that! xx
Hi Gaby,
I am interested in substituting the quinoa for ground beef or turkey. How much ground beef or turkey would you suggest adding? If I add meat, does anything else in the recipe need to be adjusted?
Thank you!
just add about 1/2 - 1 lb of ground beef, and cook it at the beginning of the recipe when cooking the onion
This was fabulous to say the lease. I am forwarding the recipe to my sister, for my brother-in-law who has some health concerns.
Are there nutrition facts anywhere for this recipe???
Unfortunately not!! But most readers input their serving size and recipe into their favorite tracking tool for accurate breakdowns! xoxo
Does this freeze well?
YES!
The weather cooled enough and for once I located quinoa at the local grocery so I'm finally trying this recipe. It's just boiled and is now in the simmer stage. Most importantly, my son has already commented twice on the great smells from the kitchen, which is pretty rare for him. 🙂
Quick-related question: I love cooking with sweet potatoes but always have trouble cutting them easily, no matter how sharp the knife. Is there a way to prep the potato itself so the process is easier?
I just peel it and then slice into rounds and THEN dice it up!!