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.
So good!!! and so easy to make
Outstanding ! My go to recipe for my guests who are vegan and gluten free. So delicious !
I am NOT a sweet potato fan, but I watched Gaby’s Instagram live making this and still thought it sounded good - I loved it! The sweet potatoes provided nice texture and body to the chili.
I also subbed sweet paprika for the chipotle (1:1) because I don’t care for the smokiness of chipotle.
Topped with sliced avocado, cilantro, and crumbled cotija cheese - it was excellent!
This was a big hit in our house! My husband accidentally squeezed a lemon in instead of a lime - still yummy. We served it with avocado slices and cheese. Next time I'm going to make a double batch so I can make one for the freezer.
Turned out great. I followed what you did on the recent IGTV video and did not peel the potatoes and used red onion. I used a can of fire roasted tomatoes to add more kick as we like things spicy. Served with chunky avocado smash and cilantro. thanks for another great recipe
Wow what a dish! I watched Gaby's Insta story of her making it. It looked easy and great so wanted to try it. I'll tell you- it def lives up to it! Reasons why this may be my new go-to chili recipe-
1. Healthy. Hello 2020! What a great healthy meal with the quinoa and sweet potato. Vegetarian yumminess.
2. Easy. This was super easy to make. Chop it and throw it in Le Creuset.
3. Fast. At 30 min - as soon as I was done cleaning up the kitchen- meal was done.
4. Delicious. Most impt. This hearty dish was full of flavor and I felt I could eat the whole thing. Added guac on top. Also added the squeeze of lime at the end but am not really a lime person that don't think I needed it. But it adds a nice citrus touch.
My one note is just watch the cooking of the dish. I had a chili consistency but I let it simmer 2 more min. It started to turn too mushy. Quinoa can easy go very mushy so just watch your pot. This recipe is a keeper and probably will be making it over and over again!! Thanks Gaby!
Of all the meals I make- this is a consistent hit. It’s what led me to Gaby’s old Snapchat then Instagram and then meet and greet and cookbook purchase...and it’s my OG WGC recipe that my friends know I make for most Naval Academy football games. This year we resolved to eat less meat so it’s going to be a monthly staple for us! 5 starts highly recommend, would make again and again and again.
Made this tonight and it was fabulous. I didn’t want it spicy so only used 1 Tbsp chili powder and no chipotle pepper and it had just the slightest of kicks for my sensitive palate. The lime juice and cilantro take it to the next level. This is definitely a keeper!
Unbelievable!!
Super yummy and easy. I subbed the sweet potato for a large Idaho potato, and served served it with all the avocado and cheese. It came out perfect and reheats well! Adding this to my list of go-to chilis/soups!
Amazing! Everyone in my family loves it. It’s the perfect hardy soup for a cold night.
Love this chili and like all of Gaby’s recipes, it’s full of flavor and always a crowd pleaser!
Our go-to weeknight chili! Super filling and great for lunch the next day.
Took this to work for a chili cook off and WON! So surprised, not because I didn’t think it was good, but because it is VEGAN and so non-traditional. Very delicious.
How many servings does this serve..Making this tonight!
updated!!