Made with sweet potatoes, black beans, and quinoa, this Sweet Potato Chili is a healthy, hearty vegetarian chili ready in just 30 minutes.
Why You Will Love This Recipe
Sweet Potato Chili is one of my go-to recipes, for so many reasons.
- Allergy-Friendly: This recipe for Sweet Potato Chili is a meatless, vegan-friendly, gluten-free, dairy-free, nut-free, and egg-free recipe.
- Flavorful: Despite being on the healthier side, this chili packs to much flavor from the earthy black beans to the sweetness from the sweet potatoes to the rich sauce that is perfectly spiced with cumin and garlic.
- Minimal Cost: Sweet Potato Chili is made with pantry staples--sweet potatoes, black beans, onions, canned tomatoes, dried spcies. It costs pennies per serving!
- Nutrient-Dense: Not only is sweet potato chili low in fat and allergy-friendly, it is also packed with nutrients, fiber, and plant protein.
- Easy Recipe: This chili comes together in less than 30 minutes in one pot! Perfect for any night of the week.
After you give this simple recipe for Sweet Potato Black Bean chili a try, I am betting it will become a staple on your meal plan. Everyone loves it, it's healthy and super easy to make!
How to Make Sweet Potato Quinoa Chili
- Heat one tablespoon oil in a dutch oven or heavy bottomed skillet, over medium heat.
- Add in one small chopped onion and 3 cloves minced garlic and saute for 3-5 minutes or until onions are just beginning to soften.
- Add in vegetable broth or chicken stock, beans, quinoa, seasonings and diced tomatoes to dutch oven and bring the mixture to a boil.
- Reduce heat and let simmer for 20-25 minutes or until the sweet potatoes are tender.
Serving Suggestions
Sweet Potato Chili can be served plain or with a variety of toppings. My favorite toppings are diced avocado, corn chips, and chopped cilantro. Of course, if you are not vegan or dairy-free, shredded cheese and/or sour cream are also delicious options.
Another great option is to serve homemade sweet potato biscuits or cornbread muffins on the side of this chili as well.
Slow Cooker Instructions
If you would prefer to prepare this Sweet Potato Black Bean Chili in the slow cooker, follow the following directions.
- Saute onion and garlic in 1 tablespoon oil in small non-stick skillet for 3-5 minutes.
- Add onion and garlic mixture to slow cooker, along with the remaining ingredients to the crockpot and mix well to incorporate.
- Cook for 8 hours on low or 5-6 hours on high.
Recipe FAQs
Don't like garlic? Just omit it from this Chili recipe, or use garlic powder for a milder taste.
If you are using a raw onion, it really does go a long way to saute the onion, which helps to soften the onion and mellow out the flavor. You can skip this step if you omit the onion and instead add 2 teaspoons of onion powder to the chili.
Yes! Feel free to use pinto beans in place of the black beans if desired. Instead of canned beans, you can also opt to cook dried beans yourself for this chili.
I have used white quinoa, tri-color quinoa, and red quinoa with success in this Quinoa Chili.
If you or your family has texture issues with diced tomatoes, blend the tomatoes before adding them to the chili. You can also use a 28 ounce can of crushed tomatoes in place of diced tomatoes.
More Healthy Sweet Potato Recipes
- Sweet Potato Black Bean Burritos
- Baked Sweet Potato Nachos
- Hasselback Sweet Potatoes
- Baked Sweet Potato Fries
- Sweet Potato Pancakes
- Sweet Potato Tacos
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you enjoyed this recipe for Sweet Potato Quinoa Chili, I would love for you to leave a comment and review below.
Sweet Potato Black Bean Chili
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves of garlic minced
- 1 large sweet potato cubed into 1 inch pieces
- 4 cups black beans or 2 (15 ounce) cans, rinsed and drained
- 30 ounces diced tomatoes 2 (15 ounce) cans
- 4 cups vegetable or chicken stock
- 1 cup quinoa rinsed and drained
- 1 ½ tablespoon Chili Seasoning Mix
Instructions
- Heat oil over medium heat in large stock pan or dutch oven.
- Saute onion and garlic for 3- 5 minutes, or until translucent.
- Add remaining ingredients into pan and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until sweet potatoes are tender.
- Top with any desired toppings.
Martha
Really good on a snowy day!
I used your recipe to make dry black beans in the instant pot, which gave .me an hour to go shovel. I also made your DIY Chili seasoning before I went out.
When u came back, it was pretty easy to put this chili together... the only hard part was WAITING! But it wax Wirth the wait!
My hubby and I both give it 5 stars!
Will be making this again!
THANK YOU KRISTEN! 😊
Kristen Chidsey
I am so happy you enjoyed Martha! Stay warm!
Danni
Wonderful lighter chili and very simple to make which makes it even better.
Kristen Chidsey
I am so glad you enjoyed this recipe Danni! Thanks for sharing!
Marsha Godfrey
tried this today. I followed recipe exactly except for the tomatoes. I did not have diced tomatoes, and I used crushed tomatoes. The chili is so bitter it is barely edible! What's your best guess for where I went wrong?
Is there a standard solution for bitterness in recipes
Kristen Chidsey
Hi Marsha. The bitterness most likely would have been from the crushed tomatoes or the brand of chili powder. I would suggest reheating with 1-2 tablespoons of brown sugar to see if that helps.
rich r.
I am an unapologetic meatitarian, my mother is a "vegetarian in training". I found this after finding your chili spice mix and thought: Why not. If nothing else, she'll like it.
I used the full spice mix instead of the amount listed, and added a bunch of sliced mushrooms, plus Better than Buoillon's Vegetation No Chicken chicken base for the chicken stock. and threw it all into a slow cooker.
A bit sweet, with a hint of spicy. Excellent isn't high enough to describe this.
Kristen Chidsey
Coming from a meatitarian, that is a HUGE compliment. So glad you enjoyed Rich!
Anne Merrin
How would you adapt for the slow-cooker? Would the sweet potato and quinoa get too mushy?
Kristen Chidsey
Hi Anne! To prepare in the slow cooker, cook on high for 3-4 hours or low for 5-6 hours. It should turn out perfectly! Enjoy!
Brittany Hagopian
Do you cook the quinoa before adding to the chili? Thanks!
Kristen Chidsey
Hey Brittany! The quinoa will cook in the chili--ENJOY!
Brittany Hagopian
Thank you!
Amanda
Hi! I’d like to add meat (perhaps bison or lean beef). When would you recommend adding?
Kristen Chidsey
Hi Amanda! I would saute with the onions and garlic and then proceed with the recipe. Enjoy!
Marci Ellsworth
Could you please suggest instant pot directions? Thank you! This recipe looks wonderful!
Kristen Chidsey
I have brand new Instant Pot directions for this!!! YAY! Get the recipe for Instant Pot Black Bean Chili here.
Amy
Is there an Instant Pot version of this recipe? It sounds delicious!
Kristen Chidsey
Hi Amy! I need to create an Instant Pot version ASAP! I will say this won't be much faster in the Instant Pot due to pressure coming up and needing to be released naturally. BUT, to make in the Instant Pot. I would turn Instant Pot to saute, add in oil and onions and garlic and saute for 2-3 minutes. Turn IP off, add in stock and scrape up browned bits. Add in spices, sweet potatoes, black beans, quinoa, tomatoes and seal shut. Cook on high pressure for 10 minutes on high pressure and then let pressure release naturally. Enjoy!
Jessica
This was my first experience with sweet potato chili and I was NOT disappointed. Filling and full of flavor!
Kristen Chidsey
YAY!!! SO glad you enjoyed Jessica--it is one of my favorites!