Sweet Potato Black Bean Chili is the most comforting healthy chili recipe ever! Made with tender chunks of sweet potatoes, black beans, and quinoa, this Gluten Free, Vegan Friendly Sweet Potato Chili is packed with flavor, protein, and fiber. And it comes together in less than 30 minutes–for an easy healthy family dinner.
Looking for more chili recipes? Check out Slow Cooker Chili, Instant Pot Chili, Vegetarian Butternut Squash Chili, Slow Cooker White Chicken Chili, and Vegetarian Chili.
Sweet Potato Black Bean Chili
Sweet Potato Chili is one of my go-to, must make recipes. This easy Sweet Potato Black bean chili is a healthy, delicious recipe for dinner that fills the family up with minimal effort and minimal cost.
Made with quinoa, sweet potatoes, and black beans, this vegetarian, vegan friendly Sweet Potato Black Bean Chili is incredibly flavorful, hearty, and filling, yet light on calories, low in fat, and packed with vitamins, fiber and protein. It is truly a one pot, healthy recipe that everyone loves!
How to Make Sweet Potato Quinoa Chili
Step One: Saute Veggies
- 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.
- Saute for 3-5 minutes or until onions are just beginning to soften.
Step Two: Simmer Sweet Potato Chili
- Add in vegetable or chicken stock, beans, quinoa, seasonings and diced tomatoes to dutch oven.
- Bring chili to a boil.
- Reduce heat and let simmer for 25 minutes or until sweet potato is tender.
Step Three: Serve Sweet Potato Black Bean Chili
- This Vegan chili is delicious served plain or take it really make this over the top by topping with diced avocado, corn chips, and/or chopped cilantro.
- If you are not vegan, top Sweet Potato Chili with shredded cheese and/or sour cream.
Slow Cooker Sweet Potato Chili Instructions
- 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.
- Add remaining ingredients to crock-pot and mix well.
- Set for 8 hours on low or 5-6 hours on high.
Substitutions for Sweet Potato Black Bean Chili
- Don’t like garlic? Just omit it from this Chili recipe, or use garlic powder for a milder taste.
- If you don’t want to mess with chopping an onion, use 2 teaspoons onion powder instead of fresh onion.
- Instead of canned beans, you can use cooked dried beans for this Black Bean Chili Recipe. You can also use pinto beans in place of black beans if desired.
- 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 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 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
- 1 1/2 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.
Notes
- This Sweet Potato Chili can be stored in the refrigerator for 4-5 days and can be frozen for up to 3 months. To reheat, add in a splash of water or stock and heat gently over medium heat on the stove or in 1 minute intervals in the microwave.
- Feel free to omit the quinoa--it adds bulk and protein, but this chili is delicious without it.
- Sweet Potato Black Bean Chili is delicious served plain, but also delicious topped with cheese, diced avocado, minced cilantro, and/or sour cream.
- Be sure to use vegetable stock to keep this chili vegan friendly and vegetarian.
- In place of the homemade chili seasoning, use 1 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon pepper, a pinch of cayenne, and 1/4 teaspoon cumin.
Nutrition
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.
Coming from a meatitarian, that is a HUGE compliment. So glad you enjoyed Rich!
How would you adapt for the slow-cooker? Would the sweet potato and quinoa get too mushy?
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!
Do you cook the quinoa before adding to the chili? Thanks!
Hey Brittany! The quinoa will cook in the chili–ENJOY!
Thank you!
Hi! I’d like to add meat (perhaps bison or lean beef). When would you recommend adding?
Hi Amanda! I would saute with the onions and garlic and then proceed with the recipe. Enjoy!
Could you please suggest instant pot directions? Thank you! This recipe looks wonderful!
I have brand new Instant Pot directions for this!!! YAY! Get the recipe for Instant Pot Black Bean Chili here.
Is there an Instant Pot version of this recipe? It sounds delicious!
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!
This was my first experience with sweet potato chili and I was NOT disappointed. Filling and full of flavor!
YAY!!! SO glad you enjoyed Jessica–it is one of my favorites!