Are you craving a cozy dinner that will leave you satisfied without weighing you down? Sweet Potato Chili is an easy healthy dinner recipe that is perfect for any night of the week! Made with sweet potatoes, black beans, and quinoa, this Black Bean Sweet Potato Chili is hearty, healthy, and ready in under 30 minutes.
Why You Will Love Sweet Potato Quinoa Chili
- Flavorful: From the earthy black beans to the sweetness of the sweet potatoes to the richly spiced tomato sauce, this healthy chili is loaded with flavor.
- Favorite Vegetarian Recipe: This simple, one-pot sweet potato quinoa chili delivers a flavorful, nutrient-dense meal that appeals to vegetarians and carnivores alike.
- Minimal Cost: Sweet Potato Black Bean Chili is a budget-friendly recipe that uses pantry staples in a way that brings out the best of their flavor.
- Fast: Unlike most chili recipes, Sweet Potato Quinoa Chili is a 30-minute dinner recipe, yet the flavor is rich and deep. Perfect for any night of the week.
- Nutrient-Dense: This chili is filled with fiber, vitamin A, and plant protein. Filling you up with all the good things!
- Allergy-Friendly: This vegan dinner recipe is not only dairy-free and egg-free, it is nut-free, soy-free, and gluten-free as well.
Notes on Ingredients
- Sweet Potatoes: Use peeled, cubed, raw sweet potatoes, not frozen or pre-cooked sweet potatoes, as they will turn to mush when cooked.
- Black Beans: While I love pairing black beans and sweet potatoes together, you can use pinto beans or red beans in this Sweet Potato Chili if desired.
- Quinoa: Any variety of dry quinoa will work in this chili recipe.
- Tomatoes: 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.
- Broth: Use either low-sodium vegetable broth or chicken stock.
- Spices: This chili is perfectly spiced with a combination of chili spices made with cumin, chili powder, garlic powder, onion powder, and a touch of cayenne.
Tips for Making Sweet Potato Chili
∗ Tips for Making Sweet Potato Chili∗
This Black Bean Sweet Potato Chili with Quinoa is super simple, but there are a few things to keep in mind when making this recipe to make the absolute best sweet potato chili.
- Saute the Onions. Taking a bit of time to saute the onions prior to adding in the other ingredients will help to develop this chili's flavor. The onions will soften and add a nice caramelized, sweet flavor to the chili instead of a sharp, pungent flavor.
- Rinse the Quinoa. Be sure to rinse the quinoa really well in a fine-mesh strainer under running water. This will remove the quinoa's natural coating and prevent it from giving your chili a bitter taste.
- Simmer, Don't Boil. Once the ingredients from the chili have come to a boil, reduce the heat to medium-low. You don't want to try to speed up the cooking process by cooking on high heat, as this will just cause the liquid to evaporate before the sweet potatoes and quinoa become tender.
Serving Suggestions
Sweet Potato Chili can be served plain or with a side of homemade biscuits, Sweet Potato Biscuits, or cornbread. And just like any recipe for chili, you can't go wrong with adding toppings. My favorite additions are diced avocado and chopped cilantro. If you are not vegan or dairy-free, shredded cheese and/or sour cream are also delicious options.
Slow Cooker Instructions
While you can whip up Black Bean Sweet Potato Chili in just one pot in 30 minutes, you can also opt to use the slow cooker to prepare this recipe. This is a great option for when you want to come home to dinner waiting for you.
- Saute onion and garlic in 1 tablespoon oil in a small non-stick skillet for 3-5 minutes.
- Add the onion and garlic mixture to the 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.
More Sweet Potato Dinner Recipes
- Sweet Potato Black Bean Burritos
- Chicken and Sweet Potato Skillet
- Instant Pot Pork Tenderloin with Sweet Potatoes
- Sweet Potato Tacos
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If you enjoyed this recipe for Sweet Potato Quinoa Chili, I would love for you to leave a comment and review below.
Black Bean Sweet Potato Chili
Easy, hearty vegetarian chili recipe made with quinoa, black beans, and sweet potatoes.
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Servings: 6
Calories: 339kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 4 cups low-sodium vegetable or chicken broth
- 1 large sweet potato peeled and cubed into 1-inch chunks
- 2 (15-oz) cans black beans rinsed and drained
- 2 (15-oz) cans diced tomatoes
- 1½ teaspoons chili powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon pepper
- 1 small pinch cayenne pepper
- 1 cup dry quinoa rinsed and drained
- minced cilantro, diced avocado, sour cream, etc for serving
Instructions
- In a large dutch oven or heavy-bottomed pan, heat the oil over medium heat. Once the oil is heated, add in the diced onion and saute for 3-5 minutes until the onion is softened. Add in the garlic and saute for 30-60 seconds, just to toast.
- Add the broth, cubed sweet potato, black beans, tomatoes, and seasonings into the pan.
- While the onion is sauteing, place the quinoa into a fine-mesh strainer and rinse it well under running water. Add to the chili and stir to combine.
- Turn the heat to high heat and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 25-30 minutes, uncovered, until the sweet potatoes are tender.
- Serve with minced cilantro, avocado, sour cream, or cheese as desired.
Notes
Storage: 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.
Quinoa: Be sure to rinse the quinoa to rid it of its bitter taste. You may also omit the quinoa--it adds bulk and protein, but this chili is delicious without it.
Slow Cooker Instructions: Saute onion and garlic in 1 tablespoon oil in a small non-stick skillet for 3-5 minutes. Add onion and garlic mixture to the 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.
Chili Seasoning: In place of the seasonings use 1 & ½ tablespoons of homemade chili seasoning.
Nutrition
Calories: 339kcal | Carbohydrates: 60g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 657mg | Potassium: 973mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4435IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 6mg
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Erica
Hi Kristen, will this recipe double nicely? If I double it, should I double the full amount of broth or cut back a little, as I do with the spices? Thanks.
Kristen Chidsey
Hi Erica! I would suggest doubling everything, even the spices, to ensure the best flavor 🙂 I make a double batch often myself.
Caley
Hello,
Are the canned tomatoes a mistake? They are in the list of ingredients but not the instructions 🤔
Thank you 🙂
Kristen Chidsey
Hey Caley, sorry for that! Stir them in with the beans.
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!
Karly
I have a friend who struggles with vegetarian recipes to make for her stepdad when they do family dinners, so I am definitely going to send her your way because this recipe looks spectacular!
Kristen Chidsey
Oh thank you Karly! I KNOW this will help your friend out for sure <3
Erica Schmidt
Love this idea! I wonder if you could replace the sweet potato with butternut squash. I have lots of that from the garden. I made a meatless chili with lentils that turned out amazing, can't wait to try this one!
Kristen Chidsey
YES---I have used cubed butternut squash as well and it is fabulous. You can also try my Butternut Squash Chili: https://amindfullmom.com/vegetarian-butternut-squash-chili/
Andrea
I have a bag of black beans... should i cook them 1st and then add them to this? I saw in another recipe where black beans would cook from dry beans to ready to eat in 3-4 hours... so couldn't I do that here?
Kristen Chidsey
Yes, you could....but you will need to add more liquid. I would add 2-3 cups of vegetable stock. I would also wait until last 40 minutes to add tomatoes and sweet potatoes. Let me know how it works out. I have not tried it yet, but now plan to myself. 🙂
Liz
Made this according to the recipe and it turned out great!
Kristen Chidsey
Awesome. Thanks Liz