Sweet Potato Black Bean Quinoa Chili: A hearty and filling vegan chili that packs a large dose of flavor and super foods.
You guys, another EASY Sweet Potato Recipe and this Sweet Potato Chili is one of my go-to, must makes fall dishes.
Wanna know how easy this Black Bean Sweet Potato Chili is?
It comes together in 30 minutes–Yep, you read that right a chili that comes together in 30 minutes.
Sweet Potato Black Bean Quinoa Chili
This Sweet Potato Black Bean Quinoa Chili is the remedy for a blustery day. It is the remedy for a long day. It is the remedy for a bad day.
Not to mention, it is the perfect solution to saving a few dollars on groceries and one of my favorite Meatless Monday recipes.
AND it delivers a large dose of fiber and protein.
Too bad it doesn’t solve the issue of world peace.
Sigh. I can’t win them all.
But I will be honest, it gives me peace of mind–a delicious dinner that fills the family up and leaves smiles on their faces that is ready in 30 minutes with little effort on my part and is healthy!!! Not too bad in my book!
So let’s get to business.
Steps/Substitutions for Black Bean Sweet Potato Quinoa Chili
- Chop 1 onion–don’t want to tear up? Just use 1 tablespoon of onion powder, no big deal.
- Mince 3 cloves of garlic–don’t want to do that either? Use 1 tablespoon minced garlic in a jar or 1 /2 tablespoon garlic powder–keeping it easy!
- Peel and chop 2 small or 1 large sweet potato into 1 inch chunks.
- Drain and rinse 2 cans of black beans.
- Open up 215 oz cans of diced tomatoes–blend them up if you hate the texture of tomato chunks (like my crazy son!)
- Measure 4 cups of vegetable or chicken stock, homemade or store bought.
- Measure 1 cup quinoa.
- Pour everything into a big stock pan.
- Add 1 tablespoon each of cumin and chili powder and a dash of salt and pepper.
- Bring to a boil, reduce heat and let simmer for 25 minutes, until sweet potato is tender (hence the small cubes).
- Really make this over the top by topping with diced avocado, shredded cheese, corn chips, sour cream, and chopped cilantro.
Slow Cooker Sweet Potato Black Bean Quinoa Chili Instructions: Mix all ingredients together in slow cooker and set for 8 hours on low or 5-6 hours on high.
Side Note: Corn Chips (AKA: FRITOS® ) only have 3 ingredients. So yep, limit yourself to one serving and you are still keeping this meal gluten-free, vegan, healthy and REAL!!
My kids begged to take this chili to school the next day. I know they love it, but I think it was the chips that made them really beg for it!
Looking for more hearty meatless chili recipes? Be sure to check out Easy Vegetarian Lentil Chili or Vegetarian Chili.
Black Bean Sweet Potato Quinoa Chili (Vegetarian, Vegan, Gluten-Free)
Easy, hearty vegetarian chili recipe.
Ingredients
- 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
- 2 15 oz cans of diced tomatoes
- 4 cups vegetable or chicken stock
- 1 cup quinoa
- 1 1/2 tablespoon Chili Seasoning Mix
Instructions
-
Combine all the ingredients into a large stock pan and bring to a boil. Reduce heat and simmer for 25-30 minutes, until sweet potato is tender.
-
Top with any desired toppings.
Delicious, love the super cute bowl too.
Thanks Catalina. That bowl is one of my favorite things 🙂
I have to try this! What a yummy sounding flavor combination! I am sooo into sweet potatoes and black beans right now! Mmmm!
Chanelle, I could totally live on black beans and sweet potatoes! I love the combo so much!
I’ve made Quinoa chili before, but not with Sweet Potato. I’m going to have to try that! Pinning, thanks!
Thanks Celeste. I hope you enjoy it.
This chili sounds so flavorful and delicious. I have some quinoa that I’d like to use up so thank you very much! I saw this on the Foodie Fridays link up! I would be delighted if you’d stop by http://picnicnz.blogspot.co.nz/ and added this to the Pure Blog Love link party too 🙂
Nicole–this is my absolute favorite way to enjoy quinoa! Plus, it could not be easier!!!
Black beans are one of my husband’s favorite foods! He also likes sweet potatoes, and I’ve been trying to convince him to give quinoa a go. Maybe this will finally do it! BTW, his solution to watery onion eyes is to wear a snorkel mask. It looks ridiculous, but he insists on cutting onions ever since I accidentally cut myself while cooking earlier this year and ended up with stitches. Visiting from The Pin Junkie!
Natasha, This is my absolute favorite way to eat quinoa. Maybe cut the quinoa to 1/2 cup the first time you make this for your husband and add more beans or potatoes–ease him into it 🙂 Add some corn chips and cheese and he should be golden!
YUM! This looks delicious! I’ll pin this puppy and try it out this week.
Let me know how you like it Anita!!
That looks delish!!! As I always say, if it’s gluten-free, it’s for ME! 🙂 Visiting from #foodiefridays 🙂
And this is so yummy!! Be on the lookout, I am sharing my tips on how to survive the holidays while being gluten free!
Let’s bring this one to the UN! You’ll never know if you don’t try:p I have been dying to use sweet potato in a chili. This sounds delish! Thanks for linking up last week at Foodie Fridays!
Christine–You bet. I hope you start the Sweet Potato Quinoa Chili Movement in the UN 🙂
this sounds delicious! I’m putting it on my meal plan!
Awesome Brittany. Let me know how you like it.
One pot meal! Love it!
Aren’t they the best??
Looks amazing – I love using quinoa and sweet potato together! Might actually make this today. Thanks
You will love it. I wish I had a bowl myself today!
Sweet potato and black bean chili is one of our family favorites. The kids love it. This recipe takes it up a notch with the chips! Will definitely give this a try. Thanks for linking up!
Thanks Rachel. My kids love it as well!
I almost made something really similar to this for today instead of the stuffed sweet potato! Awesome recipe, looks so yummy!
HA! HA! Great minds think alike 🙂
Kristen,
I’m trying to become a healthier cook after years of being on the convenience foods merry-go-round. While I’ll never get my husband to eat dishes such as this one, I made a pot for myself to take for lunches this week. I followed the recipe to a T; however, the finished product is very thick…not very much liquid remaining at all. It seems like the quinoa soaked most of the liquid up. Also, do you have nutritional info? Your thoughts?
Hey Angie! Your husband sound a lot like mine 🙂
This is a very thick chili, but based on the amount of liquid your onions gave off and how old the quinoa is, it may absorb more liquid. I personally like a thick chili and as it sits, I add a bit of water with a dash of salt before heating and eating to thin it out (it will soak up more liquid the longer it sits, just as all grain dishes.) However, in the future, if you prefer a thinner consistency, cut the quinoa down by half.
The chili is about 300 calories, 4 gms fat, 15 gms protein, and 10 grams of fiber per 1/6th of a serving.
Hope that helps! Feel free to ask any more questions you have!
This may be a silly question – do you cook the quinoa first, or add it in un-cooked? Thanks!
Jennifer–no silly questions!! Add the quinoa uncooked. It will cook in the stew! Enjoy 🙂
Made this according to the recipe and it turned out great!
Awesome. Thanks Liz
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?
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. 🙂
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!
YES—I have used cubed butternut squash as well and it is fabulous. You can also try my Butternut Squash Chili: http://amindfullmom.com/vegetarian-butternut-squash-chili/