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This Black Bean Sweet Potato Chili is loaded with flavor, fiber, and plant-based protein. It is nourishing, satisfying, and comes together with simple, affordable pantry staples in under 30 minutes!
When it comes to cooking for a crowd with mixed food allergies or preferences, this is recipe I choose from my collection of easy chili recipes. Just like my recipes for Southwest Baked Quinoa and Lentil Chili, it is dairy-free, egg-free, gluten-free, nut-free, and vegan-friendly. In other words, it's the rare meal that everyone can enjoy without worry -- and without compromising on flavor!
Kristen's Keys for Black Bean Sweet Potato Chili
In order to make a Sweet Potato Chili with perfectly cooked quinoa that is filled with flavor, pay attention to a few key pointers.
- Rinse the quinoa. Quinoa has a natural coating that if not rinsed properly, can make your chili taste bitter. To combat this, place it in a fine-mesh strainer and rinse well under running water (even if your quinoa says pre-rinsed!)
- Simmer, rather than boil. 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. Dinner will still be ready in 30 minutes.
- Finish with lime. Adding the juice of a fresh lime brings the flavor to life, making simple pantry staples taste anything but basic.
5-star Reader Review
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...a bit sweet, with a hint of spicy. Excellent isn't high enough to describe this. -Rich ⭐⭐⭐⭐⭐
How to Make Black Bean Sweet Potato Chili
While Sweet Potato Chili is an incredibly simple one pot dinner recipe, I have a few tips along the way to ensure dinner is both delicious and successful.
Step One: Sauté Onions & Garlic
In a large pot, heat a bit of oil over medium heat. Add diced onion and cook until softened and just golden, about 5 minutes. Stir in minced garlic and cook for another 30 seconds, to lightly toast.
👉🏻Don't skip this step! Sautéeing the onions mellows their sharp bite and helps this quick-cooking chili recipe taste like it simmered all afternoon.
Step Two: Build the Base
Add in peeled, cubed sweet potatoes, rinsed quinoa, drained black beans, diced tomatoes, broth, and the chili seasoning blend. Stir well to combine.
Step Three: Simmer Gently
Bring everything to a low boil, then immediately lower the heat. Let it simmer, uncovered for about 20-25 minutes, or until the sweet potatoes are tender and the quinoa is cooked through, stirring often.
👉🏻Adjust as needed. If you find the quinoa is absorbing too much liquid as it cooks, lower the heat and add a bit more broth to thin it out. If not thickening, simmer a bit longer.
Step Four: Serve
Before serving, add in the juice of a fresh lime and then taste for seasoning. Add more salt if needed. Then ladle into bowls and top with your favorite toppings like diced avocado, chopped cilantro, or a sprinkle of shredded cheese if you're not dairy-free. Pair with biscuits, cornbread, or even tortilla chips for dipping.
Recipe Modifications
- Swap the beans: Pinto or red beans both work in place of black beans.
- Texture tweak: If your crew isn't into chunky tomatoes, blend them before adding to the chili. I do this for my picky son. 😉
- Slow Cooker Option: Sauté onion and garlic first in a small skillet, then combine everything in the slow cooker. Cook on low for 8 hours or high for 5-6 hours until the sweet potatoes are perfectly tender.
- Instant Pot Option: After many requests, I created an Instant Pot Sweet Potato Chili recipe. Hands-off and just as delicious.
More Favorite Sweet Potato Recipes
Black Bean Sweet Potato Chili
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth, or chicken stock
- 1 large sweet potato, peeled and cubed into 1-inch chunks
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 (15-ounce) cans diced tomatoes
- 1 cup dry quinoa, rinsed and drained
- 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 medium lime, juiced
- 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, quinoa, and seasonings into the pan.
- Turn the heat to high heat and bring the mixture to a boil. Once bubbling, reduce the heat to medium-low and simmer for 25-30 minutes, uncovered, until the sweet potatoes are tender. If you find the liquid is evaporating too quickly, reduce the heat to low and add a splash more broth as needed to thin.
- Once thickened, remove from the heat. Stir in the juice of a fresh lime and taste to adjust salt if needed. Serve plain or with toppings of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.
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!