Sweet Potato Black Bean Chili

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5 from 15 votes

Easy, hearty vegetarian chili recipe made with quinoa, black beans, and sweet potatoes.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Soup

Cuisine: American

Servings:

Calories: 339kcal

Author: Kristen Chidsey

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.

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.

Chili Seasoning: In place of the homemade chili seasoning, use 1 ½ teaspoon chili powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon pepper, a pinch of cayenne, and ¼ teaspoon cumin.

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