Sweet Potato Black Bean Chili
Easy, hearty vegetarian chili recipe made with quinoa, black beans, and sweet potatoes.
Servings: 6
Calories: 339kcal
Ingredients
- 1 tablespoon olive oil
- 1 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
- 1 ½ 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 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.
- Stir the broth, cubed sweet potato, black beans, tomatoes, and seasonings into the pan.
- Place the quinoa into a fine-mesh strainer and rinse it well under running water. Drain off excess water and then add to chili, stirring to incorporate.
- 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.
Video
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