As an Amazon Associate I earn from qualifying purchases.
This flavor-packed black bean sweet potato quinoa chili is ultra-hearty, loaded with fiber and plant-based protein, and can be made on the stove or in a crockpot!
Why You’ll Love This Recipe
Homemade chili is the perfect example of transforming simple, inexpensive ingredients into a flavor-packed, nutrient-dense, crowd-pleasing meal with almost endless variations. I’ve shared recipes for regular vegan bean chili and roasted red bell pepper chili. Now, it’s the turn of cozy, comforting vegan sweet potato quinoa chili. Sweet, savory, and a little spicy, this hearty meatless chili is a wholesome comfort food perfect for the entire family on chilly evenings.
Adapted from a family sweet potato black bean chili recipe, this version is given a hearty upgrade with quinoa for extra texture/protein. With just a little prep, it comes together in under an hour on the stove (or can be thrown in a slow cooker). It’s super customizable, naturally gluten-free and vegan, and packed with fiber and feel-good nutrients. Plus, leftovers taste even better, and freeze well for later.
Ladle up more cozy goodness with lentil bean chili, vegan white bean chili, vegan pumpkin chili, or black bean chili.
The Ingredient Notes
Please refer to the recipe card for the FULL list of ingredients and substitutes.
What Could I Add to Quinoa Sweet Potato Chili?
- Other vegetables: Add color, texture, and nutrients. I.e., bell pepper, corn, zucchini/ squash, carrot, celery, mushrooms, broccoli, kale, spinach, etc.
- Acidity: i.e., vinegar or lime juice for brightness.
- Other spices: i.e., cinnamon, nutmeg, smoked paprika, etc.
- Garlic: Add fresh or powdered garlic for depth.
- Cocoa powder: Just a little adds rich depth to the vegan sweet potato chili.
- Green chilies: Fresh or canned diced green chilies add flavor and some heat.
- Nutritional yeast: For nutty, umami, cheesy flavor. Learn how to use nutritional yeast here.
- Chipotle in adobo sauce: It adds richness, smokiness, and heat.
How to Make Black Bean Sweet Potato Quinoa Chili
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
If you don’t already have some, first cook quinoa on the stove or in an Instant Pot. Refer to this guide to quinoa to learn how!
Step 1: Dice the onion and cube the sweet potato into ½-inch pieces. Meanwhile, heat the oil in a large, heavy-based pot/Dutch oven over high heat. Sauté the onion with a pinch of salt and pepper for 2-3 minutes, until soft.
Step 2: Add the sweet potato, hot sauce, and seasonings (cumin, cinnamon, chipotle powder, chili powder), stir, and cook for 3-4 minutes.
Step 3: Stir in the salsa, vegetable broth, and water, and bring to a low boil over medium-high heat. Then, immediately reduce to a simmer.
Step 4: Add the black beans, cover, and simmer for 20-30 minutes, until the sweet potato is fork-tender and the chili has thickened.
Step 5: Stir in the cooked quinoa. For the best flavor, let the vegan quinoa chili rest for 2-3 hours before serving. Add your favorite toppings, and enjoy!
Topping Ideas
Once you’ve got a steaming bowl of sweet potato and quinoa chili, don’t stop there—it’s topping time!
- Fresh herbs (cilantro, parsley, or scallions)
- Lime wedges/slices
- Jalapeno chili slices (fresh or pickled), hot sauce, or chili flakes
- Fresh salsa (easy pico de gallo or a restaurant-style blender salsa)
- Chopped avocado (or this easy guacamole)
- A dollop of vegan sour cream or plant-based Greek yogurt
- Vegan cheese (tofu feta cheese or cheddar cheese)
- Air fryer tortilla chips or strips
Serving a crowd? Make a toppings ‘bar’ with lots of options to choose from – it’s fun, easy, and budget-friendly.
FAQs
Sure – use ¼ cup water or broth to sauté instead.
Not unless you prefer the texture without. It softens while it cooks (and adds fiber and nutrients).
Yes, but you’ll need more broth (1- 1 ½ cups), and it takes 30-35 minutes to cook and meld.
Add everything to the crockpot and cook: LOW for 6–7 hours or HIGH for 2–3 hours. Stir in cooked quinoa during the last 15 minutes.
Pro Recipe Tips
- Temper the spices: Sauté them for a few minutes before adding liquid to bring out their full flavor.
- Tweak to taste: i.e., more of any seasonings, more/less spice, etc.
- To adjust the consistency: Adjust the broth amount. For a thicker, creamy sweet potato, black bean, and quinoa chili, blend some beans and broth.
- Optionally roast the sweet potatoes: For extra caramelized flavor.
Serving Suggestions
Enjoy quinoa and sweet potato chili alone or serve with:
- A simple side salad, Mexican street corn salad, Texas caviar, citrus slaw, etc.
- Cornbread (iron skillet cornbread or jalapeno cornbrad), easy no knead bread, or easy vegan garlic bread
- Corn tortillas
- Corn on the cob
Storage Instructions
Store: In an airtight container in the fridge for up to 5 days – it tastes even better on day two. It thickens as it sits.
Tip: Store quinoa and chili separately to prevent over-thickening.
Freeze: In freezer-safe containers or Ziplock’s/Stashers for up to 4 months. Then, thaw overnight in the fridge – the sweet potato will be softer.
Reheat: On the stove over medium-low heat or in the microwave in 30-second bursts, until hot. Add more water or broth if it’s too thick.
Other Recipes You Might Like
Vegan Dinners
Sweet Potato and Black Bean Tacos
Vegan Appetizers
Stuffed Sweet Potatoes
Vegan Dinners
Easy Black Bean Quinoa Casserole
Vegan Dinners
Sweet Potato Enchiladas
If you tried this sweet potato quinoa chili recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Sweet Potato Quinoa Chili
Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion diced
- Pinch of salt and pepper
- 3 medium sweet potatoes cubed
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon chipotle powder
- 1 to 3 teaspoons hot sauce (adjust to taste)
- 1 tablespoon chili powder
- 1 (16-ounce) jar salsa
- 2 cups vegetable broth
- 1 cup water
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked quinoa
- 1 avocado for garnish (optional)
Instructions
- In a large pot over medium heat, heat the olive oil. Add the diced onion with a pinch of salt and pepper, and sauté for 2–3 minutes until softened.
- Add the cubed sweet potatoes, cumin, cinnamon, chipotle powder, hot sauce, and chili powder. Stir to coat the sweet potatoes evenly in the spices.
- Cook for 3–4 minutes, then add the salsa, vegetable broth, and water. Stir well.
- Bring the mixture to a low boil over medium-high heat, then reduce to a simmer.
- Add the black beans, cover the pot, and cook for 20–30 minutes or until the sweet potatoes are fork-tender and the chili has thickened.
- Stir in the cooked quinoa and mix until fully combined.
- For best flavor, let the chili rest for a few hours before serving. Otherwise, serve warm topped with avocado, if using.
Love, love anything quinoa, so versatile and high fibre! Yum!
Same! Quinoa dishes are always the best!
I never made chili with quinoa before and was happy I tried this. So warm and comforting.
It adds such a nice touch to the dish! So glad you enjoyed it!
What an amazing plant based chili idea! Love the added avocado!
The avocado adds such a nice touch to the dish!
I live in sunny California and for the first time I can recall, winter just refuses to leave the state! So I keep making comfort food and this dish definitely fit the bill! I used hot chili oil in place of haot sauce because I love the heat!
This chili is definitely a great comfort food to cozy up too!