Sweet Potato and Black Bean Chili
This sweet potato and black bean chili deserves a regular place in your dinnertime rotation thanks to its big, bold flavors and EASY prep. Just 15 minutes of work and the slow cooker does the rest!
Yes my friends, amazing meatless chili does exist. While I adore my vegan pumpkin chili and one pot red lentil chili, if you’re looking for a vegan chili that packs in some extra cozy vibes, I think it’s this sweet potato and black bean chili. There’s just something about that sweet potato!
Not only does the sweet potato add great flavour to the chili, it also adds a fabulous creamy element, which is somewhat unexpected in a chili recipe, but very much welcome. (Like I said: cozy vibes!) Black beans are always delicious, while quinoa replicates the ground beef texture and adds some extra protein to the mix.
Why You’ll Love This Sweet Potato and Black Bean Chili
- Hearty and filling. The combination of sweet potatoes, black beans AND quinoa make this chili a satisfying meal. No need to add anything else on the side! (Well, okay, maybe some vegan cornbread.)
- Loads of flavour. With the garlic and all those herbs and spices, this chili is bursting with flavour. It’s also excellent if you love a spicy chili—although you can definitely make it mild too.
- Perfect for meal prep. This sweet potato and black bean chili freezes well and makes for an easy dinner option on busy days.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – I like to use my homemade vegetable broth.
- Quinoa
- Black beans – If you want to use cooked dried black beans, that’s fine too. You’ll need 1 1/2 cups cooked.
- Diced tomatoes
- Bell Peppers – Red bell pepper and green bell pepper.
- Carrot – You can’t taste the carrot in here, but it adds some extra nutrition.
- Onion and garlic – These form our base of flavour.
- Chili pepper – Leave this out for a milder sweet potato and black bean chili.
- Herbs and spices – Chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and oregano.
- Corn kernels – Canned, fresh, or frozen.
- Sweet potato
- Toppings – Avocado, green onions, additional carrot, and vegan sour cream.
How to Make Sweet Potato and Black Bean Chili
- Combine the first few ingredients. Stir together the broth, sweet potato, quinoa, black beans and tomatoes in the slow cooker.
- Add the rest. Stir in the peppers, carrot, onion, and garlic, then add the seasonings and stir again.
- Cook. Turn the slow cooker on and cook for 2 to 2 1/2 hours on high, or 5 to 6 hours on low.
- Make the sour cream. Blend all the ingredients until smooth.
- Serve. Ladle into bowls and add your favourite toppings.
Tips for Success
- Dice the vegetables evenly. This will ensure that all the vegetables cook evenly and are perfectly tender by the time your sweet potato and black bean chili is ready to serve.
- Monitor cooking times. Depending on your slow cooker, the cooking time may vary. Keep an eye on your chili; it’s done when both the sweet potatoes and the quinoa are tender.
- Make it on the stovetop. If you don’t have a slow cooker, you can make this chili on the stovetop. Start by sautéing the onion, garlic, and peppers in a large pot, then add the rest of the ingredients and simmer covered until the potatoes and quinoa are cooked.
More Chili Topping Ideas
- Shredded vegan cheese
- Crumbled tortilla chips
- Chopped fresh cilantro
- Sliced jalapeños—or pickled jalapeños!
- Lime wedges
- Crackers
- Pickled red onions or pickled radishes for crunch
- Hot sauce for an extra kick
How to Store Leftovers
Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
Can I Freeze This Recipe?
Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
More Sweet Potato Recipes
- Sweet Potato and Black Bean Tacos
- Mashed Sweet Potatoes
- Sweet Potato Soufflé
- Air Fryer Baked Sweet Potatoes
- Loaded Sweet Potato Skins
Enjoy friends! If you make this sweet potato and black bean chili recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Sweet Potato and Black Bean Chili
Ingredients
- 2 ½ cups vegetable broth, 600ml
- ½ cup uncooked quinoa, 90g
- 15 oz can black beans, drained, 425g
- 14 oz can diced tomatoes, 411g
- ¼ cup chopped red bell pepper, 35.43g
- ¼ cup chopped green bell pepper, 35.43g
- 1 shredded carrot
- ½ cup chopped onion, 42.52g
- 4 cloves garlic, peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh, 90 grams
- 1 large sweet potato, about 340g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews, cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Woot for slow cooker quinoa chilis!!! 🙂 This looks fantastic with the sweet potato! I need to make cashew cream more often – that’s such a great idea for a topping!
This is hearty and winter perfect! I’m sure Mr J won’t even notice there is no meat in this.
He had it like three nights in a row and said he didn’t miss the meat at all! Thanks Z!
Made this chili for my meat-loving husband on SUPERBOWL SUNDAY, of all times (can you believe?!), and he devoured it! Ate three bowls! We all loved it. I’ve happily passed this recipe on to many people. Great job!
Hi Jessica,
Yay! So glad to hear that!! Thanks so much for your feedback and for sharing my recipe! 🙂
This looks amazing! I have a (probably dumb) question though…. Are you peeling the sweet potato?
Thanks!
Also, frozen or canned corn?
Hi Rebekah,
I emailed you already but in case anyone else is wondering, yes I peeled the sweet potato and I’ve used both canned and fresh corn! No dumb questions here :).
Jessica this was super tasty! But the consistency was not what I was hoping for. I slow cooked it on high for 2.5 hours and it was very watery, so more like a stew. Still delish though.
Have you done this on the high speed? Because mine didn’t look nearly as hearty as yours!
Hi MJ,
I’m so glad you enjoyed it! I actually made mine on high speed quite a few times with these same measurements, so I’m not sure why it was so watery! Did you use a big enough sweet potato similar to the measurements? That would’ve soaked up a lot of the water. Did you drain the black beans? I’m still glad you enjoyed it though!
Hi MJ,
Also just if you make this again, cooking it for up to another 30 minutes on high would definitely help to thicken it up. I hope that also helps!
My boyfriend and I made this today and absolutely loved it! So delicious and a perfect balance of flavors and spice. Our consistency was great- used 1 cup of sweet potatoes. We ate it with regular sour cream, shredded cheese and multigrain Tostitos. Next time will make the cashew cream! Thanks for the great recipe!
Hi Christine,
So glad to hear! Oh I love the idea of using Tostitos for the crispiness. Thanks so much for sharing and you’re so welcome!
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Hello! I would love to make this recipe! I’ve been looking for a vegan chili recipe that doesn’t call for oil. I was wondering how i would make this recipe without the quinoa as i have a stomach sensitivity to it. Thanks!
Hey Madison,
You can make it without the quinoa and 1 cup LESS of veggie broth. I can’t guarantee it’ll be as thick but it’ll still be delicious! I hope that helps!
Making this for the 3rd time. (meal prepping for weekday lunch)
It has to one of the top recipies, Tastes great, and has a good volume of varying nutrition.
Thanks for sharing this on the internet Jessica. 🙂
This is legit! I brought it to a family potluck (non-vegan folks) and it was a hit! Thanks for the great recipe Jessica
We’re so happy that you enjoyed the recipe Teri, it brought a smile to our face! Thank you so much for reading!