Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
This Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker) takes only 15 minutes to prep and then right into the slow cooker! It results in a hearty, thick and delicious chili!
Vegan Sweet Potato and Black Bean Quinoa Chili is quite a mouthful, isn’t it? That’s the point. A spoonful of this divine chili and you’ll be speechless. Suspicious taste testers sat and ate in silence for a bit, then muttered, coming up for air “This is meatless?!”.
Yes my friends, amazing meatless chili does exist.
I actually wasn’t a huge fan of chili until turning vegetarian, and I’m starting to realise that trend runs true in a lot of things in my life, such as curry (whaaat?! I actually do like curry??), black beans and chickpeas. Vegetarian-ism pretty much turned these wonder foods into magical delicious morsels for me. You don’t hear me complaining. I took a try at chili for the first time here and it became a sensational hit, pinned over 25,000 times on Pinterest with tons of readers letting me know that everyone from themselves to their meat-loving partners were enjoying it! If I said I took a bow, I would be lying. I took MANY bows. I practiced speeches thanking the Academy in my mirror. Hey, a girl can dream right?
I think the moment I knew this Vegan Sweet Potato and Black Bean Quinoa Chili recipe was legit was when my dad said “whoa. This tastes great.” And went back for more. It’s one thing for someone to make a great comment, but actions don’t lie!
So I decided to not invent the wheel, but keep it turning by amping up my base recipe and throwing in some beautiful sweet potatoes into the mix. I upped the garlic and some of the seasonings and hit start. The sweet potato adds such a great flavour to the chili while simultaneously adding it’s own soft and hearty factor that made me realise that it definitely MADE this chili even better than it already was! If you’re preparing this for your family, be ensured that adding sweet potato means your chili will be filling up your loved ones quicker, guaranteeing your chili will last even longer.
I’ve had about…6 bowls of this this week. I KNOW, I KNOW. I’m obsessed. But that’s why I love chili, it’s so diverse. I’ve had it by itself, with an egg on top, in a burrito (chili cheese burritos?! YES!), and with tons of vegan sour cream on top. It’s lasted super long in the fridge and best of all? Freezes great. I plan to stock up on this beauty for those nights where I have nothing planned for dinner.
Have I sold you yet? You need to try this. I actually timed how long I took and after 15 minutes everything was in the slow cooker and churning away. This was while dancing to Sia’s new album and pretending I was on my own cooking show (isn’t it awesome?!).
Again, a girl can dream, right?
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
- 2 1/2 cups vegetable broth, 600ml
- 1/2 cup uncooked quinoa, 90g
- 15 oz can black beans, drained, 425g
- 14 oz can diced tomatoes, 411g
- 1/4 cup chopped red bell pepper, 35.43g
- 1/4 cup chopped green bell pepper, 35.43g
- 1 shredded carrot
- 1/2 cup chopped onion, 42.52g
- 4 cloves garlic, peeled and minced
- 1/2 small chili pepper
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1/2 cup corn kernels, canned or fresh, 90 grams
- 1 large sweet potato, about 340g, peeled and diced
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- 1/2 cup soaked cashews, cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- 1/2 teaspoon fine sea salt
- 1 teaspoon lime juice
- 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).
2. This chili lasts a good week in the fridge.
3. You can add any ground provisions you’d like to the chili. Just adjust the broth accordingly if you want to keep your chili liquid-y.
MORE FALL COMFORT RECIPESVegan Crockpot Quinoa and Black Bean Chili Cheesy Quinoa Casserole Cauliflower Pizza Casserole Chilis Across the Web Homemade Vegetarian Chili By Cookie & Kate Slow Cooker Vegetarian Chili – Gimme Some Oven
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I prepared this dish for 160 people who camped with Celtic Chaos at Burning Man this year and it was one of the most popular meals by far, I got great feedback.
So so easy to make, even in a makeshift kitchen in the desert!
Thanks so much for sharing this recipe. xx
I don’t have a scale to weigh the sweet potato but I’m seeing on google that 300g is equal to 2 cups. So would 2.5 cups of chopped sweet potatoe be safe?
I actually haven’t checked the cups amount so I am not sure at all if that’s the amount I got. I say go ahead and do the 2 ½ cups, and if it gets too thick for you, just add more broth!
Got it, Thank you! And I loved the end result!
Aw yay! So happy to hear!
Curious to know can this be made in an instand pot?
Hi Ana thanks so much for reading! Yes they would be able to be made in an instant pot.
Truly delicious!! We have a newly Vegan teenager and are trying to all eat Vegan meals with her. This was really good and we’ll definitely make it again! Thank you!
We’re so happy that we could help Lauren. Thank you for the review.
For the black beans, are they only drained or are they also rinsed?
Hi Danielle. Canned and rinsed. I hope this helps.
My only complaint is that you said this lasts a long time in the refrigerator. False! Mine is all eaten with 2-3 days. 🙂 This really is the best “chili” I’ve ever tasted.
Haha Marilyn! Thanks so much for reading. We love this review.
Love! My family is transitioning from the standard american diet to whole foods plant based. (Like, literally this was week 1.) And we LOVED this! I didn’t have chili powder, but my husband thinks that worked out because it might’ve been too spicy for the kids. I also served this over rice. 100% this is going in our new family WFPB recipe binder! I’m glad for the note that says it freezes well because I’m definitely going to stock up on this for when our new baby arrives soon. So excited. Thanks, Jessica!
Wow Mary! We’re so happy that we’re helping. We love you and your families journey. Thanks so much for reading.
This is my first recipe review and I follow a lot of recipes. This is so good! I’m eating as I write this. The vegan sour cream on top sets it off just right! Thank you for sharing this with the world ❤️
I wasn’t sure what the end result would be and it was way better than I ever thought it would be! I will be making it again very soon and doubling the recipe so I can freeze it.
possibly a silly question but by corn kernels do you mean the dry ones?
Not silly at all! Like canned corn pieces that’s already cooked just separated!
This sounds great, unfortunately I don’t have a slow cooker. Can I make it on the hob or in the oven instead?
Yes you can make it on the stove! I have a stovetop chili instructions you can follow but basically Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 25-30 minutes.