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.
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?
Hey Candace,
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!
Hi Candace,
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?
Hi Sandra,
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.