Description
This hearty Black Bean Sweet Potato Chili is a flavorful and nutritious one-pot meal perfect for cozy dinners. Packed with tender sweet potatoes, black beans, quinoa, and a blend of warm spices, it offers a delicious meatless chili option that’s rich in protein and fiber. Ready in under an hour, it’s an easy stovetop recipe that warms you up and satisfies your cravings.
Ingredients
Chili Ingredients
- 1 tablespoon olive oil, plus 2 extra teaspoons
- 1 large sweet potato, peeled and diced
- 1 large red onion, diced
- 4 cloves garlic, roughly chopped
- 2 tablespoons chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 3 1/2 cups vegetable stock
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can fire roasted diced tomatoes
- 1/2 cup dried quinoa
- 4 teaspoons lime juice
Serving Suggestions
- Avocado slices
- Cilantro leaves
- Crema
- Grated cheese
Instructions
- Heat the oil and cook vegetables: Heat a large heavy-bottom pot over medium-high heat and add 1 tablespoon of olive oil. Add the diced sweet potato and red onion and sauté for about 5 minutes until the onion becomes soft and translucent.
- Add spices and garlic: Stir in the roughly chopped garlic, chili powder, ground chipotle pepper, ground cumin, and 1/4 teaspoon kosher salt. Cook and stir for about a minute until fragrant and combined well with the vegetables.
- Add liquids and main ingredients: Pour in the vegetable stock, fire roasted diced tomatoes with their juices, rinsed black beans, and dried quinoa. Stir thoroughly to incorporate all ingredients evenly.
- Simmer the chili: Cover the pot with a lid and reduce the heat to low to maintain a gentle simmer. Let it cook undisturbed for 30-40 minutes, or until the quinoa is tender, the sweet potatoes are soft, and the chili thickens to a hearty consistency.
- Finish with lime and seasoning: Remove the pot from heat and stir in 4 teaspoons of lime juice. Taste the chili and adjust the salt as needed to your preference.
- Garnish and serve: Ladle the chili into bowls and garnish with your choice of avocado slices, fresh cilantro, a dollop of crema, or grated cheese before serving.
Notes
- For a spicier chili, add chopped jalapeños or increase the chipotle pepper amount.
- To make it vegan, omit the crema and cheese or use plant-based alternatives.
- Quinoa adds a nice boost of protein and texture; substitute with rice or additional beans if preferred.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
- You can freeze portions for up to 3 months; thaw before reheating.