Skip to Content

Sweet Potato, Black Bean, and Quinoa Chili

Sweet potato, black bean, and quinoa chili – a hearty and nutritious vegetarian chili recipe.

Sweet Potato, Black Bean, and Quinoa Chili (#vegetarian) | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup | www.theroastedroot.net

Words of wisdom:

1.) Never attempt to blow out a candle while brushing your teeth. I’ve tried it. It doesn’t work. That’s an itch you don’t need to scratch. Next!

B.) Day-old spring rolls don’t follow the same principles as day-old bagles. Day old bagels = edible. Day old spring rolls ≠ edible.

iii.) If it didn’t feel good in the past, it’s not going to feel good now.  Yes, this applies to trying to remove 400 degree F items from the oven using your bare hands. It will never feel good. Not even if you’re Wolverine.

4.) Don’t: eat a banana right before spin class. Just. no.

V.) Do: make this chili.

The Roasted Root: Your trusted source for sweet potato, black bean, & quinoa chili, and unsolicited advice.

Sweet Potato, Black Bean, and Quinoa Chili (#vegetarian) | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup | www.theroastedroot.net

Lately, I’ve been simplifying my cooking. Clean meals that can be prepared in under an hour from start to finish have won my affection. The reason for this is equal parts laziness and hunger. Like most ‘mericans, I find myself strapped for time during the week and starving when I get home from work. My solution to this has been to streamline my grocery purchasing and make big batches of food on the weekends that can last me through the week.

Which is exactly what happened with this chili. It involves simple ingredients, takes 45 minutes to make, and leaves you with an abundance of leftovers for healthy meals.

Sweet Potato, Black Bean, and Quinoa Chili (#vegetarian) | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup | www.theroastedroot.net

This chili is hearty and nutritious. I added a couple of finely chopped chipotle chilies in adobo sauce to the recipe for a little smoky kick to counterbalance the sweetness of the sweet potato. If you prefer mild food, you can skip the chipotle chilis.

If you don’t keep dry black beans on hand, you can use 1 (15-ounce) can of black beans for this chili to save you some time.

Sweet Potato, Black Bean, and Quinoa Chili (#vegetarian) | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup | www.theroastedroot.net

This simple recipe is packed with flavor and will satisfy both vegetarians and meat eaters.

Sweet Potato, Black Bean, and Quinoa Chili (#vegetarian) | @BobsRedMill and @MuirGlenOrganic #ChiliRoundup | www.theroastedroot.net

Sweet Potato, Black Bean, and Quinoa Chili

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Author: Julia
Print

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium yellow onion chopped
  • 1 large sweet potato or yam chopped into ½” cubes (about 4 cups worth)
  • 4 cloves garlic minced
  • ½ cup dry quinoa
  • 1 cup dry black turtle beans or 1 can black beans
  • 4 cups low-sodium vegetable broth
  • 1 15-ounce can diced tomatoes
  • 2 chipotle chilis in adobo sauce chopped
  • 1.5 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt to taste

For Serving:

  • Sour Cream or plain yogurt
  • Cheese
  • Cilantro
  • Green onion
  • Avocado

Instructions

  1. Pour one cup of dry beans in a large bowl or container and fill with water so that beans are completely covered. Allow beans to soak overnight. Drain water from the beans and set aside until ready to use.
  2. In a large pot or Dutch oven, heat the olive oil to medium.
  3. Add onion and sauté, stirring frequently until onion begins to sweat, 5 minutes.
  4. Add the sweet potato and cook another 5 minutes.
  5. Add the garlic, quinoa, and beans and continue cooking another 2 minutes, stirring everything together.
  6. Pour in the remaining ingredients and stir well. Bring chili to a full boil, cover the pot, and reduce the heat to medium-low. Allow chili to bubble gently for 15 to 20 minutes, until quinoa and sweet potato is cooked.
  7. Remove pot from heat and allow it to sit covered for 10 to 15 minutes before serving. The longer the chili sits, the thicker it will be.
  8. Serve with sour cream, cilantro, and your favorite chili toppings.
Cauliflower Coconut Masala (guest post by Coffee & Quinoa) | www.theroastedroot.net
Previous
Cauliflower Coconut Masala
Roasted Acorn Squash Soup | www.theroastedroot.net
Next
Roasted Acorn Squash Soup

This site uses Akismet to reduce spam. Learn how your comment data is processed.

sekret

Saturday 3rd of August 2019

Aby pokazać te lub sektorze prywatnym concret trzeba . Obejmuje to takie rzeczy się dzieje, co jest konieczne i nie należy podawać się motywy, które są uruchamiane przez całą

Stephen

Friday 26th of October 2018

I was at my college reunion 2 weeks ago and we were allowed to have lunch in our respective House dorms. The food is actually much better and this was one of the items available. I am certified KCBS Master BBQ judge, but after having this with my meal I had to find the recipe. I am looking forward to trying it.

Shelby

Friday 19th of October 2018

Can this recipe be made in a slow cooker instead?

Caroline

Tuesday 30th of January 2018

I don't understand what " 2 in chipotle chilis adobo sauce chopped" in the ingredients means. Two inch chilis in sauce? something in a can, or a jar? I'm eager to try recipe but don't get this bit!

Julia

Wednesday 31st of January 2018

Hi Caroline, my apologies for the confusion. I changed recipe plugins a while back, which caused some of the ingredients in some of my recipes to become transposed - I went ahead and fixed the recipe. You'll want to use 2 chipotle chilis in adobo sauce (the canned kind). If you prefer your chili on the mild end, you can omit this ingredient altogether, as chipotle chilis are very spicy. Hope this helps, and hope you enjoy the chili!

Monica

Friday 12th of January 2018

This is hands down my go to chili recipe! Could this be done in the slow cooker instead? If so, how long would you recommend?

Julia

Saturday 13th of January 2018

That's a great question! I would say if you're using dried black beans, you'll want to get them going first, so essentially, add everything to the crock pot except for the sweet potato and quinoa...I'd have them cook for 3 or so hours on high before adding the quinoa and sweet potato, then cook for another 3 hours. This is totally me guessing, so I'm not sure if that's the correct time or not, but it is what I would do to test it out ;) If you're using canned beans, I would add everything to the crock pot and cook on low for 4 hours or high for 2 to 2.5, then check on it and continue cooking if need be. I hope his helps! xo

This site uses Akismet to reduce spam. Learn how your comment data is processed.