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Black bean sweet potato chili is a smoky, sweet, and savory chili made for stove, Crockpot, or Instant Pot. This meatless recipe includes quinoa for added texture and nutrients.
Why you'll love this recipe
Black bean sweet potato quinoa chili is a family favorite recipe. It's nutrition-loaded and deliciously flavored with the perfect blend of smoky chipotle and classic chili seasoning. Sweet potatoes and black beans pair together nicely and the quinoa adds even more nutrition.
Just like 3 bean vegetarian chili, sweet potato and black bean chili is approved for multiple diets and includes instructions for stove, crockpot, or Instant Pot.
Ingredient amounts are included in the printable recipe below.
- onions and garlic - These are key players in flavoring this chili.
- seasonings - The combination of chili powder, cumin, and chipotle powder (or chipotle in adobo) adds a smoky flavor that complements the savory black bean and sweet potato flavors in this chili.
- sweet potatoes - Use diced sweet potatoes or yams with this recipe.
- black beans - Use canned, stove-cooked, or pressure cooked black beans in this chili.
- corn - Use fresh, frozen, or canned corn. It adds texture and sweetness to this moderately spiced black bean chili.
- canned tomatoes - Any neutral-flavored canned tomatoes will work for this recipe. I prefer to use crushed tomatoes for their saucy texture.
- quinoa - Use any color quinoa and always rinse thoroughly before cooking, unless the package indicates that the quinoa is pre-rinsed.
- vegetable broth - I prefer to use a bold-flavored broth for this recipe, especially since it is meatless and will benefit from the added flavor.
- salt - I prefer to add this to taste later in the recipe.
How to make this recipe
In the recipe card below, I've included stove, crockpot, and Instant Pot methods for this sweet potato chili. But, because I get asked the most questions from pressure cooker beginners, I wanted to offer step by step Instant Pot photos for this recipe.
Select "Sauté" and add OIL. When it reads "Hot", add ONION and GARLIC. Cook and stir a few minutes until tender. Add CHILI POWDER, CHIPOTLE POWDER or ADOBO, and CUMIN. Sauté briefly, then add a splash of BROTH, stirring to release any bits from the pot and form a paste. Guys, this paste is pure flavor magic for sweet potato chili!
Press "Cancel" and add SWEET POTATOES, BLACK BEANS, CORN, TOMATOES, QUINOA, remaining BROTH, SALT, and PEPPER. Stir to combine. Pressure cook the chili.
Turn pressure release valve to "Venting" position to release any remaining steam. Press "Cancel", open lid, stir, and devour your delicious quinoa chili.
Dried black beans won't work with this recipe because the sweet potatoes and quinoa will overcook in the time it takes to cook dry beans.
I listed fire roasted tomatoes in the recipe, but any neutral-flavored canned tomatoes will work, including diced, whole-peeled, or crushed tomatoes.
If you substitute the chipotle powder with chipotle in adobo, I recommend finely chopping the chilies to prevent chunks.
If you prefer to make quinoa separately this Instant Pot quinoa recipe can be made in advance and used for serving.
If quinoa isn't an option, reduce the liquid amount by 1 cup.
I prefer to use reduced-sodium pantry ingredients, such as canned beans and broth because this allows me to adjust the salt later in the recipe.
You can replace the corn with another vegetable such as zucchini or bell peppers.
More chili recipes
Black Bean Sweet Potato Chili Recipe
- 2 tablespoons Avocado Oil
- ½ medium Onion diced (1 cup)
- 3 cloves Garlic minced
- 2 tablespoons Chili Powder
- ½ teaspoon Chipotle Powder or ½ teaspoon chipotle in adobo
- ½ teaspoon Ground Cumin
- 1 large Sweet Potato peeled and ¼-inch diced (about 2 cups)
- 2 (15 ounce cans) Black Beans drained and rinsed (about 3 cups cooked)
- 1 cup Corn fresh or frozen
- 1 (14.5 ounce can) Fire Roasted Tomatoes or preferred variety
- ½ cup Dried Quinoa rinsed
- 2 ½ cups Vegetable Broth
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- topping ideas: cilantro, lime, salsa, sour cream, tortilla chips, avocado, jalapeno
Instant Pot Instructions (stove and Crockpot instructions below)
- Select "Sauté" and add OIL.
- When the display reads "Hot", add ONION and GARLIC. Cook and stir a few minutes until tender.
- Add CHILI POWDER, CHIPOTLE POWDER or ADOBO, and CUMIN. Sauté briefly and add a splash of BROTH, cooking and stirring to release any bits stuck to the pot and form a seasoning paste.
- Press "Cancel" and add SWEET POTATOES, BLACK BEANS, CORN, TOMATOES, QUINOA, remaining BROTH, SALT, and PEPPER. Stir to combine.
- Secure the lid and set pressure release valve on "Sealing" position. Select "Manual" or "Pressure Cook" and set the Instant Pot on "High" pressure for 1 minute (you read that right ... only 1 minute), followed by a 10 minute natural pressure release (NPR).
- Flip pressure release valve to "Venting" position to release any remaining steam. Press "Cancel", open lid, and stir.
Serving and storage
- Serve quinoa chili warm, garnished with any toppings I mentioned above.
- Refrigerate in an airtight container up to 5 days.
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