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Black Bean and Sweet Potato Quinoa Chili

4.95 from 37 votes
Total 40 minutes
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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.

sweet potato black bean chili in white bowl next to cilantro and lime garnish

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Table of Contents hide
1) Why you'll love this recipe
2) Key ingredients
3) How to make this recipe in a pressure cooker
4) Recipe tips
5) Recipe variations
6) More chili recipes
7) 📖 Recipe
8) Black Bean Sweet Potato Chili Recipe

Why you'll love this recipe

Black bean sweet potato quinoa chili is a family-favorite plant-based recipe that comes together quickly and easily. 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, this sweet potato and black bean chili is approved for multiple diets and includes instructions for the stove, crockpot, or Instant Pot.

Key ingredients

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 this chili's savory black bean and sweet potato flavors.
  • 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 - Any broth will work for this recipe. You can even use water in place of broth.
  • Sea salt - I prefer to add this to taste later in the recipe.
sweet potato black bean chili ingredients prepped in small bowls and ready to be used

How to make this recipe in a pressure cooker

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!

Onions and seasonings are sautéing in the instant pot for sweet potato chili
wooden spoon stirs chili-seasoned onions in a pot

Press "Cancel" and add SWEET POTATOES, BLACK BEANS, CORN, TOMATOES, QUINOA, remaining BROTH, SALT, and PEPPER. Stir to combine. Pressure cook the chili.

sweet potato black bean chili ingredients are being added to the Instant Pot
overhead view of Instant Pot lid

Turn pressure release valve to "Venting" position to release any remaining steam. Press "Cancel", open lid, stir, and devour your delicious quinoa chili.

sweet potato black bean chili in Instant Pot

Recipe tips

  • This recipe isn't suitable for dried black beans as the cooking time required would cause the sweet potatoes and quinoa to overcook.
  • I specified fire-roasted tomatoes in the recipe, but you can use any neutral-flavored canned tomatoes, such as 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.

Recipe variations

  • To make this recipe without quinoa, reduce the liquid amount by 1 cup for any given method.
  • Reduced-sodium pantry staples, such as canned beans and vegetable broth, give you flexibility in adjusting salt levels to your liking.
  • You can replace the corn with another vegetable such as zucchini or bell peppers.
sweet potato black bean chili in white bowl next to lime garnish

More chili recipes

📖 Recipe

sweet potato black bean chili in white bowl with spoon

Black Bean Sweet Potato Chili Recipe

This black bean and sweet potato chili is a hearty, meatless chili with black beans, sweet potatoes, and (optional) quinoa. It's deliciously flavored with a kick of bold, smoky chipotle and includes instructions for stove, slow cooker, or Instant Pot.
Prep Time10 minutes
Cook Time30 minutes
Total time40 minutes
Yield 6 cups
Author Traci
4.95 from 37 votes
Print Pin it for later 📌

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Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

  • 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 Salt
  • ½ teaspoon Black Pepper
  • topping ideas: cilantro, lime, salsa, sour cream, tortilla chips, avocado, jalapeno

Instructions

Stove instructions (see other methods below)

  • Heat OLIVE OIL in a 4 quart soup pot on medium-high.
  • Add ONIONS and GARLIC. Sauté until tender, stirring as needed.
  • Add CHILI POWDER, CHIPOTLE POWDER, and CUMIN. Sauté the onions a few minutes until fragrant.
  • Add a splash of BROTH and use the utensil to release any bits stuck to the pot.
  • Add SWEET POTATOES, BLACK BEANS, CORN, TOMATOES, QUINOA, remaining BROTH, SALT, and PEPPER.
  • Bring to a boil, reduce heat, and simmer for 15 minutes until sweet potatoes are fork-tender and quinoa is cooked, stirring as needed
  • Serve warm.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Instant Pot Instructions
  1. Select "Sauté" and add OIL.
  2. When the display reads "Hot", add ONION and GARLIC. Cook and stir a few minutes until tender.
  3. 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.
  4. Press "Cancel" and add SWEET POTATOES, BLACK BEANS, CORN, TOMATOES, QUINOA, remaining BROTH, SALT, and PEPPER. Stir to combine.
  5. 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).
  6. Flip pressure release valve to "Venting" position to release any remaining steam. Press "Cancel", open lid, and stir.
 
Crockpot instructions
 
Follow the stove method above up to step #4. Transfer the mixture to a slow cooker and the remaining ingredients. Cover and slow cook on HIGH for 1 hour, or until sweet potatoes are fork-tender and quinoa is fully cooked. (slow cook time may vary depending on your model).

Equipment

Nutrition

Serving: 1cup | Calories: 173kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 882mg | Potassium: 322mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6238IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Chili, Dinner, Main Course
Cuisine Mexican, Southwest
Diet Gluten Free, Vegan, Vegetarian
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More Soup, Stew, and Chili Recipes

Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    4.95 from 37 votes (7 ratings without comment)

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  1. Lindsay says

    5 stars
    Really enjoyed this recipe! Decided to go the stove top route...so easy and only one pot. Only thing is that cumin is listed under the directions but no amount is listed under the ingredient list.

    Reply

    • The Kitchen Girl says

      Yay Lindsay! So glad you enjoyed this chili 🙂 Good eye on the cumin...I just fixed it. Thank youuuu 🙂 Thanks for the review!

  2. AJ says

    Hi, you said there were Instant Pot instructions but I don’t see them. For the slow cooker instructions instead of using a skillet at first, put the ingredients in the IP on sauté then use the slow cooker function in the remaining instructions. Unless there is a different way, which I would like to know. Thanks! 🙂

    Reply

    • The Kitchen Girl says

      Hi AJ, Instant Pot instructions for pressure cooking this chili are now included and it's ready in under 30 minutes. I haven't tried the slow cooker setting on the IP for this recipe. Hope you enjoy!

  3. JB says

    5 stars
    SO much flavor and so easy to make! For a vegetarian chilli recipe, this really hits the spot for a "meat" guy like me. The chipotle and the chilli powder combo is

    Reply

    • The Kitchen Girl says

      Awesome! I'm so glad you like this one, JB! I'm crazy about that chipotle and chilli powder combo myself

  4. Sara says

    5 stars
    OMG! This is so good. I made this today and it rocked my world. I can’t believe the flavor that came out of those few ingredients. It is amazing. Thank you for the recipe.

    Reply

    • The Kitchen Girl says

      You are so welcome and thank you, Sara! What a great review and I'm so glad you love it as much as I do Thanks for taking the time to let me know

  5. Ellen says

    5 stars
    Looks so flavorful and hearty! I can't wait for the weather to change so I can make it!

    Reply

    • Traci Antonovich says

      Thanks Ellen...love hearing that!

  6. Cliona Keane says

    5 stars
    This looks and sounds amazing and I can practically smell the spices through the screen! Perfect for winter.

    Reply

    • Traci Antonovich says

      Haha lovvve hearing that, Cliona! Hope you get to try it sometime! 🙂

  7. Edyta at Eating European says

    5 stars
    This sounds so healthy and delicious. Perfect recipe for a cold weather when you want to nourish your body and still keep it healthy!

    Reply

    • Traci Antonovich says

      Thanks Edyta...that's music to my ears 🙂

  8. Lisa | Garlic & Zest says

    5 stars
    I've never made a vegetarian chili before, but I love all the ingredients you've put into this one. Sweet potatoes are one of my favorites, too, so I'm interested to make this for a meatless monday. Bet the leftovers are great for lunch later in the week too.

    Reply

    • Traci Antonovich says

      Ohhh Lisa, hope you get a chance to try this one! It's one of my fav flavor profiles for the fall and winter seasons 🙂

  9. Krissy Allori says

    5 stars
    I need more quinoa in my life! This recipe is the perfect fall dinner!!!

    Reply

    • Traci Antonovich says

      Thanks Krissy! Love hearing that 🙂

  10. Tara says

    5 stars
    Yum! I love how easily this chili comes together. Such a delicious autumn twist with the sweet potato.

    Reply

    • Traci Antonovich says

      Thanks Tara! It's SO easy...and that sweet potato brings all the balance 🙂

  11. Natalie says

    5 stars
    This chili looks so delicious, hearty and comforting! A perfect idea for dinner on cold winter days. Saving for colder days 🙂

    Reply

    • Traci Antonovich says

      Thanks so much Natalie! Love hearing that from you...and hope you get a chance to make it! 🙂

  12. Jill says

    5 stars
    I love the combination of ingredients in this vegan chili - especially the sweet potato.

    Reply

    • Traci Antonovich says

      Thanks Jill! So glad to hear it! That sweet potato gets me every time 🙂

  13. Amy Nash says

    5 stars
    I love using chipotles in adobo sauce! The smoky flavor they impart is so wonderful! This looks like a delicious chili!

    Reply

    • Traci Antonovich says

      I'm with you Amy! It's one of my favorite ingredients of all time...so unique! Thanks so much!!!

  14. Vicky @ AvocadoPesto says

    5 stars
    I'm also not down with crockpot ingredients turned into mush so love that this cooks in 60 minutes! And love the addition of quinoa to the chili!

    Reply

    • Traci Antonovich says

      LOL Thanks Vicky! And riggghhht? I'm super picky about how long I cook things in the crockpot! We must be related 🙂

  15. Julia says

    5 stars
    I also make a sweet potato chili but had never thought of using quinoa in it. Gotta try it the next time I make it! 🙂

    Reply

    • Traci Antonovich says

      Yay thanks Julia! I think you'll love it if you like quinoa! 🙂

  16. Regina says

    5 stars
    All the different components sound amazing together. Sweet potatoes, black beans and chipotle are a match made in heaven!

    Reply

    • Traci Antonovich says

      Regina, you're making my day over here. Love hearing that!!! Thank you 🙂

  17. Jill says

    5 stars
    This looks and sounds delicious - love the addition of quinoa to this chili too. Great recipe!

    Reply

    • Traci Antonovich says

      Thanks so much, Jill! Love hearing that 🙂

  18. Danielle says

    5 stars
    It is totally chilli weather at the moment and I bet that sweet potato makes it really hearty. YUM!

    Reply

    • Traci Antonovich says

      Thanks so much Danielle! Love hearing that and you're right...the sweet potato really makes it! 🙂

  19. Veena Azmanov says

    5 stars
    I love black bean soup and sweet potato just makes it better. Love the seasoning you have in this recipe.

    Reply

    • Traci Antonovich says

      Thanks so much Veena! I'm with you on that combo...and wait til you try it with Chipotle seasoning. YUM!

  20. Kristine says

    5 stars
    This chili looks absolutely delicious! So warm and comforting - I can't wait to try it, thanks!

    Reply

    • Traci Antonovich says

      Yay thanks Kristine! Love hearing that...hope you love it like I do 🙂

  21. Liz @ I Heart Vegetables says

    5 stars
    Yum! this sounds delicious! My kind of chili 🙂 And I love that it can be made in a slow cooker!

    Reply

    • Traci Antonovich says

      Thanks Liz! Yes, slow cooker (or stove) but it's not an all-day slow cooker recipe...it would turn into baby food LOL. Happy holiday week! 🙂

  22. Lisa says

    5 stars
    This looks AWESOME! Hearty, flavorful and good for you too! Wish I had a bowl right now.

    Reply

    • Traci Antonovich says

      Thanks Lisa, love hearing all those things 🙂

  23. Helen of Fuss Free Flavours says

    5 stars
    Such a great dish for that wholesome, filling, and tasty comfort food we all need during the colder months. I love that it all stays nice and chunky too.

    Reply

    • Traci Antonovich says

      Thanks Helen! Yep, it does stay chunky but only because I don't leave it in the slow cooker for any longer than an hour, otherwise it would def turn mushy. 🙂

  24. Valentina says

    5 stars
    Yummy! It's very gray here in LA today and this would be a perfect, cozy dinner. Love it!

    Reply

    • Traci Antonovich says

      Thanks Valentina...sending you sunny vibes from Sonoma County 🙂

  25. Thanh | Eat, Little Bird says

    5 stars
    It looks like such a comforting dish! I've never made a vegetarian chilli before and this recipe sounds delicious!

    Reply

    • Traci Antonovich says

      Thanks Thanh, yes it's very easy and super delicious! Let me know if you ever have a question about making vegetarian chili 🙂