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.
Servings: 6 cups
Calories: 173kcal
Equipment
- 6-quart Instant Pot for pressure cooker method
- 4 quart slow cooker for slow cooker method
- 4.5-quart Dutch oven or stockpot for stove method
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.
Notes
Instant Pot Instructions
-
Select "Sauté" and add OIL.
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When the display reads "Hot", add ONION and GARLIC. Cook and stir a few minutes until tender.
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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.
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Press "Cancel" and add SWEET POTATOES, BLACK BEANS, CORN, TOMATOES, QUINOA, remaining BROTH, SALT, and PEPPER. Stir to combine.
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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).
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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).
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