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Sweet Potato Quinoa Chili shown in 2 soup bowls, topped with avocado, jalapeno, shredded vegan cheese, lime wedges & cilantro leaves. The bowls sit atop a light blue surface, next to a checkered blue & white linen, soup spoons, garnishes (sliced jalapeno, lime wedges, tortilla chips, etc.).

Hearty Sweet Potato Quinoa Chili with Black Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson | Plays Well With Butter
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 6-8 1x
  • Category: Soup, Stew & Chili Recipes
  • Method: Stovetop
  • Cuisine: Mexican & Tex-Mex
  • Diet: Vegan

Description

This Vegan Sweet Potato Quinoa Chili is insanely hearty & rich in flavor, thanks to its nourishing base of quinoa, sweet potatoes, black beans, & flavorful spices. It’s easy to make, perfect for meal prep, & totally healthy & wholesome with more than 13 grams plant-based protein per serving. Naturally vegetarian, dairy-free, vegan & gluten-free. Instant Pot & Slow Cooker directions provided in the Recipe Notes, below.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 bell pepper, deseeded & diced
  • 2 medium sweet potatoes, peeled & diced into 1-inch cubes
  • 12 chipotle peppers (from a can, in adobo sauce), finely chopped
  • 3 cloves garlic, finely chopped or grated
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons Worcestershire sauce (see Recipe Notes, below)
  • two (2) 14-ounce cans diced fire-roasted tomatoes, with their juices
  • two (2) 15-ounce cans black beans, drained & rinsed
  • ½ cup dry quinoa
  • 2 cups vegetable stock or broth
  • 1 large, juicy lime, juiced
  • kosher salt & ground black pepper, to season
  • for serving, as desired: cashew crema or shredded cheese (or vegan cheese), smashed avocado or guacamole, sliced jalapeno, chopped cilantro, tortilla chips, etc. Vegan Sweet Potato Quinoa Chili ingredients arranged on a light blue surface – vegetable stock, olive oil, spices, cocoa powder, chipotle chiles, black beans, quinoa, sweet potatoes, bell pepper, garlic, bay leaves, Worcestershire sauce, tomatoes, tomato paste & onions.

Instructions

  1. Cook the veggies: Add the olive oil to a heavy-bottomed pot or Dutch oven (at least 4 qt) over medium heat. Once hot & shimmering, add the onion, bell pepper, & sweet potato. Season with 1 teaspoon kosher salt & stir to coat. Cook, stirring occasionally, until softened, 4-5 minutes.How to make Sweet Potato Quinoa Chili - Step 1: Onions, bell pepper, & sweet potato cooking in a large gray Dutch oven, which sits atop a light blue surface.
  2. Add the spices: Add the chipotle peppers, garlic, bay leaves, tomato paste, chili powder, cocoa powder, ground cumin, smoked paprika, & dried oregano to the pot, stirring to coat the veggies. Cook for 2-3 minutes, to allow the spices to bloom.How to make Sweet Potato Quinoa Chili - Step 2: Spices (chipotle pepper, tomato paste, garlic, cocoa powder, chili powder, paprika, bay leaves) added to chili veggies in a large gray Dutch oven, which sits atop a light blue surface.
  3. Build & simmer the chili: Add the Worcestershire sauce, fire-roasted tomatoes, black beans, quinoa & veggie stock/broth to the pot. Stir to combine. Bring the chili to a boil. Cover and reduce to a simmer for 20-25 minutes, until the chili is thickened slightly and the quinoa is cooked. To finish the chili, squeeze in fresh lime juice & taste and season with additional salt or ground black pepper as needed. [gallery columns="2" size="full" ids="14667,14668,14669,14670"]
  4. Serve: Ladle the chili in individual bowls & finish with toppings of choice – cashew crema or shredded (vegan) cheese, smashed avocado or guacamole, sliced jalapeno, pico de gallo, chopped cilantro, tortilla chips, etc. Enjoy! Sweet Potato Quinoa Chili shown in 2 soup bowls, topped with avocado, jalapeno, shredded vegan cheese, lime wedges & cilantro leaves. The bowls sit atop a light blue surface, next to a checkered blue & white linen, soup spoons, garnishes (sliced jalapeno, lime wedges, tortilla chips, etc.).

Notes

  • Vegan Worcestershire sauce: If keeping your quinoa chili vegetarian or vegan is important to you, be sure to use vegan-friendly Worcestershire sauce. My favorite vegan Worcestershire is Annie’s, which is also certified organic. If you have a hard time finding vegan-friendly Worcestershire, feel free to substitute with an equal amount of soy sauce (or tamari, or coconut aminos).
  • Storage: To store, transfer cooled quinoa chili to an airtight container & store in the refrigerator. Leftover quinoa chili will keep for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.
  • Freezing: This quinoa chili is very freezer-friendly! To freeze, transfer cooled quinoa chili to an airtight freezer container. (These are my absolute favorite!) Freeze for up to 3 months. Thaw in the refrigerator overnight & reheat on the stovetop or in the microwave until warmed through.
  • Alternative cooking methods:
    • Slow Cooker or Crock Pot: Prep the veggies & spices according to Steps 1-2, above. Transfer the spiced veggie mixture to the slow cooker, along with the remaining ingredients as directed in Step 3. Slow cook on high for 3-4 hours or on low for 7-8 hours, stirring occasionally. Finish the quinoa chili as directed in Step 3. Serve as directed in Step 4. If your slow cooker has a searing/browning feature, you can use it to cook the entire vegan quinoa chili recipe (Steps 1-3) in the slow cooker.
    • Instant Pot: Use the Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-2, above. Build the chili in the Instant Pot according to Step 3, then cover & seal. Cook on manual high pressure for 4 minutes (it will take 15-20 minutes for pressure to build). When the timer goes off, quick release by carefully flicking the valve to its “venting” position. If the chili seems a little too liquidy, feel free to turn on the Sauté setting again, letting the chili simmer down a little before finishing & serving as directed in Steps 3-4.
  • 10-Minute Meal Prep: Most of the active prep time involved with this recipe is chopping up the veggies. With just a little prep, you can cut down on all active prep the night you want to throw it together. Pick & choose from the list below, or do it all & all you’ll have to do at dinnertime is get cooking – easy!
    • Dice 1 large yellow onion
    • Deseed & dice 1 bell pepper
    • Peel & dice 2 medium sweet potatoes into 1-inch cubes
    • Optional: Prep desired toppings, such as making a batch of guacamole or cashew crema.
    • Store in separate airtight containers in the refrigerator for up to 5 days.