Sweet Potato Black Bean Chili

A hearty sweet potato and black bean chili with quinoa! Tender sweet potatoes, protein-rich black and red beans, and fluffy quinoa come together in a thick, smoky tomato base enhanced with chili powder, cumin, and a touch of barbecue sauce.

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Prep Time 20

Cook Time 25

Total Time 45

Course Dinner, Main Dish

Cuisine American, Vegetarian

Servings servings

Calories 380 kcal

Equipment

Large Stock Pot or Dutch Oven – For sautéing and simmering the chili.
Cutting board and knife – – To prep vegetables like sweet potatoes, garlic, and onion.
Measuring Cups and Spoons – To measure spices, broth, and quinoa.
Wooden Spoon or Ladle: – For stirring and serving.

Ingredients

2 tbsps olive oil
1 medium-large onion diced (1¾ cups)
6 cloves garlic minced (1 tbsp)
2 tbsps chili powder
2 tbsps ground cumin
1 tbsp oregano
1 tbsp salt
½ tsp freshly ground black pepper
1½ lbs sweet potatoes diced into ½-inch cubes
1 can crushed tomatoes 28oz
4 cups vegetable broth
¼ cup favorite barbecue sauce
2 cans black beans 2*15-ounce cans, drained and rinsed, 1¼ cups black beans (dry)
1 can small red beans 15-ounce can, drained and rinsed, ¾ cups red beans (dry)
½ cup quinoa

For serving:

tortilla chips
cilantro
sour cream
grated cheese

Instructions

Gather all the ingredients needed. pre-chop the garlic, onion, and sweet potatoes. Measure out the spices and rinse the beans.
1 medium-large onion, 6 cloves garlic, 1½ lbs sweet potatoes
In a large stock pot, add olive oil and heat over medium. Add the diced onion, and cook until it starts to turn golden brown around the edges, stirring every few minutes. It should take about 8 to 10 minutes on medium-high.
2 tbsps olive oil, 1 medium-large onion
Then add garlic, chili powder, cumin, oregano, salt, and black pepper; cook for 3 to 4 minutes until aromatic.
6 cloves garlic, 2 tbsps chili powder, 2 tbsps ground cumin, 1 tbsp oregano, ½ tsp freshly ground black pepper
Next, add the diced sweet potatoes, crushed tomatoes, water, and barbecue sauce, then bring to a brisk simmer.
1½ lbs sweet potatoes, 1 can crushed tomatoes, ¼ cup favorite barbecue sauce
Add the beans and quinoa into the pot and stir to combine. Bring the mixture back to a simmer, place the lid partially on the pan (about halfway on), and cook for 15 to 20 minutes, stirring occasionally.
2 cans black beans, 1 can small red beans
Taste before serving to ensure the sweet potatoes and quinoa are cooked through.

Notes

Chili Powder is a spice blend made of smoked paprika, other chilis, cumin, garlic, and onion powder. Buy a salt-free one. Please note that it is not the same as chilE powder.
Two medium sweet potatoes weigh about 1.5 pounds.
Use crushed tomatoes, not diced. This chili is quite thick.
You can use water if you’re out of vegetable broth.
Use your favorite barbecue sauce here! It can be homemade or store-bought, and it will really make this sweet potato black bean chili your own.
Regular white or tri-color quinoa is fine.