This hearty, vegetarian chili is easy to make, healthy and delicious. Perfect for a cold winter night. It’s full of sweet potatoes, black beans and quinoa.
We’ve finally gotten some cooler weather here, so I’m sharing this easy, vegetarian chili made with sweet potatoes, black beans and quinoa. This is a warm, hearty, comforting chili recipe. It’s vegan, low in fat and packed with healthy sweet potatoes, black beans and quinoa.
How to make Vegetarian Chili:
This vegetarian chili is really easy to make. It’s a one pot recipe – which means easy clean up and it uses basic pantry ingredients that you probably have on hand – no fancy ingredients.
This recipe comes together quickly, so prep all your ingredients before you begin. Peel and dice a medium sized sweet potato. Chop up the onion, celery, jalapeño pepper and garlic. Measure out the spices and you’re ready to start cooking!
- You start by cooking the onion, celery, jalapeño pepper and garlic in a little olive oil for 5 minutes over low heat.
- Next, add the diced sweet potatoes, black beans, quinoa, diced tomatoes and spices.
- Add vegetable stock and bring the chili to a boil. Lower the heat and cook uncovered for 30 to 35 minutes until the sweet potatoes are tender and the quinoa is fully cooked.
What kind of beans can I use to make vegetarian chili?
I used black beans to make this recipe but you can easily substitute pinto beans or red kidney beans. Use your favorite!
What kind of topping can I use on Vegetarian Chili:
- I kept it simple and added a little lime juice and some minced cilantro.
- You can top chili with cheese – either pepper jack or cheddar would be a good choice.
- Tortilla strips would be a good addition.
- If you want to keep this recipe vegan, avocado would be a good option.
- Sour cream always tastes great on chili.
Tips for making this recipe:
- This chili is on the milder side – because I don’t like things too spicy. If you like a spicy chili – double the chili powder.
- This recipe takes 30 to 35 minutes for the sweet potato to fully cook. Be sure to test for doneness. The sweet potato should be tender and soft.
- Dice the sweet potato into equal sizes so that it cooks evenly.
- Use a tall, deep pot. When testing this recipe, I tried to make it using a wide shallow pot and it took the sweet potato forever to cook.
- Don’t skip the lime. A squeeze of lime really completes this dish.
- This is not a soupy chili – it’s thick and hearty.
Looking for more easy winter recipes? Then try one of these reader favorites:
- Lentil and Kale Soup
- Tomato Tortellini Soup with Zucchini and Spinach
- Roasted Carrot and Parsnip Soup
If you make this recipe and enjoy it, please come back and leave a comment and rating. I’d love to hear from you!Print
This hearty vegetarian chili is easy to make, healthy and delicious. Perfect for a cold winter night.
- Prep Time: 15 mins
- Cook Time: 35 to 40 minutes
- Total Time: 50 to 55 minutes
- Yield: 4
- Category: Chili
- Cuisine: American
1 small onion – diced
2 celery stalks – diced
1 jalapeño pepper – seeds removed and minced
2 cloves of garlic – minced
1 tablespoon olive oil
1 medium sweet potato – peeled and diced
1 15 oz can of black beans – rinsed
1 15 oz can of diced tomatoes – I used petite diced
1/2 cup of uncooked quinoa – rinsed
3 tbs chili powder
1 tbs cumin
1 tsp red pepper flakes
2 1/2 cups of vegetable stock
2 tbs cilantro – minced
Add one tablespoon of olive oil to a large pot over medium heat. Add chopped onion, celery, jalapeño pepper and garlic. Cook over medium low heat for 5 minutes until soft.
Add diced sweet potatoes, black beans, diced tomatoes, quinoa and spices. Add 2 1/2 cups of vegetable stock and bring to a boil. Turn down the heat to low and simmer for 30 to 35 minutes until sweet potato is tender and soft.
Serve with a squeeze of lime and cilantro sprinkled on top. Or add your favorite toppings.
I used low sodium black beans.
Rinse the uncooked quinoa before adding it to the pan.
This is a mild chili – if you like things hot and spicy – double the chili powder.
Be sure to dice your sweet potato into same size pieces so that it cooks evenly.
If you don’t have vegetable stock, you can substitute 2 1/2 cups of water and one vegetable bouillon cube.
- Serving Size: 1 of 4
- Calories: 550
- Sugar: 8.5g
- Sodium: 294mg
- Fat: 7.9g
- Saturated Fat: 1.3g
- Carbohydrates: 96g
- Fiber: 22.1g
- Protein: 28.7g
Keywords: Vegetarian Chili, Easy Chili, Sweet potato and black bean chili