Vegetarian Chili

5 from 4 reviews

This hearty vegetarian chili is easy to make, healthy and delicious. Perfect for a cold winter night. 



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

Lime wedges

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.


Keywords: Vegetarian Chili, Easy Chili, Sweet potato and black bean chili