Last Updated on August 25, 2025 by Christin Gillespie
This Sweet Potato & Black Bean Quinoa Chili is the ultimate hearty & healthy recipe to warm up to on a chilly fall or winter evening. Created with tender sweet potatoes, protein-rich black beans, fluffy quinoa, canned tomatoes, & a flavorful homemade chili blend. Top it off with a dollop of homemade guacamole for a plant-based bowl of pure comfort!
Grab your Dutch oven, throw on your chunky sweater, & get ready to make the best vegan chili ever!
This Sweet Potato & Black Bean Quinoa Chili is a nutrient-packed recipe that won’t leave you missing the meat. Tender sweet potatoes, protein-rich black beans, & fluffy quinoa simmer together with canned tomatoes & a flavorful homemade chili blend for a super satisfying meal.
To finish, garnish with a dollop of chilled guacamole. The creamy & cool guac beautifully glances the warm, spiced chili, which makes every bite even more delicious.
Ready in 40 minutes & requiring just one pot, this chili is the ultimate bowl of plant-based comfort!
Why You’ll Love This Healthy Vegan Chili Recipe
- Comfort Food Made Healthy: Enjoy all the warmth & heartiness of traditional chili, without the meat or heaviness. This vegan version is just as satisfying!
- Easy One-Pot Meal: Minimal cleanup with maximum flavor, making it the perfect recipe for busy weeknights or meal prep.
- A Crowd-Pleasing Meal: Packed with classic chili staples, with a healthy plant-based twist, this recipe will win over even the pickiest eaters at any gathering.
Ingredients
- Organic Onion: I prefer a medium red onion for its mild sweetness, but use what you have on hand.
- Organic Garlic: This ingredient is crucial to build flavor. Skip the garlic powder.
- Organic Black Beans: Full of fiber & plant-based protein, black beans add extra heartiness while keeping you full longer.
- Organic Sweet Potatoes: The perfect addition to add some heartiness & natural sweetness. Scrub well & leave the skin on, as it adds extra fiber.
- Organic White Quinoa: Provides a subtly nutty flavor, along with protein & fiber.
- Organic Diced Tomatoes & Organic Tomato Paste: The diced tomatoes, along with the tomato paste, add texture & extra juiciness.
- Organic Seasonings: Chili powder, ground cumin, smoked paprika, dried oregano, sea salt, & black pepper.
- Organic Guacamole: Homemade, of course! It adds a creamy & cooling contrast that makes this chili irresistible.
- Organic Avocado Oil: Avocado oil is my go-to oil because it’s neutral in flavor & can be used at high-heat temperatures.
How to Make
- Sauté Onion & Garlic. In a large pot, heat the avocado oil over medium-high heat. Add the chopped onion & minced garlic. Cook for 3 minutes, stirring occasionally.
- Stir in the Seasonings. Add in the seasonings & cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of water to keep everything from sticking.
- Cook. Add the cubed sweet potato, quinoa, beans, canned tomatoes, tomato paste, & water. Stir everything together & bring to a gentle boil. Once boiling, reduce the heat to medium-low & cover the pot. Simmer for 25 minutes, stirring occasionally, until the sweet potatoes are tender & the quinoa is cooked.
- Guacamole. While the chili simmers, mash the ripe avocado in a medium bowl, then stir in the remaining ingredients. I prefer my guac on the chunky side.
- Serve. Divide between serving bowls with a dollop of the chilled guacamole. Enjoy!
Tips for Making This Vegan Chili Perfectly
- Be Patient with Simmering: Let the chili cook long enough for the sweet potatoes to become tender & the quinoa to fully cook. It really improves the texture.
- Amp up the Spice: Feel free to include a pinch or two of organic chipotle chili powder for a smoky kick, or even toss in a diced jalapeño while cooking.
- Organic Guacamole: I highly recommend chilling the homemade guacamole before serving. The cool, creamy topping provides a perfect contrast to the warm, spiced chili.
Storing & Reheating
This Sweet Potato & Black Bean Quinoa Chili recipe is perfect for leftovers & meal prep! Just be sure to let the chili cool completely before transferring it to an airtight glass container.
Storing. Store the chili in an airtight glass container & refrigerate for up to 4 days.
Reheating. To reheat, transfer the chili to a large pot & warm over medium heat on the stove. Add a splash of water as needed to loosen the chili, stirring occasionally until heated through.
More Vegan Chili Recipes You’ll Love
- Sweet Potato Black Bean Chili
- Vegan Sweet Potato Black Bean Pumpkin Chili
- Vegan Butternut Squash & White Bean Chili
- Classic Vegan Chili
- Vegan White Bean Chili
- Vegan Butternut Squash & Black Bean Chili
- Vegan Chili Mac
Sharing Is Caring!
If you make this Sweet Potato & Black Bean Quinoa Chili recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Sweet Potato & Black Bean Quinoa Chili
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Sweet Potato & Black Bean Quinoa Chili is the ultimate hearty & healthy recipe to warm up to on a chilly fall or winter evening. Created with tender sweet potatoes, protein-rich black beans, fluffy quinoa, canned tomatoes, & a flavorful homemade chili blend. Top it off with a dollop of homemade guacamole for a plant-based bowl of pure comfort!
Ingredients
Always opt for organic ingredients.
- 1 tsp avocado oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Sea salt & black pepper, to taste
- 1 large sweet potato, cubed
- ½ cup dry quinoa
- 1 (15-oz) can black beans, drained
- 1 (15-oz) can no salt-added tomatoes
- 2 tbsp tomato paste
- 3 cups spring water, plus more to thin
GUACAMOLE
- 1 large ripe avocado
- 1 tbsp fresh lime juice
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
Instructions
- Sauté Onion & Garlic. In a large pot, heat the avocado oil over medium-high heat. Add the chopped onion & minced garlic. Cook for 3 minutes, stirring occasionally.
- Stir in the Seasonings. Add in the seasonings & cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of water to keep everything from sticking.
- Cook. Add the cubed sweet potato, quinoa, beans, canned tomatoes, tomato paste, & water. Stir everything together & bring to a gentle boil. Once boiling, reduce the heat to medium-low & cover the pot. Simmer for 25 minutes, stirring occasionally, until the sweet potatoes are tender & the quinoa is cooked.
- Guacamole. While the chili simmers, mash the ripe avocado in a medium bowl, then stir in the remaining ingredients. I prefer my guac on the chunky side.
- Serve. Divide between serving bowls with a dollop of the chilled guacamole. Enjoy!
Notes
Be Patient with Simmering: Let the chili cook long enough for the sweet potatoes to become tender & the quinoa to fully cook. It really improves the texture.
Amp up the Spice: Feel free to include a pinch or two of organic chipotle chili powder for a smoky kick, or even toss in a diced jalapeño while cooking.
Organic Guacamole: I highly recommend chilling the homemade guacamole before serving. The cool, creamy topping provides a perfect contrast to the warm, spiced chili.
Storing & Reheating: Store the chili in an airtight glass container & refrigerate for up to 4 days. To reheat, transfer the chili to a large pot & warm over medium heat on the stove. Add a splash of water as needed to loosen the chili, stirring occasionally until heated through.
Leave a Reply