sweet potato chili

One of my favorite vegetarian recipes, this Sweet Potato and Black Bean Chili with Quinoa is a hearty vegetarian chili recipe that's easy enough for a weeknight. This healthy chili can be made on the stove top or in your slow cooker or Instant Pot.

Sweet Potato and Black Bean Chili with Quinoa

olive oil (divided)

onion

garlic (minced)

potatoes

chili powder

cumin

oregano

smoked paprika

salt

black pepper

tomato paste

can diced tomatoes

vegetable broth (plus more as needed)

quinoa (rinsed and drained)

black beans

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-low heat. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and stir for 30 seconds.

Increase the heat to medium and add the remaining ½ tablespoon olive oil and the chopped sweet potatoes to the pot. Cook for 5 minutes, stirring occasionally.

Stir in the chili powder, cumin, oregano, smoked paprika, salt, pepper and tomato paste. Cook, stirring, for 2-3 minutes to deepen the flavors of the spices and tomato paste.

Stir in the the diced tomatoes, broth, quinoa and black beans.

Reduce heat to a low simmer and cook for about 25 minutes, until the quinoa and sweet potatoes are soft.

Serve with toppings as desired: Greek yogurt or sour cream, avocado, shredded cheese, cilantro, chopped red onion, green onion. A squeeze of fresh lime juice also brightens up the flavors.

Slow Cooker Sweet Potato Chili - This paleo sweet potato chili recipe is one of our favorites. It doesn't get much easier than the slow cooker! (Whole30, Gluten-Free)

Slow Cooker Sweet Potato Chili (Paleo &Amp; Whole30)

lbs. beef

onion, diced

sweet potatoes,

(14 ounces) can petite minced tomatoes

tomato sauce

garlic,

3-4 Tbsp chili powder*

tsp salt

tsp cumin*

tsp oregano*

beef broth (can sub chicken

Slow Cooker Sweet Potato Chili (Paleo &amp; Whole30)

Place ground beef in your slow cooker. Add onion, sweet potatoes, diced tomatoes, tomato sauce, garlic, chili powder, salt, cumin, and oregano.

Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

Stir to break up the meat and garnish with cilantro.

This is so delicious and easy! I made it last night and the whole family loved it!

Did anyone else find this chili to be on the soupier side? I might cut the liquid ingredients a bit on my next round. I will DEFINITELY be making this again. The flavor was amazing.  For those who prefer their spice on the milder side, you may want to cut the cayenne down a bit as well. Thanks for a great recipe!

Great and easy recipe.  I use ground chicken and 4 cups of chicken broth.  Also add some mushrooms.

Love. Thank you so much for the recipe. So easy! And it's got a really deep, beefy flavor that comes through that I adore. Who needs beans in chili? Not me, apparently.

I would agree that this was a tiny bit too soupy for me-- I took it out of the slow cooker and put it on the stove for an hour let let some of the liquid bubble off. Next time I might cut down on the tomato sauce and just do whole tomatoes instead. 

I used 3 tsp full powered Indian chili powder for this, which was a lot-- I love spice so it wasn't "too much" it just maybe wasn't layered enough? Next time I might tone it down or halve it and then add a thai chili as well to give the spice flavor some depth.

Emily, we tried this tonight, and it was delicious! Thanks for such a great recipe!

A couple months ago, I decided to learn to cook. It's a new thing for me and it hasn't come naturally, but being able to make healthy, delicious meals for my husband, even though his work schedule is opposite of mine, has been nice. My mom was a great cook, my grandmother was a great cook...and I'm getting there! Your slow cooker sweet potato chili is one of the first recipes I tried, and it's now a staple!! Thank you!! :) Your recipe has helped my cooking confidence!

I'm making this as I type. It has to be at least the 6th time I've done so since I did Whole30 for the first time last January. Now I'm in the middle of my 4th round and this recipe has become a favorite go-to. Thank you.

Made this yesterday and it is so delicious! It is such a versatile recipe. I threw in extra veggies I had in the fridge and subbed turkey and chicken broth for the beef. It is filling, hearty and healthy. Will definitely be making this again.

Great recipe. I loved eating this while I was on the whole 30 diet. I actually enjoy this more than any other chili I’ve ever had. I’m still continuing to make this in big batches and freezing even though I finished the whole 30. So easy to make.

Is there an instant pot version of this recipe available?

I just made this today, so tasty! I love finding healthy-ish recipes that my boyfriend enjoys too 😊 then he’s more likely to make them! Our other fave is your slow cooker butter chicken. Thanks for the recipes!

As I am bored to yawning by comments such as, " This sound yummy, I'll probably make this...," I made this this morning and tonight it was fabulous!!!  Thanks!!

This was easy to make, for someone who basically doesn't know how to cook. And it was DELICIOUS! With the potatoes, you don't miss the beans! It's SO GOOD and EASY! Loved it!

That was delicious. My compliments to the chef!

https://content.jwplatform.com/videos/uzdjdAQN.mp4

Slow Cooker Sweet Potato Chili – This paleo sweet potato chili recipe is one of our favorites. It tastes even better the next day! (Gluten-Free, Whole30)

Slow Cooker Sweet Potato Chili (Paleo & Whole30)

This Turkey Sweet Potato Chili is so good, you might want to double the recipe!! It's made with no beans, but you can of course add them if you wish!

No Bean Turkey and Sweet Potato Chili

93% turkey

kosher salt (to taste)

onion (chopped)

garlic (crushed)

Rotel mild tomatoes with green chilies

water

tsp cumin (or to taste)

tsp chili powder

paprika

bay leaf

potato

cilantro (for garnish)

In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt.

When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.

Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.

Add 1/4 cup more water if needed. Remove bay leaf and serve.

Stove Top:

Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.

When meat is browned and cooked through add onion and garlic; cook 3 minutes.

Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.

Remove bay leaf and serve.

Instant Pot:

An amazing Instant Pot Quinoa Sweet Potato Chili Recipe with balanced flavors of sweet, savory, and spicy. This is a great unique chili recipe to add to your weeknight dinner plans.This Instant Pot Chili can be made ahead, made vegetarian, or you can add meat!

Instant Pot Quinoa Sweet Potato Chili

olive oil

yellow onion, diced

garlic cloves, minced

celery rib, chopped

bell pepper,

green chilies

T + 1 tsp chili powder

tsp kosher salt

tsp cumin

garlic powder & onion powder

ground clove (a little goes a long way!!)

quinoa

sweet potatoes (about a 1/2-1 inch dice)

oz beef broth

14.5 oz can diced tomatoes (DO NOT drain)

15.5 oz can chili beans

corn

T honey

cilantro (**optional)

Turn the Instant Pot on to saute mode, once it reads HOT, add the oil, onions, garlic, and celery and soften for about 5 minutes. Stir in the green chilies and chili powder, cumin, oregano, garlic, onion powder, salt, and clove.Turn saute mode off.

Stir in the beef broth, sweet potatoes, bell peppers, and quinoa. Close the lid and lock the pressure valve to "seal", set the pot to soup mode or pressure mode, on high, for 5 minutes.Do a quick release of pressure.

Stir in the diced tomatoes, chili beans, corn, and honey. Let those added ingredients warm thru for about 5 minutes.Serve!

Cilantro, Fritos,&nbsp;Avocado, Sour Cream, Plain Greek Yogurt, Shredded Cheese, Jalapenos, Tabasco, Red Pepper Flakes, Chopped Bell Peppers, Chopped Green Onions

Toppings for Quinoa Sweet Potato Chili

This delicious, hearty Sweet Potato Chili is loaded with black beans, vegetables, and all the classic spices. It also freezes well and makes a great meal prep option.

Sweet Potato Chili with Black Beans

carrot

celery

bell pepper (stemmed,

coriander

thyme

chipotle chili powder (optional,

Salt and black pepper

(15.5 ounce) cans black beans (drained and rinsed)

tomato purée

avocado (diced, for serving)

cilantro (for serving)

scallions (for serving)

Heat oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add onions, carrot, celery, bell pepper, chili powder, cumin, coriander, oregano, thyme, chipotle chili powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.

Stir in garlic until fragrant, about 30 seconds. Stir in sweet potatoes, black beans, tomato puree, diced tomatoes and their juice, and water. Bring to a simmer, cover, and cook until the sweet potatoes are tender and starting to break down, about 30 minutes.

Remove lid and continue to simmer until slightly thickened, about 30 minutes longer. Simmer longer for a thicker sauce. Season to taste with salt and pepper. Serve avocado, cilantro, and scallions if desired.

Lightened-up chili using ground turkey and sweet potato! This Sweet Potato Turkey Chili can be made in one-pot and will feed you all fall and winter long for dinner or lunches alike.

Sweet Potato Turkey Chili

lb turkey (lean, if preferred)

onion,

bell peppers, chopped

jalapeño, chopped (deseed if you don’t like spice)

sweet potato, cubed (no need to skin)

tbsp chili powder

tsp sea salt

tsp black pepper

tomatoes

black beans,

kidney beans,

Heat olive oil in a large pot over med-high heat. Add ground turkey and cook until browned (About 3-4 mins).

Add in onions and cook for 3 more minutes.

Add in peppers, jalapeno and garlic and cook for another 2 mins.

Add in sweet potato, spices, diced tomatoes, tomato sauce and beans and bring mix to a boil. If mixture is too thick add in 1/2-1 cup water.

Once boiling lower heat to a simmer and cook for about 30-40 minutes, uncovered or until desired consistency is reached.

I love this recipe, I leave the turkey out for a meatless meal and its just as delicious!

This was sooo good!  My husband who will not eat sweet potatoes, loved this. A winter staple in our home.

Thank you SOOO much for making me a cook! Your recipes are so easy and delicious. I have never really considered myself good at cooking but your recipes have made me love being in the kitchen. My family can be somewhat picky but he loves your food too so that’s saying something! Keep it up! Can’t wait for more damn delicious!

SO delicious! I made it yesterday, and I already passed the recipe along to a relative. Thanks for sharing, Healthy Maven!

Many thanks to SOOO for making me a chef! Your recipes are so simple and delicious. I never thought I was very good at cooking, but your recipes made me enjoy being in the kitchen. My family can be a little picky, but he also loves your food, so that says something! Keep it up! Can't wait before you get more fucking delicious!

OMG this was so good!  I will definitely make this again.  Thanks for the recipe.

The best vegetarian chili of all times is coming your way in the form of this Black Bean Sweet Potato Chili!!!

Black Bean Sweet Potato Chili

extra-virgin olive oil

chipotle pepper

vegetable stock

black beans (rinsed)

lime juice

suggestions: avocado (cilantro, crema, cheese)

Heat a large heavy bottom pot with the oil over medium high heat.

Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.

Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.

Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.

Cover the pot and reduce the heat to maintain a gentle simmer.

Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.

Add the lime juice and remove the pot from the heat. Season with salt as needed.

Garnish with avocado, cilantro, crema or cheese before serving.

This vegetarian sweet potato chili recipe is all star and a family favorite! It's a delicious healthy dinner recipe where you won't miss the meat.

Best Sweet Potato Chili

red onion

green bell peppers

garlic

corn (fresh

vegetable broth

cayenne pepper

cocoa powder

masa harina (optional)

balsamic vinegar (optional)

Garnishes: Hot sauce, sour cream cheese

Dice the onion. Dice the green pepper. Dice the sweet potatoes into a small dice (cubes about 1/2-inch thick). Make sure to cut the sweet potatoes as directed so they cook quickly and to obtain the correct chili consistency. Mince the garlic.

In a large Dutch oven or stockpot (at least 5 quarts), heat the olive oil. Sauté onion, peppers and sweet potatoes on medium-high heat for 8 minutes, stirring frequently. Then turn down the heat to medium low.

Add the garlic, tomatoes and their liquid, beans, corn, vegetable broth, chili powder, cumin, cayenne pepper, cocoa powder, kosher salt, and black pepper. Stir, then cover and cook for 25 minutes, stirring occasionally.

After the 25 minutes, mix the masa harina with ½ cup water and stir it together in a small bowl. Add the mixture to the chili to thicken, and cook 10 minutes more. Stir in the balsamic vinegar.

Season with additional kosher salt and pepper to taste.

Thinly slice the green onions. Divide the chili into individual bowls and garnish with hot sauce, sour cream, green onions, and sour cream. Store leftovers refrigerated or freeze for up to 3 months.

With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time.

Quick Black Bean and Sweet Potato Chili

extra virgin olive oil

bell pepper (diced)

can diced tomatoes (try fire-roasted)

chiles

chili powder (or more, to taste)

cumin (or more, to taste)

cilantro

Salt

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 1/2 to 3/4-inch dice. Set aside until needed. Or, you can scrub or peel them, dice, and steam in a small amount of water until just done.

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden.

Add the remaining ingredients except the cilantro and salt. Add 1/2 cup water, bring to a slow boil, then lower the heat and cover. Simmer gently for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.

Stir in the cilantro, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra cilantro, if desired.

Perfectly spiced, thick and hearty Sweet Potato Chili features ground beef, a blend of colorful vegetables, two types of beans and delicious seasonings, all simmered together to make a comforting and delicious meal. Top with fresh cilantro, sour cream, and a handful of freshly grated cheese for dinner ready in just over 30 minutes.

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