Bowl of Sweet Potato Black Bean Chili with Quinoa

Sweet Potato, Black Bean and Quinoa Chili

Sweet Potato Black Bean Chili with Quinoa is a hearty, meatless recipe that will even satisfy the carnivores in your house.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 362kcal
Author Marjory Pilley


  • 1 Tablespoon olive oil
  • 3 cups diced sweet potato about 2 medium sweet potatoes
  • 1 cup diced onion about 1/2 large onion
  • 2 garlic cloves minced or pressed
  • 32 ounces vegetable broth 4 cups
  • 1 Tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 14.5 ounces diced tomatoes 1 can
  • 15 ounces black beans, rinsed and drained 1 can
  • 1/2 cup quinoa uncooked
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon lime juice or squeeze of fresh lime juice


  • Place olive oil in large pot and heat over medium high heat.
  • Add sweet potato and onion to a pot and saute for about 5 minutes.
  • Add garlic and cook for about a minute more.
  • Add remaining ingredients, except for cilantro and lime juice, to the pot.
  • Bring to a boil, then reduce to simmer and cook for about 20 minutes or until the sweet potatoes are fork-tender and the quinoa is cooked.
  • Stir in cilantro and lime juice.


  • Sweet potatoes can be peeled and cubed ahead of time and stored in the refrigerator until ready to use.
  • Freeze leftovers or extra batches in tightly-sealing plastic bags or individual freezer containers.
  • Add crumbled beef or turkey, if desired.
  • Optional toppings: shredded cheese, avocado, sour cream.


Calories: 362kcal | Carbohydrates: 67g | Protein: 13g | Fat: 5g | Sodium: 1688mg | Potassium: 1181mg | Fiber: 15g | Sugar: 12g | Vitamin A: 15515IU | Vitamin C: 19.6mg | Calcium: 131mg | Iron: 5.5mg