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Sweet Potato & Quinoa Chili

This Sweet Potato & Quinoa Chili recipe with kidney & black beans is hearty and full of flavor, and makes a great vegan lunch, dinner, or meal prep idea! Includes stovetop and slow cooker options.

side angle view of a bowl with a serving of healthy vegan sweet potato quinoa chili with spoon.

Meals that can easily fit into your meal rotation are what I really love to share. As we can get a bit bored with the usual meals, it’s nice to have more easy options that come together in a cinch.

Why We Love This Recipe!

  • It’s quick and easy. There are no complicated ingredients, everything is probably in your kitchen right now, or can be found right away at your favorite grocery store. And it’s all made in one pot for easy cooking and cleanup!
  • It’s healthy and nutritious. This thick and hearty sweet potato & quinoa chili has plenty of protein, essential fiber, vitamins, and minerals while being flavorful and satisfying. Plus, it’s gluten-free, well-balanced, low fat, and includes an option to be oil-free!

I love finding these simple dishes that truly work and can be made over and over again. I know you’re going to love this chili and find yourself making it often during the chili weather season!

Easy and delicious, bring on the chili!

top down view of ingredients needed to make healthy sweet potato quinoa chili recipe.

What Goes Into Quinoa Chili?

Here is everything you’ll need, plus ideas for ingredient substitutions (measurements are in the recipe card below):

  • The Beans. We’ll be using protein-rich black beans and kidney beans. Feel free to use your favorite in any combo you like. Pinto beans would be great here too!
  • Sweet Potato. One large sweet potato is all you need. I peeled mine, but you can leave the skin on for even more fiber (just be sure to scrub the sweet potato beforehand.
  • Quinoa. Use your favorite colored quinoa, mine happens to be tri-color.
  • Tomato. I’ve used a canned of diced tomatoes, with juices, for ease, but you can use 2 – 3 fresh roma tomatoes if you prefer.
  • Tomato Paste. Tomato paste adds a wonderful umami flavor and helps thicken the chili nicely.
  • Onion. Any color will do, use your favorite.
  • Garlic. If you don’t have fresh garlic on hand add an extra 1 – 2 teaspoons of garlic powder.
  • Spices. You’ll find a tasty mix of chili powder, cumin, and oregano. Plus, I usually add a dash or two of garlic and onion powder for good measure.
  • Garnish. This sweet potato & quinoa chili is great with diced avocado, cilantro, and homemade vegan cornbread. If you like heat, a few slices of jalapeno are perfect!
top down view of a freshly made pot of vegan sweet potato quinoa chili with wooden spoon.

How To Make Sweet Potato & Quinoa Chili

This Sweet Potato & Quinoa Chili is so easy to make on the stovetop and will be ready in under 1 hour!

  • Stovetop: In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water as needed.

Here is also a method for using a crock-pot, because sometimes you just want to set it and forget it!

  • Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder, and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.

It’s a one-pot meal that’s perfect for lunch, dinner, or make-ahead meal planning!

Eating vegan meals every day that are healthy and tasty is really easy once you get the hang of it!

side angle view of a bowl with a serving of healthy vegan sweet potato quinoa chili with spoon.

How Long Will Leftovers Keep?

Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Re-warm on the stovetop or the microwave. It makes great meal prep for the week with vegan cornbread on the side.

Can You Freeze Quinoa Chili?

Yes, it freezes wonderfully for up to 2 – 3 months! To freeze sweet potato quinoa chili, simply store individual portions using freezer-safe containers. You can also freeze larger portions in large ziplock bags or containers. Let thaw before reheating.

Serving Suggestions

top down view of a bowl with serving of vegan sweet potato quinoa chili with cornbread and spoon.

More Vegan Chili Recipes!

If you try this easy chili recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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Sweet Potato & Quinoa Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 36 reviews

Full of protein, fiber, vitamins, and minerals, this easy Sweet Potato Quinoa Chili is thick, hearty, and always a good thing!

  • Author: Julie | The Simple Veganista
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Total Time: 50 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Entree, Chili
  • Cuisine: Vegan

Ingredients

Units Scale
  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 medium onion, diced
  • 56 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • a few dashes of garlic powder
  • a few dashes of onion powder
  • himalayan salt, to taste
  • 1 cup dried quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15oz) kidney beans, drained and rinsed
  • 1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
  • 1 can (6 oz) tomato paste
  • 1 large sweet potato (about 1 lb.), diced (with or without skin)
  • 56 cups water or vegetable broth (or combo)

Optional garnish for serving

  • diced avocado
  • cilantro
  • diced onion and/or jalapeno

Instructions

Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.

Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chili powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.

Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’. On the side, try this Vegan Cornbread or Jalapeno Cornbread Muffins are delicious!

Serves 4 generously.

Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer safe containers, for up to 2 – 3 months.

Notes

As with all recipes, adjust seasoning to taste. Add a 1/2 teaspoon or so chipotle powder for some added heat.

Use your favorite beans, in any combination.

Updated: This recipe was originally published March 2013 and has been updated October 2019 with new photos and helpful tips. No change to recipe – I wouldn’t dare!

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120 Comments

  1. This was incredible. Unfortunately I couldn't get my meat loving boyfriend to even try it. Oh well, more for me!

  2. Anonymous says:

    My son served leftovers of this from the freezer last night. It was delicious and I'm gong to make it here this weekend. Yum!!!

  3. Anonymous says:

    This has become a staple for me. I make it once every 10 days or so … it's absolutely delicious! I went WFPB at the beginning of this year and this chili has made it so much easier. What a tasty and easy recipe! So glad I discovered your site!

  4. I made this tonight and we absolutely loved it, thank you for sharing!

  5. Meghan Tizzano says:

    I made this on Sunday for my weekly lunches and it is amazing!!!! It was so easy to make. Just tossed everything except the quinoa into the crock pot on low for 4.5 hours. Then tossed in the quinoa and cooked for another 30 minutes or so. Absolutely great!!!

  6. Linda at Veganosity says:

    Hi Julie! I just discovered your blog and really like it. I've never put sweet potatoes in chili before (quinoa yes), I love that idea. The texture must be a great compliment to the beans. Thanks for the great idea!

    1. julie@thesimpleveganista says:

      Thank you Linda! Enjoy :)

  7. Anonymous says:

    I found this on a list of crock pot recipes, and I wondered if you had suggestion on how to adapt it for the crock pot? (novice slow-cooker user here)

    1. smidgies_mom says:

      Me too. I am going to play with it today. I will post later… like in 8 to 10 hours lol!

    2. smidgies_mom says:

      Update: AMAZING in the slow cooker. Just watch you liquid since the thing that takes the longest to cook is the potato. This is a seriously hearty meal. I also used red quinoa and it took a while for my son to realize there was no ground beef in there.

    3. julie@thesimpleveganista says:

      Thank you so much for the update and letting us all know! I haven't tried it yet but will def give it a try myself. So glad it worked and you loved it! Cheers :)

    4. After adding quinoa and beans, I cooked in crockpot for 3-31/2 hrs on hi. Turned out great.

  8. sonworshiper says:

    just made this! another hit! my dad is so enjoying the vegan food i've been making and i'm so grateful for this blog! thanks for yet another easy and yummy meal!!

  9. Anonymous says:

    I just made this and it tastes great! Can you freeze this recipe?

    1. julie@thesimpleveganista says:

      I've never tried to freeze this but would venture to say it will probably do just fine in the freezer. If you try it, I'd love to know how it goes. Others would appreciate the feedback as well.

  10. Anonymous says:

    I made this recipe also and we loved it! Very tasty!! We're fairly new to eating meals without meat in them and we all thought this was better than regular chili! We loved the cilantro and avocado on top!

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