Sweet Potato Quinoa Chili

This hearty Sweet Potato Quinoa Chili is packed with plant-based protein from black beans, quinoa, and sweet potatoes. So easy to customize and even easier to throw together, this chili deserves a spot in your meal prep rotation. Made in the crock pot, this is the perfect recipe for when you want a hearty meal with minimal effort. 

Top this dish with vegan cheese or a scoop of Homemade Guacamole for some extra flavor.

For more Mexican-inspired vegan dishes, check out this Southwest Hashbrown Casserole, Copycat Chipotle Black Beans, Cilantro Lime Rice, or Sweet Potato Black Bean Quesadillas. 

Why You’ll Love This Vegan Chili Recipe

• Simple yet nutritious – This sweet potato chili is packed with protein from the black beans and quinoa.
• Make now or ahead – This slow cooker recipe also works as a make-ahead freezer meal. Simply wash and chop all the ingredients, then add them uncooked to a freezer-safe container and store for up to 6 months. When you are ready to make it, thaw it in the refrigerator and follow the same cooking directions below.
• Easily customizable – Easily adjust this recipe to please even the pickiest eaters. You can use a different bean or grain altogether, choose a spicier salsa, or add different veggies. Don’t be afraid to get creative or just use what you have!

Ingredients

• Sweet Potato – Sweet potatoes add a unique flavor to this chili, but you could substitute with another potato if you don’t have sweet potatoes on hand.
• Black beans – I use canned black beans, but if you are using dry beans, make sure to soak and cook them thoroughly before adding to the slow cooker. Swap for or add any additional types of beans (pinto beans, kidney beans, etc.)
• Bell peppers – Any color bell pepper works here! You could even change up the type of pepper for a bit more heat – poblano, jalapeno, whatever!
• Quinoa – A great way to add protein to any meatless chili recipe. You could choose any grain here, just make sure it is cooked thoroughly. White and brown rice both work well!
• Yellow onion – I prefer white onion in this recipe, but yellow or red onion works fine as well.
• Salsa – I chose a mild variety because the taco seasoning has a bit of a kick already, but if you are a spice lover, feel free to choose a spicier variety! Swap for canned tomatoes and more taco seaoning if you don’t have salsa on hand. Tomato paste + water also works in a pinch.
• Taco seasoning – You can use a store-bought taco seasoning packet or try my homemade taco seasoning recipe to make your own! If you don’t have either, just make sure to include cumin and chili powder for those classic chili flavors.
• Water or vegetable broth – A little extra liquid is needed so the quinoa is cooked thoroughly. Be sure to adjust this accordingly if you are using a different grain. 
• Optional: Fresh cilantro and chopped green onions for garnishing.

How to Make

This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!

Prep the Veggies

Start by peeling and chopping the sweet potatoes. I like bigger chunks, but you can chop them to any size, just try to keep the size consistent so they cook evenly. Next, chop the bell pepper and onion. Toss the chopped veggies into the slow cooker with the black beans, quinoa, and taco seasoning.

Add to the Slow Cooker

Next, dump in the jar of salsa and stir until everything is evenly mixed.

Add ½ to 1 cup of water or veggie broth to the slow cooker. I like to pour the water into the jar of salsa first, then dump it into the slow cooker. That way, I’m not leaving behind any of the salsa-y goodness!

Time to Cook

Finally, turn the slow cooker to high heat. Cook for 2.5 hours on High or 4 hours on Low. Every slow cooker is different, so the first time you make this recipe, make sure to check often and stir occasionally to make sure nothing is burning or sticking to the bottom of the pot. If the mixture is looking dry at any point, add more water.

The chili is ready when the quinoa is fully cooked and the veggies are tender.

Stove Top Directions

You could also make this chili on the stove. If you choose the stovetop method, make sure to add an additional cup of water. Bring all of the ingredients to a boil and allow the chili to simmer until the quinoa is fully cooked and the veggies are tender (about 15-20 minutes). You could also add pre-cooked quinoa as a last step.

Top with your favorite toppings like vegan cheese, tortilla chips, green onions, fresh herbs, vegan sour cream, or even hot sauce.

Variations

• Swap the salsa for tomato sauce or fire-roasted tomatoes and swap the taco seasoning for an Italian herb blend for an Italian-inspired chili. 
• Add different kinds of beans for a multi-bean chili. 

How to Store

• Make ahead: Chop all the veggies and add them to a freezer-safe container with the cooked beans (I used canned beans, rinsed and drained) and dry quinoa. Freeze for up to 6 months. When you are ready to cook: Thaw the mixture in the fridge, then add the salsa and water into the crockpot when ready to cook.
• Fridge: Leftover chili will store well in the fridge in an airtight container for up to 1 week.
• Freezer: Freeze cooked chili in a freezer-safe container for up to 6 months.

More Tips

• Not Vegan? Use ground beef instead of or in addition to beans. Garnish with dairy-based cheese, sour cream, or any other non-vegan toppings. Or just make this a vegetarian chili instead of vegan by adding the cheese of your choice.
• Want to kick up the heat? Add ½ a chopped jalapeno or poblano pepper. You can also choose a spicier salsa.
• Need to make this recipe stretch? Add canned corn or a second can of beans to stretch this recipe even further.

FAQ