This hearty vegan sweet potato quinoa chili is packed with black beans, quinoa, and delicious sweet potatoes. So easy to customize and even easier to make, this chili deserves a spot in your meal prep rotation!
Why You’ll Love this Recipe
- Simple yet nutritious – This vegan chili recipe is packed with protein from the black beans and quinoa.
- Packed with flavor – This chili has so much flavor that your meat-eating friends won’t miss their traditional chili.
- Make now or ahead – This recipe also works as a make-ahead freezer meal. Just wash and chop all the ingredients throw them uncooked into a freezer-safe container and store for up to 6 months. When you are ready to eat it, just 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 potato adds a nice savory flavor to this chili, but you could substitute it 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.
- Red Bell Pepper – Any color bell pepper works here! You could even change up the type of pepper for a bit more heat – poblano, jalapeno, whatever!
- Quinoa – You could choose any grain here, just make sure it is cooked thoroughly. White and brown rice both work well!
- Onion – I prefer white onion in this recipe, but yellow or red 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!
- Taco seasoning – You can use a store-bought taco seasoning packet or try my homemade taco seasoning recipe to make your own!
- Water – 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.
How to Make Vegan Sweet Potato Quinoa Chili
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 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.
Optional garnishes:
- Plant-based cheddar cheese
- Plant-based sour cream
- Scallions
- Tortilla chips
How to Store Vegan Sweet Potato Quinoa Chili
- Make ahead: Chop all the veggies and add them to a freezer-safe container with the cooked beans and quinoa. Freeze for up to 6 months. Thaw and add the salsa and water before cooking.
- Fridge: This chili will store in the fridge in an air-tight container for up to 1 week.
- Freezer: Freeze in a freezer-safe container for up to 6 months.
Tips for Making Vegan Sweet Potato Quinoa Chili
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- Not Vegan? Use ground meat instead of beans. Or garnish with real cheese, real sour cream, or any other non-vegan favorites. 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. Or 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.
Looking for more delicious vegan dinners? Try my Vegan Vegetable Pot Pie.
Sweet Potato Quinoa Chili
Equipment
Ingredients
- 1 sweet potato peeled and chopped
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 15oz can black beans
- 1 16oz jar salsa
- ½ cup uncooked quinoa
- 2 tbsp taco seasoning
- 1/2-1 cup water
Optional
Instructions
- Start by chopping all vegetables and placing them into the slow cooker.
- Add in the taco seasoning, uncooked quinoa, and salsa. Stir until evenly mixed.
- Add 1/2 cup of water and set the slow cooker to high heat.
- Allow to cook for 2.5 hours, check and stir occasionally to prevent sticking to the bottom of the slow cooker, adding more water if necessary.
- The chili is finished when the quinoa is fully cooked and the sweet potatoes are fork-tender.
- Serve with your favorite chili toppings and enjoy!
Notes
- Want to make ahead? Chop all the veggies and add them to a freezer-safe container with the cooked beans and quinoa. Freeze for up to 6 months. Thaw and add the salsa and water before cooking.
- Not Vegan? Use ground meat instead of or in addition to the beans. Garnish with real cheese, real sour cream, or any other non-vegan favorites.
- Want to kick up the heat? Add ½ a chopped jalapeno or poblano. Or 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.
