Are you ready for a recipe that I’m reviving from over TEN years ago? Good, me too.
I first shared this delicious, hearty chipotle black bean sweet potato chili with quinoa back in 2012, but when the team and I were perusing old recipes I remembered just how incredible it was. In fact, my original post still holds true 11 years later and this easy one pot chili recipe makes the perfect dinner while it’s still cold outside:
“I ate this chili all weekend. At first, it’s slightly sweet but has a tiny bit of kick from the chipotle peppers. It’s also full of a medley of spices including turmeric, cumin, chili powder, cinnamon, and a pinch of nutmeg. Ugh, it was everything I wanted: sweet, savory, and perfect for a chilly day.
I swear you’ll fall in love with it. And it’s hearty enough to last you a couple of days. Or if you prefer, you can freeze half of it and take it out later during the winter when you need a big bowl of comfort.
I can’t forget to tell you about the magical smoked chipotle greek yogurt topping. My roommate and I made it last week as a dipping sauce for sweet potato fries, but it was so good I started putting it on everything. I couldn’t resist making it again for that cooling yet spicy topping. It’s made with plain greek yogurt (or sour cream), the adobo sauce from the can of chipotle peppers, honey, and a tiny bit of dijon mustard. I am so in love with it!”
Ingredients in this chipotle black bean sweet potato chili
This hearty vegetarian just so happens to be vegetarian, easily vegan, and packed with plant-based protein. You’re going to LOVE the sweet & savory flavors going on in here. Here’s what you’ll need to make it:
- Produce: we’re filling this cozy chili with carrots, sweet potato, an onion, and garlic.
- Chipotle peppers: get that wonderful savory, smokey flavor from canned chipotle peppers in adobo sauce.
- Spices: the spices are everything. We’re using cumin, turmeric, cinnamon, nutmeg, and salt.
- For the broth: we’re adding a can of fire-roasted tomatoes for extra flavor. You can also use regular canned tomatoes if you’d like. You’ll also need some vegetable broth.
- Beans: this chili has two cans of black beans for tons of plant-based protein.
- Quinoa: oh yes, this chili gets an extra boost of protein and heartiness from quinoa!
- For topping: I mixed together a smoked chipotle yogurt sauce made from greek yogurt, a little adobo sauce from your can of chipotle peppers, honey, and dijon mustard. It’s cooling, tangy, and so delicious. I also like to top my bowl with fresh cilantro, sliced avocado, and a little shredded cheddar cheese.
Customize your chili
Just like many chili recipes, this easy sweet potato quinoa chili is great for customizing! Here’s what I can recommend:
- Pick your veggies: feel free to add or swap with vegetables like bell pepper, diced jalapeño, or even some corn.
- Choose the spice level: I recommend starting with 2 chipotle peppers, but if you like heat feel free to add a third!
- Use any broth: if you’re not vegetarian, you can also use low sodium chicken broth.
Keep this sweet potato black bean chili vegan
Simply leave off the chipotle yogurt topping or use your fav plain vegan yogurt.
More delicious ways to enjoy this chili
Besides diving head-first into this bowl of chili with a spoon, I also love:
- Topping my bowl with a fried egg and enjoying it for breakfast
- Serving it over grilled chicken or fish
- Scooping it up with my fav tortilla chips
The options are endless!
Storing & freezing tips
- To store: this quinoa, sweet potato and black bean chili will stay good in your fridge for about 1 week. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you’d like to meal prep it) without the toppings and place it in the fridge. To reheat it, simply do so in the microwave with a microwave safe bowl, or feel free to reheat it on the stovetop. Add the chipotle yogurt topping once you’re ready to serve!
- To freeze: follow the instructions above, but instead of placing the chili in the refrigerator just put it in your freezer for up to 3 months. To reheat, simply thaw the chili overnight and reheat it on the stovetop or in the microwave when you’re ready to eat.
More healthy chili recipes
Get all of my chili recipes here!
I hope you love this black bean, sweet potato and quinoa chili recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle
Flavorful, vegetarian chipotle black bean sweet potato chili filled with plant-based protein from two cans of black beans and hearty quinoa. Top with a cooling smoked chipotle greek yogurt creme to take it to the next level! This healthy chili is made in one pot and is perfect for weeknight dinners.
- For the chili:
medium yellow onion, diced
medium carrots, diced
chipotle peppers in adobo sauce, finely chopped (start with 2 and if you want it spicier you can always add another one later)
can fire roasted tomatoes
large sweet potato, peeled and diced into 1/2 inch cubes
cans black beans, drained and rinsed
vegetable broth, plus more to thin if desired
salt, plus more to taste
- For the smoked chipotle yogurt sauce:
plain greek yogurt (I prefer whole milk greek yogurt)
adobo sauce from the can, plus more if you really like a little heat
- To garnish:
- Sliced ripe avocado
- Shredded cheddar
Add olive oil to a pot and place over medium heat. Once oil is hot, add the onion, carrots and garlic; cook for 5 minutes or until onions become translucent. Then stir in the chopped chipotles, cumin, turmeric, cinnamon and a pinch of nutmeg.
Next stir in the sweet potato cubes, fire-roasted tomatoes, black beans, quinoa, vegetable broth and salt. Cover and simmer for 20-30 minutes, or until sweet potatoes are tender. Taste and adjust the seasonings, adding more salt if desired. You can also add more chopped chipotle peppers or adobo sauce if you want it spicier.
Make the smoked chipotle yogurt: add yogurt, adobo sauce, honey, and dijon mustard in a medium bowl; stir to combine. Taste and adjust as necessary. Add more honey if you want it sweeter, or add more adobo sauce if you’d like it spicier!
Spoon chili into bowls and add yogurt sauce on top. Garnish with cheddar cheese, avocado, and cilantro if you’d like!
See the full post for easy ways to customize this chili, plus storing and freezing instructions!
Servings: 6 servings
Serving size: 1 serving (based on 6, with yogurt sauce)
Saturated fat: 1.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on October 8th, 2012, and republished on March 2nd, 2023.