Sweet potato and Quinoa Chili

I just love when the crisp Fall weather arrives and I get to make a big pot of hearty chili!  This recipe features one of my favorite flavor combinations: sweet potato, black beans, quinoa and chili powder.  Not only is this a super simple recipe, but it also freezes well for leftovers!

Start by heating the oil in a large pot over medium high heat.  Add the sweet potato and onion and cook for 5 minutes until the onion softens.

Add the garlic, chili powder, cumin, and salt.  Stir to combine.

Add the stock, tomatoes, black beans, and quinoa.  Bring the mixture to a boil.

Cover the pot and reduce heat to a simmer.  Cook for at least 20-25 minutes until the quinoa is cooked and sweet potatoes are soft.  (Like most chili recipes, this one only gets better the longer it gets to simmer.)  Add the lime juice and remove the pot from the heat.  Season with salt as needed.


1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
3 tablespoons chili powder
2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
3 ½ cups vegetable stock
1 15-ounce cans black beans, rinsed
1 14.5-ounce can diced tomatoes
1/2 cup dried quinoa, rinsed
1 lime, juiced
serving suggestions: avocado, cilantro, cheese, sour cream


Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
Add the garlic, chili powder, cayenne pepper, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for a minimum of 20-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili. (I think the recipe gets even better if you let it simmer even longer, but it’s definitely not required.)
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Garnish with avocado, cilantro, sour cream or cheese before serving.

Related Recipes:

Old Fashion Tomato Soup with Cauliflower Crust Cheese Sticks

Southwestern Quinoa Salad

One-Pan Mexican Quinoa

Join the Conversation

  • Tiffany @ The Chi-Athlete

    This is going to be SO YUMMY in my tummy this Sunday!

    Because God made Sundays for chili and football. Yeah, I’m Texan.:) Happy Friday Eve!

    • JenChoosesJoy

      I hope you love it!!!

  • Richelle Winston

    That looks so good!

    • JenChoosesJoy

      Thank you!!!

  • bubblyrunner

    YUM! I love quinoa chili! I also like adding chipotle chili powder with the regular chili powder to give it a little more of a smoky flavor. Can’t wait to make this!

    • JenChoosesJoy

      YES! I love chipotle powder in my chili, too!

  • Christina @ The Athletarian

    Ahhhh I LOVE chili! Such a delicious, hearty dish….and I love that it can easily be made vegetarian. I’ve never thought to use sweet potatoes. Awesome idea!

    • JenChoosesJoy

      We love it with sweet potatoes!!!

  • Running ‘N’ Reading

    This looks and sounds delicious, Jen!

    • JenChoosesJoy

      Thanks so much!

  • Jill @ RunEatSnap

    Pinned it! I am on the month of sweet potatoes for the blog so looking for some good recipes!

    • JenChoosesJoy

      Awesome…I hope you like it!!!

  • Jenn

    That looks spectacular! I’ve made pumpkin quinoa chili before and it was fantastic, so I’m sure this will be too! Certainly pinning it!

    • JenChoosesJoy

      I LOVE pumpkin chili!

  • Beverly Blanton

    I love this!! I make mine in the crockpot. So hearty and delish!!

    • JenChoosesJoy

      The crockpot makes life so much easier!

  • Victoria Calderon

    Pinning this for later – love your recipes!

    • JenChoosesJoy

      I hope you like it!!

  • Regina Mcwhirter

    Great recipe. Appreciate the step by step instructions and the vivid pictures.

    • JenChoosesJoy

      Thanks so much!!!!

  • emishoe

    Both of my kids are vegetarian. I made this recipe Monday night and they both loved it (that rarely happens)! Yummy!

    • JenChoosesJoy

      I’m SO glad!!!