Vegetarian Sweet Potato & Black Bean Chili

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by | Updated: December 2nd, 2016

Bean chilis are a hearty and tasty way to beat autumn shivers, but even the spiciest batch can be a little boring, texture-wise. To capture the comforting chewiness of classic meat recipes, try mixing in some quinoa – a naturally gluten-free favorite – as this chili simmers. Tender chunks of sweet potato also please the palate while adding a hint of fall flavor. Top with Greek yogurt, sliced avocado and vegan cheese for a meatless Monday (or any-day) dish you’ll want to stir up all season long!

Black Bean-Sweet Potato Chili



Vegetarian Sweet Potato & Black Bean Chili

Recipe by Julie Mueller for Bob’s Red Mill


1 large sweet potato, chopped into ½” cubes (4 cups)
1 large yellow onion, chopped
6 cloves garlic, minced
2 Tbsp. olive oil
1 cup dry black beans
1 (14.5 oz.) can diced tomatoes
1/2 cup uncooked quinoa
1 cups low-sodium vegetable broth
2 Tbsp. chili powder
1 Tbsp. cumin
2 tsp. smoked paprika
2 tsp. kosher salt
2 chilis in Adobo sauce
Optional toppings: sour cream or yogurt, shredded cheese, chopped cilantro, chopped green onion, chopped avocado


  1. In medium-sized bowl, cover black beans with water; let soak overnight. Drain and set aside.
  2. In large pot, heat olive oil over medium heat. Add onion and sauté, stirring frequently, for five minutes. Add sweet potato cubes and cook for an additional five minutes.
  3. Add soaked beans, quinoa, quinoa an garlic; stir to combine and cook for two minutes.
  4. Pour in remaining ingredients; stir well. Bring chili to a boil, cover an reduce heat to medium low. Let cook, bubbling gently, for 15-20 minutes or until sweet potato cubes and quinoa are cooke.
  5. Remove pot from heat and let sit, covered, for about 15 minutes to thicken before serving. (Note: The longer it sits, the thicker the chili will be.)
  6. Serve with toppings of choice.

Recipe courtesy of Bob’s Red Mill blog. Used with permission.