This Vegan Chipotle Black Bean and Sweet Potato Quinoa Chili is an easy and healthy recipe made with clean ingredients. It's the perfect spicy plant-based comfort meal that's a one-pot recipe and is ready to enjoy in about 30 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- It's A One-Pot Recipe - Easy Clean Up!
- Is Ready In About 30 Minutes
- Made With Clean, Real Food Ingredients
You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, nut-free, and Medical Medium compliant.
Karielyn's Expert Tips + Ingredients Substitutions
Here are some of my expert tips to make this recipe perfectly:
Black Beans: When you add the black beans to the saucepan, add the entire can, including the juice.
Onions: I used white onions but feel free to use your favorite variety or whatever you have on hand. However, I do not recommend using a sweet onion since this is a savory recipe.
Sweet Potatoes: I've used both fresh and frozen sweet potato cubes and both work fine.
Tomatoes: I've used both Roma tomatoes (diced) and also canned organic fire-roasted tomatoes. Here are the specifics for each:
- Fresh Diced Tomatoes - Use (2) cups diced + 1 cup tomato sauce
- Canned Diced Tomatoes - Used (1) 14.5-ounce can of fire-roasted tomatoes
Avocado Oil: This can be substituted with organic extra-virgin olive oil in the same amount.
Quinoa: The quinoa that you need for this recipe should be uncooked. However, if you happen to have (1) cup of leftover cooked quinoa, you can still use it - just at it at the very end after the chili has cooked and just long enough to warm it up.
Veggie Broth: If you don't have any veggie broth on hand, you can also use filtered/purified water.
Chipotle Powder: I know (1) tablespoon seems like a lot - because it is! The chili will be extra spicy if you use the full tablespoon. If you don't want it that hot or will be serving this dish to children, you may want to reduce the amount of chipotle powder.
Cumin Powder + Chili Powder: Adjust these to your preference.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt and adjusted to your preference.
Optional Toppings: Freshly squeezed lime juice, green onions, diced avocado, or chopped fresh cilantro.
Serving Size: This recipe will make approximately (7) cups. Nutritional information is for (1) cup which is (1) serving.
Frequently Asked Questions
What Else Could I Serve With This Dish?
One of my favorite things to make go with this is my Vegan Cornbread!
Want More Healthy Plant-Based Soup Recipes?
Check out these:
- Vegan Black Bean Soup
- Creamy Red Lentil and Kale Soup
- Spicy Chickpea and Tomato Soup
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Chipotle Black Bean and Sweet Potato Quinoa Chili
Equipment
- Large Saucepan
Ingredients
For the saute':
- 1 cup organic white onion (diced)
- 3 cloves organic garlic (freshly crushed)
- 1 tablespoon 100% pure avocado oil
For the chili:
- 2 cans organic black beans (15-ounce cans)
- 2 cups organic sweet potatoes (peeled and cubed)
- 1 cup organic quinoa (uncooked)
- 1 cup organic vegetable broth
- 2 small organic Roma tomatoes (diced)
- 1 cup organic tomato sauce
- 1 tablespoon organic ground chipotle powder
- 2 teaspoons organic ground cumin powder
- 1 ½ teaspoon organic chili powder
- 1 ½ teaspoons Himalayan pink salt
Instructions
- Prep the veggies: dice the tomatoes, onions, then peel and dice the sweet potatoes.
Prepare the saute':
- In a large-size pot, saute' the onions and garlic in the avocado oil on low/medium heat for approximately 3-5 minutes, or until the onions are soft and translucent.
- Add all remaining ingredients for the chili to the pot and bring to a boil.
- Reduce heat to medium, cover and simmer for approximately 30 minutes or until the sweet potatoes are tender and the quinoa is cooked, stirring every 10 minutes or so.
- Best when served hot.
- Store in an air-tight BPA-free container in the refrigerator.
Recipe Notes
- Fresh Diced Tomatoes - Use (2) cups diced + 1 cup tomato sauce
- Canned Diced Tomatoes - Used (1) 14.5-ounce can of fire-roasted tomatoes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
gayle says
This is the best vegan chili I have ever tasted, and my husband agrees. Also, it was quick and easy to make. Thanks so much for sharing your knowledge.
Karielyn says
Hi there Gayle! I'm so glad to hear you enjoyed the chili, and your husband too! Thanks so much for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
Kathy Lee says
Just stumbled across your website and am loving your ideas. Will definitely try this chili again. First time I made it I followed your recipe to the letter. But I'm going to change it up a little the next time the way I like my chipotle chips - with a bit of cacao thrown in, and a bit of chocolate bar melted in to finish - love the depth of flavor that adds.
Thanks for all the wonderful ideas - I can see hours spent trying your recipes.
Kathy Lee says
Meant to say chipotle chilis, not chipotle chips. Sorry.
Karielyn says
Hi Kathy Lee! No worries...you had me at chipotle! I would take chipotle chips AND chipotle chilis lol! 🙂
Karielyn says
Hi there Kathy Lee! I'm so glad to hear you enjoyed the recipe and am very interested in the cacao addition you added! I've seen the spicy/chocolate combination before (like in chocolates) but have never tried it. I will definitely add the cacao the next time I make this!
Thank you for trying out the recipe and for letting me know you liked it...I really appreciate it 🙂
Annmarie says
Hi Karielyn,
I've enjoyed making the Red Lentil and Kale Soup recipe a number of times and now and love it every time. Even though winter is coming to an end (yeah!), I think I'll add this black bean one to the rotation too because it's so good!
I appreciate your posts very much. I love all of the nutritional information that you include. Thank you so much!
Might you be able to recommend one of your recipes that would be a great dish to have for company. I'd like to invite our Pastor and his wife to our house for dinner. He is a vegetarian because of health reasons. I feel a bit intimidated with presenting a whole vegetarian meal that will be tasty and satisfying. I am doing gluten and dairy free, so if there is something that comes to mind that is all three, vegetarian and /dairy/gluten free then that's great, otherwise I can take care of myself pretty easily and would love to find something that I can serve them with confidence. So far your recipes have done that for me, so if you're able to suggest something, I would truly appreciate it!
Thank you!
Annmarie
Karielyn says
Hi there Annmarie! I'm so glad to hear you've enjoyed the Red Lentil and Kale Soup recipe so much!
If you'd like, take a look in my recipe section under "Healthy Recipes" then under "Meals/Entrees" for some ideas that might work. They are all vegan/vegetarian/dairy-free and most should be gluten-free too (I might have a few older ones that aren't).
I am also going to email you with a few other suggestions.
Thanks so much for your question and I'll contact you via email 😉
Megan Riggs says
This was so amazing! I'm sharing this with my Advocare group! Clean eating & super simple looking! Thanks!
Karielyn says
Hi Megan! Thanks so much and I appreciate you sharing too! 😉