Chipotle Black Bean and Sweet Potato Quinoa Chili


This Chipotle Black Bean and Sweet Potato Quinoa Chili is a hearty, warm meal that is perfect to serve on a cold, winter evening.

And the best part about it…no soaking beans overnight, no crock pot and no waiting all day to enjoy it.

Just dice your veggies and about 30 minutes later, you have a warm, healthy vegan meal ready to enjoy.

It’s a one-pot meal loaded with lots of vegan protein and fiber from the black beans and quinoa and has sweet potatoes to make it even more filling.

I’ve made several versions of this vegan chili/stew and after trying out different ones, this is the one I’ve enjoyed the most so I’m updating an older post that used a similar recipe.

There are many different varieties out there using pretty much the same combinations of ingredients:  black beans, sweet potatoes, quinoa and chipotle.

I even found one that used butternut squash instead of the sweet potatoes which sounded really good too.

But this one is the most flavorful and easiest to make, so it’s a keeper!

It would also go great with either my Vegan Cornbread recipe or my Gluten-Free and Dairy-Free Cornbread recipe.

To make this a powerhouse of a meal, just dice an avocado to add to the top for some healthy fats and the coolness of the avocado offsets the heat from the chipotle perfectly.

Want more healthy meal and entree recipes?  Check out Vegan Black Bean Soup, Creamy Red Lentil and Kale SoupSpicy Chickpea and Tomato Soup or my Clean Eating eCookbook that has an entire chapter of 20 healthy, clean eating meal and entree recipes that you will love!




Feel Good About What You Eat | The Healthy Family and Home


5 Fast Facts About Black Beans:*

  • extremely high in fiber
  • loaded with anti-oxidants
  • contains insoluble fiber
  • high in iron at 20% RDA
  • regulates blood glucose absorption

5 Fast Facts About Sweet Potatoes:*

  • contains anti-inflammatory properties
  • contains 2 g of vegan protein
  • contains 4 g of fiber
  • high in vitamin A, vitamin C, vitamin B5 and vitamin B6
  • excellent source of potassium, copper and manganese

5 Fast Facts About Quinoa:*

  • high in anti-oxidants
  • anti-inflammatory
  • high in magnesium (20.9% DV) and folate (19.5% DV)
  • gluten-free
  • complete protein containing 9 essential amino acids

5 Fast Facts About Tomatoes:*

  • contains lycopenes which are cancer fighting agents
  • high in beta-carotene
  • excellent anti-oxidant
  • high in vitamin A and K
  • high in chromium which helps control blood sugar levels

5 Fast Facts About Onions:*

  • rich source of sulfur compounds
  • excellent for cardiovascular health
  • inhibits bone loss in women
  • reduced blood pressure
  • lowers blood cholesterol levels

5 Fast Facts About Garlic:*

  • regulates blood sugar levels
  • lowers high blood pressure
  • contains anti-bacterial and analgesic properties
  • anti-viral
  • helps to lower cholesterol levels

5 Fast Facts About Chipotle:*

  • can help reduce cholesterol and triglyceride levels
  • can help lower the risk of diabetes
  • a thermogenic food to help energize metabolism
  • can help improve circulation
  • rich in vitamin A, vitamin C, iron, magnesium and potassium

5 Fast Facts About Himalayan Pink Salt:*

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption


*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.









Tip #1:  I used red quinoa in mine but you could also use regular/plain quinoa.

Tip #2:  I also used diced roma tomatoes but you substitute that with 1 med/large regular tomato.

Tip #3:  I like to use organic tomato sauce in a glass jar to avoid canned tomatoes (due to the BPA lined cans), but feel free to use your favorite tomato sauce.

Tip #4:  I don’t drain or rinse my canned black beans, I pour in the entire can.

Tip #5:  Some toppings you can add are fresh squeezed lime juice, green onions, diced avocado or chopped cilantro.


Chipotle Black Bean, Sweet Potato and Quinoa Chili (Vegan, Gluten-Free, Dairy-Free) The Healthy Family and Home


  • 2 Small organic roma tomatoes (diced)
  • 1/2 Large organic onion (diced)
  • 3 cloves organic garlic (freshly crushed)
  • 1 tablespoon extra virgin olive oil
  • 5 cups water (purified or filtered)
  • 2 cans organic black beans
  • 2 Small organic sweet potatoes (peeled and diced)
  • 1 cup organic tomato sauce
  • 1/2 cup organic quinoa (uncooked)
  • 1 tablespoon organic chipotle powder
  • 2 teaspoons organic cumin powder
  • 1 1/2 teaspoon organic chili powder
  • 1 - 2 teaspoon Himalayan pink salt


Step 1 Prepare the veggies: dice the tomatoes, onions and peel and dice the sweet potatoes.

In a large sized pot, saute the onions and garlic in the olive oil on low heat for approximately 3 - 5 minutes, or until the onions are translucent.

Add all remaining ingredients 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.



This recipe will make approximately (4) servings.

Recipe adapted from:



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  1. 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 soon try this black bean one too! too!

    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!

    • 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 😉

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