Sweet Potato and Black Bean Chili with Quinoa

  • Yield: 6-8 1x


A hearty (and delicious) vegetarian chili made with sweet potatoes and black beans!


  • 1 1/2 tablespoons coconut oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1/2 cup)
  • 2 medium sweet potatoes, peeled and diced (about 2 medium)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon coriander
  • 1 teaspoon chili powder
  • 32 oz vegetable stock
  • 16 oz jar your favorite salsa
  • 15 oz can black beans, drained and rinsed
  • 1/41/3 cup uncooked quinoa


  1. In a large pot, melt coconut oil over medium heat. Add onions and celery along with a pinch of kosher salt. Saute onions and celery for about 5 minutes until translucent and soft.
  2. Add the peeled sweet potatoes along with all the dried spices and cook for 3-4 minutes, stirring occasionally.
  3. Add salsa and vegetable stock. Bring to a simmer and cook for 15 minutes.
  4. Add drained black beans and quinoa. Cook for 20 minutes or until quinoa is fully cooked and sweet potatoes are soft. If necessary, season chili with additional salt and pepper.
  5. If desired, serve with sour cream, shredded cheese, avocado, fresh cilantro and lime wedges.


This is awesome served with Fritos or tortilla chips and I think it’s best when made a day ahead!