- 1
Ingredients
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large red onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 3 1/2 cups vegetable stock
- 1 15-ounce cans black beans, rinsed
- 1 14.5-ounce can diced tomatoes
- 1/2 cup dried quinoa
- 4 teaspoons lime juice
- serving suggestions: avocado, cilantro, crema, cheese
Preparation
Step 1
Loaded with chili powder, chipotle peppers, cumin, beans, tomatoes and quinoa it’s basically a giant party in a pot and it’s addictive. Make it, enjoy it, and then take it into work for lunch the next day and make everyone jealous.
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 if softened.
Add the garlic, chili powder, chipotle, 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.
Add the lime juice and remove the pot from the heat. Season with salt as needed.
Perfection. Might have to make this today
Looks delicious! I can’t wait to try it. About how many servings does it make? And do you know if it holds up well for leftovers – or should it be eaten the same day?
Ahh well, like you said, more for you! I like to add a little dark chocolate to my chili right at the end. It works especially well with chipotle!
Seriously though I really want to make this! Would this recipe work in my Crock pot?
I have a similar recipe on my site and I make it constantly this time of year — yay to chili weather!
Made this tonight as is other then I cut down on the broth(I added maybe 1cup the tomatoes were pretty juicy)Delicious and a keeper!
Yup, this is definitely on my list to make this “winter” in Cali!
I made something similar to this for New Year’s Eve and it was a big hit all around. I didn’t add quinoa though…..I like the thought of that!
Followed the recipe to a T and it was the easiest chilli iv ever made. So delicious, I will definitely make again. I was worried It was going to be too liquidly at first and had more of a soup-like texture. But I let it simmer for a little longer and it tightened up. A good alternative for people who aren’t bean obsessed. The quinoa is definitely the highlight.
I will have to add this to my meal plan this week. Looks perfect!!
I made this over the weekend and used frozen, already cut sweet potatoes- saved time! And I added a pound of grass-fed ground beef and cooked it with the onions. Delicious! It was a huge hit while watching the Broncos.
absolutely!! you will just need to let it simmer until the barley is tender
Delicious! I made this for my family tonight and it was a hit! Love the flavors…smoky, sweet, and a hint of heat. Will be putting this in the rotation. Thank you
Made this today for a nice warm meal since the Polar Vortex has returned the Midwest. Absolutely LOVED it! I added a little cinnamon to mine too when I added the other spices and it turned out great. Cinnamon and sweet potatoes are always a good combo!
I also loved this recipe! I took 2 cups out at the end and blended it in the vitamix and then put it back. It thickened the chili and felt like we were eating a meat chili….going to make it for the Super Bowl! Thanks Gaby!
Made this on Saturday night, and will definitely make again. I love the fact that it’s a one pot meal. We had it with tortillas and avocado and have enough for supper tomorrow night too. I’ve just made nachos with it for lunch, yummy! BTW, are tortilla chips addictive?
So I was super excited to make this as I am newly vegetarian! Here are my observations – The taste is great. It is a little on the spicy side, which is good for me because I love spice, but unfortunately my boyfriend has sensitive little taste buds so he doesn’t do well with spice. If you like heat, this is great, but I may cut down a little on the chipotle next time.
It was also just a little bit more runny than I thought it would be. Maybe I’m used to the meat in chili soaking up a portion of the liquid? Anyway, it is still good but next time I might try to thicken it up and add some “chunk” to it with some corn and maybe another type of bean. All in all, a good recipe and I’m enjoying it in its entirety as we speak
This is the best chili recipe! I made it for Super Bowl Sunday and poured it into mason jars and baked cornbread on top. I also added a little Mayan chocolate to the batch and it kicked it up a notch. It was a huge hit! I wanted chili again today, but I didn’t have a red onion or black beans, so I used white kidney beans and a yellow onion. I had fire roasted tomatoes on hand and used those. It came out amazing! No chocolate or cornbread this time. I served it with sliced avocados on top. Thank you again for sharing this recipe.
This is one of my new faves! I make this recipe at least once a week! Delicious, easy and healthy! Thanks for sharing.
I’ve made this a dozen times now and I love it more and more! It’s delicious! I’ve decided to make it for a party I’m hosting. One of the guests is on a gluten free diet. Is this gluten free? If not, what needs to be eliminated to accommodate a gluten free diet?
This is such an amazing recipe, I have changed it up a little adding some diced pepper or some celery and mushrooms, but anytime I make it it is wonderful for my daughter the vegetarian and my honey the carnivore everybody lloves it, I’ve made it 3 times in 2 weeks doubled it tonight, to freeze some individual portions for my work lunches, Yummo, thanks so much for what has become a classic recipe in my house! P.s. It freezes well!
Gaby, your chili rocks!! I loved everything about it! The heat was just right. The sweetness of the sweet potatoes were devine! I did let it cook down a bit longer than suggested by that’s personal preference. Thank you for my first vegetarian chili recipe. As far as I’m concerned the search is over!
The quinoa do you cook it seperately before mixing it to bring to a boil or no?
you add the uncooked quinoa to the chili and then bring it to a boil and that thickens the chili and cooks the quinoa
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