I first published this Slow Cooker Black Bean Sweet Potato Quinoa Chili recipe back in 2015. It remains one of my favorite chili recipes!
With these dark, chilly evenings we have going on, along with seriously busy days, this is the perfect easy weeknight meal. Dump it all in the slow cooker in the morning and come home to dinner! What could be better than that?
When it comes to vegetarian chili recipes – especially ones made in the Crock Pot – I feel like I have to reign myself in. Or else basically, I’d have to call this blog “Kitchen Chili.” Or “Chili Treaty.” Neither of which are very catchy.
It’s just that chili is the perfect food for vegetarians. I know, I know – there are many arguments about what makes a “real” chili, and meat is one of the ingredients that many consider a must. To which I oh-so-wisely and poignantly say: “Whatever.” I think chili is what you make it – and it doesn’t need meat, goshdarnit! There are so many infinitely awesome variations of chili and such an assortment of potential meatless ingredients that it is more than possible to create a hearty, satiating, and dare I say award-winning bowl of meatless chili.
(But if your resident carnivore really, really wants meat in their bowl of black bean sweet potato quinoa chili, this chili would lend itself well to some cooked diced chicken or browned ground turkey thrown in to their portions).
I especially adore quinoa in chili – it helps thicken up the batch and adds another element of filling protein.
If you don’t have black beans on hand, this chili is equally great with pinto beans, or you might try kidney beans, too.
Chili Treaty, man. I should totally make it happen, right?
Don’t answer that.
Slow Cooker Black Bean Sweet Potato Quinoa Chili
- 1/2 cup uncooked quinoa (rinsed well in cool water)
- 3 cups cooked black beans (about 2 [15-ounce] cans, drained)
- 2 cups vegetable broth
- 2 14-ounce cans diced tomatoes
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 1 jalapeno pepper (seeded and minced*)
- 2 medium sweet potatoes (peeled and diced)
- 2 tablespoons cocoa powder
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon kosher salt
- Additional salt and pepper to taste
- Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That’s it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!
This was so good! Made a large batch and it lasted for my lunches all week! Really recommend making it.
Thanks so much, Sam! Appreciate the review. 🙂
Simple and full of flavor.
So glad you liked it! Thanks for the review. 🙂
Very good the family loved it !! Oh I forgot to mention you can’t stop at one bowl.
Do you have the nutritional info on this recipe
So glad you all liked it! Thanks so much for the review. I don’t have nutritional info up for this recipe yet – it’s on my list, but I haven’t gotten to it yet – sorry! myfitnesspal.com is a great place to grab nutritional info when it’s not provided. But hopefully next time you make it it’ll be up there. 🙂 Thanks again!
This recipe is in my crockpot right now! Smells amazing. I followed the recipe exactly. My husband is a meat lover but he’s excited to try it too. I’ll let u know how it turns out!
Loved this chili recipe. Do you know the calorie count for the basic recipe ( no add ons)? Thanks
I’m slowly adding nutrition info to my recipes but haven’t gotten to all of them yet, my apologies. myfitnesspal.com is a super easy place to check that info!
Now my all time favorite chili recipe! I’m making it tomorrow for the second time in a week. It’s perfect because the long cook time fits my workday. I can also make half the recipe if I want – this converts easily to do that.
Flavor and texture are fantastic. I don’t miss the meat a bit. I was hesitant to try this because of the cocoa, because I don’t like mole sauce. No worries here – it just adds some richness. Only thing I changed this time is to increase the smoked paprika, because I love it. This is a perfect recipe, a million thanks!!!
Woo hoo! Thanks so much for the wonderful review and comment! 🙂
How do I get the slow cooker chili recipe? Doesn’t load..judt keeps Asking me to fill out above.
What size slow cooker did you use for this recipe?
This recipe is SOOO Yummy!!! Making it again tonight after making it for friends at New Years, and who all asked for the recipe. Definite winner, thank you!
Thank you so much for your review, Lori! I’m so glad you like this one. 🙂
Sounds delicious but is there anything I can sub for quinoa as I don’t have any?
You could just leave it out, but it won’t be as thick. I can’t really think of a one-to-one sub except maybe bulgur?
I made this tonight (doubled!) with a few adjustments and it was *so good*
I omitted the jalapenos, halfed the tomatoes + a squirt of tomato paste, and used 3/4 of the amount of beans called for (and used mostly kidney beans). I used a mix of sweet potatoes and yams, which each cooked differently adding more complex texture. I also used red and yellow peppers, since thats what I had on hand. A++ would make again and am even printing the recipe so I can make notes of my changes!
I’m so glad you liked this one! Thank you for the comment!
Regarding Slow Cooker Quinoa , sweet Potato and Black Bean Chili
1. Is the 2 teaspoons cumin seeds or powder?
2. A reviewer mentioned substituting a brick of 90% dark chocolate. How many ounces might that be?
3. How many cups is two medium sweet potatoes cubed? I ask because you can purchase ready-made cubes in a bag.
Hi Roberta, I’m so sorry I didn’t respond to these questions sooner. Thank you for asking about the cumin; it is ground, and I’ve updated the recipe to be more clear. For the chocolate, I’d think just a small square – maybe 1 ounce? Sorry I don’t know exactly as I haven’t tried it. As for the sweet potatoes, I’d say roughly 3 cups.
I tried and it’s a yummy recipe. However it would be extremely helpful to hv the nutritional
My absolute favorite go to chili. Always the first thing a crave when it starts getting cold. Perfect with some cornbread!!!
Thank you so much for your review, Emily! I am loving the colder weather and breaking out all the cozy recipes. 🙂
Even my carnivorous friends and coworkers love this!! It is so good!
This has become my all-time favourite chilli recipe and is absolutely my go-to! However, there’s only one of me and I have a one-person crock pot, too, so I have to halve the recipe – leaving me with some awkward odds and ends. Do you know if this wouod freeze well? I suppose I could cook two batches and freeze half!
Hi Rebecca, yes! This one will freeze really well. I love when I have a soup or chili in the fridge for quick lunches or dinners. 🙂 I’m glad this one is a hit for you!
Does this actually have 1000 mg per serving?
If I would make any sweet potato quinoa chili, then it should be this one. Very nice captures.
I’ve tried many vegetarian and vegan chili recipes, and this one is my favorite! I’ve made it a couple of times, but I leave out the jalapeno. I prefer mild chili’s. The cayenne, chili powder, and paprika make it spicy enough for me. I am thinking of substituting butternut squash for the sweet potato next time. It makes the kitchen smell so good while it is cooking, that I can’t wait to eat it. It’s a fabulous, easy recipe, and I highly recommend it.
I make this multiple times during the winter season. It’s incredible. Thanks so much! It’s been fun to play around with substitutions too. For others looking to change it up, I used a stout beer instead of the vegetable broth (pretty sure that’s not gluten free). Using canned whole tomatoes is fun if you like it more chunky. I also like to cook it on high but closer to 3-4 hrs so the sweet potatoes are soft but keep their form. That also helps with reheating. Thanks again!
Beer sounds like an incredible addition! Thanks so much for your review. I’m so happy this recipe is a hit for you!
I made your chili recipe, and it’s really good. The flavor came out surprisingly deep, even without tomato paste or miso or something. Thanks!
I love this recipe! I was wondering though, should I drain the diced tomatoes before adding to the crock pot?
I’m so glad it’s a winner for you! 🙂 No, no need to drain the tomatoes – dump them in, juice and all!