I first published this recipe for Slow Cooker Sweet Potato Quinoa Chili with back in 2015. This hearty vegetarian sweet potato quinoa chili with sweet potatoes, quinoa, and black beans, 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 sweet potato quinoa chili piping hot and ready to eat! What could be better than that?

A blue bowl full of sweet potato quinoa chili on an orange plate.

Table of Contents

The Story Behind the Recipe

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 sweet potato quinoa chili, this chili would lend itself well to some cooked diced chicken or browned ground turkey thrown in to their portions).

Readers say …

“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!”

– Lori
A crock pot full of cooked sweet potato quinoa chili.

Sweet Potato Quinoa Chili Ingredients

  • Quinoa – I especially adore quinoa in chili – it helps thicken up the batch and the little grain-like seed adds another element of filling protein. Be sure and rinse it first in order to remove any bitter-tasting compounds.
  • Black beans – You’ll want two cans, or three cups cooked-from-scratch black beans.
  • Vegetable broth – Two cups adds nice flavor. If you don’t have veggie broth on hand, water will work in a pinch.
  • Diced tomatoes – You’ll want two cans. I think fire-roasted diced tomatoes add a nice smoky touch.
  • Onion & green bell pepper – I love both of these veggies in chili.
  • Jalapeno pepper – Because jalapeno peppers can vary greatly heat-wise, I like to take a quick taste and see how hot it is. If it’s fairly mild, I’ll add seeds along with the flesh. If it’s pretty spicy, I’ll discard the seeds and even sometimes use only half of the pepper. Go with what you’re comfortable with!
  • Sweet potatoes – Peeled & diced.
  • Cocoa powder – Cocoa powder adds the most wonderful depth of flavor to chili! If you’re feeling doubtful, I urge you to take a leap of faith. Don’t knock it ’til you try it!
  • Spices/seasonings – Chili powder, cumin, smoked paprika, cayenne pepper, salt, & pepper

Adaptations & Variations

  • Use another bean: If you don’t have black beans on hand for this Slow Cooker Sweet Potato Chili, it’s equally great with pinto beans, or you might try kidney beans, too.
  • Winter Squash Quinoa Chili: Sub in peeled cubed winter squash like butternut squash or kabocha squash for the sweet potato.

How to Make It

Uhhhh … well, you dump it all into your Crock Pot, you turn it on, then you come home hours later to delicious, perfect chili.

It’s SO much work, y’all. 😉 Nope, just 15 minutes or so prep and that’s it.

Oh, but you will have to scoop it into your bowl, then top it with Greek yogurt or vegan sour cream or a bit of cheese or however else you like to top your chili. Done and done!

A bowl of black bean, sweet potato, & quinoa chili in a blow bowl on an orange plate.

Can I Freeze Sweet Potato Quinoa Chili?

Yes! Just place cooled leftovers in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then warm gently on the stove with a splash of water or broth if it’s too thick.

Chili Treaty, man. I should totally make it happen, right?

Don’t answer that.

More Sweet Potato Recipes

Slow Cooker Quinoa, Sweet Potato, & Black Bean Chili - a protein-rich (and very tasty) vegetarian chili recipe
5 from 20 votes

Slow Cooker Sweet Potato Quinoa Chili

Prep: 15 minutes
Cook: 8 hours
Total: 8 hours 15 minutes
Author: Kare
Yield: 6
An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights. Just dump the ingredients in the Crock Pot and come home to dinner!
Print Pin Rate

Ingredients

  • 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

Instructions

  • 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.

Notes

* Because jalapeno peppers can vary greatly heat-wise, I like to take a quick taste and see how hot it is. If it’s fairly mild, I’ll add seeds along with the flesh. If it’s pretty spicy, I’ll discard the seeds and even sometimes use only half of the pepper. Go with what you’re comfortable with!
Storage: Keep refrigerated in an airtight container for up to 3 days. Warm leftovers in the microwave or gently over the stove.
Freezing: To freeze, place cooled leftovers in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then warm gently on the stove with a splash of water or broth if it’s too thick. 

Topping ideas:

Try cilantro, creek yogurt or sour cream (or if vegan, try this delicious vegan cashew sour cream), scallions, and/or avocado. Yum!

Meat option:

Add cooked diced chicken or browned ground turkey to the batch or to individual portions.

Nutrition Facts

Calories: 257kcal, Carbohydrates: 50g, Protein: 12g, Fat: 2g, Saturated Fat: 1g, Sodium: 769mg, Potassium: 764mg, Fiber: 13g, Sugar: 5g, Vitamin A: 11432IU, Vitamin C: 22mg, Calcium: 71mg, Iron: 4mg

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