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sweet potato & black bean quinoa chili // cait's plate

sweet potato & black bean quinoa chili

  • Author: Cait
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x
  • Category: chili


coconut milk, fresh ginger, ground cinnamon and coriander give this dairy & gluten-free vegetarian dish a refreshing twist on classic chili flavor. it’s scoop-up-with-a-chip thick making it a hearty & satisfying meal that even the biggest meat eaters will love.


  • 3 pounds sweet potato, peeled and cubed (~9 cups) – you can also use butternut squash
  • 1 (14.5 ounce) can black beans, drained & rinsed
  • 1 large sweet onion, minced
  • 6 tablespoons olive oil
  • Salt & pepper
  • 5 cups water, plus more as needed for desired consistency
  • 1 red bell pepper, stemmed, seeded and diced
  • 1 yellow bell pepper, stemmed, seeded & diced
  • 1 jalapeño chile, stemmed, seeded (if less heat is desired) & minced
  • 23 cloves garlic, peeled & minced
  • 12 tablespoons freshly grated ginger
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (13.5 ounce) can coconut milk
  • 1 cup pre-washed quinoa, rinsed & picked over
  • For serving: freshly chopped cilantro, chips, avocado, hot sauce


  1. Preheat oven to 450 degrees F and line 2 baking sheets with parchment paper.
  2. Toss potatoes, minced onions, 1/4 cup oil, salt and pepper together in a bowl then spread in a single layer on baking sheets.  Roast, tossing occasionally, until tender (~45-50 minutes).
  3. In a blender, blend 1/2 cup roasted veggies with 2 cups water until smooth (~1 minute) then set aside.
  4. Heat 2 tablespoons olive oil in a dutch oven over medium-high heat until shimmering.  Add bell pepper, jalapeño and salt.  Cook until peppers start to soften (~5 minutes).  Stir in garlic, ginger, cinnamon, coriander, cayenne and pepper.  Cook until fragrant (~30 seconds)
  5. Stir in remaining 3 cups water, can of tomatoes, coconut milk, quinoa and bring to a boil.  Reduce heat to low and simmer, stirring occasionally, until quinoa is tender (~15 minutes)
  6. Stir in pureed vegetable mixture, black beans and remaining roasted vegetables and let heat through for a few minutes.  Season with salt & pepper to taste.  Adjust consistency as desired with more hot water.
  7. Top with freshly chopped cilantro, hot sauce, avocado and serve with chips for scooping!


Soup will keep up to 4 days in an airtight container in the fridge or in a heavy duty freezer bag for up to 4-6 months in the freezer.

Keywords: chili, vegetarian, sweet potato, black bean, quinoa, gluten-free, dairy-free

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