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Crockpot Sweet Potato & Black Bean Quinoa Chili

Author - Alyssa Rimmer

Try this healthy, vegetarian quinoa chili with chunky sweet potatoes and hearty sweet potatoes. The best part? It's made in a slower cooker, so it's easy and mostly hands-off!

Sweet Potato & Black Bean Quinoa Chili - made in a slow cooker! | recipe on simplyquinoa.com

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Well, it's time my friends. Time to turn on the slow cooker. Time to pull out those chunky sweaters from the back of the closet. And time to cozy up to a big bowl of chili.

Because apparently there's some sort of hurricane coming towards the East Coast right now and it's makin' things pretty darn miserable out there. A hurricane? really?

Yep, it's definitely chili time. There's nothing that will warm you up faster than a bowl of this.

The BEST quinoa chili recipe ever! Filled with sweet potatoes, black beans, tomaotoes and quinoa, it's protein packed and seriously delicious | recipe on simplyquinoa.com

If you followed SQ last winter, then you might have seen (or better yet, tried) my spicy quinoa chili recipe. It's a good one, but this one's better 😉

Why? 1) LOTS of sweet potato. 2) black beans. 3) lots of spices. 4) vegetarian. 5) slow cooker.

And the last one might just be my favorite.

Crockpot Sweet Potato & Black Bean Quinoa Chili | vegetarian + gluten-free | recipe on simplyquinoa.com

Crockpot Sweet Potato & Black Bean Quinoa Chili | vegetarian + gluten-free | recipe on simplyquinoa.com

See all those goodies in there? The spices, baby bits of quinoa, beans, and chunky sweet potatoes will slowly meld together and turn into the most spectacular chili EVER.

One thing to mention is that it might seem a little thin or liquidy at first, but as it cooks the quinoa will also cook, absorbing a lot of that liquid and helping the whole thing get nice and thick.

I mean…it's hard to resist, ain't it?

Crockpot Sweet Potato & Black Bean Quinoa Chili | vegetarian + gluten-free | recipe on simplyquinoa.com

Also, while totally optional, the cubed avocado (or better yet a big ol' dollop of guac) and tortilla chips are phenom. It makes it feel a little bit like a slice of Mexican heaven, perhaps taking your mind off that fact that it's cold and miserable out.

So excuse me while I go dig into my leftovers.

I'll be on the couch, with a giant bag of chips next to me, pup at my feet and a big bowl of quinoa chili in my lap. Happy Sunday friends!

This CROCKPOT quinoa chili has sweet potatoes and black beans AND is 100% vegetarian! | recipe on simplyquinoa.com

simply-quinoa-instagramPS: if you make this recipe (or any others!) make sure to snap a pic and share it on Instagram using hashtag #SIMPLYQUINOA – I want to see your creations!

 

More Slow Cooker Recipes

VIDEO: How to Make Crockpot Sweet Potato & Black Bean Quinoa Chili

Sweet Potato & Black Bean Quinoa Chili - made in a slow cooker! | recipe on simplyquinoa.com
4.41 from 98 votes
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Crockpot Sweet Potato & Black Bean Quinoa Chili

Yep, it's definitely chili time. There's nothing that will warm your up faster than a bowl of this.

Course Main Course
Cuisine Mexican
Keyword black bean, chili, sweet potato
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 183 kcal
Author Alyssa

Ingredients

Instructions

  1. Add all ingredients into a crock pot (starting with just 3 cups of broth). Turn on high and cook for 4 hours, turn down to low and continue to cook until ready to serve. If too thick, stir in another ½ – 1 cup of water.
  2. Serve with diced avocado (or guac) and tortilla chips. It’s such a good combo!

Recipe Notes

For those looking to make this in a dutch oven, cut the liquid in half and cook it at 300ºF for two hours

 

adapted from my Three Alarm Vegetarian Quinoa Chili

Nutrition Facts
Crockpot Sweet Potato & Black Bean Quinoa Chili
Amount Per Serving (1.5 cups)
Calories 183 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 788mg34%
Potassium 545mg16%
Carbohydrates 37g12%
Fiber 8g33%
Sugar 7g8%
Protein 7g14%
Vitamin A 8906IU178%
Vitamin C 31mg38%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

Sweet Potato & Black Bean Quinoa Chili - made in a slow cooker! | recipe on simplyquinoa.com

 

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  1. THIS. WAS. DELICIOUS. I made it for my small group (8 people) and I was in a time crunch, so I took someone’s advice and stuck it in my instantpot. I set the timer for 10 minutes, and it took awhile to get all heated up, but the meal was ready to eat after about 30-40 minutes in the instant pot. It was SO dang easy to make and absolutely delicious. I received many compliments! Served with Sour cream, cheese, avocados and corn chips. yum!!

  2. Hi there!Is it 130cals or 182 cals?I saw two different nutrition fact sheets.Also what is the serving size?

    Thanks can’t wait to try!

  3. I really like this dish. I do not follow this recipe exactly. I actually make it in my dutch oven on the stove and it takes about an hour. I put in the onions and sweet potato and let it cook in olive oil w/ s&p for about 15-20 minutes on high heat. I then add the garlic and I add minced jalapeno either in addition to the green bell or in substitute of it (sometimes I even add about 1/2 tsp of fresh minced ginger) with the rest of the spices (sometimes I also add bay leaf) and let it cook for a handful of minutes on medium. I then add the tomato- I usually do 2 fresh diced tomatoes over canned. Then I add the black beans (drained and rinsed), veggie broth and some water and let to come to a boil for a couple of minutes before adding the quinoa, stirring in and covering it to cook on med-low for about 15 min while the quinoa cooks. I then top with limes, avocado, cilantro, and plain greek yogurt. I highly recommend giving the yogurt a try if you are not dairy free. This is a crowd pleaser and I am not sure you can mess it up. THANK YOU!

  4. I was wondering what the serving size is? Is it a cup? 1/2 cup? the nutrition information is per serving but it doesn’t say how big a serving is. thank you.

  5. Greetings. Your recipe looks like something I can cook for my mom, she had stage 4 lung cancer, and I would like to make this for her as part of her meal prep. However, we don’t own a crock pot… Can this be made on the stove? Thank you.

  6. I made this last night in an instantpot for lunch for today. It’s actually very good! Next time I make it, I’ll add some finely chopped habanero (I like extra kick), but as is, this recipe is a winner! Thanks for sharing!

    • I have the same issue. Cooked on High for 4 hours, set to low for an hour and the sweet potatoes are still kind of crunchy. Also I only used 3 cups of broth but I feel like its very soupy. Is that normal? This is my first time making a vegetarian chili so I’m not super sure what to expect. It’s very flavourful though!

      • Hmm maybe your crockpot doesn’t actually get that hot. When mine is on high, it’s on a low boil which will definitely cook the potatoes. Maybe transfer it to a pot and just boil it for another 60 minutes or so?

    • Hmmm that’s strange! Was it really cooking high when you looked at it? Like bubbling and boiling? I’m wondering if maybe your crockpot wasn’t super hot? It should definitely cook in that amount of time!

  7. This recipe made regular rotation in my house!
    I did not cook it in the slow cooker.
    I sauteed all the veggies (I added about 1/4 minced jalapeno) with the spices on my stove on medium in the dutch oven for about 10 minutes.
    I then added the rest of the ingredients, covered and let it slightly simmer for about 45 minutes to an hour and I would open it occasionally to check consistency and stir.

    I topped with avocado, cilantro, fresh lime juice and a small scoop of plain greek yogurt, served with a side of basic salad. Did not miss the meat! Was even better as leftovers for lunch. Thank you!

  8. I just made a batch today and it was DELICIOUS!!!! I would not change a thing .. it was perfect! I will be making this often for sure!! Thanks for sharing!!

  9. Making this tomorrow but won’t be home after 4 hours to turn it on low. Suggestions on timing? I can set my slow cooker to high or low. Then it automatically goes to warm when the time is up. Thanks!

  10. I’m wondering if anyone’s tried making this recipe with dry black beans? I’ve read you can do this in chili recipes with no pre-soaking, but haven’t tried it myself. Maybe it would require adjusting cooking times?

  11. Do you have the nutritional facts per serving. I found this in Whole Foods and I’m going to try and make it. Delicious…thank you for the recipe.

  12. Just recently made this! I added an entire bag of frozen corn and also (this may sound odd), but some cinnamon! The cinnamon added a subtle sweetness that helped to bring out the flavor of the sweet potato! Thanks so much for this! 🙂

  13. Just finished making this and currently enjoying a bowl on this chilly day in Toronto! I love how easy this recipe is, and for someone who makes large batches and freezes portions for lunches this is perfect! I didn’t have any sweet potato on hand so I used acorn squash and it was still great. Thank you for the recipe!

  14. I made this tonight on the stovetop and used spiral cut sweet potato instead of chunks, added several handfuls of kale, and some garlic. Absolutely delicious!

  15. This was the first time I have made a vegetarian chili and it was outstanding. It was especially tasty with the avocado and tortilla chips. A family favourite!!

  16. I keep hoping to find a crock pot at a garage sale or on eBay, my Mom used one often but I don’t think I have one. It seems very worth getting, I love the idea of starting a meal in the morning and it being ready later – I tire too easily & really miss cooking so much. This looks flavorful and filled with good nutrients! Thank you for a great looking recipe! Now I need to find some vegan cornbread. (So sad that the old Jiffy 79 cent stuff has animal fat!) Surely someone has something.

    • I don’t see why not, especially if you can adjust the cooking time? I like the idea of the slow cooker though, since this is one of those meals that is often better the second day – so I imagine cooking it for 6 hours would let all the flavors really mingle and get yummy.

  17. This looks good! I must try it. And yes, I must also find my sweaters that are packed far away. It’s cold out there!

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