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December 3, 2020

by Alyssa

Crockpot Sweet Potato & Black Bean Quinoa Chili

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Try this healthy, black bean 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

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 the time to cozy up to a big bowl of chili.

And my #1 go-to chili recipe is always this. My sweet potato black bean quinoa chili that's made in a slow cooker. It's hearty, it's cozy, it's comforting, it's easy to make and it's INCREDIBLY delicious!!

And it's perfect for this time of year. There's honestly nothing that will warm you up faster than a bowl of this!

Ingredients for Quinoa Chili

Why You'll Love this Quinoa Chili

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 😉


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.

Slow Cooker Quinoa Chili with Sweet Potato

What You Need for This Recipe

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.

Here's what you need to make this quinoa chili:

  • VEGGIES: for the veggies, we've got sweet potato, onion, bell pepper, and garlic.
  • PROTEIN: for the protein, we've got black beans and quinoa.
  • TOMATOES: I like to use fire-roasted tomatoes in my chili recipes because they add more flavor! We'll also be stirring in some tomato paste to make it nice and thick.
  • SPICES:  I've got my classic chili blend of spices in this recipe. We're using chili powder, cumin, smoked paprika, coriander, cayenne, salt, and pepper.

And finally, we'll just add in some veggie broth to get everything simmering and soft!

Sweet Potato Black Bean Chili

How to Make Black Bean Quinoa Chili

Since we're making this recipe in a slow cooker, it's one of those meals that's just you just dump everything in and turn it on. Just add all the ingredients into your slow cooker, stir it together, then cover it and let it cook. You can cook this chili on high for 4 – 6 hours or on low for 6 – 8 hours. You're looking for it to be thick and for the sweet potatoes to be soft/tender. Taste it before you serve and adjust seasonings as needed!

What to Serve with Chili

Also, while totally optional, topping your chili might just be the best part. Here's what I like to use:

  • a big ol' dollop of guac (or cubed avocado)
  • sliced hot peppers (I ran out when I made this)
  • crumbled tortilla chips

And If I've got it on hand, I'll also add a dollop of coconut yogurt for some creaminess.

This recipe honestly is my favorite chili and has been for years! It's loved by this community as well and I can't wait for you to try it. You can also totally meal prep this recipe, freeze it and enjoy it all week/winter long!

Slow Cooker Sweet Potato Chili Recipe

More Slow Cooker Recipes

Crockpot Sweet Potato & Black Bean Quinoa Chili

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!
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 183kcal
Print Pin
Sweet Potato + Black Bean Quinoa Chili
4.37 from 210 votes



  • 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.
  • Serve with diced avocado (or guac) and tortilla chips. It’s such a good combo!



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


Serving: 1.5cups | Calories: 183kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 788mg | Potassium: 545mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8906IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 3mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. HI! I’m going to make this today. I don’t have white quinoa, but do have a multi colored quinoa blend. Will that work ok? Or will it change taste and texture

  2. I would like to make this recipe this weekend. Has anyone tried using dried beans instead of canned? I’m thinking it would need a little more liquid?

  3. Love, love it. I tweak it and use bone broth and make super spicy so I can cool down with sour cream but I freeze and have tons of extra. My fave thing to eat. Hands down. Thank you!!

  4. This is one of my all time favorite recipes. I make it a few times during the fall and winter and love reheating the leftovers.

  5. Hi!
    I tried this recipe and it is absolutely delicious! Question for you- what item in the recipe is the 1gm of saturated fat from?

    • We use a nutrition calculator and I think it might have rounded up from the black beans. Definitely low in saturated fats!

  6. This sounds so good. I don’t have a crockpot and am afraid to use that option on my instapot. How can I make this in an instapot? Thank you in advance!

    • 10 minutes on manual setting and let pressure drop naturally! Should turn out perfect 🙂

  7. Great recipe! Made it last night in crockpot 5 hrs low and it came out perfect! So delicious, healthy with lots of flavor.

  8. This works great in a pressure cooker. I roasted the sweet potatoes in a toaster oven at 400F for 20min, and cooked the rest at high pressure on a stovetop pressure cooker for about 25min. I’ll try cooking the sweet potatoes IN the pressure cooker next time. I just didn’t want to have to worry about exact timing. I would think 25min would be plenty though for a stovetop (maybe 30min for electric since they’re lower pressure?) NOT vegetarians, but this is getting added to our rotation!

  9. 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!!

  10. 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!

  11. 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!

    • That all sounds FABULOUS! Thanks so much for sharing – I’m glad you were able to make it your own 🙂

  12. 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.

  13. 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.

  14. 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!

    • So glad to hear it worked in the IP! I don’t own one yet, so I love hearing when people test out the recipes in it!

    • 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!

  15. 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!

    • Thanks so much for sharing!! A lot of people ask about making it on the stove top, so I’m glad we have directions now 🙂 XO

    • I’m not sure! I haven’t done much testing with that, but you probably wouldn’t want to add it until the very end of the recipe 🙂

  16. 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!!

  17. […] to life, back to reality… back to regular workouts + clean eating. Thinking about making this chili for Halloween,  and then following this “weeknight dinner” meal plan pretty […]

  18. 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!

  19. […] Crockpot Sweet Potato, Black Bean Quinoa Chili: Slow cookers are a great way to cook while you hike. Bonus: if you live in an area where September is still summertime, you don’t heat the house up! […]


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