Black Bean, Sweet Potato, and Quinoa Chili

Black Bean, Sweet Potato, and Quinoa Chili
Black Bean, Sweet Potato, and Quinoa Chili
I've recently moved from California to Seattle, Washington. And I've made many observations in these past few weeks, one of which is that the grey, wet rumor is true. According to everyone I speak to, it looks like soup and chili weather will stick around for quite some time. We were having friends over for dinner last weekend and sat down with some of our favorite cookbooks to decide what sounded fun to cook. One half of the couple is vegetarian, so we started leaning towards something meat-less yet warm, hearty, and satisfying. Chili! In my experience, there are endless vegetarian chili recipes out there -- some as simple as pouring a can of beans and tomatoes in a pot and adding a bit of spice while others are an all-day simmering affair. This one rests comfortably in between these two approaches and has the most rich and layered flavor of any chili (vegetarian or not) I've ever tried. It was inspired by a recipe in Bon Appetit a while back that added butternut squash to chili, and I loved the idea. And thankfully, our dinner guests loved our version. In fact, I decided to post it today largely because they immediately asked for the recipe; I figured if I was typing it up for them, you all would enjoy it, too. A few notes to get us started: the chipotle pepper is an important part of the sauce. They'll be in a little can in the Latin section of your grocery store or any Mexican market. I've found them in a few grocery stores here in the Northwest without any difficulty. If you can't locate them near your home, you can use an additional 1/2 teaspoon of chili powder, or experiment with a smokey Spanish paprika. It won't have the same heat at all, but it will still be delicious. Also, a note on cooking beans: the time varies each and every time I make a pot of them and this is largely determined by the freshness and type of bean. If you're using very old dried beans, they're going to take much longer to cook. So the cook time for this recipe probably seems vast (2-4 hours); I would just plan ahead so you're not finishing up the chili the second folks walk in the door. I'd much rather do a quick reheat than explain to guests that the beans are taking a little longer than expected. And last, the sweet potato and quinoa actually cook in the chili. You're going to want to add the sweet potato and quinoa when the chili has about 45 minutes left to go, so use your best guess as to when the beans are still pretty firm on the outside but are surely softening on the inside. If you're like me and don't mind your sweet potatoes and quinoa quite soft (it is chili, after all), just toss them in after 1.5 hours of cooking time and call it a day.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy pescatarian
  • 1 onion, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons chili powder
  • 5 garlic cloves chopped
  • 1 tablespoon ground coriander
  • 1 14.5- ounce can fire-roasted tomatoes
  • 1/2 pound dried black beans rinsed well
  • 1 chipotle chile from canned chipotle chiles in adobo minced
  • 2 teaspoons kosher salt + more to taste
  • 1 1/2 cups sweet potatoes (2-3 small) cut into 1/2-inch cubes
  • 1/4 cup quinoa rinsed and drained
  • sour cream to top (optional)
  • green onions chopped, to top (optional)
  • fresh cilantro chopped, to top (optional)
  • Carbohydrate 217.64481729121 g
  • Cholesterol 0 mg
  • Fat 11.3547058302725 g
  • Fiber 42.3039196970892 g
  • Protein 59.7131259612791 g
  • Saturated Fat 1.91094453760777 g
  • Serving Size 1 1 Recipe (371g)
  • Sodium 89.470309369663 mg
  • Sugar 175.340897594121 g
  • Trans Fat 1.35826825419151 g
  • Calories 1178 calories

My Cozy Seattle Chili Adventure

The move from sunny California to rainy Seattle has been an adjustment, to say the least. Gone are the days of endless sunshine and backyard barbecues. In their place? A constant drizzle and a craving for warm, comforting food. And nothing screams cozy Seattle evenings quite like a hearty, flavorful chili.

Last weekend, we had friends over for dinner. One of our friends is vegetarian, so the hunt was on for a recipe that would satisfy everyone's hunger without relying on meat. We flipped through cookbooks, searching for inspiration, and then it hit us: chili! But not just any chili – a chili packed with flavor, texture, and warmth. A chili that would chase away the Seattle gloom and leave us all feeling satisfied and happy.

I've made countless chili recipes over the years, from simple one-pot wonders to elaborate simmering masterpieces. This recipe sits perfectly in the middle, balancing ease of preparation with incredibly deep and layered flavor. The inspiration came from a Bon Appetit recipe featuring butternut squash, a twist I absolutely loved. And the best part? My friends loved it too! In fact, their immediate request for the recipe is what prompted me to share it with you today.

A Few Tips for Chili Success:

The chipotle pepper is key to this chili's smoky depth. You'll find them canned in the Latin foods aisle of most grocery stores. Don't worry if you can't find them; a pinch of extra chili powder or smoky paprika will work in a pinch, though the heat will be different.

Cooking dried beans takes time – usually 2-4 hours, depending on how old they are. Plan ahead to avoid last-minute kitchen stress. A slightly undercooked bean is far better than rushing the process.

The sweet potatoes and quinoa cook right in the chili. Add them about 45 minutes before the chili is finished cooking. If you prefer softer sweet potatoes and quinoa, add them earlier. Honestly, in a chili, a little extra softness is perfectly acceptable!

This chili is even better the next day. Make a big batch, enjoy some now, and save the rest for later. It's the perfect meal prep for busy weeknights or a quick and easy lunch. The flavors deepen over time, transforming this already delicious chili into an absolute masterpiece. Once you try this recipe, you'll understand why my friends were begging for the recipe the moment they tasted it.

Beyond the Bowl:

While this chili is amazing on its own, there are tons of ways to customize it. Toppings are my favorite way to add a little flair. I'm obsessed with sour cream, a sprinkle of fresh cilantro, and some chopped green onions, each bringing a distinctive texture and flavor note that complements the main dish perfectly.

Whether you're a seasoned chili connoisseur or a chili novice, this recipe is a must-try. It's a perfect blend of simple ingredients, incredible flavor, and satisfying warmth. Perfect for a chilly Seattle evening, or any evening where you're craving a comforting, flavorful meal. Enjoy!

Step-by-step

    • Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes.
    • Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
    • Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil.
    • Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).
    • After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt.
    • Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick.
    • Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.
    • Can make two days ahead. Store in refrigerator. Freeze leftovers.
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