I’m loosing my chill over this chili. An absolutely essential winter dish at its finest- black bean sweet potato chili cooked down to the nth degree of tenderness. Let me preface this by saying that I am a huge meat lover. The thought of a vegetarian chili isn’t something I’d normally be drawn to. HOWEVER, I love every ingredient in this dish- sweet potatoes, black beans, tomatoes, quinoa, so I figured why not give it a try and get some powerhouse proteins while I’m at it? Yes. My new favorite chili. I didn’t even miss the meat. My husband (who’s on the Ron Swanson ‘diet’), didn’t even miss the meat. It’s an amazing blend of spice and seasonings, paired with a subtle sweetness from the potatoes. I’ll be making this again and again; it’s a new household staple.
Heat a large heavy pot over medium heat. I like to use cast iron pots when making stews, soups, and chilis. Add in the olive oil and coat the bottom of the pot. Toss in your cubed sweet potatoes, and red onion. I tried using white sweet potatoes for a different twist. White sweet potatoes are both sweeter and milder in flavor than yams. Both types, however, would work wonderfully in this recipe. Stirring frequently, cook the potato and onion down for 5 minutes, or until they are softened.
Add in the garlic, chili powder, cumin, red pepper, and salt. Toss together to combine and to coat the veggies in the seasonings. If you like a little more kick to your chili, double the amount of red pepper flakes or add in another teaspoon of chili powder.
Slowly pour in the vegetable stock and give everything a nice stir. Mix in the drained black beans and diced tomatoes.
Pour in the quinoa and stir to combine. Bring the mixture to a boil, then cover the pot, and reduce the heat to low to maintain a steady simmer.
Simmer the chili for 25-30 minutes. Mine took 30 minutes with stirring every 10 minutes or so. You want the sauce to thicken up and start to resemble the thickness of a chili. Remove from heat and squeeze in 4 teaspoons of lime juice for a zesty fresh kick. Taste test to adjust any seasonings. I like to garnish this chili with some sliced avocado or sour cream before serving.
Store any leftover chili in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.