Black Bean Sweet Potato Chili with Quinoa

August 21, 2013

Author Notes: A slow cooker favorite, that even avowed quinoa haters enjoy! See more here:

Serves: 6


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 2-3 teaspoons chili powder
  • 1 1/2 teaspoons ground coriander
  • One 14.5-ounce can chopped tomatoes
  • 1/2 pound black beans, soaked overnight
  • 1 chipotle chile (from canned chipotle chiles in adobo), minced
  • 1 teaspoon dried Mexican oregano (or regular)
  • 1 1/2 teaspoons kosher salt, or more to taste
  • 1 medium sweet potato, cut into 1/2-inch cubes (1 1/2 cups)
  • 1/4 cup quinoa, rinsed and drained
  • 3 cups water
  • Sour cream or greek yogurt for garnish
  • Chopped fresh cilantro for garnish
In This Recipe


  1. Heat the oil in a medium skillet over moderate heat. Add the onion and cook until soft and beginning to brown, 6 to 7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.
  2. Add this mixture, along with all the remaining ingredients, to the crock pot. Stir and cook on low for 7 to 8 hours. You may need to add more water at the end, though thanks to pre-soaking the beans, I have found it not to be necessary.
  3. Serve with fresh cilantro and sour cream or Greek yogurt, if desired.

More Great Recipes:
Soup|Chili|Stew|Coriander|Grains|Quinoa|Sour Cream|Vegetable|Sweet Potato/Yam|Bean|Cilantro|Serves a Crowd

Reviews (1) Questions (0)

1 Review

Samatra D. October 21, 2016
I made this for my family today, and it is delicious! I made it on the stovetop with canned beans instead, and used a garnet yam instead of sweet potato. Really delicious and super easy--definitely saving it.