This easy recipe for Sweet Potato & Quinoa Chili is made in your slow cooker in just 3 simple steps. All you need to do is prep your ingredients, dump them into the slow cooker and let it cook for a high-protein and high fiber chili that’s filling and satisfying with minimal effort!

two bowls of sweet potato and quinoa chili on a table with chili garnishes on the side

There are so many wonderful features of this simple chili recipe. My favorite part about it is how simple it is to make. All you need to do is dump all the ingredients into the crockpot or slow cooker and let it cook. It’s the perfect comfort meal to make on a cold day and makes amazing leftovers.

Even though this chili is simple to make, it is also nutrient dense. It has a high amount of fiber coming from the beans and quinoa as well as protein. All of the ingredients in this chili are naturally gluten-free, vegetarian, and vegan while still being satisfying and filling. It’s so easy, you’ll want to make it over and over again!

Why You’ll Love This Recipe

  • It’s the perfect warming comfort food for vegetarians, vegans, and anyone following a gluten-free lifestyle.
  • All of the ingredients can be found in your local grocery store making it an easy option.
  • Prep the ingredients the night before and place them in your slow cooker in the fridge so all you’ll need to do is remove it from the fridge and turn it on in the morning. Just dump and go!
  • You can customize the types of beans you want in the chili along with the spices and flavors. 
all of the ingredients for sweet potato quinoa chili on a countertop

Ingredients You Need

  • Sweet Potato – Adds beautiful orange color and some natural sweetness to the chili. 
  • Yellow Bell Pepper – Gives a fresh garden taste to the chili. Use red, orange, or green peppers if you can’t find yellow. 
  • Garlic & Onion – These two aromatic vegetables are classic in flavoring soups and chili recipes. 
  • Diced Tomatoes & Tomato Paste – Gives the chili a light tomato base and acidity. 
  • Vegetable Broth – A flavorful and nutrient-dense liquid that cooks into the quinoa and sweet potatoes for great flavor. 
  • Black Beans – These high-protein beans add a hearty and satisfying addition to the chili.
  • Quinoa – This grain bulks up the dish by soaking up all the flavors in the chili. 
  • Chili Spices & Seasonings – You’ll need chili powder, cumin, smoked paprika, cayenne &, and salt as the flavor base. 
  • Unsweetened Cocoa Powder – Cocoa powder boosts the flavor of the chili adding a great depth of flavor. 
adding ingredients for chili to the slow cooker

How to Make Slow Cooker Sweet Potato and Quinoa Chili

Step 1: Prep your ingredients. Peel and chop your sweet potato and dice your bell pepper and onion. Cut the garlic clove into a fine mince. Add chopped vegetables to the slow cooker. 

Step 2: Add everything to the slow cooker. Along with the chopped vegetables, add beans, quinoa, broth, tomato along with spices and seasonings. Give everything a stir to combine fully.

Step 3: Slow cook the chili. Set the slow cooker to HIGH to cook for 4 hours or on LOW to cook for 7 to 8 hours. Chili is finished cooking when all of the liquid is absorbed by the quinoa and sweet potatoes are fork tender. Serve hot in bowls with your favorite garnishes and sides. 

sweet potato and quinoa chili in slow cookers

Recipe Tips

  • Make sure you rinse and drain the beans properly before adding to the slow cooker as adding any liquid from the can will change the texture of the chili. 
  • Add as little or as much of the cayenne pepper to make it the perfect level of spice for you. 
  • Feel free to change up the beans by adding red kidney beans, white beans or even lentils in place of the black beans. 
  • Some slow cookers run a higher temperature than others, so it may be best to cook on low if yours runs hotter than usual.

The Best Chili Toppings and Garnishes

The best way to serve this slow cooker chili is by adding your favorite toppings. Feel free to add any of the following to garnish the final dish:

  • Chopped green onions
  • Sliced avocado
  • Salsa
  • Corn chips
  • Fresh cilantro
  • Sliced jalapeño
  • Lime wedges
  • Tortilla chips
  • Pickled jalapeno
  • Plant-based sour cream
  • Freshly chopped tomatoes
  • Sweet corn kernels
  • Pico De Gallo
a bowl of chili with sliced jalapeños and chives


Will I taste the cocoa powder in the chili?

Nope! You will only be using one tablespoon in this recipe which adds a layer of flavor that adds that bit of something extra. 

Should I cook my onions, garlic, and pepper beforehand?

You can if you prefer, but it’s not necessary in this easy slow cooker dump and go chili. The onions and peppers will cook with everything else.

Do I need to peel my sweet potatoes?

This is a personal preference. If you like the peels on the sweet potato, you can certainly keep them on! 

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sweet potato and quinoa chili in slow cookers

Slow Cooker Sweet Potato and Quinoa Chili

A hearty chili recipe that will please everyone!


  • 1 large sweet potato, peeled and chopped (about 1 pound)
  • 1 large yellow bell pepper, chopped
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 ounces canned diced tomatoes
  • 3 cups vegetable broth
  • 30 ounces black beans, drained and rinsed (2 cans)
  • 1/2 cup dried quinoa, rinsed
  • 1 tablespoon chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne
  • 1 teaspoon kosher salt

Garnishes (optional)

  • Chopped green onion
  • Sliced avocado
  • Fresh cilantro
  • Sliced jalapeno
  • Lime wedges
  • Tortilla chips


  • Add of the ingredients to the slow cooker and stir to combine.
  • Cook on high for 4 hours or low for 7 to 8 hours.
  • Spoon into bowls and garnish as desired.


  • You can use fire roasted diced tomatoes for additional smokey flavor.
  • Adjust the cayenne pepper to taste based on heat preference or omit altogether.  

Storing: Cooled chili can be stored in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop. 
Freezing: To freeze, pour cooled chili into individual or large freezer-safe bags and lay flat in the freezer for 3-4 months. Thaw in the fridge overnight before reheating and serving.


Calories: 350kcal, Carbohydrates: 68g, Protein: 18g, Fat: 3g, Saturated Fat: 1g, Sodium: 1148mg, Potassium: 1243mg, Fiber: 18g, Sugar: 8g, Vitamin A: 9109IU, Vitamin C: 74mg, Calcium: 134mg, Iron: 7mg