The ultimate fall comfort food, chili is the perfect thing to warm you up on these colder days. The best part about it? It’s a one-pot meal that’s ready in under an hour. It’s packed with flavor and chunky veggies.

Bonus points: it’s even approved by our nutrition team.

Black Bean & Sweet Potato Chili


  • 1 tablespoon, 2 teaspoons olive oil
  • 1 large sweet potato, peeled and diced
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon ground chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 3 ½ cups low-sodium chicken stock
  • 1 15-oz can low-sodium black beans, rinsed
  • 1 14.5-oz can low-sodium diced tomatoes
  • ½ cup dried quinoa
  • 4 teaspoons lime juice
  • Optional: top with avocado and cilantro


  1. In a large, heavy bottom pot, heat olive oil on medium-high.
  2. Add the sweet potato and onion and cook for about 5 minutes, until onion is softened.
  3. Add garlic, chili powder, chipotle, cumin, and salt – stir to combine.
  4. Add the stock, tomatoes, black beans, and quinoa. Bring the mixture to a boil. Stir everything to combine.
  5. Cover the pot and reduce heat to simmer.
  6. Cook for 10-15 minutes, until quinoa is fully cooked and sweet potatoes are soft.
  7. Add the lime juice and remove pot from heat. Season with salt to taste.
  8. Optional: Garnish with avocado, cilantro, sour cream, or cheese before serving.