This sweet potato and black bean chili deserves a regular place in your dinnertime rotation thanks to its big, bold flavors and EASY prep. Just 15 minutes of work and the slow cooker does the rest!
Yes my friends, amazing meatless chili does exist. While I adore my vegan pumpkin chili and one pot red lentil chili , if you’re looking for a vegan chili that packs in some extra cozy vibes, I think it’s this sweet potato and black bean chili. There’s just something about that sweet potato!
Not only does the sweet potato add great flavour to the chili, it also adds a fabulous creamy element, which is somewhat unexpected in a chili recipe, but very much welcome. (Like I said: cozy vibes!) Black beans are always delicious, while quinoa replicates the ground beef texture and adds some extra protein to the mix.
Why You’ll Love This Sweet Potato and Black Bean Chili
- Hearty and filling . The combination of sweet potatoes, black beans AND quinoa make this chili a satisfying meal. No need to add anything else on the side! (Well, okay, maybe some vegan cornbread .)
- Loads of flavour . With the garlic and all those herbs and spices, this chili is bursting with flavour. It’s also excellent if you love a spicy chili—although you can definitely make it mild too.
- Perfect for meal prep . This sweet potato and black bean chili freezes well and makes for an easy dinner option on busy days.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – I like to use my homemade vegetable broth .
- Quinoa
- Black beans – If you want to use cooked dried black beans, that’s fine too. You’ll need 1 1/2 cups cooked.
- Diced tomatoes
- Bell Peppers – Red bell pepper and green bell pepper.
- Carrot – You can’t taste the carrot in here, but it adds some extra nutrition.
- Onion and garlic – These form our base of flavour.
- Chili pepper – Leave this out for a milder sweet potato and black bean chili.
- Herbs and spices – Chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and oregano.
- Corn kernels – Canned, fresh, or frozen.
- Sweet potato
- Toppings – Avocado, green onions, additional carrot, and vegan sour cream .
How to Make Sweet Potato and Black Bean Chili
- Combine the first few ingredients . Stir together the broth, sweet potato, quinoa, black beans and tomatoes in the slow cooker.
- Add the rest . Stir in the peppers, carrot, onion, and garlic, then add the seasonings and stir again.
- Cook . Turn the slow cooker on and cook for 2 to 2 1/2 hours on high, or 5 to 6 hours on low.
- Make the sour cream . Blend all the ingredients until smooth.
- Serve . Ladle into bowls and add your favourite toppings.
Tips for Success
- Dice the vegetables evenly . This will ensure that all the vegetables cook evenly and are perfectly tender by the time your sweet potato and black bean chili is ready to serve.
- Monitor cooking times . Depending on your slow cooker, the cooking time may vary. Keep an eye on your chili; it’s done when both the sweet potatoes and the quinoa are tender.
- Make it on the stovetop . If you don’t have a slow cooker, you can make this chili on the stovetop. Start by sautéing the onion, garlic, and peppers in a large pot, then add the rest of the ingredients and simmer covered until the potatoes and quinoa are cooked.
More Chili Topping Ideas
- Shredded vegan cheese
- Crumbled tortilla chips
- Chopped fresh cilantro
- Sliced jalapeños—or pickled jalapeños!
- Lime wedges
- Crackers
- Pickled red onions or pickled radishes for crunch
- Hot sauce for an extra kick
How to Store Leftovers
Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
Can I Freeze This Recipe?
Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
More Sweet Potato Recipes
- Sweet Potato and Black Bean Tacos
- Mashed Sweet Potatoes
- Sweet Potato Soufflé
- Air Fryer Baked Sweet Potatoes
- Loaded Sweet Potato Skins
Ingredients
- 2 ½ cups vegetable broth , 600 ml
- ½ cup uncooked quinoa , 90 g
- 15 oz can black beans, drained , 425 g
- 14 oz can diced tomatoes , 411 g
- ¼ cup chopped red bell pepper , 35.43 g
- ¼ cup chopped green bell pepper , 35.43 g
- 1 shredded carrot
- ½ cup chopped onion , 42.52 g
- 4 cloves garlic , peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh , 90 grams
- 1 large sweet potato , about 340 g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews , cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
Notes
This sweet potato and black bean chili deserves a regular place in your dinnertime rotation thanks to its big, bold flavors and EASY prep. Just 15 minutes of work and the slow cooker does the rest!
Yes my friends, amazing meatless chili does exist. While I adore my vegan pumpkin chili and one pot red lentil chili , if you’re looking for a vegan chili that packs in some extra cozy vibes, I think it’s this sweet potato and black bean chili. There’s just something about that sweet potato!
Not only does the sweet potato add great flavour to the chili, it also adds a fabulous creamy element, which is somewhat unexpected in a chili recipe, but very much welcome. (Like I said: cozy vibes!) Black beans are always delicious, while quinoa replicates the ground beef texture and adds some extra protein to the mix.
Why You’ll Love This Sweet Potato and Black Bean Chili
- Hearty and filling . The combination of sweet potatoes, black beans AND quinoa make this chili a satisfying meal. No need to add anything else on the side! (Well, okay, maybe some vegan cornbread .)
- Loads of flavour . With the garlic and all those herbs and spices, this chili is bursting with flavour. It’s also excellent if you love a spicy chili—although you can definitely make it mild too.
- Perfect for meal prep . This sweet potato and black bean chili freezes well and makes for an easy dinner option on busy days.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – I like to use my homemade vegetable broth .
- Quinoa
- Black beans – If you want to use cooked dried black beans, that’s fine too. You’ll need 1 1/2 cups cooked.
- Diced tomatoes
- Bell Peppers – Red bell pepper and green bell pepper.
- Carrot – You can’t taste the carrot in here, but it adds some extra nutrition.
- Onion and garlic – These form our base of flavour.
- Chili pepper – Leave this out for a milder sweet potato and black bean chili.
- Herbs and spices – Chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and oregano.
- Corn kernels – Canned, fresh, or frozen.
- Sweet potato
- Toppings – Avocado, green onions, additional carrot, and vegan sour cream .
How to Make Sweet Potato and Black Bean Chili
- Combine the first few ingredients . Stir together the broth, sweet potato, quinoa, black beans and tomatoes in the slow cooker.
- Add the rest . Stir in the peppers, carrot, onion, and garlic, then add the seasonings and stir again.
- Cook . Turn the slow cooker on and cook for 2 to 2 1/2 hours on high, or 5 to 6 hours on low.
- Make the sour cream . Blend all the ingredients until smooth.
- Serve . Ladle into bowls and add your favourite toppings.
Tips for Success
- Dice the vegetables evenly . This will ensure that all the vegetables cook evenly and are perfectly tender by the time your sweet potato and black bean chili is ready to serve.
- Monitor cooking times . Depending on your slow cooker, the cooking time may vary. Keep an eye on your chili; it’s done when both the sweet potatoes and the quinoa are tender.
- Make it on the stovetop . If you don’t have a slow cooker, you can make this chili on the stovetop. Start by sautéing the onion, garlic, and peppers in a large pot, then add the rest of the ingredients and simmer covered until the potatoes and quinoa are cooked.
More Chili Topping Ideas
- Shredded vegan cheese
- Crumbled tortilla chips
- Chopped fresh cilantro
- Sliced jalapeños—or pickled jalapeños!
- Lime wedges
- Crackers
- Pickled red onions or pickled radishes for crunch
- Hot sauce for an extra kick
How to Store Leftovers
Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
Can I Freeze This Recipe?
Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
More Sweet Potato Recipes
- Sweet Potato and Black Bean Tacos
- Mashed Sweet Potatoes
- Sweet Potato Soufflé
- Air Fryer Baked Sweet Potatoes
- Loaded Sweet Potato Skins
Ingredients
- 2 ½ cups vegetable broth , 600 ml
- ½ cup uncooked quinoa , 90 g
- 15 oz can black beans, drained , 425 g
- 14 oz can diced tomatoes , 411 g
- ¼ cup chopped red bell pepper , 35.43 g
- ¼ cup chopped green bell pepper , 35.43 g
- 1 shredded carrot
- ½ cup chopped onion , 42.52 g
- 4 cloves garlic , peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh , 90 grams
- 1 large sweet potato , about 340 g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews , cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
Notes
This sweet potato and black bean chili deserves a regular place in your dinnertime rotation thanks to its big, bold flavors and EASY prep. Just 15 minutes of work and the slow cooker does the rest!
Yes my friends, amazing meatless chili does exist. While I adore my vegan pumpkin chili and one pot red lentil chili , if you’re looking for a vegan chili that packs in some extra cozy vibes, I think it’s this sweet potato and black bean chili. There’s just something about that sweet potato!
Not only does the sweet potato add great flavour to the chili, it also adds a fabulous creamy element, which is somewhat unexpected in a chili recipe, but very much welcome. (Like I said: cozy vibes!) Black beans are always delicious, while quinoa replicates the ground beef texture and adds some extra protein to the mix.
Why You’ll Love This Sweet Potato and Black Bean Chili
- Hearty and filling . The combination of sweet potatoes, black beans AND quinoa make this chili a satisfying meal. No need to add anything else on the side! (Well, okay, maybe some vegan cornbread .)
- Loads of flavour . With the garlic and all those herbs and spices, this chili is bursting with flavour. It’s also excellent if you love a spicy chili—although you can definitely make it mild too.
- Perfect for meal prep . This sweet potato and black bean chili freezes well and makes for an easy dinner option on busy days.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – I like to use my homemade vegetable broth .
- Quinoa
- Black beans – If you want to use cooked dried black beans, that’s fine too. You’ll need 1 1/2 cups cooked.
- Diced tomatoes
- Bell Peppers – Red bell pepper and green bell pepper.
- Carrot – You can’t taste the carrot in here, but it adds some extra nutrition.
- Onion and garlic – These form our base of flavour.
- Chili pepper – Leave this out for a milder sweet potato and black bean chili.
- Herbs and spices – Chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and oregano.
- Corn kernels – Canned, fresh, or frozen.
- Sweet potato
- Toppings – Avocado, green onions, additional carrot, and vegan sour cream .
How to Make Sweet Potato and Black Bean Chili
- Combine the first few ingredients . Stir together the broth, sweet potato, quinoa, black beans and tomatoes in the slow cooker.
- Add the rest . Stir in the peppers, carrot, onion, and garlic, then add the seasonings and stir again.
- Cook . Turn the slow cooker on and cook for 2 to 2 1/2 hours on high, or 5 to 6 hours on low.
- Make the sour cream . Blend all the ingredients until smooth.
- Serve . Ladle into bowls and add your favourite toppings.
Tips for Success
- Dice the vegetables evenly . This will ensure that all the vegetables cook evenly and are perfectly tender by the time your sweet potato and black bean chili is ready to serve.
- Monitor cooking times . Depending on your slow cooker, the cooking time may vary. Keep an eye on your chili; it’s done when both the sweet potatoes and the quinoa are tender.
- Make it on the stovetop . If you don’t have a slow cooker, you can make this chili on the stovetop. Start by sautéing the onion, garlic, and peppers in a large pot, then add the rest of the ingredients and simmer covered until the potatoes and quinoa are cooked.
More Chili Topping Ideas
- Shredded vegan cheese
- Crumbled tortilla chips
- Chopped fresh cilantro
- Sliced jalapeños—or pickled jalapeños!
- Lime wedges
- Crackers
- Pickled red onions or pickled radishes for crunch
- Hot sauce for an extra kick
How to Store Leftovers
Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
Can I Freeze This Recipe?
Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
More Sweet Potato Recipes
- Sweet Potato and Black Bean Tacos
- Mashed Sweet Potatoes
- Sweet Potato Soufflé
- Air Fryer Baked Sweet Potatoes
- Loaded Sweet Potato Skins
Ingredients
- 2 ½ cups vegetable broth , 600 ml
- ½ cup uncooked quinoa , 90 g
- 15 oz can black beans, drained , 425 g
- 14 oz can diced tomatoes , 411 g
- ¼ cup chopped red bell pepper , 35.43 g
- ¼ cup chopped green bell pepper , 35.43 g
- 1 shredded carrot
- ½ cup chopped onion , 42.52 g
- 4 cloves garlic , peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh , 90 grams
- 1 large sweet potato , about 340 g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews , cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
Notes
This sweet potato and black bean chili deserves a regular place in your dinnertime rotation thanks to its big, bold flavors and EASY prep. Just 15 minutes of work and the slow cooker does the rest!
Yes my friends, amazing meatless chili does exist. While I adore my vegan pumpkin chili and one pot red lentil chili , if you’re looking for a vegan chili that packs in some extra cozy vibes, I think it’s this sweet potato and black bean chili. There’s just something about that sweet potato!
Not only does the sweet potato add great flavour to the chili, it also adds a fabulous creamy element, which is somewhat unexpected in a chili recipe, but very much welcome. (Like I said: cozy vibes!) Black beans are always delicious, while quinoa replicates the ground beef texture and adds some extra protein to the mix.
Why You’ll Love This Sweet Potato and Black Bean Chili
- Hearty and filling . The combination of sweet potatoes, black beans AND quinoa make this chili a satisfying meal. No need to add anything else on the side! (Well, okay, maybe some vegan cornbread .)
- Loads of flavour . With the garlic and all those herbs and spices, this chili is bursting with flavour. It’s also excellent if you love a spicy chili—although you can definitely make it mild too.
- Perfect for meal prep . This sweet potato and black bean chili freezes well and makes for an easy dinner option on busy days.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable broth – I like to use my homemade vegetable broth .
- Quinoa
- Black beans – If you want to use cooked dried black beans, that’s fine too. You’ll need 1 1/2 cups cooked.
- Diced tomatoes
- Bell Peppers – Red bell pepper and green bell pepper.
- Carrot – You can’t taste the carrot in here, but it adds some extra nutrition.
- Onion and garlic – These form our base of flavour.
- Chili pepper – Leave this out for a milder sweet potato and black bean chili.
- Herbs and spices – Chili powder, cayenne pepper, salt, ground black pepper, ground cumin, and oregano.
- Corn kernels – Canned, fresh, or frozen.
- Sweet potato
- Toppings – Avocado, green onions, additional carrot, and vegan sour cream .
How to Make Sweet Potato and Black Bean Chili
- Combine the first few ingredients . Stir together the broth, sweet potato, quinoa, black beans and tomatoes in the slow cooker.
- Add the rest . Stir in the peppers, carrot, onion, and garlic, then add the seasonings and stir again.
- Cook . Turn the slow cooker on and cook for 2 to 2 1/2 hours on high, or 5 to 6 hours on low.
- Make the sour cream . Blend all the ingredients until smooth.
- Serve . Ladle into bowls and add your favourite toppings.
Tips for Success
- Dice the vegetables evenly . This will ensure that all the vegetables cook evenly and are perfectly tender by the time your sweet potato and black bean chili is ready to serve.
- Monitor cooking times . Depending on your slow cooker, the cooking time may vary. Keep an eye on your chili; it’s done when both the sweet potatoes and the quinoa are tender.
- Make it on the stovetop . If you don’t have a slow cooker, you can make this chili on the stovetop. Start by sautéing the onion, garlic, and peppers in a large pot, then add the rest of the ingredients and simmer covered until the potatoes and quinoa are cooked.
More Chili Topping Ideas
- Shredded vegan cheese
- Crumbled tortilla chips
- Chopped fresh cilantro
- Sliced jalapeños—or pickled jalapeños!
- Lime wedges
- Crackers
- Pickled red onions or pickled radishes for crunch
- Hot sauce for an extra kick
How to Store Leftovers
Leftover sweet potato and black bean chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
Can I Freeze This Recipe?
Freeze this chili in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
More Sweet Potato Recipes
- Sweet Potato and Black Bean Tacos
- Mashed Sweet Potatoes
- Sweet Potato Soufflé
- Air Fryer Baked Sweet Potatoes
- Loaded Sweet Potato Skins
Ingredients
- 2 ½ cups vegetable broth , 600 ml
- ½ cup uncooked quinoa , 90 g
- 15 oz can black beans, drained , 425 g
- 14 oz can diced tomatoes , 411 g
- ¼ cup chopped red bell pepper , 35.43 g
- ¼ cup chopped green bell pepper , 35.43 g
- 1 shredded carrot
- ½ cup chopped onion , 42.52 g
- 4 cloves garlic , peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh , 90 grams
- 1 large sweet potato , about 340 g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews , cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
Notes
Sweet Potato and Black Bean Chili
Ingredients
- 2 ½ cups vegetable broth 600 ml
- ½ cup uncooked quinoa 90 g
- 15 oz can black beans, drained 425 g
- 14 oz can diced tomatoes 411 g
- ¼ cup chopped red bell pepper 35.43 g
- ¼ cup chopped green bell pepper 35.43 g
- 1 shredded carrot
- ½ cup chopped onion 42.52 g
- 4 cloves garlic peeled and minced
- ½ small chili pepper
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup corn kernels, canned or fresh 90 grams
- 1 large sweet potato about 340 g, peeled and diced
Toppings:
- chopped avocado chunks
- chopped green onions
- shredded carrot
Vegan Cashew Sour Cream:
- ½ cup soaked cashews cashews soaked in water overnight
- 3-4 tablespoons water
- splash apple cider vinegar
- ½ teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add the broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.
- Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favourite toppings (avocado, chopped green onions).
Notes
Nutrition
Sweet Potato and Black Bean Chili https://jessicainthekitchen.com/slow-cooker-sweet-potato-quinoa-and-black-bean-chili/ September 6, 2024
This vegan birria pizza has all the savory goodness and toppings of birria tacos, but in the form of a cheesy pizza! It might just be the perfect recipe for game day get-togethers.
Birria is a Mexican dish made with slow-cooked meat seasoned with a rich blend of spices and served alongside a flavourful broth for dipping. Restaurants and food bloggers have been exploring other ways to use birria, from nachos to ramen, and when I saw that birria pizza was a thing that exists, I knew I had to try it.
Of course, the stumbling block was: I need to make it vegan! Luckily I already have a birria recipe here on Jessica in the Kitchen! This birria pizza recipe builds off of that base, adding the birria to a vegan pizza instead of tacos.
Why You’ll Love This Birria Pizza Recipe
- Completely plant-based . Every birria pizza recipe I’ve seen is made with meat and cheese, but this version is entirely plant-based, so we vegans can take part in the deliciousness too!
- Twist on a classic . This recipe takes the traditional flavours of birria and transforms them into a completely new and unexpected form: pizza!
- Perfect for game day gatherings . Whether you’re hosting a party or just watching the game at home with your family, this birria pizza is sure to be a hit with its savoury, spicy flavours and all that melty cheese.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Yellow onion – Jammy caramelised onions add even more rich flavour to this birria pizza recipe.
- Salt
- Pizza dough – Your favourite store-bought or homemade crust, or use my pizza dough recipe .
- Birria stew – The broth from my vegan birria tacos .
- Shredded vegan mozzarella
- Birria meat – AKA mushrooms from the birria taco recipe.
- Pickled jalapeños
- Vegan Mexican blend cheese – Or cheddar, if you prefer.
- Cornmeal
- Fresh cilantro – Not a cilantro fan? You can substitute sliced green onions or just leave it out.
How to Make Birria Pizza
- Prep. Preheat the oven to 500°F with a pizza stone or baking sheet on the bottom rack.
- Caramelise the onions. Add the oil to a skillet set over medium heat. Once warm, add the onions and salt. Cook until caramelised.
- Roll out the pizza dough. Divide the pizza dough into 4 portions and roll each into a circle.
- Assemble. Divide the birria stew onto the dough, then add the vegan mozzarella, birria meat, onions, jalapeños, and Mexican blend cheese.
- Bake. Dust the hot pizza stone or baking sheet with cornmeal. Add 2 of the pizzas and bake for 10-15 minutes, or until the crust is puffy and blistered and the cheese is melted. Repeat with the remaining pizzas.
- Serve. Garnish with cilantro and extra birria broth.
Tips for Success
- Don’t skip preheating the pizza stone or baking sheet . This ensures a perfect crispy crust on the bottom of your pizza.
- Let the pizza rest before slicing . This will allow the cheese to set and make slicing easier. You don’t want the cheese and toppings to run all over!
- Make larger pizzas (or one big pizza) if desired . Instead of personal pizzas, you can make two bigger pizzas or one regular size pizza if you’d like.
- Try it gluten-free . This easy vegan almond flour pizza crust is gluten-free and low carb.
More Topping Ideas
- Sour cream . My vegan sour cream is a great way to cool down the heat of the jalapeños. Plus, it adds a creamy element to the pizza.
- Guacamole . For an extra dose of flavour and creaminess, add a dollop of guacamole on top of your pizza before serving.
- Diced tomatoes . Add some fresh diced tomatoes for some acidity and sweetness.
- Salsa. You can also spoon some salsa on top of the pizza. I love this restaurant-style blender salsa .
- Hot sauce . This Scotch bonnet pepper hot sauce is a staple in my fridge.
How to Store Leftovers
Wrap individual slices of this birria pizza in foil or place the slices in an airtight container. Store leftover pizza in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat in the oven at 450°F until warmed through, use the microwave, or eat it cold.
Can I Freeze This Recipe?
Yes! I like to wrap each slice in plastic, then place them in an airtight container or freezer bag. Freeze for up to 2 months. I recommend thawing the pizza in the refrigerator before reheating, which helps the reheating be more even.
More Vegan Pizza Recipes
- Vegan Naan Pizza
- Fruit Pizza Recipe
- Vegan Breakfast Pizza
- Vegan Spicy BBQ Chickpea Pizza
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
Ingredients
- 1 ½ tablespoons olive oil , 22 ml
- 1 yellow onion , thinly sliced
- ½ teaspoon salt , 3 grams
- 1 recipe Vegan Pizza Dough
- 1 cup Birria Stew (broth only) , 237 ml
- 2 cups shredded vegan mozzarella , 227 grams
- 1 ¼ cups Birria “Meat” , 375 grams (no broth, just the meat)
- ½ cup sliced pickled jalapeños , 70 grams (more or less depending on spice tolerance)
- 2 cups shredded vegan Mexican blend cheese (or cheddar) , 227 grams
- ¼ cup cornmeal , 33 grams
- ⅓ cup chopped fresh cilantro , 5 grams
- Extra Birria stew , just the broth for drizzling
Instructions
- Preheat the oven to 500°F (260°C) and pop a pizza stone (or a heavy-duty baking sheet) on the bottom rack of the oven.
- Heat the olive oil over medium heat in a heavy-bottomed skillet. Add the onion and season with salt. Cook until caramelised, stirring occasionally.
- Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each out to a ~5-inch circle.
- Spread ¼ of the Birria stew (just the broth) over each pizza, leaving ~½ inch boarder. Evenly distribute (in order) the following ingredients between the 4 pizzas: vegan mozzarella cheese, Birria meat, caramelized onion, pickled jalapenos, and vegan Mexican blend cheese.
- Pull the pizza stone (or baking sheet) out of the oven and scatter a couple of tablespoons of cornmeal over the top. Transfer 2 of the pizzas to the pizza stone (or baking sheet) and bake for 10-15 minutes or until the crust is puffy and blistered and the vegan cheese is melted and bubbly. Repeat with the remaining cornmeal and remaining pizzas.
- Serve warm, garnished with chopped fresh cilantro, and drizzled with extra Birria stew (just the broth).
