30-Minute Gluten-Free Queso Black Bean Sweet Potato Chili

Ready in 30 minutes, this meatless, gluten-free Queso Black Bean Sweet Potato Chili combines tender sweet potatoes and hearty black beans in a smoky, spiced thick broth with a rich, velvety queso finish. Serve with tortilla chips, sour cream, or avocado for an easy weeknight dinner.

Why you’ll love this queso black bean sweet potato chili

Ready in 30 minutes: A hearty homemade chili that doesn’t require hours of simmering.
Creamy queso texture: Cream cheese and shredded cheese create a rich, velvety chili.
Hearty and satisfying: Black beans and sweet potatoes make this a filling meatless meal.
Naturally gluten-free: A delicious chili option for anyone following a gluten-free diet.
Easy to customize: Adjust the heat and let everyone add their favorite toppings.

You may also enjoy my Vegetarian Lentil Chili or the Creamy Chicken Mushroom & Wild Rice Soup with Parmesan.

Key ingredients and swaps

• Japanese sweet potatoes: Their naturally sweet flavor balances the smoky spices. Regular orange-fleshed sweet potatoes or white flesh sweet potato work too.
• Black beans: Canned black beans provide heartiness and help thicken the chili. Keep the liquid from the cans for added body. If you prefer you can use kidney beans.
• Vegetable or mushroom broth: Broth adds more flavor, I especially love my homemade mushroom broth for this recipe. I used 2 cups.  
• Cream cheese: The secret to the creamy queso consistency. Use softened cream cheese so it blends smoothly. I used full fat cream cheese, but you can also use low-fat.
• Shredded cheese: Adds creamy texture and richness. Cheddar, Monterey Jack, or a Mexican cheese blend work well.
• Salsa: Adds tomato flavor and extra spice. Choose your favorite gluten-free red salsa, or use homemade fresh salsa.
• Jalapeño: Adjust the amount depending on how spicy you like your chili. I used two, it created mild spicy flavor.
• Cocoa powder and cinnamon: Small amounts add depth and complement the chili spices. The two spices add another level of deliciousness. 
• Rice (optional): Long-grain rice makes the chili thicker and heartier. I like adding it because rice and black beans together provide all nine essential amino acids, making a complete plant-based protein.

Gluten-free reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer. Shop my favorite gluten-free products and baking essentials in my Amazon Store.

Tips for the best creamy Southwestern-inspired chili.

Soften the cream cheese first. This is important for a smooth chili. Cold cream cheese can leave small lumps that are difficult to incorporate.

Adjust the consistency. The chili thickens as it sits, especially overnight. Stir in a little broth or water when reheating to loosen it.

Taste before adding salt. The broth, salsa, and cheese already contain salt. Adjust the seasoning after the cheese has melted.

Make it ahead. This chili tastes even better the next day as the flavor has more time to develop.

What to serve with queso black bean chili

Serve this creamy chili with crunchy corn chips, gluten-free cheesy cornbread, or warm gluten-free rolls. For toppings, offer sour cream or plain yogurt, sliced avocado, green onions, shredded cheese, diced tomatoes, fresh cilantro, and hot sauce so everyone can customize their bowl.

How to store and reheat sweet potato chili

Refrigerator: Store leftover chili in an airtight container for up to 4 days.

Freezer: Freeze in airtight, freezer-safe containers for up to 2 months. The creamy texture may change slightly after thawing, but stirring well while reheating helps bring it back together.

Reheating: Warm gently on the stovetop over low to medium-low heat, stirring occasionally. Add a splash of broth or water if the chili has thickened. You can also reheat individual portions in the microwave, stirring halfway through.

Another chili I highly recommend is my Vegan Pumpkin Chili.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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