Introduction

This Sweet Potato Black Bean Chili is a hearty, comforting dish perfect for chilly evenings. Packed with warming spices and nutritious ingredients, it’s a flavorful vegan meal that’s easy to prepare and satisfying to eat.

Sweet Potato Black Bean Chili Recipe - Recipe Image

Ingredients

1-2 tablespoons olive oil
1 medium onion, diced small
2 garlic cloves, minced
1 large sweet potato, peeled and diced
2 tablespoons mild chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon salt
28 ounces diced tomatoes, with their juices (or fire roasted tomatoes)
2 (15-ounce) cans black beans, drained and rinsed
2 cups water
1-2 chopped avocados (for serving)
Chopped cilantro (for serving)
Chopped green onions (for serving)
Vegan sour cream (optional, for serving)
Vegan cornbread (optional, for serving)

Instructions

Step 1: In a large pot over medium heat, heat the olive oil. Sauté the diced onion for 3-4 minutes until translucent. Add the minced garlic and diced sweet potato, cooking for about 2 more minutes while stirring.
Step 2: Stir in the chili powder, cumin, smoked paprika, and salt to coat the vegetables with the spices evenly.
Step 3: Pour in the diced tomatoes with their juices, the drained and rinsed black beans, and the 2 cups of water. Stir to combine all ingredients thoroughly.
Step 4: Bring the chili to a simmer, uncovered, and cook for 20-25 minutes, until the sweet potatoes are tender and flavors meld together.
Step 5: For a thicker texture, mash some of the sweet potatoes against the side of the pot with the back of a spoon.
Step 6: Serve the chili topped with chopped avocado, cilantro, green onions, and optionally, vegan sour cream and vegan cornbread for a complete meal.

Tips & Variations

Use fire roasted tomatoes for a smoky depth of flavor that complements the spices well.
Add a pinch of cayenne pepper if you prefer a spicier chili.
Swap the black beans for kidney beans or pinto beans for a different texture and taste.
Try adding diced bell peppers along with the onions for extra color and sweetness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after sautéing the onions, garlic, and sweet potato on the stove, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Is this recipe gluten-free?

Yes, all the ingredients in this chili are naturally gluten-free. Just be sure any sides, like vegan cornbread, are gluten-free if needed.

Sweet Potato Black Bean Chili Recipe

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★★★★★

4.9 from 134 reviews

This hearty Sweet Potato Black Bean Chili is a flavorful, comforting vegan dish perfect for chilly days. Packed with nutrient-rich sweet potatoes, protein-filled black beans, and aromatic spices like chili powder, cumin, and smoked paprika, it simmers to a thick, savory chili that’s both satisfying and healthy. Topped with fresh avocado, cilantro, and green onions, and served alongside vegan sour cream and cornbread, this easy stovetop recipe is a delicious plant-based meal suitable for all seasons.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Chili Base

1–2 tablespoons olive oil
1 medium onion, diced small
2 garlic cloves, minced
1 large sweet potato, peeled and diced
2 tablespoons mild chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon salt
28 ounces diced tomatoes, with their juices (or fire roasted tomatoes)
2 (15-ounce) cans black beans, drained and rinsed
2 cups water

Toppings and Sides

1–2 chopped avocados
Chopped cilantro
Chopped green onions
Vegan sour cream
Vegan cornbread

Instructions

Sauté Aromatics: In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté for 3-4 minutes until translucent. Then add the minced garlic and diced sweet potato, cooking for about 2 more minutes to soften the vegetables and release their flavors.
Add Spices: Stir in the chili powder, cumin, smoked paprika, and salt, mixing thoroughly to coat the vegetables with the spices, enhancing the depth of the chili’s flavor.
Add Liquids and Beans: Pour in the diced tomatoes with their juices, the drained and rinsed black beans, and 2 cups of water. Stir everything together to combine well.
Simmer: Bring the mixture to a gentle simmer, uncovered, and let cook for 20-25 minutes. This allows the sweet potatoes to become tender and the flavors to meld beautifully.
Adjust Texture: Use the back of a spoon to mash some of the sweet potatoes within the chili, creating a thicker, heartier texture according to your preference.
Serve: Ladle the chili into bowls and top with chopped avocado, cilantro, and green onions. Serve alongside vegan sour cream and vegan cornbread for a complete, delicious meal.

Notes

For a spicier chili, add cayenne pepper or a chopped jalapeño when adding the spices.
The sweet potatoes can be swapped for butternut squash if preferred.
Using fire roasted tomatoes gives a smokier flavor to the chili.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
This chili freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Keywords: sweet potato chili, black bean chili, vegan chili, plant-based chili, healthy chili, vegetarian dinner, easy chili recipe, gluten-free chili