Sweet Potato Black Bean Chili Recipe
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.
- 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
Find it online: https://spatulaqueen.com/sweet-potato-black-bean-chili-recipe/
