Introduction

This Sweet Potato Black Bean Chili is a hearty, flavorful vegan dish that’s perfect for cozy nights. With tender sweet potatoes and smoky spices, it’s a nutritious and comforting meal that’s easy to prepare.

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 another 2 minutes.
Step 2: Stir in the chili powder, cumin, smoked paprika, and salt, coating the vegetables evenly with the spices.
Step 3: Pour in the diced tomatoes with their juices, the drained and rinsed black beans, and 2 cups of water. Stir to combine all ingredients.
Step 4: Bring to a simmer and cook uncovered for 20-25 minutes, until the sweet potatoes are tender.
Step 5: For a thicker chili, use the back of a spoon to mash some of the sweet potatoes. Adjust seasoning if needed.
Step 6: Serve hot, topped with avocado chunks, chopped cilantro, green onions, and optionally vegan sour cream and cornbread.

Tips & Variations

For added heat, sprinkle in a pinch of cayenne pepper or use chipotle chili powder instead of mild chili powder.
Add a splash of lime juice at the end to brighten the flavors.
Swap black beans for pinto or kidney beans if preferred.
For a thicker chili, reduce the water slightly or simmer longer to evaporate excess liquid.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until warmed through. This chili also freezes well for up to 3 months—defrost 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, start by sautéing the onions, garlic, and sweet potatoes in a pan, then transfer everything to the slow cooker along with the spices, tomatoes, beans, and water. Cook on low for 6-8 hours or high for 3-4 hours.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure any accompanying vegan sour cream or cornbread you serve is labeled gluten-free.

Sweet Potato Black Bean Chili Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

This hearty Sweet Potato Black Bean Chili is a flavorful, vegan-friendly dish packed with nutritious ingredients like sweet potatoes, black beans, and robust spices. Simmered to perfection on the stovetop, it delivers a comforting and satisfying meal perfect for any season, complemented by fresh toppings such as avocado, cilantro, and green onions.

Author: Bella
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

Main 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

Optional Toppings

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

Instructions

Prepare the 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 minced garlic and diced sweet potato. Cook for an additional 2 minutes, stirring frequently to combine the flavors.
Add Spices: Sprinkle in the chili powder, cumin, smoked paprika, and salt. Stir well to coat the vegetables evenly with the spices, releasing their fragrant aromas.
Add Tomatoes, Beans, and Water: Pour in the diced tomatoes with their juices, then add the drained and rinsed black beans followed by 2 cups of water. Stir everything together to combine all ingredients.
Simmer the Chili: Bring the mixture to a gentle simmer, uncovered. Let it cook for 20-25 minutes until the sweet potatoes are tender and the flavors have melded together nicely.
Adjust Texture: Use the back of a spoon to mash some of the sweet potatoes inside the pot to thicken the chili to your preferred consistency.
Serve and Garnish: Ladle the chili into bowls and top with diced avocado, chopped cilantro, and chopped green onions. Serve alongside vegan sour cream and vegan cornbread for a complete meal.

Notes

You can substitute fire roasted tomatoes for regular diced tomatoes for a smoky flavor.
Adjust the chili powder amount to control spiciness according to your preference.
For a thicker chili, reduce the water slightly or simmer longer.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
To make this dish gluten-free, ensure vegan cornbread or any toppings used are gluten-free as well.

Keywords: Sweet Potato Chili, Black Bean Chili, Vegan Chili, Healthy Chili, Comfort Food, Plant-Based Chili, Easy Chili Recipe