This satisfying vegan Sweet Potato Black Bean Chili recipe is easy to make and full of rich, cozy flavors. It's our family's favorite chili! (Vegan, gluten-free, oil-free.)
This cozy vegan chili combines creamy sweet potatoes and two types of hearty beans. Then it's spiced with warm, comforting flavors.
It's a family favorite recipe in our house! Always so satisfying and nourishing.
Plus it's filled with plant-based protein and fiber, and no cholesterol. (Cholesterol is only found in animal-based foods. No cholesterol is found in plant-based foods.)
Ingredients for Sweet Potato Chili
For this recipe you will simmer in a large pot:
- Yellow onion: Or you can use white onion or sweet onion instead.
- Fresh garlic cloves: Or substitute with dried garlic powder.
- Sweet potato: We will use one large sweet potato for this recipe. But you could also try butternut squash for a different variation!
- Black beans: Beans are a great source of plant-based protein and fiber. They're a great hearty base for this chili.
- Pinto beans: Or simply use another can of black beans or red kidney beans.
- Canned diced tomatoes: Either regular or fire-roasted work great.
- Vegetable broth: Be sure to use low sodium if desired.
- Chili powder: I use a mild chili powder, most often from the brand "Simply Organic". But if you are concerned about the spice level, simply cut back on the chili powder, and increase the other seasonings. Most chili powders have only a slight hint of heat, but it can vary depending on how much cayenne pepper they contain.
- Ground cumin
- Smoked paprika
Tip: Bell pepper or poblano pepper is also a great addition! Simply add it with the onion when you sauté.
Customizing
Make it "meaty": Add your favorite vegan ground beef crumbles if desired. I suggest cooking these separately according to package instructions. Then stir them into the pot towards the end of cook time.
Make it spicy: This chili is mild as written (if using mild chili powder), so spice it up to taste with cayenne pepper, jalapeno, hot sauce, or chipotle in adobo sauce.
Serving
Garnish your bowl with added flavors if desired! A few ideas include:
- Avocado
- Fresh cilantro
- Green onion
- Hot sauce
- Crumbled tortilla chips
- Vegan cheese shreds
- Vegan sour cream
- Cooked brown rice or quinoa
Note: I like it best served with avocado chunks and fresh cilantro.
Storing
Store any leftovers in an airtight container in the refrigerator. We find they keep well for about 4-5 days. Simply reheat in the microwave when ready to enjoy.
Freezing note: I have not tried freezing this recipe, but I'd guess it'd be great as a freezer meal. Just be sure to let it cool completely, then transfer to a tightly sealed freezer-safe container. It should keep for about 1-2 months.
For more inspiration, also browse all chili recipes or easy vegan dinner recipes.
Sweet Potato Black Bean Chili
Ingredients
- 1 yellow onion
- 1 large sweet potato
- 4 cloves garlic
- 15 oz. can black beans
- 15 oz. can pinto beans (or kidney, black, etc.)
- 15 oz. can diced tomatoes (or fire-roasted)
- 2 1/2 cups vegetable broth
- 1 Tbsp. chili powder (I use mild)
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt to taste
Toppings (optional):
- Avocado, cilantro, green onion, hot sauce, vegan sour cream, tortilla chips, etc.
Instructions
- Dice onion. Peel and dice sweet potato. Mince garlic.
- In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method.)
- Add chili powder, cumin, smoked paprika, and sweet potato cubes. Sauté for 3 minutes.
- Add minced garlic and sauté 1 minute.
- Add vegetable broth and diced tomatoes with juice.
- Rinse and drain beans. Add to stockpot.
- Increase heat and bring to a boil. Then cover, reduce heat, and simmer for about 25 minutes (or until sweet potatoes are cooked through), stirring occasionally.
- Salt to taste and add any desired toppings. (Avocado is my favorite.)
Notes
Nutrition Per Serving (Estimate)
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Kay
I have been making this chili since you published it and it’s my favorite one!! Even my meat eater husband loves it!! I love it so much I won’t eat someone else’s chili!!
Kaitlin
So great to hear that, Kay! Thrilled you're both enjoying it. Thanks very much for the kind feedback!
Theresa
This is my go-to, when I want to make chili! It is so good! I like mine more on the spicier side, so at the end of cooking, I add black pepper and a lot of sriracha. It comes out perfect! I have made this many times and will continue to do so. Thank you for the recipe.
Kaitlin McGinn
Hi Theresa! That's really lovely to hear. So glad you're enjoying it. And great call with pepper + sriracha to spice it up! Thank you so much for sharing!
Zipporah
This sweet potato black bean chili was delicious and so easy! Yum!
Kaitlin McGinn
So lovely to hear that! Thanks for giving it a try and coming back to share your kind feedback.
DC Cat
Loved this chili. Added mushrooms, can of spicy rotel, Tj mix of peanut onions, celery and carrots. After sauteing veggies added to slow cooker. Awesome!
Kaitlin McGinn
So great! Thanks for sharing!
Francie
Are most of your soups easy/ok to freeze? Can’t wait to try!
Kaitlin McGinn
Hi Francie! Yes! Most of the soups here will work wonderfully as freezer meals. Generally you'll want to avoid any with a creamier base or ones with pasta as it tends to get mushy upon reheating. In that case, you can cook the soup without the pasta and add fresh pasta when you thaw and reheat.
Diana
In the winter I make soup every 3-4 days - this recipe is THE best soup I've ever made!!
Kaitlin McGinn
So fantastic to hear you enjoyed this Diana! (I also make a big pot of soup/chili once or twice a week - love the leftovers as well.) Thanks so much for coming back to leave such sweet feedback.
Denise
Just made this for lunch today. Tastes amazing! Thanks for a great recipe.
Kaitlin | The Garden Grazer
Wonderful to hear that Denise! Thanks for the kind feedback.
Angie Smith
A favorite in our house! I usually throw everything in the instapot for 30 minutes and it turns out great!
Kaitlin | The Garden Grazer
Wonderful! Thanks for sharing your helpful feedback!
Unknown
Made this tonight, tasted awesome! Added tomato paste to make it thicker.
Kaitlin | The Garden Grazer
Great call with the tomato paste! Thanks for sharing!
SteamQueen
I add 1 can corn and a little left over breakfast sausage, so good! We’ve made it several times now.
Kaitlin | The Garden Grazer
Fantastic! Thanks for sharing your adaptions!
JourneyJournal
I've made this recipe several times and love it. Is it possible to freeze this recipe? It's just me and I would like to save the rest for later.
Kaitlin | The Garden Grazer
So glad you're enjoying! I've personally never tried freezing this, but I bet it would freeze wonderfully. Would love to hear if you give it a go!
Jackie Hickey
This is my favorite way to make chili! I made it for the very first time for a friend and she loved it too. I also tried using a 1/4 cup of quinoa as well to each portion when I put the portions into containers to store instead of sweet potatoes and it was just as delicious! I love your recipes so much.
Kaitlin | The Garden Grazer
Awesome! Thank you for the kind feedback!
Lynny B
Super good, this is now my go to chili recipe! Also just tried adding 1/2 cup of quinoa and that ended up being a lovely addition.
Kaitlin | The Garden Grazer
So great! Love your quinoa addition - thanks for sharing!
Unknown
Love this, made it yesterday. Best chili ever, very fulfilling.
Kaitlin | The Garden Grazer
Wonderful! Thanks for giving it a try and sharing your kind feedback.
Laura Bartlett
This is my favorite chili - hands down. Love it. Heartiest vegetarian chili I have had. A+!
Kaitlin McGinn
So great to hear!
Laura Digilio
This is tasty comfort in a bowl! I must have pinned about 20 different sweet potato chili recipes but they all tend to have an ingredient or two that I don't have or feel like buying because I know I'll never use it again. I came across this one yesterday while searching for something to do with the bag of sweet potatoes that I have lying around and was thrilled to realize that I had all of the ingredients, which feels like an even bigger win because I didn't have to leave the house. It was so incredibly easy, hearty, and delicious, and I love the fact that it fits into my healthy lifestyle! I followed the recipe exactly as written except I added a dash of cayenne pepper per your suggestion and it had just the right amount of heat. I gave it a test run while my husband is away on business but now I can't wait to make it again for the two of us when he returns because he will LOVE this. Now I'm off to check out your other recipes! Thanks again.
Kaitlin | The Garden Grazer
That's amazing! Thanks for sharing your feedback, Laura.
Molly Sitter
I love this chili recipe. I've used it so many times for family and friends.
Kaitlin | The Garden Grazer
So great to hear, Molly!
CK
Wonderful chili. It's a winner in my book. Will be making this often. My grandson loved it too.
Kaitlin | The Garden Grazer
So great to hear, thank you!
Unknown
Made this last night. It was excellent! I'm not a vegetarian, so I did add about a half pound of ground chicken, but other than that I followed the recipe as written and topped it with a couple of avocado slices. Can't wait for the leftovers tonight! It's definitely going to be a recipe I turn to often. Thanks so much!
Kaitlin | The Garden Grazer
Thank you for sharing!