A feel-good Sweet Potato Black Bean Chili recipe that's satisfying and easy to make. It's full of rich, warm flavors and everyone can garnish their bowl with their own favorite toppings! (Vegan, gluten-free, oil-free.)
This feel-good, cozy chili is like a warm hug in a bowl! It's made with healthy ingredients and simple pantry staples.
Hearty black beans with creamy sweet potato are a match made in heaven. We combine them with a richly flavorful broth with warm, smoky seasonings. Then everyone can garnish their bowl with their own favorite toppings!
This recipe has been a family-favorite for many years. My daughter still requests it often! I truly hope you enjoy it too.
Ingredients for Sweet Potato Chili
For this recipe you will simmer in a large pot on the stove:
- Yellow onion: Or white onion or sweet onion.
- Fresh garlic cloves: Or substitute with dried garlic powder.
- Sweet potato: We'll use one large sweet potato for this recipe (or about two cups cubed). 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 delicious & hearty base for this chili!
- Canned diced tomatoes: I use fire-roasted tomatoes, but regular work great too.
- Vegetable broth: Be sure to use low sodium if desired.
- Chili powder: I use mild chili powder, most often from "Simply Organic". But if you're concerned about the spice level, simply cut back the chili powder, and increase the other seasonings instead. 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: You can also add salt and black pepper to taste if desired.
Vegetables: Include other veggies like sweet corn (regular or fire-roasted), red bell pepper, diced green chiles, or poblano.
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). Spice it up with cayenne pepper, jalapeno, hot sauce to taste, or chipotle in adobo sauce.
Garnish your bowl with toppings before serving if you'd like! Fresh cilantro, avocado (my favorite!), green onion, hot sauce, fresh lime juice, crumbled tortilla chips, vegan cheddar cheese shreds, or dairy-free sour cream are great. Cooked brown rice or quinoa can be stirred in as well.
After it cools, store any leftovers in an airtight container in the refrigerator. I find it keeps well for about 4-5 days. Reheat in the microwave when ready to enjoy.
Freezing: I haven't tried freezing this chili, but I'm guessing it'd be great as a freezer meal. Be sure to let it cool completely, then transfer to a tightly sealed freezer-safe container. It should keep for about 1-2 months.
Sweet Potato Black Bean Chili
- 1 yellow onion
- 1 large sweet potato (2 cups cubed)
- 4-5 cloves garlic
- 30 oz. canned black beans (two 15 oz. cans)
- 15 oz. can fire-roasted diced tomatoes (or regular)
- 2 1/2 cups vegetable broth
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- Avocado, cilantro, green onion, hot sauce, vegan sour cream, tortilla chips, etc.
- Dice onion. Peel and dice sweet potato.
- 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 sweet potato, garlic, chili powder, cumin, smoked paprika. Stir and sauté for 2-3 minutes.
- Add black beans (rinsed and drained), diced tomatoes, and vegetable broth.
- Bring to a light boil. Then cover, reduce heat, and simmer for 25 minutes (or until sweet potatoes are cooked through), stirring occasionally.
- Salt to taste and add any desired toppings. (I highly recommend avocado!)
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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