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    Home » Recipes » Chili

    Sweet Potato Black Bean Chili

    Oct 29, 2015 by Kaitlin

    This satisfying vegan Sweet Potato Black Bean Chili recipe is easy to make and full of rich, cozy flavors. It is our family's favorite chili! (Vegan, gluten-free, and oil-free.)

    Bowl of vegan sweet potato black bean chili topped with avocado

    This cozy vegan chili combines creamy sweet potatoes and two types of hearty beans. Then it is spiced with warm, comforting flavors.

    It is a family favorite recipe in our house! We love to simmer up a pot on the stove top for a satisfying, nourishing meal.

    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 on a wooden table for sweet potato chili

    Ingredients for Sweet Potato Chili

    For this recipe you will simmer in a large pot:

    • Yellow onion
    • Garlic cloves: Or substitute with garlic powder.
    • Sweet potato: Or try butternut squash for a different variation.
    • Black beans: Beans are a great source of plant-based protein and fiber.
    • Pinto beans: Or simply use another can of black beans or red kidney beans.
    • Canned diced tomatoes: Use fire-roasted (either mild or medium) if desired.
    • Vegetable broth: Use low sodium if desired.
    • Chili powder: I use mild chili powder.
    • Ground cumin
    • Smoked paprika
    Bowl of sweet potato chili topped with avocado and cilantro

    Customizing

    Make it "meaty": Add your favorite vegan ground beef crumbles during cooking if desired.

    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

    Enjoy this chili as is, or garnish your bowl with added flavors such as:

    • Avocado
    • Fresh cilantro
    • Green onion
    • Hot sauce
    • Crumbled tortilla chips
    • Vegan cheese shreds
    • Vegan sour cream
    • Cooked brown rice or quinoa

    We like it best served with avocado chunks and about a tablespoon of fresh cilantro.

    Bowl of vegan sweet potato chili with avocado

    Storing

    Store any leftovers in an airtight container in the refrigerator. We find they keep well for about 4-5 days.

    Freezing: I have not tried freezing this recipe, but I'd guess it'd be great as a freezer meal. Be sure to let it cool completely, then place in a tightly sealed freezer-safe container for 1-2 months.

    Overhead view of black bean chili in a bowl with avocado

    For more inspiration, browse all chili recipes or easy vegan dinner recipes.

    Bowl of vegan sweet potato black bean chili topped with avocado

    Sweet Potato Black Bean Chili

    A vegan chili that is full of flavor, simple to make, and wonderfully satisfying! Great served with fresh avocado.
    4.75 from 16 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Soup
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 medium bowls

    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

    Grains: Stir in some cooked brown rice or quinoa to your bowl before serving if desired.
    Make it spicy: This is fairly mild as written (if using a mild chili powder) so add more chili powder or cayenne pepper if you prefer it spicier. Or add a dash of chipotle powder for a nice, smoky kick.
    Bell pepper: This is also a great addition. Simply dice and add it with the onion to sauté.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Sweet Potato Black Bean Chili
    Amount per Serving
    Calories
    227
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    905
    mg
    26
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    7448
    IU
    149
    %
    Vitamin C
     
    14
    mg
    17
    %
    Calcium
     
    133
    mg
    13
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Sweet Potato Black Bean Chili recipe, also check out:

    • Red Lentil & Sweet Potato Stew
    • Asparagus Mushroom Stir Fry

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

    « Rustic Lentil Potato Soup
    5-Minute Lentil Tomato Salad »

    Reader Interactions

    Comments

    1. Kay

      February 10, 2022 at 10:29 am

      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!!

      Reply
      • Kaitlin

        February 10, 2022 at 11:15 am

        So great to hear that, Kay! Thrilled you're both enjoying it. Thanks very much for the kind feedback!

        Reply
    2. Theresa

      April 07, 2021 at 1:32 pm

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        April 07, 2021 at 2:08 pm

        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!

        Reply
    3. Zipporah

      August 16, 2020 at 4:37 pm

      5 stars
      This sweet potato black bean chili was delicious and so easy! Yum!

      Reply
      • Kaitlin McGinn

        August 24, 2020 at 4:02 pm

        So lovely to hear that! Thanks for giving it a try and coming back to share your kind feedback.

        Reply
    4. DC Cat

      March 07, 2020 at 9:26 am

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        March 10, 2020 at 9:59 am

        So great! Thanks for sharing!

        Reply
    5. Francie

      December 16, 2019 at 9:40 pm

      Are most of your soups easy/ok to freeze? Can’t wait to try!

      Reply
      • Kaitlin McGinn

        December 17, 2019 at 11:17 am

        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.

        Reply
    6. Diana

      December 11, 2019 at 7:21 pm

      In the winter I make soup every 3-4 days - this recipe is THE best soup I've ever made!!

      Reply
      • Kaitlin McGinn

        December 16, 2019 at 10:28 am

        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.

        Reply
    7. Denise

      October 01, 2019 at 4:40 pm

      Just made this for lunch today. Tastes amazing! Thanks for a great recipe.

      Reply
      • Kaitlin | The Garden Grazer

        October 21, 2019 at 10:17 am

        Wonderful to hear that Denise! Thanks for the kind feedback.

        Reply
    8. Angie Smith

      December 28, 2018 at 6:23 pm

      A favorite in our house! I usually throw everything in the instapot for 30 minutes and it turns out great!

      Reply
      • Kaitlin | The Garden Grazer

        February 24, 2019 at 2:36 pm

        Wonderful! Thanks for sharing your helpful feedback!

        Reply
    9. Unknown

      December 09, 2018 at 11:56 pm

      Made this tonight, tasted awesome! Added tomato paste to make it thicker.

      Reply
      • Kaitlin | The Garden Grazer

        February 24, 2019 at 2:37 pm

        Great call with the tomato paste! Thanks for sharing!

        Reply
    10. SteamQueen

      March 21, 2018 at 4:40 pm

      I add 1 can corn and a little left over breakfast sausage, so good! We’ve made it several times now.

      Reply
      • Kaitlin | The Garden Grazer

        April 24, 2018 at 5:49 pm

        Fantastic! Thanks for sharing your adaptions!

        Reply
    11. JourneyJournal

      March 08, 2018 at 1:11 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        March 19, 2018 at 8:28 pm

        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!

        Reply
    12. Jackie Hickey

      March 08, 2018 at 12:04 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        March 19, 2018 at 8:24 pm

        Awesome! Thank you for the kind feedback!

        Reply
    13. Lynny B

      December 06, 2017 at 1:02 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        December 12, 2017 at 5:34 pm

        So great! Love your quinoa addition - thanks for sharing!

        Reply
    14. Unknown

      October 05, 2016 at 3:03 pm

      Love this, made it yesterday. Best chili ever, very fulfilling.

      Reply
      • Kaitlin | The Garden Grazer

        October 06, 2016 at 3:22 pm

        Wonderful! Thanks for giving it a try and sharing your kind feedback.

        Reply
    15. Laura Bartlett

      October 04, 2016 at 12:36 am

      This is my favorite chili - hands down. Love it. Heartiest vegetarian chili I have had. A+!

      Reply
      • Kaitlin McGinn

        October 04, 2016 at 5:18 pm

        So great to hear!

        Reply
    16. Laura Digilio

      February 17, 2016 at 1:44 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        February 23, 2016 at 4:34 pm

        That's amazing! Thanks for sharing your feedback, Laura.

        Reply
    17. Molly Sitter

      January 06, 2016 at 6:46 pm

      I love this chili recipe. I've used it so many times for family and friends.

      Reply
      • Kaitlin | The Garden Grazer

        January 09, 2016 at 4:27 pm

        So great to hear, Molly!

        Reply
    18. CK

      December 07, 2015 at 4:55 pm

      Wonderful chili. It's a winner in my book. Will be making this often. My grandson loved it too.

      Reply
      • Kaitlin | The Garden Grazer

        December 07, 2015 at 6:02 pm

        So great to hear, thank you!

        Reply
    19. Unknown

      November 01, 2015 at 4:33 pm

      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!

      Reply
      • Kaitlin | The Garden Grazer

        November 01, 2015 at 6:40 pm

        Thank you for sharing!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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