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.
Customizing
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.
Serving
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.
Storing
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.
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 (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
Toppings (optional):
- Avocado, cilantro, green onion, hot sauce, vegan sour cream, tortilla chips, etc.
Instructions
- 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!)
Notes
Nutrition Per Serving (Estimate)
Sodium content: 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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Christina says
This was soooo good. I did add meat. I wanted to do ground turkey but grocery store was out so did ground angus. Had a bowl that night and it was good. Put the rest in the fridge and 2 days later it was phenomenal. Definitely try and make ahead so flavors can develop more!
Kaitlin says
Thrilled to hear you enjoyed it, Christina! I agree - the leftovers are even better! Thanks for sharing your kind feedback.
Kathy says
I would like to make this in the crockpot. Do you recommend cooking the sweet potato and onions separate and adding them in the crockpot at the end? This recipe sounds delicious!
Kaitlin says
Hello, Kathy! I've never tried this recipe in a slow cooker/crockpot. But I'm guessing it would work great if you just added everything together and cooked on low for 5-8 hours. (Or on high for maybe 4 hours?) Or you may want to stir in the beans in at a later stage since canned beans are already cooked. You could also use 2 teaspoons onion powder instead of the fresh onion. Would love to hear if you give it a go and how it turns out!
Kevin says
I love this - but did it get edited? I could’ve sworn it used to have pinto beans, and it no longer specifies when to add the sweet potato!
Kaitlin says
Hello, Kevin! I did update it last month, yes! Thank you so much for catching & pointing out the sweet potato error. Not sure what happened, but that's been fixed. And the recipe used to include one can pinto beans + one can black beans. (I updated it with two cans black beans to simplify, but one of each is fantastic too!) Thank you again!
Denise says
Made this tonight but used black bean and chickpeas. Also threw in some yellow lentils with 1/4 cup more veggie broth. This was delicious! Very happy with this recipe.
Kaitlin says
Excellent additions, Denise! That sounds amazing. Thrilled to hear you enjoyed it and thanks for sharing your very kind and helpful feedback!
Annmarie says
This was very good and so EASY to make! I used chipotle chili powder and regular paprika.
Kaitlin says
Wonderful to hear, Annmarie! Chipotle chili powder sounds fantastic - thanks for sharing!
Kay says
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 says
So great to hear that, Kay! Thrilled you're both enjoying it. Thanks very much for the kind feedback!
Theresa says
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 says
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 says
This sweet potato black bean chili was delicious and so easy! Yum!
Kaitlin McGinn says
So lovely to hear that! Thanks for giving it a try and coming back to share your kind feedback.
DC Cat says
Loved this chili. Added mushrooms, can of spicy rotel, TJ mix of peanut onions, celery and carrots. After sautéing veggies added to slow cooker. Awesome!
Kaitlin McGinn says
So great! Thanks for sharing!
Diana says
In the winter I make soup every 3-4 days - this recipe is THE best soup I've ever made!!
Kaitlin McGinn says
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.
Angie Smith says
A favorite in our house! I usually throw everything in the instapot for 30 minutes and it turns out great!
Kaitlin | The Garden Grazer says
Wonderful! Thanks for sharing your helpful feedback!
Unknown says
Made this tonight, tasted awesome! Added tomato paste to make it thicker.
Kaitlin | The Garden Grazer says
Great call with the tomato paste! Thanks for sharing!
SteamQueen says
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 says
Fantastic! Thanks for sharing your adaptions!
JourneyJournal says
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 says
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 says
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 says
Awesome to hear you and your friend enjoyed, Jackie! Great idea with the quinoa. Thank you for the very kind feedback!
Lynny B says
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 says
So great! Love your quinoa addition - thanks for sharing!
Unknown says
Love this, made it yesterday. Best chili ever, very fulfilling.
Kaitlin | The Garden Grazer says
Wonderful! Thanks for giving it a try and sharing your kind feedback.
Laura Bartlett says
This is my favorite chili - hands down. Love it. Heartiest vegetarian chili I have had. A+!
Kaitlin McGinn says
Fantastic to hear, Laura! Honored to hear it's your favorite chili. Thanks so much for sharing!
Laura Digilio says
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 says
That's amazing! Thanks for sharing your feedback, Laura.
Molly Sitter says
I love this chili recipe. I've used it so many times for family and friends.
Kaitlin | The Garden Grazer says
So great to hear, Molly!
CK says
Wonderful chili. It's a winner in my book. Will be making this often. My grandson loved it too.
Kaitlin | The Garden Grazer says
So great to hear, thank you!