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.
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.
Garnish your bowl with added flavors if desired! A few ideas include:
- 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.
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.
Sweet Potato Black Bean Chili
- 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
- Avocado, cilantro, green onion, hot sauce, vegan sour cream, tortilla chips, etc.
- 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.)
Nutrition Per Serving (Estimate)
If you are enjoying this vegan Sweet Potato Black Bean Chili recipe, also check out: