Sweet Potato Black Bean Chili
A feel-good sweet potato chili that's satisfying and easy to make. It's full of rich, warm flavors. Plus everyone can garnish their bowl with their own favorite toppings!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes mins
Cook Time:25 minutes mins
Total Time:45 minutes mins
CourseMain Dish, Soup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 medium bowls
- 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.
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!)
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 like it spicier. Or add a dash of chipotle powder for a smoky kick.
Bean variation: Use one can pinto beans + one can black beans (instead of two black beans).
Red bell pepper: This is also a great addition. Simply dice and add it with the onion to sauté.
Recipe originally published October 2015. Updated October 2023.
Calories: 235 kcal | Carbohydrates: 46 g | Protein: 12 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 0.2 g | Potassium: 932 mg | Fiber: 15 g | Sugar: 6 g | Vitamin A: 7451 IU | Vitamin C: 16 mg | Calcium: 123 mg | Iron: 5 mg