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!
Servings: 5 medium bowls
Ingredients
- 1 yellow onion
- 1 large sweet potato
- 4-5 cloves garlic
- 30 oz. canned black beans*
- 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
*Beans: 30 oz. equals two regular 15 oz. cans. You can also use one can pinto beans plus one can black beans. (I love this variation!)
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.
Red bell pepper: This is a great addition. Simply dice and add it with the onion to sauté.
Recipe originally published October 2015. Updated October 2023.
Nutrition Per Serving (Estimate)
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
