Get ready for this meatless sweet potato black bean chili that will warm you up from the inside out. It’s super healthy, packed with flavor, entirely vegan, and very easy to make. It’s one of those family dinners that you will make again and again!
Why This Recipe Works
I’ve made this recipe so many times and it always works like a charm! It’s one of my favorite vegan dinner recipes for fall and winter.
So, why does this recipe work so well? It’s just the perfect combination of ingredients and spices that results in a chili that is perfectly smokey with a hint of sweetness! Simple, yet so delicious.
The sweet potatoes bring a natural sweetness that balances the smokiness and spiciness of the chili spices. The black beans not only add a lot of plant-based protein and texture, but they also make this meatless chili super hearty.
And this chili is a nutritional powerhouse! Sweet potatoes are loaded with all the good stuff your body craves and black beans are an amazing source of protein. It’s the kind of dish that leaves you feeling satisfied and nourished for hours, perfect for those days when you want something hearty and wholesome.
Plus, making this chili is a real breeze! It’s a foolproof recipe that comes together in just one pot. Less cleaning up! Yay!
Besides, this recipe is super versatile. Add your favorite toppings like avocado, cilantro, or a dollop of vegan sour cream to make it even more comforting. Are you out of black beans? Then use kidney beans or chickpeas instead. It’s a meal that easily adapts to whatever you have in your pantry.
So roll up your sleeves, get your ingredients ready, and cosy up with a bowl of this sweet potato black bean chili! Trust me, you will love it and nobody will miss the meat!
Ingredients & Substitutions
- Sweet Potato – one large one.
- Black Beans – I used canned black beans. You could also use dried ones and cook them in an Instant Pot before starting with this recipe.
- Onion & Garlic
- Canned Tomatoes
- Tomato Paste
- Spices – ground cumin, paprika powder, smoked paprika powder, chili powder.
- Vegetable Broth – I usually use organic vegetable broth without sugar or flavor enhancers. Or make my homemade vegetable broth paste made with fresh veggies and herbs.
- Lime – fresh lime juice adds a nice tang.
- Green Jalapeño
- Salt & Pepper
How To Make This Recipe
1. Step: Finely chop the onion and the garlic.
2. Step: Peel the sweet potatoes and cut them into medium-sized cubes.
3. Step: Heat some oil in a large pot and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
4. Step: Next, add the spices and the tomato paste. Stir well and cook for 2 minutes until fragrant. Stir constantly, so it doesn’t stick to the bottom of the pot.
5. Step: Add the sweet potatoes and stir well. Cook for 2 minutes on high heat.
6. Step: Then add the canned tomatoes and vegetable broth and turn the heat down to medium. Cook for 20 minutes.
7. Step: After 20 minutes of cooking time, add the black beans (drained and rinsed). Cook for 10 more minutes.
8. Step: Sprinkle the sweet potato black bean chili with chopped green onions and jalapeño (if using) before serving.
Tips & Tricks
- Make sure the sweet potato cubes all roughly have the same size, so they have the same cooking time.
- You could enjoy the chili just by itself, but it’s also great with nachos, brown rice, or roasted bread.
Storing
Stored in an airtight container in the fridge, the sweet potato chili will last up to 3-4 days.
Freezing
The chili freezes really well. Make sure to let it cool down completely before freezing it in a freezer-safe container or freezer bag. You can freeze it for up to 3 months.
Thaw overnight in fridge before warming it up on the stovetop or in the microwave.
Variations
Spicier
For a spicier version, add a finely chopped jalapeño together with the onion. You could also use dried red pepper flakes or spicy chili powder. I only used a very mild chili powder.
More Protein
For even more protein, add kidney beans or chickpeas together with the black beans.
Related Recipes
I Like To Hear From You!
I hope you like this sweet potato black bean chili as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Sweet Potato Black Bean Chili
Equipment
- 1 chopping board
- 1 knife
- 1 large pot
- 1 wooden spoon
Ingredients
- 1 large sweet potato, diced
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon mild chili powder
- 1 teaspoon salt
- 1 cup vegetable broth
- 2 cans diced tomatoes
- 1 can black beans
Instructions
- Finely chop the onion and the garlic.
- Peel the sweet potatoes and cut them into medium-sized cubes.
- Heat some oil in a large pot and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute.
- Next, add the spices and the tomato paste. Stir well and cook for 2 minutes until fragrant. Stir constantly, so it doesn't stick to the bottom of the pot.
- Add the sweet potatoes and stir well. Cook for 2 minutes on high heat.
- Then add the canned tomatoes and vegetable broth and turn the heat down to medium. Cook for 20 minutes.
Notes
- Make sure the sweet potato cubes all roughly have the same size, so they have the same cooking time.
- You could enjoy the chili just by itself, but it’s also great with nachos, brown rice, or roasted bread.
- Stored in an airtight container in the fridge, the sweet potato chili will last up to 3-4 days.
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