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Sweet Potato Black Bean Chili Recipe

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This Sweet Potato Black Bean Chili is a delicious and nutritious vegan meal that's perfect for any time of the year. Packed with wholesome ingredients like sweet potatoes, black beans, and fire-roasted tomatoes, this chili is both filling and full of flavor. It’s easy to make and can be customized with your favorite toppings. Enjoy this hearty dish with minimal prep and cook time.

Ingredients

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  • 1 tablespoon olive oil or 1/4 cup water (for water sauté)
  • 1 medium onion, diced
  • 23 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon pink salt, or to taste
  • 1 large sweet potato (about 1 lb.), diced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can (4 oz) diced green chilies
  • 2 cups water or vegetable broth
  • Optional Toppings: diced avocado, fresh cilantro, tortilla strips, diced onion and/or jalapeno, vegan sour cream

Instructions

  • Heat olive oil or water in a large pot over medium heat.
  • Add diced onion and sauté until softened, about 5 minutes.
  • Stir in minced garlic, chili powder, cumin, oregano, garlic powder (if using), onion powder (if using), and pink salt. Cook for another minute until fragrant.
  • Add diced sweet potato, black beans, fire-roasted tomatoes, tomato paste, diced green chilies, and water or vegetable broth.
  • Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until sweet potatoes are tender.
  • Taste and adjust seasoning if needed.
  • Serve with optional toppings as desired.

Notes

  • This chili can be stored in the refrigerator for up to 4 days, making it a great meal prep option.
  • For a spicier chili, add more diced green chilies or a chopped jalapeno.

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