Vegan Sweet Potato Black Bean Chili

This Sweet Potato Black Bean Chili is loaded with healthy flavors from tender sweet potatoes, hearty black beans, and smoky spices. Plus, it's 100% vegan and easy to make in about an hour.

Jump to:

• Key Ingredients & Substitutions
• Helpful Tips
• Meal Prep, Storing & Freezing Leftovers
• Serving Suggestions
• Fun Variations to Try
• More Vegan Recipes
• Recipe

If there's one thing I always crave as soon as the weather starts cooling down, it's a big pot of chili. There's just something about a piping hot one-bowl dinner that makes me want to cozy up in front of the fireplace.

And this Sweet Potato Black Bean Chili is one of my all time favorites. It's so easy to throw together, packed with delicious flavors, and it's great for meal prep too!

This Sweet Potato Black Bean Chili recipe is...

• Full of flavor
• Packed with smoky heat
• Healthy
• Plant-based
• Vegetarian
• Good enough to impress a crowd

Key Ingredients & Substitutions

• Sweet potatoes. One medium sweet potato gives you about 1½ cups diced. They bring a natural sweetness that balances the smoky spices, and they soften just enough as they simmer to help thicken the chili. Butternut squash or pumpkin cubes work the same way if that's what you have on hand.
• Black beans. A 15-ounce can of black beans, rinsed and drained, adds plant protein and a creamy bite. Pinto or kidney beans are easy swaps, and about 1½ cups of home-cooked beans equals one can.
• Diced tomatoes with green chilies. This one can does double duty, adding tomato body plus a mild chile kick. We like Del Monte petite diced tomatoes with Hatch green chilies; Ro-Tel works too, or use a can of plain diced tomatoes plus a small can of chopped green chiles.
• Tomato paste. Just two tablespoons, toasted with the spices, deepens the color and adds a concentrated, savory tomato flavor. A tube of tomato paste keeps well in the fridge, so you won't be left with a half-used can.
• Chili powder, cumin, oregano, and paprika. This spice blend is the backbone of the chili, so use fresh jars if you can. A good chili powder matters most. For a smokier pot, swap the regular paprika for smoked paprika.
• Corn. Frozen corn goes straight into the pot with no thawing needed. Fresh kernels cut from the cob, or a drained can of corn, are fine too.
• Vegetable broth. Store-bought or homemade both work. Low-sodium broth gives you more control over the salt, so you can season to taste at the end. The chili is naturally gluten-free as long as your broth and spice blends are.

Helpful Tips

Dice your sweet potatoes evenly. This ensures they cook at the same rate and don't turn to mush. Aim for bite-sized pieces - not too chunky, not too small.

Don't skip the sauté. Cooking the onions, garlic, celery, and spices at the start builds a flavorful base. Give the spices a minute or two to bloom in the oil before adding liquids - it makes a difference.

Add broth gradually. Depending on how thick or soupy you like your chili, you can start with less broth and add more as it simmers. It's easier to thin it out than to fix a watery chili.

Let it simmer. Even though the chili is quick to put together, the full simmer is what melds the flavors and softens the sweet potatoes all the way through. If you cut your sweet potatoes on the small side, start checking them at about 30 minutes.

Taste and adjust. Chili is one of those recipes that begs for a final taste test. Add more salt, a splash of lime juice, or a dash of hot sauce to finish - whatever makes it pop for you.

Meal Prep, Storing & Freezing Leftovers

This chili holds up like a champ, which makes it perfect for meal prep or cooking once and eating all week.

In the fridge: Store cooled chili in an airtight container for up to 5 days. The flavors actually get better over time, so leftovers are a win. Reheat on the stovetop over medium heat or in the microwave until warmed through.

In the freezer: Let the chili cool completely before transferring it to freezer-safe containers or resealable bags (lay them flat for easy stacking). It'll keep for up to 3 months. Thaw overnight in the fridge, then reheat as usual.

Pro tip: If you're freezing the chili in portions, label with the date and serving size so you're not guessing later. And leave a little space at the top of the containers - liquids expand as they freeze.

Serving Suggestions

This chili is hearty enough to stand on its own, but a few simple add-ons can take it from a basic bowl to something a little more fun (or dinner party-worthy, if that's your thing).

• Add Toppings: Classic chili toppings work great here - think avocado slices, a dollop of vegan sour cream or plain dairy-free yogurt, dairy-free cheese shreds, chopped cilantro, green onions, jalapeño slices, or a squeeze of lime juice for brightness.
• Cornbread on the side: You can't go wrong with a warm piece of Easy Vegan Cornbread (or corn chips if you're keeping it casual). It's the perfect contrast to the smoky-sweet chili.
• Over rice or quinoa: Stretch your servings by spooning the chili over cooked grains. It makes for a super satisfying, protein-packed meal.
• Stuffed in a baked potato: For a comfort food twist, load it into a baked russet or sweet potato and pile on your favorite toppings.
• Taco night twist: Use the chili as a filling for tacos or burritos - or try swapping in this vegan walnut taco meat for a heartier, protein-packed version. Especially good with shredded lettuce, diced tomatoes, and a little hot sauce. And for a light summery alternative to chili, try our fresh tomato and corn soup.

Fun Variations to Try

Add greens: Stir in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking. It's an easy way to add color and a boost of healthy greens.

Make it spicier: If you like heat, add a chopped chipotle pepper in adobo sauce, a pinch of cayenne, or extra jalapeño. You can also finish each bowl with your favorite hot sauce.

Use different beans: No black beans? No problem. Pinto beans, kidney beans, or even chickpeas all work well here - or mix a few together for a little variety. For a more traditional bean-and-tomato version, see our Classic Vegan Chili.

Bulk it up with grains: Stir in cooked quinoa, brown rice, or bulgur for an even heartier chili. Lentils would also be a great addition. It's especially great if you're serving a crowd or stretching leftovers.

Try roasted sweet potatoes: For extra flavor, roast the sweet potatoes in the oven before adding them to the chili. It adds a slightly caramelized edge and changes the texture in a good way.

Make it smoky: Adding a dash of smoked paprika or a splash of liquid smoke can deepen the flavor if you want a more pronounced smoky note without adding spice.

More Vegan Recipes

If you're on the lookout for some other hearty, vegetarian dinner ideas, consider trying a few of our favorites:

• Old-Fashioned Vegan Stew
• Sweet Potato Lentil Soup
• Portobello Mushroom Steak
• Marinated Mushrooms with Wild Rice

Recipe