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 under an hour.

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

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 comes together quickly, giving it at least 20-30 minutes to simmer helps the flavors meld together and the sweet potatoes fully soften.

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 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, especially with some shredded lettuce, diced tomatoes, and a little hot sauce.

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.

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
• Portobello Mushroom Steak
• Marinated Mushrooms with Wild Rice
• Smoky Lentil and Sweet Potato Chili

Recipe

Sweet Potato Black Bean Chili

4.80 from 5 votes

This Sweet Potato Black Bean Chili is loaded with healthy flavors from tender sweet potatoes, hearty black beans, and smoky spices. Plus, it's vegan and vegetarian friendly!

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

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Ingredients

• 2 tablespoon olive oil
• 1 onion peeled and diced
• 3 cloves garlic peeled and minced
• 1 stalk celery minced
• 2 tablespoon tomato paste
• 2 tablespoon chili powder
• 2 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 15 oz black beans canned, rinsed and drained
• 14.5 oz diced tomatoes with chilies
• 1 ½ cups sweet potato peeled and diced,
• 1 cup corn kernels fresh or frozen
• 1 cup vegetable broth homemade or store bought

US Customary - Metric

Instructions

• In a large pot, heat olive oil over medium heat. Add onion, garlic, and celery. Cook until veggies start to soften, about 4-5 minutes.
  
• Add in tomato paste, chili powder, oregano, cumin, paprika, and salt and cook an additional 1-2 minutes.
  
• Stir in the black beans, diced tomatoes, sweet potato, corn, and vegetable broth.
  
• Bring to a boil. When it reaches a boil, reduce heat to a simmer.
  
• Simmer for 45 minutes, or until the sweet potatoes are softened.
  

Nutrition (Estimate per Serving)

Calories: 221kcalCarbohydrates: 36gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 719mgPotassium: 701mgFiber: 10gSugar: 6gVitamin A: 5841IUVitamin C: 12mgCalcium: 86mgIron: 4mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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• 2 tablespoons olive oil
• 1 large onion, chopped
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• 1 large celery stalk, diced
• 6 cups water
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• ¼ cup chopped fresh cilantro, optional
• Juice of ½ lemon
• Salt and freshly ground pepper to taste

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