Dinner

Sweet Potato Black Bean Chili Recipe

Bylina Carter January 9, 2026January 9, 2026

Introduction

This Sweet Potato Black Bean Chili is a hearty, flavorful vegan dish perfect for cozy dinners. Packed with warming spices and nourishing ingredients, it offers a delicious twist on traditional chili that’s easy to make and endlessly satisfying.

A bowl filled with three main layers: the base layer is a thick stew made of black beans and diced tomatoes with a rich reddish-brown sauce, mixed with chunks of orange sweet potato scattered throughout. On top of the stew, there is a generous layer of fresh green diced avocado pieces mainly on one side of the bowl, and some bright green chopped scallions sprinkled across. A bunch of fresh, leafy cilantro with large leaves sits on one edge above the avocado. A spoon with a silver handle is placed inside the bowl on the right side, slightly submerged in the stew. The bowl is white with small brown speckles, and it rests on a white marbled surface next to a gray cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 tablespoons olive oil
1 medium onion, diced small

2 garlic cloves, minced
1 large sweet potato, peeled and diced

2 tablespoons mild chili powder
2 teaspoons cumin

2 teaspoons smoked paprika
1 teaspoon salt
28 ounces diced tomatoes, with their juices (OR fire roasted tomatoes)

2 (15-ounce) cans black beans, drained and rinsed
2 cups water
1-2 chopped avocados (for serving)

Chopped cilantro (for serving)
Chopped green onions (for serving)
Vegan sour cream (optional, for serving)

Vegan cornbread (optional, for serving)

Instructions

Step 1: In a large pot over medium heat, add the olive oil. Sauté the diced onion for 3-4 minutes, until translucent, then add the garlic and sweet potato and cook for about 2 more minutes.
Step 2: Add the chili powder, cumin, smoked paprika, and salt to the pot. Stir the spices into the vegetable mixture to coat them evenly.

Step 3: Pour in the diced tomatoes with their juices, the drained and rinsed black beans, and 2 cups of water. Stir to combine everything thoroughly. Bring to a simmer and cook uncovered for 20-25 minutes, until the sweet potatoes are tender.
Step 4: Use the back of a spoon to gently mash some of the sweet potatoes in the pot if you prefer a thicker chili texture.
Step 5: Serve the chili topped with chopped avocado, cilantro, and green onions. Pair it with vegan sour cream and vegan cornbread for a complete meal.

Tips & Variations

Try adding a diced bell pepper or jalapeño in Step 1 for extra flavor and heat.
Use fire roasted tomatoes for a smoky depth in the chili.
To make it spicier, add a pinch of cayenne pepper along with the other spices.

This chili freezes well, so make a larger batch to enjoy later.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a rich stew showing at least three layers: the bottom layer is thick and reddish-brown with visible black beans and small tomato pieces; the middle layer has large bright orange chunks of sweet potato scattered on top; the top layer has cubed light green avocado pieces along with fresh dark green cilantro leaves and chopped spring onions sprinkled around. The bowl is placed on a white marbled surface beside three light yellow round bread balls and a soft grey cloth. A silver spoon rests inside the bowl, partially submerged in the stew. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes work best for texture and flavor, but if you use canned, reduce the added water since canned potatoes are softer and contain more moisture.