Description

This hearty Sweet Potato Black Bean Chili is a comforting, nutrient-packed vegan meal perfect for chilly days. Combining tender sweet potatoes, protein-rich black beans, and a blend of warming spices, this chili simmered to perfection offers a rich, flavorful bowl topped with fresh avocado, cilantro, and green onions. Served best with vegan sour cream and cornbread, this recipe is easy to prepare on the stovetop and is both filling and wholesome.

Ingredients

Scale

Main 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

Toppings and Sides

1–2 chopped avocados
Chopped cilantro
Chopped green onions
Vegan sour cream
Vegan cornbread

Instructions

Sauté Vegetables: In a large pot over medium heat, heat 1-2 tablespoons of olive oil. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and diced sweet potato, cooking for an additional 2 minutes to soften the vegetables and enhance their aroma.
Add Spices: Stir in 2 tablespoons mild chili powder, 2 teaspoons cumin, 2 teaspoons smoked paprika, and 1 teaspoon salt. Mix well with the sautéed vegetables to evenly coat and release the spices’ flavors.
Add Tomatoes and Beans: Pour in 28 ounces of diced tomatoes along with their juices, add the drained and rinsed black beans, and pour 2 cups of water into the pot. Stir the mixture to combine all ingredients thoroughly.
Simmer: Bring the mixture to a gentle simmer. Let it cook uncovered on medium-low heat for 20-25 minutes, allowing the sweet potatoes to become tender and the flavors to meld together.
Mash for Texture: Use the back of a spoon to mash some of the sweet potatoes inside the pot if you desire a thicker, heartier chili texture.
Serve: Ladle the chili into bowls and top with chopped avocado, cilantro, green onions, vegan sour cream, and a side of vegan cornbread for a complete satisfying meal.

Notes

You can substitute fire-roasted tomatoes for regular diced tomatoes for a smokier flavor.
If you prefer a spicier chili, consider adding a pinch of cayenne pepper or additional chili powder.
The chili can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
For a gluten-free meal, ensure the vegan cornbread recipe used is gluten-free.
To save time, sweet potatoes can be pre-cooked or softened in the microwave before adding to the chili.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Entree
Method: Stovetop
Cuisine: American

Keywords: sweet potato chili, black bean chili, vegan chili, plant-based chili, easy chili recipe, healthy chili