Looking for a healthy, tasty and filling meal that’s easy to make? This Sweet Potato Black Bean Chili is just the thing! It’s a warm, comforting vegetarian dish made with simple ingredients you probably already have at home. The sweet potatoes add a nice natural sweetness, while the black beans make it rich in protein and fibre.
Perfect for lunch or dinner, this chili is ideal for cold days or when you just need a cozy one-pot meal. It’s great on its own or served with toppings like avocado, coriander (cilantro), vegan sour cream or a slice of warm cornbread.
Let’s check out how to make this flavour-packed dish at home!
Ingredients You’ll Need
- 1-2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 2 tablespoons mild chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt (adjust as needed)
- 1 can (28 oz) diced tomatoes or fire-roasted tomatoes
- Two 15 oz cans black beans, drained and rinsed
- 2 cups water
Optional Toppings:
- Chopped avocado
- Fresh coriander (cilantro)
- Chopped green onions
- Vegan sour cream
- Vegan cornbread
How to Make Sweet Potato Black Bean Chili
Step 1: Cook the Base
Start by heating olive oil in a large pot on medium heat. Add the chopped onions and cook for 3-4 minutes until they turn soft and see-through. Add the minced garlic and diced sweet potatoes and cook for another 2 minutes.
Step 2: Add Spices
Now sprinkle in the chili powder, cumin, smoked paprika and salt. Mix everything well so that the spices coat the veggies evenly.
Step 3: Add Tomatoes, Beans and Water
Pour in the diced tomatoes with their juices. Add the black beans and water. Stir everything together and bring it to a gentle boil.
Step 4: Let It Simmer
Reduce the heat and let the chili simmer uncovered for 20-25 minutes. The sweet potatoes should become soft and tender. If you want a thicker texture, mash some of the sweet potatoes with the back of your spoon.
Step 5: Add Toppings and Serve
Serve the chili hot and add your favourite toppings like avocado chunks, chopped coriander, green onions, or a dollop of vegan sour cream. It also goes wonderfully with a slice of vegan cornbread on the side.
Why You’ll Love This Chili
This chili is filling, budget-friendly, and great for meal prep. It’s packed with nutrients and fibre, and it’s completely vegan and gluten-free. Plus, it all comes together in just one pot, making cleanup super easy!
This Sweet Potato Black Bean Chili is a perfect example of how simple ingredients can come together to create a flavourful and nourishing meal. Whether you’re cooking for yourself, your family or guests, this chili is always a winner. It’s hearty, healthy, and totally satisfying—especially when topped with creamy avocado and fresh herbs. Make it once, and it might just become your new go-to vegetarian dish!
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but sweet potatoes add a unique sweetness and creamy texture that balances the spices well.
Is this chili spicy?
It has mild spice. You can add more chili powder or cayenne if you like it hot.
How long does this chili last in the fridge?
You can store it in the refrigerator for up to 4 days. It also freezes well for up to 2 months.
What can I serve with this chili?
This chili goes great with avocado, coriander, vegan sour cream, or warm vegan cornbread.
Can I make this in an instant pot?
Yes! You can sauté the onion, garlic and sweet potatoes in the Instant Pot, then add the rest and cook on high pressure for 8-10 minutes.
