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Sweet Potato Black Bean Chili Recipe

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4.2 from 7 reviews

This Sweet Potato Black Bean Chili is a hearty, comforting, and easy-to-make vegan chili packed with warm spices and nutritious ingredients. Featuring tender sweet potatoes, protein-rich black beans, and fire-roasted tomatoes, this dish is perfect for a nourishing main meal that everyone can customize with their favorite toppings.

  • Total Time: 45 minutes
  • Yield: 4 medium bowls

Ingredients

Main Ingredients

  • 1 yellow onion
  • 1 large sweet potato
  • 4-5 cloves garlic
  • 30 oz. canned black beans (rinsed and drained)
  • 15 oz. can fire-roasted diced tomatoes (or regular diced tomatoes)
  • 2 1/2 cups vegetable broth (plus extra 3 Tbsp. broth or water for sautéing)
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. smoked paprika

Optional Toppings

  • Avocado
  • Cilantro
  • Green onion
  • Hot sauce
  • Vegan sour cream
  • Tortilla chips

Instructions

  1. Prepare the vegetables: Dice the yellow onion finely. Peel and dice the large sweet potato into small cubes to ensure even cooking.
  2. Sauté onions: Heat a stockpot over medium-high heat and add 3 tablespoons of vegetable broth or water for a no-oil sauté. Add the diced onions and cook for 6-7 minutes until they become soft and translucent.
  3. Add sweet potato and spices: To the sautéed onions, add the diced sweet potatoes, minced garlic, chili powder, ground cumin, and smoked paprika. Stir well and sauté everything together for 2-3 minutes to release the flavors of the spices.
  4. Add beans, tomatoes, and broth: Stir in the rinsed and drained black beans, the fire-roasted diced tomatoes, and 2 1/2 cups of vegetable broth into the pot.
  5. Simmer the chili: Bring the mixture to a gentle boil, then cover the pot, reduce the heat to low, and let it simmer for about 25 minutes. Stir occasionally and cook until the sweet potatoes are tender and cooked through.
  6. Season and serve: Add salt to taste. Serve the chili hot in bowls and allow everyone to add their favorite toppings such as avocado, cilantro, green onion, hot sauce, vegan sour cream, or tortilla chips.

Notes

  • You can use regular diced tomatoes if fire-roasted are not available; it will still add great flavor.
  • Rinsing and draining the canned beans reduces sodium content.
  • For a spicier chili, add some cayenne pepper or diced jalapeños during the sauté stage.
  • This chili keeps well in the fridge for up to 4 days and tastes even better the next day as flavors develop.
  • It can be frozen for up to 3 months in an airtight container.
  • Use vegetable broth or water instead of oil for a lighter, oil-free version.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish, Soup
  • Method: Stovetop
  • Cuisine: Gluten-Free, Vegan
  • Diet: Gluten Free

Find it online: https://dishiary.com/sweet-potato-black-bean-chili-recipe/