Sweet Potato and Black Bean Chili Recipe for Cozy Weeknights

This vegan sweet potato and black bean chili is simple to make with everyday pantry ingredients. Hearty and nourishing, it’s an ideal plant-based meal for cool autumn and winter evenings.

Recipe Features

• Quick and easy – made in one pot in about 30 minutes
• Dietary friendly – vegan, gluten-free, oil-free and sugar-free
• Freezes well – makes a convenient make-ahead meal

Step by Step Instructions

Step 1. Chop the onion, garlic, jalapeño, sweet potato and bell pepper. In a large soup pot, cook the onion and garlic over medium heat with a couple tablespoons of water or broth until the onion is soft and translucent. Stir in the chili powder, cumin and oregano and cook for 2–3 minutes, adding a splash of water if the pot starts to dry out.

Step 2. Add the sweet potato, bell pepper, jalapeño, diced tomatoes and vegetable broth. Bring to a simmer and cook about 20 minutes, or until the sweet potato is very tender and can be pierced with a fork.

Quick tip: For a thicker chili, mash some of the cooked mixture with a potato masher, pulse an immersion blender a few times, or remove a couple scoops, blend them, and return to the pot.

Step 3. Stir in the corn and black beans and heat through for a few minutes. If using, add chopped fresh cilantro before serving. Finish with salt and pepper to taste and a squeeze of fresh lime juice if you like.

Instant Pot Instructions

To prepare this chili in an Instant Pot:

1. Set the Instant Pot to Sauté. Add the diced onion, minced garlic and a splash of water or broth. Sauté 3–4 minutes until soft, stirring often.
2. Add the chili powder, cumin and oregano and cook for another minute or two.
3. Add the red pepper, jalapeño, sweet potato, diced tomatoes and broth. Seal the lid, pressure cook on high for 10 minutes.
4. When the cook time ends, perform a quick release. Open the lid carefully, then stir in the corn and black beans and heat through. Add cilantro if using and season with salt, pepper and fresh lime to taste. Serve immediately.

Recipe Variations

Make this chili your own with simple swaps and additions:

• Chipotle heat: add 1 minced chipotle in adobo or 1 tsp chipotle powder.
• Make it heartier: stir in 1 cup cooked quinoa or brown rice at the end.
• Extra spice: add 1/2 tsp cayenne or red pepper flakes.
• Mix beans: kidney, pinto, cannellini or chickpeas all work in place of or alongside black beans.
• Deeper flavor: 1–2 tsp unsweetened cocoa powder enhances the spice profile if you enjoy that flavor.
• Bell pepper: any color bell pepper will do if you don’t have red.

Chili Toppings

Tasty toppings to finish the chili:

• Crushed tortilla chips
• Green onion
• Cilantro
• Avocado
• Vegan sour cream
• Vegan cheese
• Vegan queso

Related Recipes

• Instant Pot Quinoa Chili
• Vegan 3-Bean Chili
• Slow Cooker Red Lentil Chili
• Vegan Sweet Potato Black Bean Burgers
• Sweet Potato Black Bean Tacos
• Vegan White Bean Chili
• Chipotle Butternut Squash Chili with Black Beans

Leftover sweet potatoes? Try them in a smoothie, a savory breakfast bowl, a curry or a Buddha bowl.

Sweet Potato Black Bean Chili

Serve this nutritious chili topped with avocado, cilantro and green onion for a satisfying plant-based meal.

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 6 servings

Ingredients

• 1 medium white onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1 28 oz can diced tomatoes, fire-roasted if available
• 1.5 cups vegetable broth
• 4 cups peeled and cubed sweet potato, about 2 small to medium sweet potatoes
• 1 red bell pepper, diced
• 1 jalapeño, de-seeded and minced
• 1 14 oz can black beans, drained and rinsed
• 1.5 cups corn
• salt and pepper, to taste
• handful of fresh chopped cilantro, optional
• fresh lime juice, optional

Instructions

• Add the diced onion and garlic to a large soup pot with a few tablespoons of water or vegetable broth. Cook over medium heat, stirring often until the onion is soft and translucent.
• Stir in the chili powder, cumin and oregano and cook for 2–3 more minutes, adding water if the pot starts to dry out.
• Add the sweet potato, bell pepper, jalapeño, diced tomatoes and vegetable broth. Simmer about 20 minutes until the sweet potato is very tender.
• Stir in the corn and black beans and cook a few minutes to heat through.
• Optional: for a thicker chili, mash part of the mixture with a potato masher or pulse an immersion blender a few times. You can also blend a few scoops and return them to the pot.
• If adding cilantro, stir it in now or use as a fresh topping.
• Season with salt and pepper to taste and add a squeeze of lime if desired.
• Serve immediately with toppings such as avocado, green onion, vegan sour cream or crushed tortilla chips.
• Store leftovers in a sealed container in the refrigerator up to 5 days or freeze for up to 3 months.

Notes

See the Instant Pot section above for pressure-cooker directions.

To make it spicier, add 1/2 tsp cayenne pepper or red chili flakes.

Nutrition

Serving: 1serving, Calories: 204kcal, Carbohydrates: 43g, Protein: 8g, Fat: 1g, Sodium: 713mg, Potassium: 816mg, Fiber: 11g, Sugar: 9g, Vitamin A: 696IU, Vitamin C: 46mg, Calcium: 78mg, Iron: 3mg

Like this recipe? Rate and comment below!