Sweet Potato Black Bean Chili (Easy + Vegan) Recipe

I developed this Hearty Vegan Chili starring sweet potatoes, black beans and a handful of pantry staples so you can pull together a thick, gluten-free WFPB meal on busy weeknights.

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I can’t stop coming back to my Sweet Potato Black Bean Chilli, it’s the kind of bowl that surprises you. I mean, sweet potatoes and black beans together feel obvious but they do something unexpected, like familiar friends who suddenly tell a secret.

This Hearty Vegan Chili has depth without being fussy, and every spoonful makes you want to know what the trick is. I won’t give the trick away here, but trust me there’s a pantry friendly magic at play.

If you like meals that feel satisfying and a little clever you’ll wanna try this.

Ingredients

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Sweet potatoes add creamy sweetness, fiber and vitamin A, they bulk up the chili
Black beans bring plant protein, hearty texture, lots of fiber and earthy flavor
Tomatoes give bright acidity, liquid and umami, keepin things lively and light
Onion and garlic add savory depth, aroma and a base for all the spices
Chili powder, cumin and smoked paprika add warmth, smokiness and chili kick
Lime juice brightens flavors with tangy zip, balances sweetness, makes it pop
Fresh cilantro gives herbal lift and color, chop it up before serving its optional
Corn adds sweet pops, extra texture and kid friendly sweetness

Ingredient Quantities

2 medium sweet potatoes (about 1 1/2 to 2 lb), peeled and diced

1 medium yellow onion, chopped

3 garlic cloves, minced

1 red bell pepper, diced (optional)

2 15 oz cans black beans, drained & rinsed

1 14 oz can diced tomatoes

2 tablespoons tomato paste

2 cups low sodium vegetable broth

1 cup frozen or canned corn, drained (optional)

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 teaspoon sea salt, or to taste

1/4 teaspoon cayenne pepper (optional)

2 tablespoons lime juice (about 1 lime)

1 tablespoon maple syrup or brown sugar (optional)

1/4 cup fresh cilantro, chopped (for garnish)

How to Make this

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1. Peel and dice the sweet potatoes into 1/2 inch cubes, chop the onion, mince the garlic and dice the red bell pepper if using — set everything by the stove so you’re not hunting for stuff mid-cook.

2. In a large pot over medium heat add about 2 tablespoons of the vegetable broth (or a splash of water) then toss in the onion and bell pepper; cook until the onion is soft and slightly translucent, about 5 minutes, scraping up any brown bits.

3. Add the garlic and all the dried spices: chili powder, cumin, smoked paprika, oregano, black pepper, cayenne if you want heat; stir and cook 30 to 60 seconds until fragrant to “bloom” the spices.

4. Stir in the tomato paste and cook 1 minute more, pressing it into the bottom of the pot so it darkens a bit — this gives the chili deeper flavor.

5. Add the diced tomatoes, black beans (drained and rinsed), sweet potatoes, remaining 2 cups vegetable broth, corn if using, and the maple syrup or brown sugar; stir to combine and bring to a gentle boil.

6. Lower heat to a simmer, cover partially, and cook 20 to 25 minutes until the sweet potatoes are tender and the flavors have melded; check once and stir so nothing sticks.

7. For a thicker, heartier chili mash about 1 to 2 cups with a potato masher or the back of a spoon right in the pot, or scoop a cup into a blender and pulse then return it — the texture should be chunky and thick not soupy unless you want it.

8. Stir in the lime juice, taste and adjust salt, pepper and cayenne; add a little more maple syrup if the tomatoes are too bright, or a splash more broth if it’s too thick.

9. Serve hot topped with chopped cilantro and whatever extras you like (avocado, green onions, tortilla chips), leftovers get better the next day so don’t be afraid to make extra.

Equipment Needed

1. Large heavy pot or Dutch oven, 6 to 8 qt, for cooking the chili
2. Cutting board for veg prep
3. Chef’s knife (sharp)
4. Vegetable peeler for the sweet potatoes
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula for stirring
7. Colander for draining and rinsing beans and corn
8. Potato masher or blender/immersion blender to thicken the chili
9. Can opener and a small citrus juicer or fork for the lime juice

FAQ

Q: Can I make this in a slow cooker? A: Yes. Sauté the onion and garlic first if you can for more flavor, then dump everything into the slow cooker. Cook 4 to 6 hours on low or 2 to 3 hours on high, stir in lime juice at the end. If you like firmer sweet potatoes check at 3 hours on low. You might need a little extra broth if it gets too thick.

Q: Can I freeze the chili? A: Absolutely. Cool completely, portion into freezer‑safe containers or bags and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove, add a splash of broth if it seems dry.

Q: How do I make it spicier or milder? A: For more heat add cayenne, extra chili powder or a chopped chipotle in adobo. For milder flavor leave out the cayenne and use less chili powder, add a little maple syrup to balance acidity. Taste as you go, its easy to add heat but hard to take it away.

Q: What can I substitute if I dont have an ingredient? A: Swap sweet potatoes with butternut squash or regular potatoes, black beans with pinto or kidney beans, canned tomatoes with crushed tomatoes. If you dont have vegetable broth use water plus a bouillon cube or soy sauce for depth.

Q: How do I thicken or thin the chili? A: To thicken simmer uncovered longer or mash a cup of beans or sweet potato into the pot. For a quick thickener stir in a tablespoon of tomato paste. To thin, add more vegetable broth or a splash of water while reheating.

Q: Is this filling enough as a meal and is it high in protein? A: Yes its hearty thanks to the black beans and sweet potatoes, you'll get good fiber and plant protein. For extra protein or a fuller meal serve over rice, quinoa or with a side of crusty bread.

Sweet Potato Black Bean Chili (Easy + Vegan) Recipe Substitutions and Variations

Sweet potatoes: butternut squash, canned pumpkin, yams, or diced carrots if you want a faster cook time.
Black beans: pinto beans, kidney beans, cannellini beans, or chickpeas for a firmer, nuttier bite.
Vegetable broth: water plus 1-2 veggie bouillon cubes, low sodium chicken broth if not strict vegan, or mushroom broth for extra umami.
Cilantro: flat leaf parsley, chopped green onion, basil for a brighter twist, or skip it and add extra lime juice instead.

Pro Tips

– Roast the sweet potato instead of just simmering them, it gives caramelized edges and deeper flavor. Toss the cubes with a little oil and roast on a hot oven sheet for 20 to 30 minutes, then add them at the end so they dont turn mushy.

– Bloom the spices in a little oil or butter before adding liquids, it makes them pop more. If you want to stay oil free, toast the spices dry for 30 seconds then add the onions, just watch they dont burn.

– For a thicker, silkier chili puree about a cup and stir it back in, or stir in 1 to 2 tablespoons masa harina while simmering to thicken and add corn flavor. Dont overblend, you still want some chunks.

– Taste and balance after it simmers, not before, and fix it with small things: a squeeze more lime to brighten, a teaspoon maple or brown sugar to tame acidity, or a tiny pinch of baking soda if the tomatoes are too sharp. Leftovers get better, so make extra and reheat slowly so the flavors settle.

Sweet Potato Black Bean Chili (Easy + Vegan) Recipe

Recipe by James Level

0.0 from 0 votes

I developed this Hearty Vegan Chili starring sweet potatoes, black beans and a handful of pantry staples so you can pull together a thick, gluten-free WFPB meal on busy weeknights.

Servings

servings

Calories

300

kcal

Equipment: 1. Large heavy pot or Dutch oven, 6 to 8 qt, for cooking the chili
2. Cutting board for veg prep
3. Chef’s knife (sharp)
4. Vegetable peeler for the sweet potatoes
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula for stirring
7. Colander for draining and rinsing beans and corn
8. Potato masher or blender/immersion blender to thicken the chili
9. Can opener and a small citrus juicer or fork for the lime juice

Ingredients

2 medium sweet potatoes (about 1 1/2 to 2 lb), peeled and diced
1 medium yellow onion, chopped
3 garlic cloves, minced
1 red bell pepper, diced (optional)
2 15 oz cans black beans, drained & rinsed
1 14 oz can diced tomatoes
2 tablespoons tomato paste
2 cups low sodium vegetable broth
1 cup frozen or canned corn, drained (optional)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon sea salt, or to taste
1/4 teaspoon cayenne pepper (optional)
2 tablespoons lime juice (about 1 lime)
1 tablespoon maple syrup or brown sugar (optional)
1/4 cup fresh cilantro, chopped (for garnish)

Directions

Peel and dice the sweet potatoes into 1/2 inch cubes, chop the onion, mince the garlic and dice the red bell pepper if using — set everything by the stove so you're not hunting for stuff mid-cook.
In a large pot over medium heat add about 2 tablespoons of the vegetable broth (or a splash of water) then toss in the onion and bell pepper; cook until the onion is soft and slightly translucent, about 5 minutes, scraping up any brown bits.
Add the garlic and all the dried spices: chili powder, cumin, smoked paprika, oregano, black pepper, cayenne if you want heat; stir and cook 30 to 60 seconds until fragrant to "bloom" the spices.
Stir in the tomato paste and cook 1 minute more, pressing it into the bottom of the pot so it darkens a bit — this gives the chili deeper flavor.
Add the diced tomatoes, black beans (drained and rinsed), sweet potatoes, remaining 2 cups vegetable broth, corn if using, and the maple syrup or brown sugar; stir to combine and bring to a gentle boil.
Lower heat to a simmer, cover partially, and cook 20 to 25 minutes until the sweet potatoes are tender and the flavors have melded; check once and stir so nothing sticks.
For a thicker, heartier chili mash about 1 to 2 cups with a potato masher or the back of a spoon right in the pot, or scoop a cup into a blender and pulse then return it — the texture should be chunky and thick not soupy unless you want it.
Stir in the lime juice, taste and adjust salt, pepper and cayenne; add a little more maple syrup if the tomatoes are too bright, or a splash more broth if it’s too thick.
Serve hot topped with chopped cilantro and whatever extras you like (avocado, green onions, tortilla chips), leftovers get better the next day so don't be afraid to make extra.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.