Full of flavor and so simple to make, this Sweet Potato Black Bean Chili is a wonderfully satisfying vegetarian meal! Best served with avocado chunks, cilantro and cornbread.
Want to impress a crowd with an incredible vegan dish? This chili is the perfect choice! Make a batch of The Best Vegan Cornbread to go with it and you’re set.
How to make it
This chili is so easy to make!
- Saute a chopped onion in a pot with a little olive oil. Add garlic and a large chopped/peeled sweet potato and cook 1 more minute.
- Add spices (chili powder, cumin, smoked paprika, salt) and stir.
- Pour in a can of diced tomatoes, two cans of black beans and two cups of water.
- Stir, bring to a simmer and cook for 20-25 minutes. That’s it!
Special Tips & Instructions
- How to make it in an Instant Pot: Saute the onion, then the garlic and sweet potato in the Instant Pot, then add the spices. Add the diced tomatoes, black beans and water. Stir, seal and cook for 8 minutes at high pressure.
- How to make in a Slow Cooker: Add all ingredients to slow cooker/crock pot and cook on high for 4-5 hours, or 7-8 hours on low.
- Veggie Swaps: Swap butternut squash for the sweet potato for a change (YUM!). You can also add about 2 cups of chopped spinach or kale near the end of cooking for some green goodness.
What to serve with chili
I love this sweet potato black bean chili with chopped avocado, cilantro and green onions. And a side of vegan cornbread, of course! Other options: vegan sour cream, sprinkle of non-dairy cheese shreds, tortilla chips, guacamole, diced red onion, or a scoop of brown rice.
If you want a more traditional, “meaty” chili, make sure to check out my award winning Ultimate Vegan Chili!
Sweet Potato Black Bean Chili
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
Optional toppings
- 1-2 chopped avocados
- chopped cilantro
- chopped green onions
- Vegan Sour Cream
- Vegan Cornbread
Instructions
- In a large pot over medium heat, add the olive oil. Saute the diced onion for 3-4 minutes, until translucent, then add in the garlic and sweet potato and cook about 2 more minutes.
- Next add the chili powder, cumin, smoked paprika and salt. Stir into the vegetable mixture.
- Pour in the diced tomatoes along with their juices, drained and rinsed black beans and the 2 cups of water. Stir to combine. Simmer the mixture, uncovered, for 20-25 minutes.
- Use the back of a spoon to mash some of the sweet potatoes for a thicker texture, if desired.
- Serve with avocado chunks, cilantro, chopped green onions, vegan cornbread or vegan sour cream.
Video
Notes
- For oil free, simply use water to saute instead of oil.
- May substitute peeled/chopped butternut squash for the sweet potato, if desired. You could also add 2 cups of baby spinach or chopped kale.
- To make in an Instant Pot: Use the saute feature and cook the onion, then the garlic and sweet potato, then the spices just like in the regular instructions. Turn off the Instant Pot for a moment and add the diced tomatoes, black beans and water. Stir, then seal and set the timer to 8 minutes at high pressure. Release pressure manually, and serve with desired toppings.
- To make in a Crock Pot: Add all ingredients to a crock pot and cook on high for 4-5 hours or low for 7-8 hours.Â
- The recipe can easily be doubled or even tripled to serve a large crowd.Â
- The chili freezes well and will keep in the refrigerator for 4-5 days.
Nutrition
*The recipe was originally posted February 2017 and has been updated with better photos/writing and recipe March 2020.
One of my favorite recipes!
Delicious & Healthy!
Great recipe! I like thick chili, so I reduced the water to 1 or 2 tablespoons, doubled the sweet potatoes, used Asian sweet potatoes, added TVP (vegan sausage should also be good), and increased the spices.
Hi Therese. Thank you for sharing your recipe experience and ideas! I’m glad that you loved the chili, and that it turned out wonderful for you! I appreciate your awesome review! Wishing you lots of happy cooking!
This tasted so good as I was making it that I didn’t I only used cilantro for a topping, but I could have skipped it. I’m sure it would be delicious with them, but my husband and I ate two small bowls just as it is. So flavorful. Loved it!
Hi Lynn. I’m so glad that you and your husband loved the chili! Thank you for sharing your terrific review! Wishing you a happy cooking.
Loved this recipe exactly as is except used plain Greek yogurt for the vegan sour cream. Definitely will be making this again.
I don’t think I have ever left a review on a recipe before. I am just a busy mom to young kids and trying to find healthy meals. I was worried about this one because it has black beans (son isn’t usually a fan). But I put into bowls, added a dollop of sour cream, some avocado, shredded cheese, and some tostito chips crunched on top. My 5 yr old LOVED it and kept saying it was so delicious. My husband who doesn’t like chilli loved it as well. Even the 18 month old was loving it. AND it is such an easy quick meal. Thank you so much for sharing 😀
Hi Alyshia. Reading your feedback made my heart happy! I am so glad that the chili was a hit with your family! It can be so challenging finding healthy recipes that the children love as well! Thank you for sharing your stellar preview and fun comments! Wishing you lots of happy cooking!
I’ve made this many times and it’s always a hit with meat eaters and vegans alike! If I have any leftover veggie broth or stock I use that instead of water, maybe add a can of green chilis, but without any changes this is absolutely delicious!
Thank you for sharing your recipe ideas and stellar review, Sharene! I am so glad you are enjoying the chili recipe! Wishing you happy cooking!
Nora, this is such a great recipe! I’ve made it multiple times and used sweet potatoes and butternut squash. Both were delicious!! I have a crazy question. One of my grandchildren doesn’t like beans. Is there anything that I can substitute? The only chili recipes that I’ve found without beans have meat in them. Thank you for considering this, and thank you for your great healthy recipes!
Thanks! I’m not sure what you could use instead of beans, perhaps tvp or some other vegan ground “beef”? They might enjoy some beyond meat in there perhaps instead of beans. I get it, kids can be picky. 🙂
Super simple to make and great flavors! Another great recipe, thank you, Nora!
You are welcome, Tina! Thank YOU for your awesome review, and for loving my recipes! Happy cooking!