Full of flavor and so simple to make, this one-pot Sweet Potato Black Bean Chili is a wonderfully satisfying vegetarian meal! Mix and match the ingredients to make it your own, and serve it with avocado, cilantro, and vegan cornbread.
If you’re looking for more plant-based chili recipes, you’ll also love my Lentil Chili, my Veggie Chili, and this creamy Vegan White Chili!
Vegan chili is, hands down, one of my favorite meals. It’s the ultimate versatile cold-weather staple. I can change up the vegetables, beans, and flavors based on the season, what I’m in the mood for, or what I have in the kitchen! And let me tell you, this Sweet Potato Black Bean Chili is one of the most flexible vegan chili recipes on my site.
Showcasing pillowy soft sweet potatoes, hearty black beans, and the classic smoky, comforting chili flavors you crave, it’s a perfect fall food. Oh, and the ingredients couldn’t be easier to mix and match. Out of sweet potatoes? Use butternut squash. Need to clean out your fridge? Throw in even more veggies. Looking for more flavor? Add a pinch of cinnamon or cayenne.
Vegan, non-vegan, veggie-skeptic, or picky eater, I know you’re going to love it!
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“This was so easy to make and was so good!! Even my meat eating hubby loved it! Perfect for a cozy night at home.” – Wendy
Why you’ll love this meatless chili recipe
- Thick, delicious, and hearty! I make this black bean sweet potato chili every fall and winter. Its cozy, smoky flavors, hint of sweetness, and hearty, satisfying ingredients are exactly what I crave on chilly days.
- Seriously flexible – There’s no shortage of ways to make this black bean chili your own. Swap the potatoes for squash, use vegan ground beef, add more veggies, and so on.
- A reader favorite ⭐⭐⭐⭐⭐ – Like me, my readers have been loving this chili recipe for years. It has over 100 ratings and reviews! Here’s what Elisa had to say about it: “I’ve been making this chili for years and everyone who has tried it, requests the recipe. I just send them here and recommend all the recipes lol”
How to make sweet potato black bean chili
Find the complete recipe with measurements in the recipe card below.
Saute the onion, garlic, and chopped sweet potato in a large pot. Once soft, stir in the chili powder, cumin, smoked paprika, and salt.
Pour in the diced tomatoes and their juices, black beans, and vegetable broth. Stir to combine, then heat to a simmer.
Leave the chili to simmer uncovered for 20 to 25 minutes.
Chili tastes better the next day
I know, I know. How could you possibly wait to eat this chili after smelling its irresistible aromas for 30 minutes?! But trust me, chili tastes even better after it sits for 1 to 2 days.
Serve the warm chili in bowls with your desired toppings and a slice of freshly baked Vegan Cornbread on the side. Enjoy!
Vegan chili topping ideas
Serve each bowl of chili with diced avocado, a dollop of my homemade Vegan Sour Cream, crushed tortilla chips, chopped cilantro, lime wedges, chopped green onions, these Quick Pickled Red Onions, vegan shredded cheddar cheese, and/or a dollop of vegan Greek yogurt on top.
Frequently asked questions
Yes, an equal amount of butternut squash would be a delicious swap!
A simple hack is to mash some of the soft sweet potatoes with the back of a spoon while they’re simmering in the chili. You can also use a little less broth/water. Start with 1 cup, then add more in splashes, as needed.
Vegetables: Saute diced bell peppers, green chile peppers, shredded carrots, diced zucchini, and/or mushrooms with the potatoes. You can also stir in 2 cups of chopped leafy greens, like spinach or kale, at the end.
Grains: A few of my readers have bulked up the chili with quinoa, barley, and brown rice.
Beans and Legumes: The black beans can be combined or replaced with pinto beans, kidney beans, or green/brown lentils.
If you’re not a fan of black beans, replace them with TVP, soy curls, the meaty tofu crumbles from my Ultimate Vegan Chili recipe, sliced vegan sausages, or browned ground vegan beef.
Spices: Cinnamon will add warmth, cayenne will bring the heat, and a little brown sugar will complement the sweet potatoes.
Sure! Just double the ingredients (click the 2x button on the recipe card) and make the chili in the largest pot you own (or cook it in two batches).
Once the chili is cool, pack it into an airtight container and either refrigerate it for 4 to 5 days or freeze it for up to 3 months. Thaw the leftovers in the fridge overnight before reheating on the stove or in the microwave.
The chili will thicken as it chills, but I find that stirring in a splash of broth/water while reheating always helps thin it out.
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 vegetable broth or 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 broth/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.
- For a thicker chili, add less broth/water.
- 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 slow cooker: Add all ingredients to a crock pot and cook on high for 4-5 hours or low for 7-8 hours.
- The recipe can easily be doubled or even tripled to serve a large crowd.
- The chili freezes well and will keep in the refrigerator for 4-5 days.
I love this recipe and have made it many times. I add in barly which helps thicken this quite well. Sometimes an extra can of beans and diced romatoes. Even non vegans enjoy this when I make it.
Hi Gary. I loved reading about your recipe ideas! They sound delicious! I’m so glad that you, and everyone you share with, are loving the chili recipe! Thank you for taking time to share your stellar review! Wishing you lots of happy cooking!
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!