Save A hearty, vibrant vegetarian chili featuring sweet potatoes, black beans, and a blend of warming spices—perfect for a comforting weeknight meal.
I first made this sweet potato & black bean chili for a chilly Monday night, and it quickly became a family favorite. The blend of spices, hearty beans, and tender potatoes makes each bowl deeply satisfying, even for meat lovers.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 500 g)
- Onion: 1 large, diced
- Red bell pepper: 1, diced
- Garlic: 3 cloves, minced
- Jalapeño (optional): 1, seeded and minced
- Black beans: 2 cans (400 g each), drained and rinsed
- Diced tomatoes: 1 can (400 g)
- Vegetable broth: 500 ml
- Olive oil: 2 tbsp
- Ground cumin: 2 tsp
- Smoked paprika: 1½ tsp
- Chili powder: 1 tsp
- Ground cinnamon: ½ tsp
- Dried oregano: 1 tsp
- Salt: ¾ tsp, or to taste
- Black pepper: ¼ tsp
- Fresh cilantro (optional): Chopped, for garnish
- Lime wedges (optional): For garnish
- Sliced avocado (optional): For garnish
- Sour cream or vegan alternative (optional): For garnish
Instructions
- Cook onion:
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Sauté vegetables:
- Stir in the garlic, jalapeño, and red bell pepper. Sauté for 2–3 minutes until fragrant.
- Add sweet potatoes:
- Add the diced sweet potatoes and cook for another 3–4 minutes, stirring occasionally.
- Season:
- Sprinkle in cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and pepper. Stir to coat the vegetables.
- Simmer:
- Pour in diced tomatoes (with juices), black beans, and vegetable broth. Stir well and bring to a simmer.
- Tenderize:
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
- Adjust and serve:
- Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, lime wedges, avocado, and sour cream if desired.
Save Whenever I make this chili, my kids pile on the toppings and gather around the table for seconds. It's a comfort dish we enjoy together often, especially paired with warm cornbread.
Required Tools
Large heavy-bottomed pot, chefs knife, cutting board, wooden spoon or spatula, and measuring spoons and cups make prep and cooking a breeze for this chili.
Allergen Information
This recipe contains no nuts, dairy, eggs, or gluten. For dairy-free, use vegan sour cream and check canned goods for cross-contamination if sensitive.
Nutritional Information (per serving)
Calories: 340, Total Fat: 7 g, Carbohydrates: 58 g, Protein: 11 g
Save This chili is best enjoyed hot with all your favorite toppings. Don't forget to save leftovers for a delicious next-day meal.
Recipe Questions
- → Can I adjust the spiciness level?
Yes, modify heat by adding more jalapeño or a pinch of cayenne. Remove seeds to reduce heat or omit altogether for a milder flavor.
- → What can I use instead of black beans?
Kidney or pinto beans make excellent substitutes, offering similar texture and taste profiles.
- → How do I store leftovers safely?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Flavors often deepen when reheated.
- → What sides pair well with this dish?
Cornbread or steamed rice complement the hearty flavors and add a satisfying texture variety.
- → Can this be prepared vegan and gluten-free?
Yes, all ingredients are naturally vegan and gluten-free. Use a plant-based topping like vegan sour cream to maintain this.