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Sweet Potato Black Bean Chili

Deliciously Hearty Sweet Potato Black Bean Chili You’ll Love

This Sweet Potato Black Bean Chili is a hearty, comforting vegan dish packed with nutritious ingredients and customizable toppings, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course One-Pot Meals
Cuisine Vegan
Servings 6 cups
Calories 300 kcal

Equipment

  • large stockpot

Ingredients
  

For the Chili

  • 1 Yellow Onion Adds a sweet and savory flavor; can use red onion for a more robust taste.
  • 1 large Sweet Potato Provides natural sweetness and creamy texture; substitute with butternut squash if desired.
  • 4-5 cloves Garlic Enhances flavor and aroma; use minced garlic or garlic powder if fresh is unavailable.
  • 30 oz Canned Black Beans A hearty protein source; can substitute with pinto beans.
  • 15 oz Fire-Roasted Diced Tomatoes Adds depth and smokiness; substitute with regular diced tomatoes if needed.
  • 2.5 cups Vegetable Broth Acts as the cooking liquid; use homemade broth or water for a lighter option.
  • 1 tablespoon Chili Powder Delivers warmth and spice; adjust quantity based on heat preference.
  • 2 teaspoon Ground Cumin Imparts a warm, earthy flavor; no substitutions suggested.
  • 1 teaspoon Smoked Paprika Adds a smoky flavor; use regular paprika for less smokiness.

For Optional Toppings

  • 1 Avocado Adds creaminess and healthy fats; a perfect complement to the chili’s spices.
  • ¼ cup Cilantro Brightens up the dish with fresh flavor; can be omitted for those who dislike it.
  • 2 Green Onion Offers a crunchy, mild finish; slice thinly for best texture.
  • to taste Hot Sauce Provides an extra kick for spice lovers; adjust according to taste preferences.
  • ½ cup Vegan Sour Cream Adds a creamy element; ideal for balancing the chili’s heat.
  • 1 bag Tortilla Chips Create a crunchy topping that adds texture and flavor contrast.

Instructions
 

Step-by-Step Instructions for Sweet Potato Black Bean Chili

  • Start by dicing one yellow onion and peeling and cubing a large sweet potato into bite-sized pieces.
  • In a large stockpot, heat over medium-high. Add the diced onion and sauté for about 6-7 minutes until they become translucent and fragrant.
  • Incorporate the cubed sweet potato, minced garlic, chili powder, ground cumin, and smoked paprika into the pot. Sauté for an additional 2-3 minutes.
  • Add in 30 ounces of rinsed and drained black beans, one 15-ounce can of fire-roasted diced tomatoes, and 2 ½ cups of vegetable broth. Stir everything together to combine.
  • Bring the mixture to a light boil over medium heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 25 minutes.
  • Once your chili is perfectly simmered, taste and adjust salt as needed. Serve hot in bowls, garnishing with your choice of toppings.

Notes

Store leftovers in an airtight container for up to 4-5 days. Can be frozen for 1-2 months. Thaw in the fridge overnight and warm on the stovetop over medium heat until heated through.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 10000IUVitamin C: 30mgCalcium: 60mgIron: 3mg
Keyword chili, comfort food, gluten-free, meal prep, Sweet Potato Black Bean Chili, vegan recipes
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