Go Back
Print

Sweet Potato Black Bean Chili

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan chili packed with sweet potatoes and black beans, perfect for a cozy meal.

Ingredients

Water or Water Saute

  • 1 tablespoon olive oil or water (for water saute)
  • 1 medium onion (diced)
  • 2-3 cloves garlic (minced)
  • 1 ½ tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic & onion powder (optional)
  • 1 teaspoon pink salt (or to taste)
  • 1 large sweet potato (about 1 lb., diced)
  • 2 cans (15 oz) black beans (drained and rinsed)
  • 1 can (15 oz) fire-roasted diced tomatoes (with juices or 1 ½ cups diced fresh tomatoes)
  • 1 can (6 oz) tomato paste
  • 1 can (4 oz) diced green chilies
  • 2 cups water or vegetable broth

diced avocado

cilantro

tortilla strips

diced onion and/or jalapeno

a dollop of vegan sour cream

Instructions 

  • Heat oil in a large pot over medium heat. Cook onions until soft, about 5–6 minutes. Add garlic and cook 1 minute. Stir in spices and cook until fragrant.
  • Add beans, tomatoes, tomato paste, sweet potato, chilies, and broth. Bring to a boil, then simmer covered for 30–40 minutes until sweet potatoes are tender. Adjust water if needed.
  • Serve hot with optional garnishes like avocado, cilantro, tortilla strips, onion/jalapeno, and vegan sour cream.

Notes

This chili keeps well in the fridge for up to 5–6 days or frozen for 2–3 months. Feel free to customize toppings for added flavor.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: American
Keyword: Chili, Vegan, Vegetarian