My Favorite Vegan Sweet Potato and Black Bean Chili Recipe!

This is the kind of chili that makes your kitchen smell amazing and feels like a warm hug in a bowl.

It’s hearty enough for a weeknight dinner, impressive enough for guests, and simple enough that you’ll want to make it often.

Sweet potatoes bring a mellow sweetness, black beans add protein and body, and smoky spices tie everything together.

It’s naturally vegan, budget-friendly, and great for meal prep. Grab a pot, and let’s make something you’ll keep coming back to.

What Makes This Vegan Sweet Potato and Black Bean Chili Special

This chili hits a sweet spot: comfort food that’s also nourishing.

The sweet potatoes soften into velvety bites that balance the warm spices without making the dish sugary.

Black beans provide a satisfying, meaty texture without any meat. A touch of chipotle or smoked paprika brings gentle heat and smoke, so every spoonful tastes layered and bold.

Plus, it’s a one-pot recipe that’s easy to scale and forgiving if you’re short on time.

What You’ll Need

• Olive oil (1–2 tablespoons) for sautéing
• Yellow onion (1 medium, diced)
• Red bell pepper (1, diced)
• Garlic (3–4 cloves, minced)
• Sweet potatoes (2 medium, peeled and 1/2-inch diced; about 4 cups)
• Black beans (2 cans, drained and rinsed; or 3 cups cooked)
• Diced tomatoes (1 can, 28 ounces, with juices)
• Tomato paste (2 tablespoons)
• Vegetable broth (3–4 cups, low-sodium)
• Ground cumin (2 teaspoons)
• Chili powder (2 teaspoons)
• Smoked paprika (1 teaspoon) or chipotle powder (1/2 teaspoon for more heat)
• Oregano (1 teaspoon, dried)
• Salt and black pepper (to taste)
• Maple syrup (1–2 teaspoons, optional, to balance acidity)
• Lime (1, juiced)
• Fresh cilantro (a small handful, chopped, optional)
• Optional toppings: avocado slices, vegan sour cream, sliced jalapeño, green onions, tortilla chips

Instructions

1. Warm the pot. Place a large pot or Dutch oven over medium heat.Add olive oil and let it shimmer.
2. Sauté aromatics. Add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Toast the spices. Add cumin, chili powder, smoked paprika, and oregano.Stir for 30–60 seconds to bloom the spices. This builds deeper flavor.
4. Add the base. Stir in tomato paste, then add diced tomatoes with their juices. Mix well to combine.
5. Build the body. Add sweet potatoes, black beans, and 3 cups of vegetable broth.Bring to a gentle simmer.
6. Simmer until tender. Reduce heat to medium-low. Cover partially and cook 20–25 minutes, stirring occasionally, until sweet potatoes are just tender and the chili thickens. Add more broth if it gets too thick.
7. Season and brighten. Add salt and pepper to taste.Stir in lime juice and maple syrup if using. Adjust spices as needed—more chili powder for warmth, more lime for brightness.
8. Rest and serve. Turn off the heat and let the chili sit 5 minutes. Ladle into bowls and add your favorite toppings.

Keeping It Fresh

This chili tastes even better the next day as the flavors meld.

Store in airtight containers in the fridge for up to 4–5 days. It also freezes well for 2–3 months. Cool completely before freezing, and leave a little space in containers for expansion.

Reheat gently on the stove with a splash of broth or water to loosen the texture. If you’re packing lunch, stash toppings separately and add them right before eating.

Health Benefits

• Plant-powered protein and fiber: Black beans support steady energy and help keep you full longer.
• Vitamin-rich: Sweet potatoes are loaded with beta-carotene (vitamin A), plus vitamin C and potassium.
• Lower in saturated fat: No dairy or meat means heart-friendly fats when you cook with olive oil.
• Balanced nutrition: You get complex carbs, protein, and micronutrients in one satisfying bowl.
• Gut-friendly: Beans and veggies offer prebiotic fiber that supports a healthy microbiome.

Common Mistakes to Avoid

• Rushing the simmer: Short cooking time means undercooked sweet potatoes and flat flavors. Give it at least 20 minutes.
• Skipping the spice bloom: Toasting spices in oil brings depth.Adding them late can taste raw or sharp.
• Not salting properly: Taste at the end. Beans and tomatoes can mute salt, so adjust after simmering.
• Overloading heat: Too much chipotle or chili can overpower the sweetness. Start small, then build.
• Cutting sweet potatoes too large: Big chunks cook unevenly.Aim for 1/2-inch pieces for even tenderness.

Variations You Can Try

• Extra veg: Add corn, zucchini, or diced carrots. Stir in baby spinach at the end until wilted.
• Different beans: Swap in kidney beans, pinto beans, or a mix for varied texture.
• Cocoa twist: Add 1 teaspoon unsweetened cocoa powder for deep, mole-like complexity.
• Creamy finish: Stir in 2–3 tablespoons tahini or a swirl of coconut milk for a silky texture.
• High-protein: Add cooked quinoa or lentils during the simmer for extra bulk.
• Slow cooker: Sauté aromatics and spices first, then transfer everything to a slow cooker and cook on Low 6–7 hours or High 3–4 hours.
• Spice profile swap: Use ancho chili powder for a richer, mild heat, or add a pinch of cinnamon for warmth.

FAQ

Can I use fresh tomatoes instead of canned?

Yes. Use about 4 cups chopped ripe tomatoes.

You may need an extra tablespoon of tomato paste to boost richness and a pinch of sugar or maple to balance acidity.

How do I make it spicier without overwhelming the flavor?

Add chipotle powder in 1/4-teaspoon increments or stir in a minced jalapeño with the onions. A dash of hot sauce at the end lets everyone adjust heat in their own bowl.

Will frozen sweet potatoes work?

They can, but the texture may be softer. Add them halfway through the simmer to avoid overcooking, and reduce the broth slightly if the chili gets watery.

Can I make this Vegan Sweet Potato and Black Bean Chili oil-free?

Yes.

Sauté onions and peppers in a splash of broth instead of oil. Keep the pot covered to trap steam, and add more broth as needed to prevent sticking.

How can I thicken the chili?

Simmer uncovered for a few minutes to reduce, or mash a few sweet potato cubes and beans against the pot with a spoon. You can also stir in 1 tablespoon cornmeal and simmer for 5 minutes.

What should I serve with it?

It’s great with warm cornbread, tortilla chips, or a simple green salad.

Avocado slices and a squeeze of lime make each bowl pop.

Is this gluten-free?

Yes, the chili itself is naturally gluten-free. Just double-check your broth and any toppings, and avoid wheat-based sides if needed.

Can I cook it ahead for a gathering?

Absolutely. Make it a day ahead and reheat gently.

The flavors deepen overnight, and it holds well in a slow cooker on Warm for serving.

Final Thoughts

This Vegan Sweet Potato and Black Bean Chili is simple, dependable, and full of cozy flavor.

It’s the kind of recipe you can memorize, tweak to your taste, and make for any crowd.

Keep the pantry staples on hand, and you’re never far from a satisfying, nourishing meal.

Ladle it up, add your favorite toppings, and enjoy a bowl that’s both bright and comforting.