We recently moved back to the northwest from California, and let me tell you, I have been craving hot meals to warm me up ever since! It’s quite an adjustment. Both my husband and I grew up in Washington State, and had only been in California for 3 years, but it’s amazing how quickly your body adjusts to the warmer temperatures. It’s been quite a shock! But nothing beats the beautiful scenery and fresh air up here in Oregon.
This Vegan Sweet Potato and Black Bean Chili is very warming, mildly spiced, and utterly satisfying. There aren’t too many scary vegetables for picky kids, and the sweet potatoes add just the right amount of sweetness to the dish. This one was a winner for my 8 year olds and my 1 year old, though the 1 year old mostly ate the sweet potatoes and carrots out of my bowl! Pair it with some vegan cornbread and you have a filling, nutrient dense and comforting meal.
♦ If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram or find me on Facebook. Enjoy! ♦
Vegan Sweet Potato and Black Bean Chili
Ingredients
- 1 red onion, chopped small
- 1 red pepper, chopped small
- 2 carrots, chopped small
- 2 celery stalks, chopped small
- 1 medium sweet potato, chopped
- 2 garlic cloves, minced or pressed
- 2 tbsp mild chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 28 oz diced tomatoes, with their juices
- 2 cans black beans, drained and rinsed
- 2 cups water
Instructions
- In a large pot, saute the onion, red pepper, carrots, celery, sweet potato and garlic in 1/4 cup water for 5-7 minutes over medium heat.
- Next add the chili powder, cumin, smoked paprika, oregano and salt. Stir into the vegetable mixture.
- Add the diced tomatoes along with their juices, drained and rinsed black beans and the 2 cups of water. Stir to combine. Simmer the mixture, uncovered, for 15-20 minutes.
- Using an immersion blender, blend just a few times directly in the pot, just to help thicken the chili a little bit. Alternately, you can blend 1 cup of the chili in a blender or food processor and then stir it back in.
- Serve with vegan cornbread, cashew sour cream, avocado chunks or tortilla chips. Enjoy!
Krista
How long would you recommend cooking this in an instant pot?
Nora
I’m not sure as I’ve never tested it in the Instant Pot, but maybe 10 minutes? You might need less water, too.
Barbara
This is my first Vegan Chili since I changed my life style. And…..this is the best ever chili. My go to chili from now on. The sweet potatoes!!!!! Oh!!!!!! They are amazing in this recipe!! I would not have thought of adding them.
Thank you so much. And…today….I made your one bowl cornbread! My room mate said for Me to make
this one from now on. I have you on bookmarks my friend!!!!!😁
Nora
Yay! Thank you for taking the time to leave this comment, it made my day! So glad you enjoyed the chili, aren’t sweet potatoes in chili surprisingly wonderful!?
Cheryl
Just tried this recipe for dinner tonight. It’s a keeper for sure. Both hubby and I loved it. Thanks.
Nora
So glad you both enjoyed the chili! Thanks for sharing.
Elizabeth
Thank you, this recipe was awesome, I am not vegan but trying to incorporate more vegan / vegetarian meals into my diet and if everything tastes this good it will be very easy!
Nora
I’m so glad you enjoyed the chili, thanks for sharing! Food should always taste delicious, in my opinion, so that’s my goal! 🙂
Haley
Hi! I can’t handle a lot of heat. What kind of red pepper do you recommend? Red bell pepper? I’m making this for dinner Saturday night for a friend who is vegan. Can’t wait!!!
Nora
Yes, red bell pepper. 🙂 This recipe is not very spicy. Or if you don’t like peppers you could leave them out, too! Hope you enjoy it!
Mike Mroz
I finally made this tonight. Added a zucchini as well and only had a yellow onion and used vegetable broth in place of water. First off, I totally did not plan to make this. I looked at the recipe and the ingredients and wow….we had it all….no last minute trips to the store! Thanks to my wife and her raw diet, there are always lots of veggies around.
The chilli is FANTASTIC! My son and I loved it.
I made some cashew sour cream to go on top….amazing contrast to the sweet and spice of the chilli.
This will be a winter staple recipe for the fall and long winter.
Thanks
Nora
Thanks so much Mike! I’m so glad you liked it! Zucchini sounds like a yummy addition, as well as cashew sour cream. I always feel like chili needs that on top!
Sheri
I’d love the recipe for the vegan sour cream. I’m definitely going to make this chili when the weather cools down a bit (still 100+ here in Texas!)
Nora
Oh sure! Here is the recipe for Cashew Sour Cream, it’s so easy and perfect in chili. : Hope you enjoy it when the weather cools down!
Chris Scales
Giday
Not a Vegan by any means, but made this for our dinner at the Fire Station for the boys.
The blokes thought it was pretty good. No worries.
Chris …New Zealand
Nora
That’s great Chris! I’m so glad you all enjoyed the recipe.
Heike P.
Made it today. Loved it. A keeper.
Nora
Great Heike! Thanks for letting me know!
Annie Vaughan
Your chile recipe looks amazing! Can’t wait to try it. Thanks Nora!
Nora
Thanks Annie! I hope you enjoy it! 🙂