Full of flavor and so simple to make, this Sweet Potato Black Bean Chili is a wonderfully satisfying vegetarian meal! Best served with avocado chunks, cilantro and cornbread.
Want to impress a crowd with an incredible vegan dish? This chili is the perfect choice! Make a batch of The Best Vegan Cornbread to go with it and you’re set.
How to make it
This chili is so easy to make!
- Saute a chopped onion in a pot with a little olive oil. Add garlic and a large chopped/peeled sweet potato and cook 1 more minute.
- Add spices (chili powder, cumin, smoked paprika, salt) and stir.
- Pour in a can of diced tomatoes, two cans of black beans and two cups of water.
- Stir, bring to a simmer and cook for 20-25 minutes. That’s it!
Special Tips & Instructions
- How to make it in an Instant Pot: Saute the onion, then the garlic and sweet potato in the Instant Pot, then add the spices. Add the diced tomatoes, black beans and water. Stir, seal and cook for 8 minutes at high pressure.
- How to make in a Slow Cooker: Add all ingredients to slow cooker/crock pot and cook on high for 4-5 hours, or 7-8 hours on low.
- Veggie Swaps: Swap butternut squash for the sweet potato for a change (YUM!). You can also add about 2 cups of chopped spinach or kale near the end of cooking for some green goodness.
What to serve with chili
I love this sweet potato black bean chili with chopped avocado, cilantro and green onions. And a side of vegan cornbread, of course! Other options: vegan sour cream, sprinkle of non-dairy cheese shreds, tortilla chips, guacamole, diced red onion, or a scoop of brown rice.
If you want a more traditional, “meaty” chili, make sure to check out my award winning Ultimate Vegan Chili!
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Sweet Potato Black Bean Chili
Ingredients
- 1-2 tablespoons olive oil
- 1 medium onion, diced small
- 2 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 2 tablespoons mild chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 28 ounces diced tomatoes, with their juices OR fire roasted tomatoes
- (2) 15-ounce cans black beans, drained and rinsed
- 2 cups water
Optional toppings
- 1-2 chopped avocados
- chopped cilantro
- chopped green onions
- Vegan Sour Cream
- Vegan Cornbread
Instructions
- In a large pot over medium heat, add the olive oil. Saute the diced onion for 3-4 minutes, until translucent, then add in the garlic and sweet potato and cook about 2 more minutes.
- Next add the chili powder, cumin, smoked paprika and salt. Stir into the vegetable mixture.
- Pour in 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 20-25 minutes.
- Use the back of a spoon to mash some of the sweet potatoes for a thicker texture, if desired.
- Serve with avocado chunks, cilantro, chopped green onions, vegan cornbread or vegan sour cream.
Video
Notes
- For oil free, simply use water to saute instead of oil.
- May substitute peeled/chopped butternut squash for the sweet potato, if desired. You could also add 2 cups of baby spinach or chopped kale.
- To make in an Instant Pot: Use the saute feature and cook the onion, then the garlic and sweet potato, then the spices just like in the regular instructions. Turn off the Instant Pot for a moment and add the diced tomatoes, black beans and water. Stir, then seal and set the timer to 8 minutes at high pressure. Release pressure manually, and serve with desired toppings.
- To make in a Crock Pot: Add all ingredients to a crock pot and cook on high for 4-5 hours or low for 7-8 hours.Â
- The recipe can easily be doubled or even tripled to serve a large crowd.Â
- The chili freezes well and will keep in the refrigerator for 4-5 days.
Nutrition
*The recipe was originally posted February 2017 and has been updated with better photos/writing and recipe March 2020.
I just made this for dinner. It was beyond good! I paired it with your cornbread recipe and both were just perfect. Thank you!
Wonderful! Thanks for the feedback.
I made it tonight and it was really good. I toped it with salsa nd sour cream
How  long would I cook in the pressure cooker if my beans are dry?
Just made this in my instant pot to have for dinner the next few nights and had to try a bite. Holy moly. It’s so yummy! I added chopped green chile and zucchini, and I used vegetable broth instead of water for some extra flavor. Highly recommended!
I’m so glad you enjoyed it! Sounds delicious.
Made this recipe today! Added kale, celery, and carrots…… it took it to the next level, so delicious!
Sounds delicious! Glad you enjoyed!
Hey Nora!
Made this last night and really enjoyed it! Will probably do the cornbread for my leftovers. Hope you and the fam are well.
Hi Hersh! Good to hear from you! I’m glad you liked it, and I hope you love the cornbread! It’s one of my favorites!
Do you have the original recipe somewhere? I liked it with the celery and bell pepper, but can’t remember the other changes. Thanks!
I did simplify the recipe somewhat when I reposted it, but the only changes really were taking out 2 celery stalks chopped, a bell pepper and 2 carrots chopped. You can certainly add in more veggies when you sauté the onion. Thanks!
Made this today – it was cold, rainy and the chili was perfect!! Thanks for the recipe.
You’re welcome!
Wow! This was delicious! Vegans and non-vegans enjoyed it. I served it with your vegan cornbread, which was equally delicious! I have made the corn bread as written, and subbed unsw applesauce for the oil. Both ways turn out great! Thank you, Nora!
You’re welcome! Glad it was good!
I just made this tonight. Awesome!!!
I’ve only had chili with beef, turkey, or veggie crumbles. I will make this again for sure.
So glad to hear it!
I made this a few days ago for our dinner in the slow cooker. The chili was full of flavor & filling, we had your cornbread for a side, simply delicious! My husband, our sweet dog & I went walking in the parks over the weekend as we had temps in the 60’s which is warm for us this time of year. I knew when I got home my dinner was ready & hot to eat; I like days like that ?
That’s so great! Thanks for the comment!
This looks so good!! I love the taste of black beans and sweet potatoes or butternut squash! Thank you for this delicious looking recipe and offering the “no oil” option.
You’re welcome! Hope you enjoy it!
question is the diced tomato in a can
Yes, canned.
I made this recipe for a party where because I had a few vegan friends attending. It was so delicious everyone ate this chili. It’s a keeper!! Thank you for sharing this great recipe!!
You’re so welcome! I’m glad everyone enjoyed!
This chili is delicious. We are just starting to eat vegan and this is definitely a keeper. Also, made the cornbread it is fabulous together. I am definitely looking at many more of your recipes.
Thank you so much! So glad you enjoyed both the chili and cornbread and I hope you find many more recipes to enjoy.
Delicious!!! The avocado and vegan sour cream are a must. Thanks for an awesome healthy recipe!
How long would you recommend cooking this in an instant pot?
I’m not sure as I’ve never tested it in the Instant Pot, but maybe 10 minutes? You might need less water, too.
This was delicious thank you for sharing the recipe!
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!!!!!?
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!?
Just tried this recipe for dinner tonight. It’s a keeper for sure. Both hubby and I loved it. Thanks.
So glad you both enjoyed the chili! Thanks for sharing.
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!
I’m so glad you enjoyed the chili, thanks for sharing! Food should always taste delicious, in my opinion, so that’s my goal! 🙂
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!!!
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!
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
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!
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!)
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!
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
That’s great Chris! I’m so glad you all enjoyed the recipe.
Made it today. Loved it. A keeper.
Great Heike! Thanks for letting me know!
Your chile recipe looks amazing! Can’t wait to try it. Thanks Nora!
Thanks Annie! I hope you enjoy it! 🙂