Sweet Potato Black Bean Chili

Name: Sweet Potato Black Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 vegetable broth (or water); 1-2 chopped avocados; chopped cilantro; chopped green onions; Vegan Sour Cream; Vegan Cornbread

Full of flavor and so simple to make, this one-pot Sweet Potato Black Bean Chili is a wonderfully satisfying vegetarian meal! Mix and match the ingredients to make it your own, and serve it with avocado, cilantro, and vegan cornbread.

If you’re looking for more plant-based chili recipes, you’ll also love my Lentil Chili, my Veggie Chili, and this creamy Vegan White Chili!

overhead view of a bowl of Sweet Potato Black Bean Chili topped with cubed avocado.

Vegan chili is, hands down, one of my favorite meals. It’s the ultimate versatile cold-weather staple. I can change up the vegetables, beans, and flavors based on the season, what I’m in the mood for, or what I have in the kitchen! And let me tell you, this Sweet Potato Black Bean Chili is one of the most flexible vegan chili recipes on my site.

Showcasing pillowy soft sweet potatoes, hearty black beans, and the classic smoky, comforting chili flavors you crave, it’s a perfect fall food. Oh, and the ingredients couldn’t be easier to mix and match. Out of sweet potatoes? Use butternut squash. Need to clean out your fridge? Throw in even more veggies. Looking for more flavor? Add a pinch of cinnamon or cayenne.

Vegan, non-vegan, veggie-skeptic, or picky eater, I know you’re going to love it!

⭐⭐⭐⭐⭐
“This was so easy to make and was so good!! Even my meat eating hubby loved it! Perfect for a cozy night at home.” – Wendy

Why you’ll love this meatless chili recipe

Thick, delicious, and hearty! I make this black bean sweet potato chili every fall and winter. Its cozy, smoky flavors, hint of sweetness, and hearty, satisfying ingredients are exactly what I crave on chilly days.
Seriously flexible – There’s no shortage of ways to make this black bean chili your own. Swap the potatoes for squash, use vegan ground beef, add more veggies, and so on.
A reader favorite ⭐⭐⭐⭐⭐ – Like me, my readers have been loving this chili recipe for years. It has over 100 ratings and reviews! Here’s what Elisa had to say about it: “I’ve been making this chili for years and everyone who has tried it, requests the recipe. I just send them here and recommend all the recipes lol”

overhead view of a black ladel in a large pot of Sweet Potato Black Bean Chili.

How to make sweet potato black bean chili

Find the complete recipe with measurements in the recipe card below.

Saute the onion, garlic, and chopped sweet potato in a large pot. Once soft, stir in the chili powder, cumin, smoked paprika, and salt.

overhead view of sweet potatoes and onions for Sweet Potato Black Bean Chili cooking in a large pot.

overhead view of a black spoon stirring the ingredients for Sweet Potato Black Bean Chili in a large pot.

Pour in the diced tomatoes and their juices, black beans, and vegetable broth. Stir to combine, then heat to a simmer.

Leave the chili to simmer uncovered for 20 to 25 minutes.

Chili tastes better the next day

I know, I know. How could you possibly wait to eat this chili after smelling its irresistible aromas for 30 minutes?! But trust me, chili tastes even better after it sits for 1 to 2 days.

close up on a ladel full of Sweet Potato Black Bean Chili held over a large pot.

Serve the warm chili in bowls with your desired toppings and a slice of freshly baked Vegan Cornbread on the side. Enjoy!

Vegan chili topping ideas

Serve each bowl of chili with diced avocado, a dollop of my homemade Vegan Sour Cream, crushed tortilla chips, chopped cilantro, lime wedges, chopped green onions, these Quick Pickled Red Onions, vegan shredded cheddar cheese, and/or a dollop of vegan Greek yogurt on top.

Frequently asked questions

Can I make this with butternut squash instead of sweet potatoes?

Yes, an equal amount of butternut squash would be a delicious swap!

How can I make the chili thicker?

A simple hack is to mash some of the soft sweet potatoes with the back of a spoon while they’re simmering in the chili. You can also use a little less broth/water. Start with 1 cup, then add more in splashes, as needed.

What else can I add to the chili?

Vegetables: Saute diced bell peppers, green chile peppers, shredded carrots, diced zucchini, and/or mushrooms with the potatoes. You can also stir in 2 cups of chopped leafy greens, like spinach or kale, at the end.

Grains: A few of my readers have bulked up the chili with quinoa, barley, and brown rice.

Beans and Legumes: The black beans can be combined or replaced with pinto beans, kidney beans, or green/brown lentils.

If you’re not a fan of black beans, replace them with TVP, soy curls, the meaty tofu crumbles from my Ultimate Vegan Chili recipe, sliced vegan sausages, or browned ground vegan beef.

Spices: Cinnamon will add warmth, cayenne will bring the heat, and a little brown sugar will complement the sweet potatoes.

Can I double this recipe?

Sure! Just double the ingredients (click the 2x button on the recipe card) and make the chili in the largest pot you own (or cook it in two batches).

How do I store leftover sweet potato chili?

Once the chili is cool, pack it into an airtight container and either refrigerate it for 4 to 5 days or freeze it for up to 3 months. Thaw the leftovers in the fridge overnight before reheating on the stove or in the microwave.

The chili will thicken as it chills, but I find that stirring in a splash of broth/water while reheating always helps thin it out.