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!
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.
- The recipe can easily be doubled or even tripled to serve a large crowd.
- 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.
Oh man! Delish!
Also added 1 tsp cinnamon (you must try!) & one tsp cayenne (I love spicey!) Absolutely heavenly!
TIP: I used (2) 10 oz bags of frozen Steamfresh sweet potatoes. You can microwave them in 5 minutes or bake for 20.
I added them as normal, per the recipe, and cooked everything in my Dutch oven for 20 minutes.
What a keeper!
Hi Holly. Thank you for sharing your recipe tips and ideas, as well as your stellar review! I am thrilled that you loved the chili!
Not sure what I’ve done wrong or how others are getting this to work, but my sweet potatoes aren’t even close to cooked after 25 minutes. It’s been 35 and still not done. I chopped them reasonably small as well, do they need to be a small dice?
I’m not quite sure, mine never take that long and I don’t make them tiny diced or anything. But you can just keep simmering until they are fork tender.
Thank you for this recipe. It’s delicious and is so easy! I added chipotle seasoning, and topped each bowl with a little shredded cheddar, a dollop of plain Greek yogurt, diced avocado, and thinly sliced scallions. It’s not super spicy, so if you prefer intense flavor and a lot of heat, just go heavier on the spices. Everyone loved it!
You are welcome, Demi! I’m so glad that everyone enjoyed the chili! Thank you for sharing your cooking experience, as well as your terrific review! Wishing you happy cooking!
A friend recommended your website. This first recipe has amazing flavor that melds together perfectly. I will be sharing with friends and making this again.
Hi Roz. Welcome to my site! Thank you for trying out my recipe – I’m so glad that you loved the chili! I appreciate your stellar review! I hope you enjoy your journey through my recipes! Please reach out with any questions you may have! Wishing you lots of happy cooking!
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
For newcomers, or maybe even new to vegan/vegetarian cooking, I’d like to say that the beauty of this recipe is it’s versatility. Today is Halloween and my family is all coming over for dinner and to enjoy my busy neighborhood trick-or-treating scene. I decided that bubbling chili in my cauldron was the perfect fix. I had 3 sweet potatoes and a variety of canned beans. I doubled the recipe and used one can each of black, kidney, pinto and cannellini. My family loves smokey chili, so I used smoked sea salt in place of regular salt. I also use broth, made with better than bouillon roasted garlic base, in place of water. (Tip: always use boiled or filtered water to make the broth.) The key is to stick with the amounts of everything Nora has in the recipe. It is a VERY perfectly balanced chili. Then add your own personality to it with levels of sweetness and spice. Some of my family just can’t do much spicy, so I half the chili powder and increase the smoked paprika a bit. I set out adobo sauce for those who like it hot 😉. Also, the cashew sour cream of Nora’s is always in high demand with my crew. I’ve even taken to making some slightly thicker for dipping and it’s always gone when I do clean up 😁.
Thank you, Nora !!!
Thank you, Elizs, for your inspiring and supportive review! I loved hearing about your family gathering tonight, and reading about your ideas and the variations you use with the chili! I can just see chili bubbling in your cauldron! I appreciate you for loving my recipes and using them in your meal preparation! Wishing you a wonderful evening and lots of happy cooking!
10/10 I’ve come back to this recipe time and time again and it’s absolutely delicious and nourishing. I love it with green onion, squeeze of lime, hot sauce, avocado and vegan sour cream. My non vegan partner also loves it!
My partner is always worried about his heart and cholesterol so I decided to give a plant based diet chili a try. I had an appointment and I got everything ready and made him do the cooking, he loved it! Best part was the taste and the flavors came through so wonderfully and dinner was a delightful meal with no complaints.
Thank you Nora for a wonderful recipe,
Melodie
You are welcome, Melodie! I’m glad the recipe worked great and that you both enjoyed it! Thank you for taking time to share your stellar review and feedback!
This was quite tasty! I did a triple bean version given I had a variety of beans in the pantry. I also used Better than Bouillon no chicken base instead of water & salt. Additionally, I opted for the fire roasted tomatoes. Lastly, I added 1 TBSP of brown sugar as I do with all chilis I make. We like thicker chili, so I did do the suggested mashing of some of the beans & sweet potatoes. For an added protein boost, I topped each serving of the chili with some soyrizo plus cashew crema, avocado & green onions. I served it with a whole grain, vegan corn bread on the side. Thank you, for the recipe!
You are welcome, Lisa! I loved reading about your recipe experience, and I appreciate your stellar review! Your chili sounds so delicious! Wishing you happy cooking!
I made this! It is absolutely delicious. 😋
made this not expecting to like it as i have almost no food in the house right now. this was really really good. i added a little cayenne pepper and chicken broth, and cut up a zucchini to stretch it, but otherwise made as directed and loved it.
Amazing. Thanks!
Just made this tonight! Really really good! Nice basic recipe that you can adjust accordingly. I added spinach and chopped two chipotle peppers in Adobe sauce- for a little more heat and smoky taste. Delicious!
Hi Meg. I always enjoy this rich and cozy chili, and am glad you did as well! Thanks for sharing your terrific review and feedback! Wishing you lots of happy cooking!
Loved it! I could have eaten the whole pot in one sitting. I will be making this again. Thank you!
Hi Ann. I know what you mean! I’m thrilled you loved the chili! Thanks for your awesome review and feedback! Wishing you happy cooking!
This is amazing. What is a serving? One cup? I am sorry, I probably missed it but I want to put this in my dietary routine and wanted to know how much I can eat 🙂
Hi Kim. I’m glad you love the chili! I believe the serving size is about 1 1/2 cups.
About how many cups of the diced sweet potato yield? Thank you.
Hi Meira. About 1 to 1 1/4 cups of sweet potato.
This was so easy to make and was so good!! Even my meat eating hubby loved it! Perfect for a cozy night at home.
Hi Wendy. I agree this is a cozy recipe! I’m glad you guys loved it! Thanks for your fabulous review and feedback! Happy cooking!
I’ve made this chili 2x now. Once on the stove & once in the instant pot & both times it was delicious. Tonight, I had to do a double batch to insure he hubby had enough for several lunches.
Hi Michelle. This is a GREAT recipe for lunch leftovers! I’m thrilled you are enjoying the recipe! Thanks for sharing your stellar review and feedback! Happy cooking to you!
OMG this is soooo good! Thanks you for the recipe! I made it fat free.
You are welcome, Joan! I’m so glad you loved the chili! Thanks for your wonderful review and feedback!
Delicious chili and something different with the sweet potatoes and black beans. Delicious by itself, but when you add the toppings (I used the suggested scallions, vegan sour cream, avocado, and squeeze of lime) it takes it to the top! Restaurant quality 11/10. My second time making it.
Thank you for your stellar review and feedback! Wishing you happy cooking!
Thank you, Nora! We made your recipe for the chili cook off at church this weekend. We won first place for vegetarian chili. Thank you! Great recipe! I added a little brown sugar to highlight the sweet potatoes. The toppings made it even better. My daughter loved it.
Congratulations, Jennifer! Thanks for sharing your fun and wonderful feedback and review!
Loved this! Tweaked it a bit- added 1 can of black beans, 1 can of pinto, one can of kidney beans, and because I like it a little less thick- 3 cups of no-chik’n broth, and an extra small can of diced tomatoes.
I added a dash of cinnamon (for the sweet potato!) and fresh cracked pepper too. Topped with cheese, sour cream, a few crushed Fritos and avocados. My kids devoured it!
I was tired of my regular chili recipe so I came here to find something new. I chose the Sweet Potato Black Bean Chili. I used vegetable broth instead of water and added green peppers and mushrooms. I just tossed everything in the crockpot and it was SO delicious! I will definitely make this again.
I’m thrilled you loved the recipe, Jill! Thanks for sharing your great feedback and review!
So GOOD. Loved it with the toppings and some vegan sour cream!
Simple, nutritious, and delicious! I enjoyed it with the toppings listing. It’s so good, it didn’t even need toppings.
If you like big flavor, this is probably not the chili for you. My partner found it bland and did not like it at all. I enjoy subtle flavors sometimes, and the vibe of “healthy eating” and so I quite enjoyed it, especially with cubes of avocado mixed in and the cilantro. Yum!
I subbed veggie broth for the water