Soups & Stews > Chilis > Vegetarian Chili > Sweet Potato Chili Recipe

Hearty Sweet Potato and Black Bean Chili

This vibrant and flavorful Sweet Potato and Black Bean Chili is a comforting vegetarian meal packed with nutrients and spices. Perfect for a chilly evening or a satisfying weeknight dinner. This recipe is easily customizable to your preferred spice level and dietary needs.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
6-8
Ingredients
  • 2 medium, peeled and diced Sweet Potatoes
  • 2 cans (15 ounces each), rinsed and drained Black Beans
  • 1 can (28 ounces), undrained Diced Tomatoes
  • 1 medium, chopped Yellow Onion
  • 1 medium, chopped Red Bell Pepper
  • 3 cloves, minced Garlic
  • 4 cups Vegetable Broth
  • 2 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon (or more, to taste) Cayenne Pepper
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add Spices and Tomatoes

Stir in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute, stirring constantly, to bloom the spices. Add the diced tomatoes (with their juices) to the pot and stir to combine.

Incorporate Sweet Potatoes and Black Beans

Add the diced sweet potatoes, rinsed black beans, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender.

Season and Serve

Taste the chili and season with salt and pepper as needed. If you prefer a thicker chili, you can mash some of the sweet potatoes with a fork or use an immersion blender to partially blend the chili. Serve hot, garnished with your favorite toppings such as sour cream or vegan sour cream, shredded cheese or vegan cheese, avocado, cilantro, or green onions.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 80-100 kcal
Protein: 3-4g
Carbohydrates: 15-18g
Fat: 1-2g
Fiber: 4-5g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This chili is naturally high in fiber and vitamins due to the sweet potatoes, black beans, and vegetables. To reduce sodium, use low-sodium vegetable broth and rinse the black beans thoroughly. For a gluten-free option, ensure your vegetable broth is gluten-free.

← Creamy White Chicken Chili Hearty Vegetarian Chili →

FAQ

  • Can I make this chili ahead of time?

    Yes, this chili is even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
  • Can I freeze this chili?

    Absolutely! Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • What are some good toppings for this chili?

    Some popular toppings include sour cream (or vegan sour cream), shredded cheese (or vegan cheese), avocado slices, chopped cilantro, green onions, tortilla chips, and a dollop of plain Greek yogurt (or vegan yogurt).
  • Can I add other vegetables to this chili?

    Yes, feel free to customize this chili with other vegetables you enjoy. Corn, zucchini, and carrots would all be great additions. Add them along with the sweet potatoes.