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Sweet Potato Black Bean Chili

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan chili combining sweet potatoes, black beans, and spices, perfect for a cozy meal.

Ingredients

Water or Water Saute

  • 1 tablespoon olive oil or water (for water saute)
  • 1 medium onion (diced)
  • 2-3 cloves garlic (minced)
  • 1.5 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic & onion powder (optional)
  • 1 teaspoon pink salt (or to taste)
  • 1 large sweet potato (about 1 lb., diced)
  • 2 cans (15 oz) black beans (drained and rinsed)
  • 1 can (15 oz) fire-roasted diced tomatoes (with juices)
  • 1.5 cups diced fresh tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can (4 oz) diced green chilies
  • 2 cups water or vegetable broth

Diced Avocado

  • to taste diced avocado

Garnishes

  • to taste cilantro, tortilla strips, diced onion, jalapeno, vegan sour cream

Instructions 

  • Heat oil in a large pot over medium heat. Cook onions until soft and browned, about 5–6 minutes. Add garlic and cook 1 minute.
  • Add chili powder, cumin, oregano, garlic & onion powder; cook 1 minute until fragrant. Stir in beans, tomatoes, tomato paste, sweet potato, green chilies, and broth. Bring to a boil.
  • Reduce heat, cover slightly, and simmer for 30–40 minutes until sweet potatoes are tender. Adjust water if needed.
  • Serve hot with optional garnishes like avocado, cilantro, tortilla strips, diced onion, jalapeno, and vegan sour cream.

Notes

This chili keeps well in the fridge for up to 5–6 days or frozen for 2–3 months. Feel free to customize toppings for added flavor.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chili, sweet potato, Vegan