When comfort food meets clean eating, you get this Vegan Sweet Potato & Black Bean Chili—a warm, nourishing, and satisfying dish that’s loaded with bold flavors, plant-based protein, and wholesome ingredients. Perfect for cold nights, meal prep, or feeding a hungry crowd, this chili is both filling and guilt-free.
Sweet potatoes bring a subtle sweetness, black beans add hearty texture, and spices bring it all together into a rich, soul-warming bowl. Plus, it’s a one-pot wonder that comes together in about 40 minutes.
Ingredients (Serves 4–6)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- Salt and black pepper, to taste
- Optional toppings: avocado slices, cilantro, lime wedges, vegan sour cream
Instructions
- Sauté aromatics:
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for 1 more minute until fragrant. - Add veggies:
Add diced sweet potato and bell pepper. Cook for 5–6 minutes, stirring occasionally, until they start to soften. - Simmer the chili:
Stir in black beans, diced tomatoes, vegetable broth, tomato paste, and all the spices. Mix well and bring to a boil. - Cook and thicken:
Reduce heat to low, cover, and simmer for 20–25 minutes or until the sweet potatoes are fork-tender and the chili has thickened. - Adjust and serve:
Taste and adjust seasonings if needed. Ladle into bowls and top with avocado, fresh cilantro, or a squeeze of lime.
This chili stores well for up to 4 days and tastes even better the next day. It also freezes beautifully, making it a smart choice for batch cooking.