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Sweet Potato Black Bean Chili

servings: 6 SERVINGS prep time: 10 MINUTES cook time: 30 MINUTES

total time: 40 MINUTES 

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.


  • ▢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



  • 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.


  1. For oil free, simply use water to saute instead of oil.
  2. May substitute peeled/chopped butternut squash for the sweet potato, if desired. You could also add 2 cups of baby spinach or chopped kale.
  3. 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.
  4. 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. 
  5. The recipe can easily be doubled or even tripled to serve a large crowd. 
  6. The chili freezes well and will keep in the refrigerator for 4-5 days.

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