This one-pot black bean and sweet potato chili is hearty, healthy, and filled with delicious spicy, sweet, and smoky flavors. It’s a great vegetarian chili for game day and makes great leftovers for days to come.
I’ve shared lots of chili recipes on the blog, but I wanted to add another, and will likely add many more, to provide more plant-based options. Whether you’re trying to eat more veggies or fiber, finding easy yet tasty recipes that hit the spot is incredibly helpful, and I think this sweet potato black bean chili recipe does exactly that.
The combination of sweet potatoes and black beans ensures the chili is full of texture and the heavy use of spices keeps the chili flavorful. And, while you can certainly make this chili for an afternoon of football, I think it works well for any cold fall or winter day. Just be sure to make a double batch so you can enjoy the leftovers for healthy weekday lunches for days to come.
Why You’ll Love It
- Made in One Pot – Ready in 50 minutes, this easy recipe keeps prep and cleanup to a minimum.
- High in Fiber – The combination of black beans and sweet potatoes ensures that this chili contains 25 grams of fiber per serving.
- Vegetarian – This veggie recipe is something everyone can enjoy.
- Keeps Well – This sweet potato black bean chili keeps well in the fridge and freezer making it a great lunch meal prep idea.
Ingredients + Substitutions
- Sweet Potatoes – To add some heartiness and complex carbohydrates to the chili. I opted to peel the sweet potatoes, simply for texture, however, you can leave the skin on if preferred.
- Black Beans – To add some plant-based protein. I opted to use black beans but pinto beans or kidney beans would work just as well.
- Tomatoes – To thicken the chili and add some veggies. I used a combination of crushed tomatoes and diced tomatoes, but you could use one or the other, or use tomato sauce instead, just be sure to include the tomato paste to ensure the chili is rich and thick.
- Bell Pepper – To add some more veggies. The recipe calls for a red bell pepper, but any color will work.
- Onion + Garlic – To all flavor and fragrance. The recipe calls for whole onion and garlic cloves, but you can use onion powder and garlic powder if needed. See the notes section of the recipe card for details.
- Spices – A combination of chili powder, smoked paprika, cumin, and oregano to make the chili spice mix. I also opted to include some cocoa powder to add an extra depth of flavor, although it’s optional. You can also add some cayenne pepper if you want to add an extra kick.
- Broth – To thicken the chili and add some flavor. I used vegetable broth to ensure it’s a vegetarian chili, but you can use a mixture of vegetable stock and water if preferred.
- Salt and Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free broth.
To Make it Dairy-Free: No adaptations are needed, this recipe is dairy-free.
Can you make it in a crock pot or slow cooker?
Yes! Place all the ingredients in a slow cooker and stir all of the ingredients until well combined, cover and cook on high for 3 hours or low for 6 hours. Once cooked, stir again, taste, and season with additional salt and pepper as needed.
Can you make it in an Instant Pot?
Absolutely! Turn the Instant Pot to the Sauté setting and warm the olive oil, then add diced onions and bell pepper and cook for 2-3 minutes. Add the garlic, spices, and salt, and cook for an additional minute until fragrant. Add the diced tomatoes, crushed tomatoes, vegetable broth, cubed sweet potatoes, and black beans, and stir to combine. Cover and seal the Instant Pot, switch to the Soup/Broth setting, and set the timer for 10 minutes. Once cooked, immediately release the pressure, and carefully open the Instant Pot.
Red’s Nutrition Tip
The combination of black beans, one of the best sources of plant-based protein, and sweet potatoes, one of the highest fiber foods, ensures that this chili is a satiating and satisfying meal.
Serving Suggestions
This black bean and sweet potato chili is a well-balanced vegetarian meal with protein, complex carbohydrates, fiber, and healthy fats. To make it more filling or add more flavor, I would suggest the following as toppings and/or sides:
- Grated cheese
- Sour cream
- Avocado
- Chopped cilantro
- Green onion
- Fresh lime juice
- Hot sauce
- Tortilla chips
- Cornbread
Storage + Reheating
To Refrigerate: Allow the leftover veggie chili to cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days.
To Freeze: Once the chili con carne has cooled, transfer it to an airtight container or containers if storing individual portions, and store it in the freezer for up to 3 months.
To Reheat: Once thawed, the chili can be reheated in a pot on the stovetop on medium heat for 5-10 minutes or in the microwave for 42-3 minutes.
More Chili Recipes:
- Turkey Pumpkin Chili
- Butternut Squash Turkey Chili
- Slow Cooker Vegetarian Chili
- Bean and Beef Chili
- White Bean Turkey Chili
Black Bean and Sweet Potato Chili
This vegetarian one-pot black bean and sweet potato chili is easy to make and packed full of fiber and plant-based protein. Plus, it keeps well in the fridge and freezer for days and months to come!
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 4 servings 1x
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Category: Dinner
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon cocoa powder (optional)
- 1 1/2 teaspoons salt
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can diced tomatoes
- 1/4 cup tomato paste
- 2 cups vegetable broth
- 2 sweet potatoes, peeled and cubed (about 4 cups)
- 2 (14 ounce) cans black beans, strained and rinsed
Instructions
- In a large pot or Dutch oven, warm olive oil on medium-high heat, add diced onion, and cook, stirring occasionally, for 4-5 minutes.
- Add diced bell pepper and garlic and cook for an additional 2-3 minutes until tender, then add the chili powder, paprika, cumin, oregano, cocoa powder, and salt, and cook for an additional 1 minute until fragrant.
- Add crushed tomatoes, diced tomatoes, tomato paste, and vegetable broth, and stir to combine, scraping up any tasty bits from the bottom of the pot.
- Add the cubed sweet potatoes and strained black beans, and stir until well combined.
- Bring to a gentle boil, then turn the heat to a simmer and cook for 25-30 minutes, stirring regularly until the sweet potatoes can easily be pierced with a fork and the chili has thickened. Taste and adjust seasoning with additional salt and pepper as needed.
- Once cooked, the chili can be served immediately with toppings of your choice or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #1 and add it in step #2 instead.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder and add it in step #2.
To Use Kidney or Pinto Beans: Swap the black beans for equal parts pinto beans or kidney beans.
Crock Pot or Slow Cooker Instructions: Place all the ingredients in a slow cooker and stir all of the ingredients until well combined, cover and cook on high for 3 hours or low for 6 hours. Once cooked, stir again, taste, and season with additional salt and pepper as needed.
Instant Pot Instructions: Turn the Instant Pot to the Sauté setting and warm the olive oil, then add diced onions and bell pepper and cook for 2-3 minutes. Add the garlic, spices, and salt, and cook for an additional minute until fragrant. Add the diced tomatoes, crushed tomatoes, vegetable broth, cubed sweet potatoes, and black beans, and stir to combine. Cover and seal the Instant Pot, switch to the Soup/Broth setting, and set the timer for 10 minutes. Once cooked, immediately release the pressure, and carefully open the Instant Pot.
Nutrition
- Serving Size: 1 serving
- Calories: 453 calories
- Sugar: 19 grams
- Fat: 6 grams
- Carbohydrates: 89 grams
- Fiber: 25 grams
- Protein: 20 grams
This is really good. 100% recommend everyone try this. I used all lower sodium where I could, used chicken stock instead of veggie and added a little more than the recipe called as I also added a 1/4 cup barley. Next time I wil. Probably add more barley. SO good!
Thanks for sharing you swaps and additions, Mary, I’m happy you liked it. 🙂
We really enjoyed this chilli recipe. The best thing about your recipes are all the different options & substitutions.
So happy to hear it, Lucy, thanks for sharing!
This is really tasty and filling. I like that it was easy to prepare, and has the nutritional information.
I’m happy you enjoyed it, Cindy!
We loved it, even added some cinnamon to taste.
On the roster for family weeknight meals. Terrific tastes!
Love to come home to this meal on a chilly evening. Next time I make it, I will use half of the black beans. Seemed to be too many. Otherwise delicious!
Thanks for sharing, Julie! Love the tips. 🙂