This Sweet Potato Black Bean Chili is an easy one-pot meal that is perfect for a weeknight dinner or easy lunch. It’s gluten-free, vegetarian and vegan-friendly. Serve up this vegetarian chili on its own or with your favourite crusty bread!

a bowl of sweet potato chili with lime, jalapeño and sour cream

Vegan Sweet Potato Chili with Black Beans

With the chili weather right around the corner, there’s only one way to cozy up: with a big bowl of Sweet Potato Black Bean Chili!

There’s nothing like enjoying a chili during the colder months of the year for a warm meal. From white chili, to instant pot chili, there are so many variations and ways you can make chili and always new ingredients you can try adding.

One ingredient that is absolutely delicious to add to chili is sweet potato. Sweet potatoes are not only packed with tons of health benefits, but they add some sweetness, thickness and a satiating quality to this chili.

This chili is delicious to enjoy in a bowl as is, or it can be served over some rice or quinoa or with a side of your favourite crusty bread. You can even use this chili as a filling for a veggie burrito to make it easy to eat on the go!

Why You’ll Love This Chili Recipe

  • Nutrient-packed: With sweet potatoes, black beans, and veggies, this chili is loaded with 15 grams of fiber, and 13 grams plant-based protein per serving!
  • Easy to Make: With only one pot required, cleanup is a breeze, making it a great recipe for busy weeknights.
  • Flavorful and Satisfying: The combination of smoky spices, savory beans, and tender sweet potatoes makes every bite deliciously satisfying!
  • Customizable: Perfect for customizing; you can easily make it spicier, milder, or add extra ingredients to suit your taste.
  • Perfect for Meal Prep: This chili stores well, freezes well, and reheats beautifully, so you can enjoy it throughout the week.

Sweet Potato Chili Ingredients

Ingredients for sweet potato chili
  • Avocado Oil: A high-heat oil that gives the chili a smooth base flavor and helps sauté the veggies. You can also use vegetable oil.
  • Onion: Adds depth to the dish with its savory sweetness, becoming the aromatic backbone of the chili.
  • Garlic: A must-have for any chili, garlic infuses each bite with warmth and a hint of sharpness.
  • Bell Pepper: Adds a pop of color and a mild sweetness to balance the spices.
  • Jalapeno Pepper: Adds a bit of heat for those who like their chili with a kick—adjust to your spice level.
  • Sweet Potatoes: The star of the dish, these add a natural sweetness and creamy texture once cooked.
  • Black Beans: A plant-based protein that gives the chili its heartiness, making it filling and nutritious.
  • Crushed or Diced Tomatoes: These bring the essential acidity and a slightly tangy flavor, pulling all the ingredients together.
  • Vegetable Broth: Adds a flavorful liquid base, blending all the ingredients into a savory, thick consistency.
  • Chili Powder: Provides the signature chili flavor, with a blend of spices that make each spoonful delicious.
  • Smoked Paprika: Brings in a smoky, earthy flavor that complements the sweet potatoes and beans.
  • Ground Cumin: Adds a touch of warmth and earthiness that rounds out the chili spices.
  • Salt & Pepper: Season to taste to enhance the flavors of all the other ingredients.

*This is just a recipe overview. The full recipe can be found below in the recipe card.

How to make Sweet Potato Chili

Step 1

Add the avocado oil to a large pot on medium-high heat. Then add the onions and garlic and sauté for 1-2 minutes. Then add the bell pepper and jalapeno pepper and sauté for another 2 minutes.

  • onions and garlic in a white pot
  • garlic, onion and peppers in a white pot

Step 2

Add in the cubed sweet potato, black beans and spices and mix everything together.

  • vegetables and chopped sweet potatoes in a white pot
  • vegetables, sweet potatoes and black beans in a white pot

Step 3

Add the crushed tomatoes and vegetable broth to the pot and bring everything to a light boil, then cover and let the chili simmer on low heat for about 30 minutes, or until the sweet potatoes are tender.

  • vegetables, sweet potatoes, black beans and crushed tomatoes in a white pot
  • a pot of sweet potato chili

Step 4

Serve the chili and top it off with whatever toppings you like such as sour cream, jalapenos and lime.

  • a ladle scooping sweet potato chili out of a pot
  • two bowl of sweet potato chili topped with sour cream

Instant Pot Directions

Want to make this recipe in your instant pot? No problem! Here’s how:

  1. Step 1: Turn the Instant Pot on Saute mode then add the onions, garlic and peppers. Saute for 5 minutes until the veggies are tender.
  2. Step 2: Add the rest of the ingredients and mix them together.
  3. Step 3: Close the lid, make sure it’s set to sealing and pressure cook (on manual) for 10 minutes. Let the pressure release naturally then turn to venting.

Slow Cooker Directions

  1. Step 1: Sauté the onion, garlic, bell pepper, and jalapeno in a skillet with avocado oil on medium heat for 2–3 minutes until softened.
  2. Step 2: Transfer the sautéed veggies to your slow cooker and add the sweet potatoes, black beans, tomatoes, broth, and spices.
  3. Step 3: Stir everything together, cover, and cook on low for 6–8 hours or on high for 3–4 hours, until the sweet potatoes are tender.
  4. Step 4: Serve with your favorite toppings, and enjoy!

What To Serve With Sweet Potato Black Bean Chili

  • Toppings: Garnish with sour cream, sliced avocado, a sprinkle of shredded cheese, fresh cilantro, or a squeeze of lime for an extra burst of flavor.
  • Side Dishes: Pair it with a slice of warm cornbread, a handful of tortilla chips for crunch, or a fresh green salad to add some brightness.
  • In a Bowl or Wrap: Enjoy it as a traditional bowl of chili or use it as a filling for tacos, burritos, or stuffed peppers.

Chili topping ideas

My personal favourite way to enjoy chili is in a big bowl with a variety of yummy toppings. Here are some different topping options you can add to your bowl of sweet potato chili.

  • Sour cream
  • Greek yogurt
  • Shredded cheese
  • Lime wedge
  • Jalapeno peppers
  • Green onions
  • Red onion
  • Cilantro
  • Shredded lettuce
  • Cherry tomatoes
  • Tortilla chips
  • Salsa
  • Avocado
  • Guacamole
  • Sriracha

How To Store, Freeze and Reheat

  • Storing: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Pour cooled chili into freezer-safe containers or bags, leaving a little room at the top for expansion. Freeze for up to 3 months.
  • Reheating: Reheat in a pot over medium heat on the stove, or microwave individual servings, stirring occasionally, until warmed through.

Expert Tips For Making Sweet Potato Chili

  • Cut the sweet potato evenly. This will ensure that all the cubes of sweet potato cook evenly in the chili.
  • Use good quality canned tomatoes. The brand I used in this recipe are Mutti canned tomatoes. If you aren’t sure what a “good quality” brand is, look for canned tomatoes that use tomatoes from Italy. They will be tastier and create a tastier chili.
  • The longer the chili sits, the better. While you only need to cook the chili for 30 minutes, if you have the time to prepare it a day in advance it will be even tastier the next day as the flavours sit and become more robust
  • Add any veggies you like. This chili is versatile and you add any additional vegetables you love to it! Try adding some zucchini, cauliflower, green beans or kale.
  • Add a Sweetener (Optional): A teaspoon of maple syrup or honey can balance the acidity of the tomatoes if desired.

Sweet Potato Chili FAQ

Does sweet potato chili freeze well?

Yes! This chili freezes very well and can stay in the freezer for up to 3 months.

How many calories are in a bowl of sweet potato chili?

One serving of sweet potato chili has 324 calories, 15 grams of fibre and 13 grams of protein.

What can I add to chili to make it amazing?

If you find your chili is lacking flavour, add more spices to make it amazing. Try adding an extra teaspoon of chili powder, smoked paprika or cumin.

Can I add meat to this recipe?

Absolutely! Ground turkey or beef works well. Brown the meat with the onions and garlic before adding the rest of the ingredients.

How can I make this chili thicker?

If you prefer a thicker chili, let it simmer uncovered for a bit longer, or lightly blend half of the chili with an emulsion blender.

Can I make this chili in advance?

Yes! In fact, the flavors deepen as it sits, making it an excellent choice for meal prep.

sweet potato chili in a bowl with sour cream, jalapeño peppers and lime

More sweet potato recipes to try

If you tried this Sweet Potato Black Bean Chili or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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a bowl of sweet potato chili with lime, jalapeño and sour cream

Sweet Potato Black Bean Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Sweet Potato Black Bean Chili is loaded with sweet potato, black beans and spices for a cozy meal!

Ingredients

Units Scale
  • 2 tbsp avocado oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 bell pepper, chopped
  • 1 jalapeno pepper, chopped
  • 2 sweet potatoes, peeled and cut into cubes (about 4 cups)
  • 15 oz can black beans
  • 15 oz can crushed or diced tomatoes
  • 1 cup vegetable broth
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • salt & pepper to taste

Instructions

  1. Heat the avocado oil in a large pot on medium-high heat, then add the onion and garlic and let cook for 1 minute. 
  2. Add the bell pepper and jalapeno pepper and cook for another 2 minutes. 
  3. Add the cubed sweet potatoes, black beans, crushed tomatoes, vegetable broth and spices and bring the to a light boil, string everything together. 
  4. Cover and reduce the heat to medium-low and let cook for 30 minutes until the potatoes are tender. 
  5. Serve as is or top it off with some sour cream, a squeeze of lime, fresh cilantro, or whatever you like!

Notes

  • For a spicier chili add a pinch of cayenne pepper or chili flakes. 
  • Store leftovers in an airtight container in the fridge for 5 days or freeze for up to 3 months. 

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 324
  • Sugar: 7g
  • Sodium: 400mg
  • Fat: 2g
  • Carbohydrates: 65g
  • Fiber: 15g
  • Protein: 13g