Black Bean And Sweet Potato Chili Recipe Vegan Gluten Free

Welcome to a hearty and wholesome recipe that’s perfect for chilly evenings or anytime you crave a comforting bowl of chili without compromising your dietary preferences. This black bean and sweet potato chili is not only vegan and gluten-free but also packed with rich flavors, vibrant colors, and nourishing ingredients.

The natural sweetness of tender sweet potatoes beautifully balances the smoky and spicy undertones of chili spices, while black beans provide a satisfying protein boost and creamy texture. Whether you’re a seasoned vegan, gluten-sensitive, or just looking to add more plant-based meals to your routine, this chili recipe is sure to become a staple in your kitchen.

Easy to make and incredibly versatile, this chili is perfect for meal prep, family dinners, or even a cozy solo night in. Plus, it’s budget-friendly and uses simple pantry staples that you likely already have.

Dive into this recipe and discover how delicious healthy eating can be!

Why You’ll Love This Recipe

This black bean and sweet potato chili is a crowd-pleaser for so many reasons. First, it’s incredibly nutrient-dense, providing fiber, plant protein, vitamins, and antioxidants in every bite.

The combination of black beans and sweet potatoes creates a hearty and filling chili that’s perfect for vegans and gluten-free diets.

Second, it’s a one-pot wonder! Minimal cleanup and straightforward steps make it ideal for busy weeknights.

The flavors deepen as it simmers, allowing you to customize spice levels and textures to your liking. Finally, it’s a versatile base—you can add extra veggies, swap beans, or turn it into a chili taco filling.

It’s truly a recipe that adapts to you.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 cup vegetable broth (ensure gluten-free)
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1 cup frozen corn kernels (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Cutting board and sharp knife
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in your pot over medium heat until shimmering.
2. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until translucent and slightly golden.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to burn it.
4. Add the diced sweet potatoes to the pot and stir well to coat with the oil and aromatics.
5. Mix in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 2 minutes stirring constantly to toast the spices gently.
6. Stir in the tomato paste and cook for an additional minute to deepen the flavor.
7. Add the diced tomatoes with their juices, black beans, and vegetable broth. Stir everything together and bring to a gentle boil.
8. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the sweet potatoes are tender and the chili has thickened.
9. Optional: Stir in frozen corn kernels and cook uncovered for another 5 minutes to heat through.
10. Taste and adjust seasoning with more salt, pepper, or spices if needed.
11. Serve hot garnished with fresh cilantro and lime wedges for a zesty finish.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce or a dash of liquid smoke.”

• Make it heartier: Add cooked quinoa or brown rice for a more filling meal.
• Swap beans: Kidney beans or pinto beans work beautifully if you want variation.
• Spice it up: Increase cayenne or add diced jalapeños to turn up the heat.
• Bulk up veggies: Add diced bell peppers, zucchini, or carrots to increase nutrition.
• Slow cooker version: Combine all ingredients except corn and cilantro in a slow cooker and cook on low for 6-8 hours.
• Freeze for later: This chili freezes well; portion it out and enjoy later for quick meals.

Nutrition Facts

Serving Suggestions

This chili is wonderful on its own or served with your favorite sides. For a complete meal, try pairing it with warm corn tortillas or a side of fluffy rice.

You can also serve it over baked potatoes or use it as a filling for tacos or burritos.

For a creamy contrast, add a dollop of vegan sour cream or guacamole on top. Fresh chopped avocado or sliced jalapeños add a nice texture and extra flavor punch.

If you love crispy toppings, sprinkle some toasted pumpkin seeds or crushed tortilla chips just before serving.

Looking for more comforting recipes? Check out this Chili Recipe New Mexico for a regional spin, or cool down afterward with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

For a savory side, the Classico Sun Dried Tomato Alfredo Sauce Recipe is a fantastic option to explore.

Conclusion

This black bean and sweet potato chili is a shining example of how wholesome, plant-based ingredients can come together to create a delicious and satisfying meal. It’s easy to make, versatile, and caters perfectly to vegan and gluten-free diets without sacrificing any flavor or comfort.

The blend of earthy beans, naturally sweet potatoes, and bold spices will warm your soul and nourish your body.

Whether you’re cooking for yourself, family, or friends, this chili recipe is a winner that everyone can enjoy. Plus, with plenty of options for customization and leftovers that taste even better the next day, it’s a recipe worth keeping in your culinary arsenal.

Enjoy the cozy flavors and the healthful goodness in every bowl!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Black Bean and Sweet Potato Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty vegan and gluten-free chili packed with black beans and sweet potatoes. Perfect for a comforting and nutritious meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “2 medium sweet potatoes, peeled and cubed”, “2 cans (15 oz each) black beans, drained and rinsed”, “1 can (14.5 oz) diced tomatoes”, “1 cup vegetable broth”, “2 teaspoons chili powder”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “Salt and pepper to taste”, “Fresh cilantro for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add diced onion and cook until translucent, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic, chili powder, cumin, and smoked paprika; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add sweet potatoes, black beans, diced tomatoes, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes until sweet potatoes are tender.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh cilantro if desired.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “12 g”, “fatContent”: “6 g”, “carbohydrateContent”: “45 g”}}