Black Bean Sweet Potato Vegan Chili Recipe Made Easy

There’s something deeply comforting about a hearty bowl of chili, especially when it’s packed with nutritious, plant-based ingredients that nourish both body and soul. This black bean sweet potato vegan chili recipe is a delicious twist on classic chili, bringing together the natural sweetness of tender sweet potatoes and the rich, earthy flavor of black beans.

It’s perfect for cozy evenings, meal prepping, or anytime you crave a warm, satisfying meal without any animal products.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your rotation, this chili is a winner. It’s loaded with fiber, protein, and vibrant spices that create a symphony of flavors in every bite.

Plus, it’s easy to make in one pot, making cleanup a breeze. Ready to dive into a bowl of wholesome goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This black bean sweet potato vegan chili is not only packed with flavor but also incredibly nutritious and easy to prepare. The combination of black beans and sweet potatoes offers a perfect balance of protein, fiber, and complex carbohydrates, making it a filling meal that will keep you energized.

The spices like cumin, smoked paprika, and chili powder add a deep, smoky warmth that brings the dish to life. It’s naturally gluten-free and free from any animal products, suitable for a variety of dietary preferences.

This chili also freezes beautifully, so you can make a big batch and enjoy it for days.

Best of all, it’s versatile! You can tweak the spice level or add extra veggies to suit your taste.

This recipe is a fantastic way to embrace comfort food that’s both healthy and satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Can opener
• Stove or heat source

Instructions

1. Prepare the vegetables. Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the onion and red bell pepper, and mince the garlic cloves.
2. Heat the olive oil. Place your pot on medium heat and add the olive oil. Once shimmering, add the diced onion and cook for about 5 minutes until translucent and fragrant.
3. Add the garlic and bell pepper. Stir in the minced garlic and diced red bell pepper. Cook for another 3-4 minutes until the peppers soften.
4. Spice it up. Sprinkle in the ground cumin, smoked paprika, chili powder, cinnamon, and cayenne pepper if using. Stir well to coat the vegetables with the spices, cooking for 1-2 minutes to release their aroma.
5. Add sweet potatoes, black beans, and tomatoes. Stir in the diced sweet potatoes, drained black beans, and canned diced tomatoes with their juices. Mix everything until well combined.
6. Pour in vegetable broth. Add 2 cups of vegetable broth to the pot. Stir and bring the mixture to a gentle boil.
7. Simmer the chili. Reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
8. Season to taste. Add salt and pepper as needed. If you want a tangy lift, squeeze in the juice of one lime and stir well.
9. Serve and garnish. Ladle the chili into bowls and garnish with fresh cilantro if desired. Enjoy warm!

Tips & Variations

Tip: For a creamier chili, stir in 1/4 cup of coconut milk during the last 5 minutes of cooking.

Variation: Add 1 cup of corn kernels or diced zucchini for extra veggies and texture.

Spice Level: Adjust the cayenne pepper or add diced jalapeños to increase the heat.

Make it smoky: Use chipotle powder instead of smoked paprika for a deeper smoky flavor.

Freezing: This chili freezes well for up to 3 months. Cool completely and store in airtight containers.

Nutrition Facts

Serving Suggestions

This vegan chili is delicious on its own but can be elevated with a few tasty accompaniments. Serve it over a bed of fluffy brown rice or quinoa to make it a complete meal.

Top with avocado slices, a dollop of vegan sour cream, or some crunchy tortilla chips for texture contrast. Fresh lime wedges and chopped green onions also add a nice brightness.

If you enjoy a bit of spice, a drizzle of hot sauce works perfectly.

For a bread option, try it with warm cornbread or crusty whole grain bread to soak up every last bit of chili.

Conclusion

Crafting a bowl of black bean sweet potato vegan chili is like wrapping yourself in a warm, flavorful hug. This recipe combines wholesome ingredients with a harmonious blend of spices that satisfy your cravings, while being kind to your body and the planet.

It’s easy to prepare, budget-friendly, and versatile enough to suit many tastes and occasions.

Whether you’re enjoying it as a solo dinner, feeding a family, or meal prepping for the week, this chili is a dependable choice that never gets old. If you love this recipe, you might also enjoy other comforting dishes like our Chili Recipe New Mexico or a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

For something savory and indulgent, check out the Cheese Penny Recipe.

Give this vegan chili a try and savor the perfect balance of nutrition and flavor — your taste buds and your body will thank you!

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