Black Bean & Sweet Potato Chili

Black Bean & Sweet Potato Chili
AuthorRachelle Johnson
Rating0.0DifficultyBeginner

This hearty Black Bean & Sweet Potato Chili is a nourishing, one-pot vegan wonder loaded with plant-based protein, fiber, and immune-supportive ingredients like garlic, onion, and chili powder. Made with canned black beans and crushed tomatoes, it’s perfect for a quick weeknight meal or meal prep. Naturally gluten-free and bursting with sweet and smoky flavor, this comforting chili makes clean eating feel indulgent.

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Black Bean & Sweet Potato Chili
Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Vegetables:
 2 tbsp Olive Oil
 1 Large Yellow Onion, Diced
 3 cloves Garlic, Minced
 2 Medium Sweet Potatoes, Peeled and Diced
 1 Jalapeno, deseeded and minced (optional for heat)
Canned Goods:
 1 can Crushed Tomatoes (28 oz)
 2 cans Black Beans (15 oz) Drained and Rinsed
 1 cup Low-Sodium Vegetable Broth
Seasonings & Spices:
 2 tbsp Chili Powder
 1 tsp Ground Cumin
 ½ tsp Smoked Paprika
 ¼ tsp Ground Cinnamon
 1 tsp Seal Salt
 ½ tsp Freshly Ground Black Pepper
Fresh Finish:
 1 Juice of Lime
 ¼ cup Chipped Fresh Cilantro (Plus more for garnish)
1

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes, until translucent. Stir in garlic and jalapeño, and cook for 1 minute more.

2

Add Sweet Potatoes & Spices: Add sweet potatoes, cumin, chili powder, smoked paprika, cinnamon, salt, and pepper. Stir to coat the vegetables with the spices.

3

Simmer with Tomatoes & Beans: Pour in crushed tomatoes, black beans, and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 25–30 minutes or until sweet potatoes are tender.

4

Finish & Serve: Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed. Serve hot, garnished with more cilantro and optional toppings like avocado, vegan yogurt, or pumpkin seeds.

Notes
  • Add-ins: Corn kernels, kale, or chopped spinach can be added in the last 5 minutes for extra nutrition.

  • Swaps: Substitute zucchini with chopped carrots or butternut squash.

  • Meal Prep Tip: Chili can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.

  • Instant Pot Instructions: Use Sauté mode for aromatics, then add remaining ingredients. Cook on Manual for 8 minutes, Natural Release for 10.

  • Air Fryer Sweet Potatoes (Optional): Dice and air fry sweet potatoes at 375°F for 12 minutes before stirring into the chili for a caramelized texture.

Ingredients

Vegetables:
 2 tbsp Olive Oil
 1 Large Yellow Onion, Diced
 3 cloves Garlic, Minced
 2 Medium Sweet Potatoes, Peeled and Diced
 1 Jalapeno, deseeded and minced (optional for heat)
Canned Goods:
 1 can Crushed Tomatoes (28 oz)
 2 cans Black Beans (15 oz) Drained and Rinsed
 1 cup Low-Sodium Vegetable Broth
Seasonings & Spices:
 2 tbsp Chili Powder
 1 tsp Ground Cumin
 ½ tsp Smoked Paprika
 ¼ tsp Ground Cinnamon
 1 tsp Seal Salt
 ½ tsp Freshly Ground Black Pepper
Fresh Finish:
 1 Juice of Lime
 ¼ cup Chipped Fresh Cilantro (Plus more for garnish)
Black Bean & Sweet Potato Chili
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