Black Bean & Sweet Potato Chili

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.

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)

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.

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

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.

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.

Nutrition Facts

4 servings

Serving size

1/2 Cups

Amount per serving
Calories310

% Daily Value *
Total Fat 8g11%

Saturated Fat 1g5%

Trans Fat 0g

Monounsaturated Fat 5g

Polyunsaturated Fat 2g
Cholesterol 0mg
Sodium 540mg24%
Total Carbohydrate 48g18%

Dietary Fiber 13g47%

Total Sugars 9g

Includes 0g Added Sugars0%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Black Bean & Sweet Potato Chili