You’ll never miss the meat in this hearty and satisfying vegetarian Sweet Potato and Black Bean Chili! It’s loaded with nutritious, good-for-you ingredients and super-easy to prepare.
This is my go-to recipe when I’m craving a healthier chili (without sacrificing flavor). Serve it with my skillet cornbread for the ultimate wholesome and satisfying meal!
Ingredients Needed
- Black beans – Canned black beans that have been rinsed and drained.
- Sweet potatoes – Peeled and cut into ½-inch cubes.
- Olive oil
- Diced tomatoes
- Yellow onion
- Celery
- Garlic
- Vegetable broth
- Seasonings – Salt, black pepper, chili powder, ground cumin, dried oregano, and cayenne pepper.
- Chopped fresh cilantro – Optional garnish.
5 Star Review
“This chili recipe was a genuine surprise and true delight! It is flavorful and filling. My family loved this! I will definitely be making it again. Thanks!” ~ Stephanie
Recipe Variations
- Thicken it up: Make this chili thicker by adding a cornstarch slurry of 1 to 2 tablespoons of cornstarch to equal amounts of water stirred in towards the end of simmering. Another great way to thicken this chili is to remove a cup of beans and sweet potatoes, mash well with a fork, and stir back into the chili.
- Add a smoky flavor using fire roasted diced tomatoes and/or adding smoked paprika.
- Add heat by increasing the amount of cayenne pepper and/or adding crushed red pepper flakes.
Topping Ideas
- Sour cream
- Avocado
- Sliced jalapeños
- Crushed tortilla chips
- Cilantro
More Chili Deliciousness
Enjoy!
Sweet Potato and Black Bean Chili
You'll never miss the meat in this hearty and satisfying vegetarian chili prepared with nutritious ingredients.
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Servings: 6
Ingredients
- 2 tablespoons olive oil
- 5 cups peeled and cubed sweet potatoes cubed into approximately ½ inch cubes
- 1 cup chopped yellow onion
- 1 cup sliced celery
- 1 tablespoon minced fresh garlic
- 3 cups vegetable broth
- 1 (28 ounce) can diced tomatoes undrained
- 2 (15 ounce) cans black beans rinsed and drained
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- pinch cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro optional
Instructions
- Heat olive oil over medium high heat in a 6-quart Dutch oven or large soup pot. Add sweet potato cubes, onion, and celery. Cook for about 5 minutes or until onion and celery are softened (stirring often).
- Add garlic and cook until fragrant while stirring (about 30 seconds).
- Pour in vegetable broth, tomatoes with juices, and black beans. Stir to combine.
- Add chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Stir well to combine. Bring to a boil, then reduce heat as necessary to maintain a simmer.
- Simmer for 20 to 25 minutes (uncovered) or until sweet potatoes are tender.
- Garnish with chopped fresh cilantro when serving, if desired.
Notes
- Storage: Once cooled, store in an airtight container in the refrigerator for up to 3 to 4 days.
- To freeze: Store cooled soup in a freezer-safe airtight container or ladle into freezer zip-top bags, remove excess air, and seal. Lay bags flat in the freezer. Freeze for up to 3 months. Defrost overnight in the fridge.
- This recipe yields approximately 11 cups.
Nutrition
Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 951mg | Potassium: 748mg | Fiber: 6g | Sugar: 10g | Vitamin A: 16618IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 3mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Adapted from What’s Gaby Cooking
Perla
I added chicken breast cut in bite size pieces. Also, I drizzled hi drizzled a bit of honey on the finished product.
Delicious!
Deana O
This has so much flavor!
Alice K
This was incredible! The sweetness of the potatoes, the flavor of the spices with beans & onions & celery…this might be my go-to chili!
Nicole
Delicious and the family LOVED it! I added ground turkey and chili beans.
Thanks so much, Nicole… happy to hear everyone enjoyed it! 🙂
Annette
Easy to make, excellent flavor!
Thank you, Annette – So glad you enjoyed it! 🙂
Mary Ann Helene Malinconico
I made this in the crock-pot. Everyone liked it. I would say to reduce the liquid. I made rice and put it over rice. I might also suggest adding Kidney Beans.
Brooke
The recipe is black bean Chili so why the need to suggest adding other beans lol
Kris perrien
I have beef and chicken stock on hand. Can I substitute?
Hi Kris, I’ve only made this with vegetable stock so can’t say with certainty how it would be… I’d try chicken stock before beef if I were going to substitute. Let us know how it turns out! 🙂
Stephanie Plumb-Maxwell
This chili recipe was a genuine surprise and true delight! It is flavorful and filling. My family loved this! I will definitely be making it again. Thanks!
Thanks so much, Stephanie! 🙂
Bob Wiggins
I, like you, was skeptical. However, I too like to try new recipes. Some turn out very good and we won’t talk about the others. But I love chili and sweet potatoes so I’m taking your advice and am going to fix a pot.
Thanks for sharing.