Sweet Potato and Black Bean Chili topped with chopped cilantro in a black bowl.

Sweet Potato and Black Bean Chili

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 5 (2-cup) servings 1x


  • 2 tablespoons olive oil
  • 2 average-sized sweet potatoes, peeled and cubed into approximately 1/2-inch cubes (about 5 cups cubed)
  • 1 cup chopped yellow onion
  • 1 cup sliced celery
  • 1 tablespoon freshly minced garlic
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Pinch cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 cups vegetable broth
  • 1 (28-ounce) can diced tomatoes in juice
  • 2 (15-ounce) cans black beans, drained and rinsed


  1. Heat olive oil over medium high heat in a dutch oven or soup pot. Add sweet potato cubes, onion and celery. Cook for about 5 minutes, or until onion and celery are soft (stirring often).
  2. Add garlic, chili powder, cumin, oregano, cayenne pepper and salt. Stir well to combine.
  3. Add vegetable broth, tomatoes with juices and black beans. Bring to a boil. Reduce heat to maintain a gentle simmer and cover.
  4. Simmer for 20-25 minutes, or until sweet potatoes are tender.
  5. Garnish with fresh chopped cilantro.


Adapted from What’s Gaby Cooking

  • Category: Soup
  • Method: Simmer
  • Cuisine: Mexican

Keywords: sweet potato black bean chili, vegan sweet potato black bean chili