Sweet Potato Black Bean Chili

4.50 from 4 votes

An easy one-pot vegan sweet potato black bean chili that is smoky, thick, and freezer-friendly. Top it with avocado, lime and cilantro for a satisfying plant-based meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish, Soup

Cuisine: Amercian

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

2 tsp olive oil
1 medium white onion diced
1 jalapeno seeded and minced
1 red bell pepper diced
3 cloves garlic minced
2 tbsp chili powder
1.5 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika
3 tbsp tomato paste
1-2 chipotle peppers in adobo minced
1 28 oz can fire-roasted diced tomatoes
2 cups vegetable broth
4 cups peeled and cubed sweet potato about 2 small to medium-sized sweet potato
1 tbsp tamari or soy sauce
2 14 oz cans black beans drained and rinsed
1.5 cups corn fresh or frozen
salt and pepper
1 lime juiced
1 tsp apple cider vinegar
1/2 cup fresh cilantro finely chopped
Optional Garnish: avocado, toasted pumpkin seeds, sour cream, pickled red onion, lime wedges, tortilla chips

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion with a pinch of salt and cook for 5–6 minutes, until softened.
Stir in the bell pepper and jalapeño and cook for 3 minutes. Add the garlic and cook for 1 minute, until fragrant.
Add the chili powder, cumin, smoked paprika and oregano. Cook for 30–60 seconds, stirring constantly, until fragrant. Stir in the tomato paste and chipotle peppers and cook for 1–2 minutes, stirring frequently, until the tomato paste darkens slightly.
Stir in the diced tomatoes, vegetable broth, tamari and sweet potato. Bring to a gentle simmer, partially cover and cook for 18–22 minutes, or until the sweet potato is fork-tender.
Stir in the black beans and corn. Simmer uncovered for 5 minutes to heat through. If desired, mash some of the beans and sweet potato against the side of the pot with the back of a spoon, then stir to naturally thicken the chili.
Remove from the heat and stir in the lime juice, apple cider vinegar and cilantro. Taste and season with salt and pepper as needed. Serve with your favourite toppings.

Notes

Leftovers can be stored in a sealed container in the fridge or up to 5 days or frozen for up to 3 months. Thaw in fridge before reheating on stovetop or in microwave.

This recipe was originally published in 2017 and updated in July 2026 with a more robust spice blend, smoky chipotle peppers, a richer tomato base and a simplified cooking method. It's still an easy one-pot vegan chili, now with bolder flavour, a heartier texture and clearer step-by-step instructions.

Nutrition