If you’re craving a cozy, hearty bowl that’s bursting with flavor yet totally plant-based, you’re going to love this Sweet Potato Black Bean Chili Recipe. It’s a dish I reach for when I want something comforting and nourishing without hours in the kitchen. Trust me, once you try this recipe, it’ll become your go-to for chilly nights or busy weeknights alike.

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Why This Recipe Works

Balanced Flavors: The sweetness of the potatoes plays perfectly against smoky spices and earthy black beans.
Simple Technique: Minimal steps but maximum results—ideal for when you want a comforting meal without fuss.
Versatile & Adaptable: You can easily make it oil-free, swap ingredients, or cook it in multiple ways.
Meal-Prep Friendly: It freezes beautifully and packs a nutritious punch as leftovers.

Sweet Potato Black Bean Chili, healthy plant-based chili, hearty vegan chili, easy vegetarian chili, cozy winter chili - A white bowl filled with three main layers: the base is a thick stew of dark brown beans mixed with deep orange chunks of sweet potato and red tomato pieces in a reddish-brown sauce, topped on one side with bright green chopped avocado cubes and sprinkled with small rings of green onion, and on the other side with fresh green cilantro leaves. A silver spoon rests inside the bowl at the right side. The bowl sits on a white marbled surface next to two light beige round bread rolls and a loosely folded gray cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Sweet Potato Black Bean Chili Recipe has its job—and they compliment each other so well. When shopping, pick sweet potatoes that are firm and unblemished for the best texture. The spices are key to building a warm, smoky flavor without overwhelming the dish.

Sweet Potato Black Bean Chili, healthy plant-based chili, hearty vegan chili, easy vegetarian chili, cozy winter chili - Flat lay of bright orange diced sweet potatoes with smooth skin, glossy black beans scattered around, vibrant red diced tomatoes with juicy textures, chopped white onion pieces with delicate layers, fresh green cilantro leaves, thinly sliced green onions with crisp edges, whole garlic cloves with papery skins, and deep red chili powder sprinkled artfully, all arranged naturally to showcase contrasting colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive Oil: Adds richness and helps soften the onions and garlic, but you can skip it and use water to sauté for oil-free cooking.
Onion: Creates a savory base that mellows when cooked—dicing them small ensures they integrate smoothly.
Garlic: Adds depth and aromatic flavor, don’t rush this part!
Sweet Potato: The star of the dish—its natural sweetness and soft texture contrast perfectly with the black beans.
Chili Powder: Brings warmth without too much heat; mild chili powder works best if you prefer gentle spice.
Cumin: Adds a smoky, earthy note that’s essential in chili recipes.
Smoked Paprika: Adds layers of smoky flavor that balance the sweetness of the potatoes.
Salt: Enhances all the flavors and brings harmony to the dish.
Diced Tomatoes: Provides acidity and juiciness, making the chili saucier and heartier.
Black Beans: Packed with protein and fiber, they give the chili substance and texture.
Water: Keeps the chili from getting too thick and helps the flavors meld as it simmers.
Optional Toppings: Things like avocado, cilantro, and vegan sour cream add freshness and creaminess to each bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love best about this Sweet Potato Black Bean Chili Recipe is how easy it is to tweak it to your taste or pantry. Whether you want to up the spice, boost the veggies, or swap out the beans, this recipe welcomes your creativity.

Vegetable Swaps: I sometimes swap in butternut squash or add a handful of kale or spinach near the end to sneak in extra greens.
Heat Level: If you like it spicy, add some cayenne or fresh diced jalapeño—I often do this when I want a little kick.
Cooking Style: I’ve made this on the stove, slow cooker, and Instant Pot; each way is great depending on your schedule.
Protein Boost: Swap black beans for pinto or kidney beans, or even add textured vegetable protein if you want extra heartiness.

Step-by-Step: How I Make Sweet Potato Black Bean Chili Recipe

Step 1: Sauté the Aromatics and Sweet Potato

Start by warming 1-2 tablespoons of olive oil in a large pot over medium heat. I love using a heavy-bottomed pot here because it distributes heat evenly. Once hot, add the diced onion and cook for about 3-4 minutes, stirring occasionally until it turns translucent and soft—this step builds your flavor base, so don’t rush it. Next, toss in the minced garlic and sweet potato cubes, sautéing for an additional 2 minutes to let the garlic release its aroma and the sweet potatoes begin softening.

Step 2: Spice It Up

Sprinkle the chili powder, cumin, smoked paprika, and salt over the veggies. Stir well to coat everything in those spices, letting them toast slightly for about 30 seconds to a minute. This little moment of toasting really wakes up their flavor—it made a huge difference the first time I tried it!

Step 3: Add Tomatoes, Beans & Simmer

Pour in the canned diced tomatoes (with juices) along with the rinsed and drained black beans. Add 2 cups of water and stir to combine. Bring the mixture to a gentle simmer. Let it cook uncovered for 20-25 minutes, stirring occasionally. This simmering melts the potatoes down just right and helps all those flavors marry beautifully.

Step 4: Finish and Adjust

When the sweet potatoes are very tender, grab the back of a spoon and lightly mash a portion of them right in the pot. I love this trick because it naturally thickens the chili without extra starch or thickeners. Give it a taste and adjust seasoning if needed—sometimes I add a pinch more salt or a squeeze of lime for brightness here.

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Tips from My Kitchen

Don’t Skip Toasting Spices: I learned the hard way that briefly heating spices in the pot before adding liquids brings out serious flavor.
Patience with Sweet Potatoes: Let the potatoes soften fully; rushing this ruins the creamy texture I love so much.
Mash for Thickness: Mashing some sweet potatoes right in the pot thickens the chili naturally—no thickening agents needed.
Taste Before Serving: I always adjust salt and sometimes add a bit of lime juice right before serving to brighten it up.

How to Serve Sweet Potato Black Bean Chili Recipe

Sweet Potato Black Bean Chili, healthy plant-based chili, hearty vegan chili, easy vegetarian chili, cozy winter chili - The image shows a white speckled bowl filled with a thick stew made of dark black beans and bright orange chunks of sweet potato in a rich red tomato sauce. The stew is garnished with vibrant fresh green cilantro leaves and sliced green onions, while creamy green avocado pieces sit on one side near the bowl’s edge. A silver spoon is placed in the stew with its handle resting on the edge of the bowl. The bowl is set on a white marbled surface with a gray cloth draped nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a huge fan of topping this chili with creamy avocado chunks—they mellow the smoky spices and add a lush texture. Fresh cilantro and chopped green onions give it a vibrant, herby lift that really wakes up your taste buds. On special occasions, I drizzle vegan sour cream for tangy creaminess, which is honestly irresistible.

Side Dishes

This chili pairs wonderfully with vegan cornbread—because who doesn’t love stirring their chili into buttery, crumbly cornbread? I also sometimes serve it with a crisp green salad or simple steamed rice to soak up the rich sauce.

Creative Ways to Present

For dinner parties, I’ve served this chili in mini bread bowls—so fun and cozy. Another favorite: layering it over baked sweet potatoes for a loaded chili bake that guests always rave about. It’s endlessly adaptable and looks beautiful on the table.

Make Ahead and Storage

Storing Leftovers

After it cools, I store this chili in an airtight container in the fridge, where it keeps well for 4-5 days. It actually tastes better the next day once the flavors have had time to meld, so leftovers are a win!

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers or bags, then thaw in the fridge overnight when ready to eat. It’s a fantastic make-ahead meal that’s just as cozy as the fresh version.

Reheating

I reheat leftovers on the stove over medium heat, stirring occasionally until warmed through. Adding a splash of water or broth helps loosen it up if it thickened overnight. You can also microwave it, but I prefer the stove method to keep the flavors bright.

FAQs

Can I make this Sweet Potato Black Bean Chili Recipe spicy?

Absolutely! You can easily adjust the heat by adding cayenne pepper, chipotle powder, or fresh diced jalapeños along with the spices. Start small to avoid overpowering the sweet and smoky flavors.
Is this chili gluten-free?

Yes, this chili is naturally gluten-free as long as your canned ingredients don’t have any additives containing gluten. Always double-check ingredient labels if you’re especially sensitive.
Can I use other beans instead of black beans?

Definitely! Pinto beans, kidney beans, or even chickpeas work great in this recipe and provide a slightly different texture and taste—feel free to experiment.
How do I make this recipe oil-free?

Skip the olive oil and sauté the onions, garlic, and sweet potatoes in a little water instead. Add more water during cooking if it starts to stick, and you’ll still get great flavor without the oil.
Can this recipe be made in a slow cooker or Instant Pot?

Yes! For a slow cooker, add all ingredients and cook on low for 7-8 hours or high for 4-5 hours. For an Instant Pot, sauté ingredients using the sauté function, then cook under high pressure for 8 minutes and release manually.

Final Thoughts

This Sweet Potato Black Bean Chili Recipe truly feels like a warm hug in a bowl—a perfect mix of sweet, smoky, and savory that comforts me no matter the season. It’s simple enough to pull together any night, but rich enough to impress guests. I can’t wait for you to try it and make it your own. Once you do, I’d love to hear how you customize it and what your favorite toppings are. Pull up a chair, grab a spoon, and enjoy!