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Sweet Potato Black Bean Chili

The first time I made this chili for my meat-loving dad he whispered in horror to my mom, “she put sweet potatoes in her chili!” While he was hesitant at first, I won him over with this hearty vegan chili.
Course Main Course
Cuisine American
Keyword chili
Prep Time 10 minutes
Cook Time 30 minutes


  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 carrots peeled and diced
  • 1 red bell pepper seeded and diced
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground chipotle flakes optional
  • 1 teaspoon salt
  • 2 14- ounce can fire-roasted tomatoes
  • 2 cups vegetable stock
  • 1 large sweet potato peeled and cubed
  • 1 15- ounce cans black beans drained and rinsed
  • ½ lime juiced
  • ¼ teaspoon cinnamon

Optional toppings:

  • Fresh cilantro
  • Lime wedges
  • Vegan sour cream
  • Hot sauce


  1. Heat oil in a Dutch oven over medium-high heat. Add onion, red pepper and carrots. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add garlic, chili powder, cumin, paprika, chipotle flakes and salt and cook, stirring constantly, for 30 seconds. Add tomatoes, stock and sweet potatoes bring to a simmer. Cover and cook until the sweet potato is tender, 15-20 minutes.
  2. Add beans, cinnamon and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes.
  3. Top with your favorite toppings and enjoy!

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