Sweet Potato Black Bean Chili

Living Healthy
by Living Healthy
5 Servings
45 min

Summer is over and the cold weather is here. Chili is one of my all time favorite meals to have when it is a chilly, brisk day. Chili is extremely versatile and there are many variations of chili you can make like; beef chili, turkey chili, chicken chili, three bean chili, vegetarian chili, etc. The options are truly endless!

Recently, I have loved making a meatless dinner once a week and my Sweet Potato Black Bean Chili is a great meatless option. This chili is hearty, comforting and filled with complex flavors and textures. The sweet potatoes add a subtle sweetness, the black beans add hearty texture and the mixture of spices round everything out. Better yet, it is completely vegetarian and vegan (if you sub a few toppings)!

My Sweet Potato Black Bean Chili is a simple one pot meal that you can prep in advance or not; whatever makes your life easier! Unlike most chilis, I think you will be surprised how fast this comes together; no crock pot needed! Instead, grab your dutch oven and get cooking!

Sweet Potato Black Bean Chili
Recipe details
  • 5  Servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • 1 large sweet potato (peeled/chopped into medium chunks)
  • 1 (15) oz can black beans (drained)
  • 1/2 medium yellow onion (chopped)
  • 2-3 carrots (peeled and chopped)
  • 1/2 red bell pepper (chopped)
  • 1 (14.5) oz can diced tomatoes
  • 1 cup water
  • 1 tsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 tsp minced garlic
  • 2 tbsp olive oil
  • 1 tsp cornstarch / cold water
  • dairy free sour cream or greek yogurt
  • vegan shredded cheddar cheese or regular shredded cheddar
  • hot sauce
  • avocado

In a pot, add olive oil, minced garlic and chopped onion. Saute until soft (~3-4 minutes).
Add tomato paste and mix into oil, garlic and onion. Let cook for 1-2 minutes.
Add chopped sweet potato, carrot and red bell pepper. Mix and saute until they begin to get soft (6-8 minutes).
Add dry seasonings: chili powder, cumin, paprika, garlic powder and salt. Mix until vegetables are coated.
Add can of diced tomatoes, water and black beans.
Mix and cover pot. Let simmer on low for 25-30 minutes.
Mix 1 tsp cornstarch with some cold water to make a slurry. Add directly into chili and mix. Cook for another 5 minutes.
Serve with your choice of toppings!
  • The cornstarch water mixture is optional but this will help the chili thicken, so I highly recommend!
Living Healthy
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