Vegetarian Black Bean Chili Over Baked Sweet Potatoes

Dinner Club Diaries
by Dinner Club Diaries
8 servings
1 hr 15 min

This chili is so good, I promise the meat lovers in your life won't even know the meat is missing! Packed with onions, peppers, corn and of course, lots of black beans, with some smokey spice from the chipotle peppers, this makes a really hearty meal! This yields a large pot of chili, serving about 8 people. I would recommend making the whole batch and then repurposing the leftovers in a bunch of different ways! Of course, you could eat it right out of a bowl with all the toppings. But other suggestions include: using it as a taco filling, wrapping it up inside a burrito with some Spanish rice, or spreading it over a layer of tortilla chips and making sheet pan nachos! This last option is definitely my preferred method! And PS - skip the Worchestershire sauce and this recipe is fully vegan as well!!! Enjoy!

Vegetarian Black Bean chili over baked sweet potatoes. YUM!

You won't miss the meat, I promise!

Don't forget the toppings! Best part!

Vegetarian Black Bean Chili Over Baked Sweet Potatoes
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 4 large or 8 small sweet potatoes
  • 1 medium onion, diced
  • 1 red or orange pepper, diced
  • 1/2-1 jalapeño, ribs and seeds removed, finely diced
  • 4-5 garlic cloves, minced
  • Spices: 2 T chili powder, 1.5 t cumin, 1.5 t oregano, 1 t paprika, 1 t salt, 1/2 t pepper
  • 3 T tomato paste (1/2 of a 6 oz can)
  • 1 chipotle in adobo, finely chopped (1 pepper, not 1 full can)
  • 2 T brown sugar
  • 1 T Worchestershire sauce (or sub soy to keep vegan)
  • 3 15 oz cans of black beans (just drain off the liquid on the top. Do not fully drain or rinse.)
  • 1 15 oz can corn, drained
  • 1 15 oz can petite diced tomato with green chiles
  • Toppings as desired: avocado, sour cream, cheese, cilantro, scallions, jalapeño, red onion, tortilla strips, squeeze of lime

Start by baking the sweet potatoes as these take the longest. Poke sweet potatoes with a fork, and bake on a foil-lined baking sheet at 350º for about 1 hour, or until very tender.
In a large pot, heat 2 T olive oil over med heat and sauté onion and peppers for about 5 min, adding in garlic and sautéing another minute or two.
Add in all spices and cook a few minutes. Add in tomato paste, chipotle, brown sugar & Worcestershire, and cook about 5 minutes.
Add all canned ingredients, bring to boil, and simmer at least 15 min or longer. If chili seems too dry or too thick, add 1/2-1 c water.
Split cooked potatoes in half but not all the way through - squeeze ends together to pop open potato pocket.
Pour chili into potato pocket and top with garnishes such as: avocado, sour cream, cilantro, scallions, jalapeño, cheese, red onion, tortilla strips, a squeeze of lime.
  • Leftover chili? Eat just in a bowl of course with aaaaallllll the toppings, or better yet, use as a taco or burrito filling, or as a topping for sheet pan nachos!
  • Chipotles and jalepenos can be spicy! Know what spice-level your family likes. But also remember that putting this chili over SWEET potatoes, and then topping with sour cream and/or avocado, will really cool things down!
  • What to do with those extra chipotle peppers? I keep mine in a Tupperware in the fridge for a couple weeks, but instead you can place each pepper in an ice cube tray with some of the sauce in the can, freeze, then transfer to a zip top bag. You will then have 1 pepper at a time to use as desired!
  • Check out my Instagram highlights (link below) for a demo on how I made this!
Dinner Club Diaries
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  • Barbara Henning Barbara Henning on Jan 22, 2021

    I don't like chipotle, can I just substitute a canned plain chili pepper?

    • Dinner Club Diaries Dinner Club Diaries on Jan 22, 2021

      Hi! The chipotle gives a spicy, smoky flavor. You can certainly leave it out! If you like the heat, just add in some chili flakes, or for a more mild flavor, you could try a mini can of chopped green chilis. Enjoy!