Healthy Vegetarian Sweet Potato Black Bean Chili

Healthy Vegetarian Sweet Potato Black Bean Chili is an easy, nourishing, one-pot meal that cooks right on the stovetop. Hearty enough to satisfy vegan and meat-eating appetites this is a quick and convenient chili recipe layered with tender cubed sweet potatoes, canned black bean and fire-roasted tomatoes, fresh vegetables, and warming spices! It cooks in under an hour but tastes like it’s simmered on the stove all day. Easy enough for a busy weeknight and a great recipe to add to your weekend meal prep – comfort food at its best!

If you are looking for a hearty, healthy, veggie-packed chili recipe, this Sweet Potato Black Bean Chili recipe is for you! Unlike Chili Con Carne or Turkey Chili, this easy, delicious vegetarian (and vegan!) chili recipe is meat-free and 100% plant-based.

Loaded with vegetables, beans, and comforting spices this recipe is a nutritional powerhouse. Sweet potatoes offer a vitamin-rich base, black beans provide protein and fiber, and spices like cumin and chili powder add warmth and depth of flavor.

Sweet potato black bean chili is also incredibly easy to make. It can be made on the stovetop, in the crock pot, or in the Instant Pot. Great if you have a busy family or just need a quick, nourishing meal. Just heat up olive oil, toss in your veggies, sprinkle the spices, then stir in canned tomatoes and black beans with some broth. Let it simmer to perfection, and voilà – in about 45 minutes, you’ve got a bowl of hearty, healthy chili ready to enjoy. 

I love to pair it with a side of cornbread and top it with sour cream, scallions, and diced avocado (if you have time to make it, guacamole is also amazing with this recipe.

Why You’ll Love This Recipe

• With canned ingredients on deck, this chili cuts down on prep time, making it super simple and convenient to prepare even on the busiest of days.
• Packed with sweet potatoes and black beans, it’s a nutritional powerhouse, making a meal that’s as wholesome as it is tasty.
• Whether you’re craving a stovetop version or want to throw it in a slow cooker or pressure cooker, this recipe delivers tasty results.
• Perfect for any occasion, it transitions seamlessly from a cozy family dinner to the star of a potluck or even meal-prepped lunches throughout the week.

Ingredients You’ll Need

• Olive Oil – Is perfect to saute the veggies. If you want to cut back on oil (which would make this recipe even lighter), you can skip it and saute your veggies in some broth as well.
• Onion and Garlic – These aromatic essentials elevate the dish, providing a depth of flavor that forms the backbone of any savory and spicy recipe.
• Bell Peppers (any color) – Offering a crisp bite and vibrant color, these peppers enhance the dish’s texture and color. I love using a variety of colors for an extra beautiful bowl of chili.
• Sweet Potatoes – These earthy root vegetables bring a natural sweetness and hearty consistency, making the chili both filling and nutritionally dense. If you don’t have sweet potatoes you can use butternut squash instead.
• Chili Seasoning (chili powder, cumin, curry powder, sea salt, black pepper) – This comforting spice combo is where the magic happens, adding warmth, depth, and that unmistakable chili kick.
• Canned Fire Roasted Tomatoes – These add a smoky dimension and tanginess, enriching the sauce and complementing the sweet and spicy profiles.
• Canned Black Beans – Packed with protein and fiber, beans will help to keep you feeling satisfied for hours.
• Low-Sodium Vegetable Broth – Using low-sodium broth allows you to stay in control of your ingredients.
• Chili Toppings – Sprinkle your chili with shredded cheese, chopped avocado, diced onion, sliced jalapeños, fresh cilantro, sour cream, crumbled tortilla chips, diced tomatoes, roasted corn, or a squeeze of lime for a flavor-packed finish. So many options!

How To Make Sweet Potato and Black Bean Chili

1. Soften the vegetables: Place a medium or large pot on the stovetop and add olive oil over medium-high heat. Once the oil is hot, add in the onions, peppers, and sweet potatoes, along with a pinch of salt. Saute the vegetables, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
2. Add the spices: To the vegetable mix, add the garlic, chili powder, cumin, and curry powder. Season again with more salt and a touch of black pepper. Toss the spices with the veggies until fully combined. 

3. Cook the chili: Add in the canned tomatoes, canned (and drained) black beans, and vegetable broth. Stir to combine. Bring the chili to a boil, then reduce to a simmer. Cook for 30 minutes, making sure to stir occasionally. The chili is done when the liquid has reduced down, and the sweet potatoes are fork-tender. 
4. Garnish and serve: While hot, ladle into bowls and serve with your favorite chili toppings like shredded cheese, sour cream, or guacamole. Enjoy! 

Recipe Tips

• Make sure all of the sweet potatoes are cut roughly the same size. This ensures even consistency as the potatoes cook.
• When sautéing onions, wait until they’re slightly translucent before adding the garlic; this prevents the garlic from burning and turning bitter.
• While any bell pepper color works, mixing red, yellow, and green can enhance the color and beauty of this chili. Remember, we eat with our eyes first!
• Rinsing canned black beans before adding removes excess sodium and any canned taste, giving your chili a fresher, cleaner flavor.
• Keep a consistent simmer, not a rolling boil, to develop the flavors without overcooking the ingredients.
• Offer a variety of toppings on the side, letting each person customize their own bowl to their liking.

Variations

• Swap out black beans for kidney or pinto beans, or even a combination, to diversify the texture and flavor.
• Intensify the heat by adding chopped jalapeños, red chili flakes, or a splash of hot sauce to the mix.
• Introduce a nutty flavor and additional protein by stirring in cooked quinoa during the last 15 minutes of simmering.
• Incorporate more veggies – zucchini, mushrooms, or carrots for added nutrition and flavor.
• For a smokier undertone, substitute regular chili powder with chipotle chili powder or add a touch of smoked paprika.
• To achieve a creamier texture, stir in a dollop of cream or coconut milk towards the end, balancing the spicy tones with a gentle creaminess.

Storing & Freezing

Storing: Once your chili has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop until warmed through.

Freezing: Portion cooled chili into freezer-safe bags or containers, leaving an inch at the top for expansion. Flatten the bags to save space and freeze for up to 4 months. Thaw in the refrigerator overnight and reheat on the stove or microwave until hot.

HEALTHY COOKING TIPS

Can I leave the skin on sweet potatoes?

I always do! Keeping the skin on sweet potatoes not only adds extra nutrients and fiber but also provides a rustic texture to the chili. Just ensure they’re well-cleaned and free of any blemishes.

How can I add more vegetarian protein to this dish?

Toss in some cooked quinoa or lentils, both of which are rich in protein. A handful of chopped tofu or tempeh can also boost the protein content.

Can I use regular canned tomatoes?

While fire-roasted tomatoes add a light smoky flavor, you can substitute them with regular canned tomatoes or even fresh diced tomatoes if you prefer.

What if my chili turns out too spicy?

As written this is not a spicy recipe. But if you find your chili recipe gets a tad too fiery for your taste, try adding a bit more broth, a squeeze of lime juice, or a splash of coconut milk. These additions can help balance out the heat.

More Vegetarian Dishes

• Crustless Quiche with Broccoli and Cauliflower
• Orzo Pasta Salad with Roasted Vegetables
• Scrambled Eggs with Riced Cauliflower
• Greek Quinoa Salad with Feta

HEALTHY VEGETARIAN SWEET POTATO BLACK BEAN CHILI VIDEO

If you make and enjoy this Healthy Vegetarian Sweet Potato Black Bean Chili recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).