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Black bean sweet potato chili topped with sour cream and avocado.
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5 from 11 votes

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: DIET, DINNER, soup + stew + chili
Cuisine: American, dairy free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 270kcal
Author: Dani Spies

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 bell peppers, chopped (any color works!)
  • 4 cups chopped sweet potatoes, about 2 medium sweet potatoes
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons curry powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 15-ounce cans fire roasted diced tomatoes
  • 2 15-ounce cans black beans, drained and rinsed
  • 4 cups low sodium veggie broth
  • *optional toppings: shredded cheese, chopped avocado, diced onion, sliced scallions, fresh cilantro, sour cream

Instructions

  • Heat the olive oil in a large medium to large pot. Add in the onions, peppers, and sweet potatoes along with a pinch of salt. Cook, stirring occasionally, until the onions begin to turn translucent and everything is fragrant, about 5 minutes.
    Cooking sweet potato, bell peppers and onion in a large pot.
  • Stir in the garlic, chili powder, cumin, and curry powder along with a little more salt and some black pepper.
    Mixing spices with chopped sweet potatoes, bell pepper and onions.
  • Add the tomatoes, beans, and broth and stir. Bring everything up to a light boil and then reduce down to a simmer and cook for about 30 minutes, stirring occasionally, or until the chili has reduced down and has a nice hearty consistency.
    Adding broth, diced tomatoes and black beans to pot with vegetables.
  • Serve in your favorite bowl and top with your favorite chili toppings. Enjoy!
    Chili with chunks of sweet potato and black beans, topped with sour cream, green onions and avocado.

Video

Notes

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.


Nutrition

Serving: 1.5cups | Calories: 270kcal | Carbohydrates: 49g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1189mg | Potassium: 752mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14860IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg