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Vegan Black Bean Chili with Sweet Potato

Prep Time 15 mins
Cook Time 35 mins
Course Main
Cuisine Vegan
Servings 5 servings


  • 2 medium sweet potatoes or 1 large
  • 1 onion
  • 1 bell pepper
  • 4 cloves garlic minced
  • 2 15 oz. cans black beans drained and rinsed
  • 1 15 oz. can diced tomatoes
  • 2 ½ cups vegetable broth
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • Salt to taste
  • Optional toppings: chopped avocado green onion, fresh cilantro


  • Dice onion and bell pepper. Peel and dice sweet potato, set aside.
  • In a stockpot over medium heat, sauté diced onion and bell pepper until softened.
  • Add sweet potato and spices, stir to coat the vegetables in the seasonings. Continue to sauté for 5 minutes.
  • Add minced garlic, and stir. Allow garlic to sauté with the vegetables for 1 minute.
  • Pour in vegetable broth and diced tomatoes (with juice) and black beans (rinsed and drained) to stockpot.
  • Adjust heat to bring to a boil. Cover the stockpot and allow the chili to simmer for 25 minutes, stirring a few times.
  • Taste chili and adjust seasons if needed.
  • Serve warm with desired toppings.