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Sweet Potato and Black Bean Chili – Vegan Recipes for Dinner

Alright, friend, if you’ve ever stood in front of your stove craving something hearty but also cozy, this Sweet Potato and Black Bean Chili is about to become your new go-to. Picture this: soft, tender cubes of sweet potato mingling with creamy black beans, all wrapped in a rich, smoky tomato sauce that smells like a hug in a bowl. Plus, it’s totally vegan, which means it’s as healthy as it is comforting. I love how the sweetness from the potatoes balances the earthy beans and spices—trust me, it’s a flavor party you won’t want to miss. And the best part? It’s packed with fiber and protein to keep you fueled without any fuss. Let’s dive in and make a pot of this magic!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 jalapeño, seeded and finely chopped (optional, for heat)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, adjust to taste)
1 (14.5 oz) can diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
1 1/2 cups vegetable broth
Salt and pepper to taste

How I Make It

Step 1:

First things first, heat olive oil in a large pot over medium heat. Toss in the diced onion, garlic, red bell pepper, and jalapeño (if you’re using it). Stir frequently until the veggies soften and the onion turns translucent—about 5-7 minutes. Your kitchen will start smelling amazing already!

Step 2:

Next, add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir for about 30 seconds—this step wakes up the spices and makes the flavor so vibrant.

Step 3:

Throw in the diced sweet potatoes and stir everything together so the spices coat the cubes evenly. Pour in the canned diced tomatoes (with juice), black beans, and vegetable broth. Give it a good stir and bring the mixture to a gentle simmer.

Step 4:

Cover the pot and let it cook for 30 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking. If it gets too thick, just add a splash of water or broth.

Step 5:

Once the sweet potatoes are soft, uncover and taste the chili. Season with salt and pepper to your liking. If you want it spicier, feel free to add a pinch more cayenne.

Step 6:

Spoon your chili into bowls, maybe top with some fresh cilantro or a squeeze of lime if you have it around, and enjoy that perfect balance of cozy and awesome flavor. Yum!

Variations & Tips

Swap sweet potatoes for butternut squash or pumpkin cubes for a seasonal twist.
Add corn kernels for extra sweetness and texture.
Use chipotle powder instead of smoked paprika for a smoky, slightly spicy kick.
Serve with avocado slices or vegan sour cream for creaminess.
If you want a thicker chili, mash some of the beans before adding them in.
Make it ahead—the flavors deepen the next day, making it even better!

How I Like to Serve It

I love spooning this chili over a bed of fluffy quinoa or brown rice to soak up every last drop. It’s perfect for chilly weeknights or casual weekend dinners with friends. A sprinkle of fresh cilantro and a wedge of lime adds a fresh pop that brightens the dish beautifully.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
If you prefer dried beans, feel free to soak and cook them ahead of time but be sure to adjust the cooking time accordingly.

Closing: This Sweet Potato and Black Bean Chili is one of those always-delicious dinners that feels like home in every bite—simple, nourishing, and full of love.