Vegan Chili with Sweet Potatoes and Black Beans

Introduction

Vegan Chili with Sweet Potatoes and Black Beans is a hearty, nutritious, and flavorful plant-based meal that’s perfect for cozy weeknights, meal prep, or gatherings. This chili combines sweet potatoes, protein-packed black beans, tomatoes, and aromatic spices to create a rich, comforting stew that warms you from the inside out.

The sweetness of the roasted sweet potatoes balances the spicy, smoky chili flavor, while the black beans provide texture and protein, making it a satisfying and complete vegan dish. This chili is gluten-free, vegan, and full of vibrant flavors, making it ideal for anyone looking for a wholesome, plant-forward meal.

Why I Love This Recipe

• Nutrient-dense: Packed with fiber, protein, vitamins, and minerals.
• Flavorful and hearty: The combination of sweet potatoes, beans, and spices creates a robust, satisfying dish.
• Comforting: Perfect for chilly days or whenever you crave a warm, filling meal.
• Easy and versatile: Can be made in one pot and customized to your taste.
• Plant-based and wholesome: A guilt-free indulgence that’s both healthy and delicious.

Why It’s a Must-Try Dish

This vegan chili is a must-try because it transforms simple ingredients into a rich, flavorful, and filling meal. The balance of sweet, savory, and smoky flavors, along with the hearty texture of sweet potatoes and black beans, makes it a standout chili recipe for vegans, vegetarians, and meat-eaters alike. It’s perfect for meal prep, family dinners, or even potluck events.

Recipe Overview

Detail	Info
Preparation Time	15 minutes
Cooking Time	35 minutes
Total Time	50 minutes
Servings	4–6 servings
Course	Main Dish / Chili
Cuisine	Vegan / American / Comfort Food
Calories	~320 kcal per serving

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 1 can (14 oz / 400 g) diced tomatoes
• 1 cup vegetable broth
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cayenne pepper (optional for heat)
• Salt and black pepper, to taste
• 1 tbsp tomato paste
• 1 tsp maple syrup or agave (optional, to balance acidity)
• 2 cups fresh spinach or kale, chopped
• Optional toppings: avocado slices, fresh cilantro, lime wedges, vegan sour cream

Step-by-Step Preparation Method

Step 1: Sauté Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced onion and sauté for 3–4 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant.

Step 2: Cook Vegetables

1. Add red and yellow bell peppers and diced sweet potatoes to the pot.
2. Cook for 5–6 minutes, stirring occasionally, until peppers soften slightly.

Step 3: Add Beans, Tomatoes, and Spices

1. Stir in black beans, diced tomatoes, and vegetable broth.
2. Add chili powder, smoked paprika, cumin, coriander, cayenne pepper, salt, and black pepper.
3. Stir in tomato paste and maple syrup (if using).
4. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, until sweet potatoes are tender.

Step 4: Add Greens

1. Stir in fresh spinach or kale.
2. Cook for an additional 2–3 minutes until greens are wilted.
3. Taste and adjust seasoning if needed.

Step 5: Serve

1. Ladle chili into bowls.
2. Top with optional garnishes like avocado, cilantro, lime wedges, or vegan sour cream.

How to Serve

• Serve hot as a main dish with crusty bread, tortilla chips, or over rice.
• Pair with cornbread or a fresh green salad for a complete meal.
• Great for meal prep, as flavors deepen after a day.

Recipe Tips

• Even chopping: Dice sweet potatoes into uniform cubes for even cooking.
• Adjust spiciness: Reduce or increase cayenne based on heat preference.
• Texture: Mash a few sweet potatoes slightly for a creamier texture.
• Flavor boost: Add a splash of lime juice just before serving for brightness.
• Meal prep: This chili tastes even better the next day after flavors meld.

Variations

1. Quinoa Chili: Add ½ cup cooked quinoa for extra protein.
2. Mexican-Style Chili: Stir in corn, black olives, and a squeeze of lime.
3. Smoky Chipotle Chili: Use chipotle peppers in adobo sauce for a smoky kick.
4. Spicy Lentil Chili: Add ½ cup red or green lentils along with beans.
5. Creamy Coconut Chili: Stir in ½ cup coconut milk for a creamy texture.

Freezing & Storage

• Refrigerator: Store in an airtight container for 4–5 days.
• Freezer: Freeze in portioned containers for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth if needed.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

FAQ

Q1: Can I make this chili in a slow cooker?
Yes — combine all ingredients except greens and cook on low for 6–7 hours. Add greens 15 minutes before serving.

Q2: Can I substitute sweet potatoes?
Yes — butternut squash or pumpkin cubes work well.

Q3: Can I make this chili spicier?
Absolutely — add more cayenne, chili powder, or chopped fresh chili peppers.

Q4: Is this chili high in protein?
Yes — black beans and optional lentils provide a good plant-based protein source.

Q5: Can I make it creamy?
Yes — stir in a couple of tablespoons of cashew cream or coconut milk.

Conclusion

Vegan Chili with Sweet Potatoes and Black Beans is a hearty, flavorful, and nourishing plant-based meal that’s perfect for weeknight dinners, meal prep, or cozy gatherings. With sweet potatoes, black beans, aromatic spices, and leafy greens, it’s a balanced and satisfying dish that delights the taste buds and warms the soul. Easy to make, versatile, and packed with nutrition, this chili is a must-try for anyone seeking a wholesome, comforting, and delicious vegan meal.