Vegetarian Sweet Potato Black Bean Chili
I love all kinds of chili, but this vegetarian Sweet Potato Black Bean Chili has a special place on my table. It’s easy to make and has all the big, bold chili flavors you know and love. Plus, there’s a secret ingredient in this easy chili recipe that puts it over the top! Lighter but no less flavorful, next time you’re craving chili, give this Sweet Potato Black Bean Chili a try!
Slow-cooked meals are some of my favorites. I just love the smell of them simmering on the stove or baking in the oven, and the flavors are some of the best around. This amazing Sweet Potato Black Bean Chili is no exception, but I take a few shortcuts to get slow, cooked-all-day flavor in a fraction of the time.
Vegetarian Sweet Potato Black Bean Chili
Sweet potatoes and black beans are the stars of this easy vegetarian chili recipe, and it’s so good you won’t miss the meat! I use BUSH’s black beans in a mild chili sauce to cut down on the cooking time, and let me tell you, every bite is delicious!
Hearty sweet potato adds a touch of sweetness that balances well with the chili seasoning in this recipe, and from the first bite to the last, I’m sure you’ll love this tasty twist on classic chili!
Why I love this recipe
- It has cooked all day flavor but is ready in a fraction of the time!
- With tender chunks of sweet potato and flavor-infused black beans, this chili is hearty enough that you’ll never miss the meat.
- I love serving it with all my favorite chili toppings – see my suggestions below.
Gather these ingredients
-
- Oil – Use a flavor-neutral cooking oil.
- Sweet white onion – Like Spanish or Vidalia onion; diced.
- Sweet potato – Peeled and diced small.
- Black beans in mild chili sauce – Or see my substitutions below.
- Canned diced tomatoes – Undrained.
- Chili powder – Use fresh chili powder for maximum flavor.
- Ground cinnamon
- Orange zest
- Salt and pepper – To taste.
- Sour cream – Optional garnish.
- Cilantro – Optional garnish; chopped.
How to make the best Black Bean & Sweet Potato Chili
- Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high.
- Add the onion and cook until softened, about 5 minutes.
- Add the diced sweet potato, undrained canned beans, undrained canned diced tomatoes, chili powder and ground cinnamon.
- Bring to a simmer and cook for 10-15 minutes, stirring often, until the sweet potatoes are very soft.
- Season with salt and pepper and stir in the orange zest.
- Serve with your favorite chili toppings, and enjoy!
The best toppings for chili
One of the best parts about a bowlful of chili is adding tasty garnishes! I love adding these to my chili:
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- Sliced jalapenos – For some spice.
- Tortilla strips – For some crunch.
- Sour cream
- Fresh cilantro
- Diced avocado
- Sharp cheddar cheese
Tips & substitutions
- I used black beans in chili sauce (undrained) to get that amazing slow-cooked chili flavor, but you can use regular canned black beans and then add more chili spice to get the flavor you’re looking for.
- Cut the sweet potatoes into the size of playing dice so that they cook without falling apart.
- Fresh chili powder makes all the difference; use fresh chili powder for the best flavor.
- If you like your chili a bit spicy, add a good pinch of cayenne or chipotle powder to the chili when cooking.
- If you’re serving guests, put the chili out in a lovely serving bowl and surround it with optional garnishes.
- Don’t worry about leftovers – this leftover chili tastes even better the next day!
Serving suggestions
You don’t need much more than a hot bowl of this easy sweet potato chili on a cool fall day. If I’m serving it for dinner, I’ll often also serve a salad and some fun and tasty muffins. I will make the muffins in a standard muffin tin so they’re smaller and the perfect size as a side dish. Don’t forget about dessert! I love this easy Pear Cobbler with this rustic meal, but I also keep frozen cookie dough on hand for an easy dessert.
Storage
Store any leftover Sweet Potato Black Bean Chili in an airtight container in the fridge for 3-4 days. You can also freeze the leftovers, but the sweet potatoes may lose some of their texture when thawed and reheated. To freeze, pack the cold leftovers in a freezer-safe plastic bag or container and freeze for up to a month.
Check out these awesome chili recipes while you’re here
- Vegetable Black Bean Chili
- White Bean Chicken Chili
- Slow Cooker Pulled Pork Chili
- Bacon Pineapple Chili
- Pumpkin Chili
- Turkey Poblano White Bean Chili
Get the Recipe:
Vegetarian Sweet Potato Black Bean Chili
Ingredients
- 1 Tbsp. oil
- 1 small sweet white onion, diced
- 1 large or 2 small sweet potatoes, peeled and chopped into very small pieces
- 3 15 oz BUSH’S Black Beans in a Mild Chili Sauce (do not drain)
- 3 Tbsp. chili powder
- 1 15 oz can diced tomatoes (do not drain)
- 1 tsp. cinnamon
- Salt & pepper to taste
- 1 orange, zest
Toppings:
- Sour cream, optional
- Fresh cilantro, chopped (optional)
Instructions
- Heat the oil over medium high heat in a heavy, deep pot (I use my Le Creuset). Add the onion, cooking for 5 minutes.
- Add the sweet potatoes and gently stir. Add the beans, tomatoes, and spices. Bring to a low boil and simmer for 10-15 minutes or so, until the sweet potatoes are very soft.
- Add fresh orange zest; stir.
- Serve hot with sour cream and cilantro!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
About to make this recipe for the second time! So easy to make and it is yummy! Bonus for being vegetarian, too!
Quick tip: I cut and diced the sweet potato, put it in a microwave potato bag and cooked on high for about 5 min until soft. In the meantime, I combined the other ingredients and then added the potatoes and let cook until hot. Chili was ready in no time!
Also- I didn’t have a fresh onion, so I just used a few tablespoons of minced dried onion.
I made this last night and it is delicious! I couldn’t find black beans in chili sauce so I used two cans of pinto beans in chili sauce and one can of black beans. It was very easy and quick to make. The cinnamon was a great addition! This is defintely a new favorite for us. Thank you!
Great idea to mix the beans, Patti :)
Love the addition of cinnamon and orange zest, bet that really brightens the flavor!
I cannot wait for chili weather here (Florida) and this is going on my weeknight dinner list as soon as it gets cool. We love black beans and chili, so I am definitely making this asap.
This chili sounds so delicious!
That is my kind of chili. I love the sweet potato in it!
Yum! I’m making white chicken chili this week with GF cornbread. Can’t wait.
I seriously need some new chili recipes and this one is bomb! Love a yummy veggie option!
What a magnificent, hearty chili. I always add black beans to my chili so I can’t wait to try your vegetarian version. I’d show up at your doorstep if I knew this was on the menu!!