Vegan Sweet Potato Black Bean Chili
Who doesn’t love chili??
A while back, I asked you all if you wanted a peek into the chili we make at home all of the time…and this is it!
In the cooler months, we have chili at least every couple of weeks. It’s simple – most of the work is chopping some onion and carrot – super flavourful and comforting. It comes together in about 30 minutes, so it’s perfect for a busy week. It seems like a lot of ingredients, until you realize that most of them are cans that just need opening!
This recipe feeds a crowd; I like to have enough for my family of four and then at least one day of leftovers for lunch. If you’re feeding 1 or 2, I encourage you to make the whole recipe and then immediately freeze half in so that you have a zero effort dinner (and lunch!) in a couple of weeks.
I’m not a huge meal prep person, but I definitely embrace the ‘double cook’. If you’re going to cook (and if it will keep!), why not make more so you can enjoy a homemade meal with less effort?
This recipe includes a few of my secret ingredients. The first, is good old fashioned baked beans. This is an ingredient my hubs grew up eating and I was all judge-y about it until I realized that it makes chili extra delicious. The other two perhaps new-to-you ingredients are cocoa powder and cinnamon. There isn’t a lot, just enough to temper the acidity of the tomatoes so they mellow out into a richer, less sharp flavour.
I hope that you love it…if you try it, be sure to tag me on Instagram!
More filling plant-based soups and stews
- Hearty Mushroom & Barley Soup (Vegan)
- Spicy Vegan Pozole Verde with Jackfruit
- Easy Lentil Vegetable Soup Recipe
- Easy Chickpea Coconut Milk Curry with Broccoli
- Creamy Curried Lentil Tomato and Coconut Soup
Vegan Sweet Potato Black Bean Chili
- 3 tbsp avocado oil
- 1 medium yellow onion, diced
- 2 medium carrots, scrubbed and diced
- 4 cloves garlic, minced
- 1-28 oz can no salt added diced tomatoes
- 1-284 g bag frozen sweet potato, chopped into bite-sized pieces (or 2 heaping cups leftover sweet potato cubes)
- 1-14 oz can no salt added black beans (or 1 1/2 cups (375ml) cooked beans)
- 1-14 oz can no salt added white cannelini beans (or 1 1/2 cups (375ml) cooked beans)
- 1-14 oz can baked beans in tomato sauce
- 1 1/2 cups frozen corn
- 1 cup water
- 2 tbsp chili powder
- 2 tbsp pure maple syrup
- 2 tsp ground cumin
- 2 tsp pure cocoa powder
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp paprika (sweet or smoky)
- 1/4 tsp ground cinnamon
- Garnish (optional) diced avocado, chopped cilantro leaves, hot sauce
- In a large pot, heat oil on medium high and add onion and carrot. Cook, stirring occasionally for 5-7 minutes until onion is soft and glossy.
- Turn down to medium and add garlic, stirring for one minute so it doesn't burn
- Next, add all the vegetables: tomatoes, sweet potato, beans, corn and water. Stir and add all of the seasonings: chili powder, maple syrup, cumin, cocoa, salt, onion powder, garlic powder, paprika and cinnamon.
- Stir and then let the chili simmer for 10-15 minutes to let flavours blend (or longer, if you have time!).
16 Comments on “Vegan Sweet Potato Black Bean Chili”
This recipe was SUPER easy to make and tasted absolutely AMAZING!! The whole family enjoyed it and we had a request from my mom to make again for her! I’ve never used the pre-cut, frozen sweet potato before. My grocery store actually didn’t have any, but they did have frozen butternut squash so we used that instead and it was great!
Definitely try this recipe – you won’t be disappointed!
I’m so glad you liked it Wendy! Thanks for reviewing it 🙂
This is for sure my family’s favourite vegan chilli. I made it in the slow cooker, and it was seriously delish!
Oh yay!! That’s so awesome. My family loves this one too…which is a big deal considering that my kids pretty much complain about 90% of the dinners I make, ha!
This is simply delicious- my teenage son who loves meat didn’t miss anything! He was on his 2nd bowl before he even noticed!
I’m so glad he liked it! Finding another family-friendly recipe is always a major score 🙂 Sometimes on the weekend we’ll do this chili as chili fries with some cheeze and pickled jalapeños too, which is fun.
Are the sweet potatoes already roasted when I add them to the chili? Thank you. Trying your chili this morning.
I often use frozen ones, so no roasting! But yes, otherwise you’d use leftover steamed or roasted sweet potatoes. Enjoy!
Thank you. Your black Bean chili was really good! Everyone enjoyed.
SO glad to hear it Karen! It’s a family favourite around here. I probably make it once a week or so.
My boyfriend who hasn’t had much luck finding a chili he enjoys said this dish wasn’t like anything he’s ever had before!! He had two heaping bowls! You nailed it with the flavors and overall healthiness!
That’s SO awesome! What good is healthy if it isn’t also DELICIOUS. I am so glad you both like it..thanks for taking the time to leave a comment 🙂
I have made this chili several times in my slow cooker and it is fabulous! I have used raw sweet potato, as well, and it cooks overnight or by the end of the day. Fabulous with kidney beans, too! I am a huge fan of this recipe and, of course, Desiree 🙂
I am so glad you like it! And that it works well in your slow cooker too. I don’t have one yet!!
I absolutely love this recipe! My husband does as well. I made it the first time during the EMP challenge and my husband asked for a sweet potato chili so I had to come back and make it again! Now I’m excited to eat the leftovers for lunch this week!
So glad you like it Melissa!! It’s a firm favourite around here 🙂