Vegan Sweet Potato Black Bean Chili
This hearty and flavorful vegan chili is packed with tender sweet potatoes, black beans, corn, and a rich, smoky spiced tomato broth. It's the ultimate comfort food that's surprisingly easy to make and perfect for meal prep!
Equipment
- Large stockpot or Dutch oven (5-6 quart)
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Colander (for rinsing beans)
Ingredients
- 1 tablespoon olive oil or avocado/coconut oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 large sweet potatoes peeled and cubed (½ inch pieces)
- 2 large carrots peeled and chopped
- 2 15 ounce cans black beans, drained and rinsed
- 1.5 cups corn kernels fresh, frozen, or one 15 oz can, drained
- 1 28 ounce can diced tomatoes (with their juices)
- 1 cup water
- ½ cup vegetable broth
- ¼ cup tomato paste
- 2½ tablespoons chili powder
- 1 tablespoon coconut sugar or brown sugar
- 1½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt plus more to taste
- ¼ teaspoon cayenne pepper adjust to taste
- ¼ teaspoon ground black pepper
For Serving (Optional but Recommended):
- Vegan sour cream
- Fresh cilantro chopped
- Avocado diced
- Corn tortilla chips
- Lime wedges
Instructions
- Prepare the Ingredients: Dice the onion, mince the garlic, peel and cube the sweet potatoes, chop the carrots, and drain and rinse the black beans. Having everything prepped before you start cooking makes the process seamless.
- Sauté Aromatics: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and minced garlic and sauté for 2-3 minutes, until fragrant and the onion begins to soften.
- Combine All Ingredients: Add all the remaining ingredients to the pot: the cubed sweet potatoes, chopped carrots, black beans, corn, diced tomatoes (with their juice), water, vegetable broth, tomato paste, chili powder, coconut sugar, cumin, smoked paprika, salt, cayenne pepper, and black pepper. Stir well until the tomato paste is fully incorporated and everything is evenly combined.
- Simmer the Chili: Increase the heat to high and bring the chili to a rapid boil. Once boiling, reduce the heat to medium low, partially cover the pot with a lid (leaving a small vent for steam), and let it simmer for 1 hour. Stir occasionally to prevent sticking.
- Check for Doneness: After 1 hour, the chili should be thickened and fragrant. Test the sweet potatoes by piercing a cube with a fork. It should be tender (easy to pierce) but still hold its shape. If the potatoes aren't quite done, continue simmering for another 10-15 minutes.
- Serve: Ladle the hot chili into bowls. Top with a dollop of vegan sour cream, a sprinkle of fresh cilantro, diced avocado, and serve with crunchy corn tortilla chips for dipping. A squeeze of fresh lime juice just before eating adds a wonderful brightness.
Notes
- Sweetness & Spice: The sweetness of sweet potatoes can vary. Taste your chili before serving and adjust seasoning, adding a pinch more salt, a dash more cayenne for heat, or an extra teaspoon of coconut sugar to balance the flavors.
- No Salt Added Cans: I recommend using no salt added black beans, corn, and diced tomatoes. This allows you to control the sodium level. If you use regular canned goods, you may want to reduce the added salt in the recipe.
- Make it in a Slow Cooker: After sautéing the onion and garlic on the stovetop, transfer them to a slow cooker. Add all remaining ingredients, stir, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the sweet potatoes are tender.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavor is even better the next day!
- Freezing: This chili freezes beautifully. Let it cool completely, then transfer to freezer safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.