Why You’ll Love This Recipe

• 100% Vegan and Plant-Based
• Naturally Gluten-Free
• Convenient One-Pot Meal for Easy Cleanup
• Rich in Fiber, Protein, and Vitamins
• Perfect for Meal Prep and Freezes Beautifully
• Customizable Spice Level to Suit All Palates

Equipment You’ll Need

• Large pot or Dutch oven (at least 5 quarts)
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Can opener
• Measuring cups and spoons

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4-5 cloves garlic, minced
• 2 large sweet potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, undrained
• 2 (15-ounce) cans black beans, rinsed and drained
• 4 cups vegetable broth
• 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro, plus more for garnish
• Salt to taste

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
3. Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and cayenne pepper (if using). Toast the spices for about 1 minute, stirring constantly, until they are very fragrant. This step is crucial for developing deep flavor.
4. Add the diced sweet potatoes, crushed tomatoes, diced tomatoes (with their juice), rinsed black beans, and vegetable broth to the pot. Stir everything together to combine.
5. Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking.
6. Once the sweet potatoes are tender, stir in the drained corn. Continue to cook for another 5 minutes to heat the corn through.
7. Remove the pot from the heat. Stir in the fresh lime juice and the chopped cilantro. This brightens up all the flavors.
8. Taste the chili and add salt as needed. Depending on the saltiness of your broth and canned goods, you may need a generous amount. Adjust other seasonings if desired.
9. Ladle the chili into bowls and serve hot with your favorite toppings, such as extra cilantro, avocado slices, tortilla chips, or a dollop of vegan sour cream.

Expert Cooking Tips

• Dice Uniformly: Cut your sweet potatoes into even, bite-sized cubes (about 1/2-inch) to ensure they cook evenly and are easy to eat.
• Bloom the Spices: Don’t skip the step of toasting the spices in the pot with the aromatics before adding liquids. This unlocks their essential oils and creates a much deeper, more complex flavor profile.
• Simmer, Don’t Boil: Once the chili comes to a boil, immediately reduce the heat. A gentle simmer allows the flavors to meld together slowly without turning the vegetables to mush.
• The Finishing Touch: The final additions of lime juice and fresh cilantro are non-negotiable. The acidity and fresh herbiness cut through the richness of the chili and brighten the entire dish.

Substitutions and Variations

For sweet potatoes, butternut squash or pumpkin are excellent alternatives. Feel free to swap black beans for pinto beans, kidney beans, or a mix of all three. If you don’t have bell peppers, chopped zucchini or carrots can be added. For a smokier flavor, add a chopped chipotle pepper in adobo sauce along with the garlic.

Common Mistakes to Avoid

A common mistake is under-seasoning. This chili has a lot of earthy ingredients that can absorb a lot of salt and spice, so be sure to taste and adjust the seasoning at the end. Another pitfall is not simmering long enough for the sweet potatoes to become fully tender and for the flavors to meld; be patient and let it cook until the potatoes are soft. Finally, don’t forget the acid (lime juice) at the end; skipping it can leave the chili tasting flat and heavy.

Serving Suggestions

This chili is a meal in itself, but it’s even better with toppings! Offer a toppings bar with sliced avocado, diced red onion, jalapeño slices, vegan sour cream, vegan shredded cheese, crushed tortilla chips, and extra fresh cilantro. It’s also fantastic served over a bed of fluffy quinoa or brown rice, or alongside a slice of warm, crusty cornbread.

Storage and Reheating Tips

Allow the chili to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 5 days. The flavors actually deepen and improve overnight! For longer storage, freeze the chili in freezer-safe containers or bags for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Frequently Asked Questions

Can I make this sweet potato black bean chili in a slow cooker?

Absolutely! Sauté the onion, peppers, and garlic as directed, then toast the spices. Transfer this mixture to your slow cooker. Add all remaining ingredients except the corn, lime juice, and cilantro. Cook on low for 6-8 hours or on high for 3-4 hours, until sweet potatoes are tender. Stir in the corn, lime juice, and cilantro during the last 15 minutes of cooking.

Is this chili spicy?

This recipe is written to be mild and flavorful, not intensely spicy. The heat comes from the optional cayenne pepper. To make it spicier, you can increase the cayenne, add a pinch of red pepper flakes, or include a minced jalapeño or a chipotle pepper in adobo sauce with the onions.

How can I add more protein to this chili?

While already rich in plant-based protein, you can boost it further by adding a can of rinsed chickpeas or kidney beans along with the black beans. Serving it over quinoa also significantly increases the protein content.

Conclusion

This Hearty Sweet Potato Black Bean Chili is more than just a recipe; it’s a testament to how flavorful, satisfying, and simple plant-based cooking can be. It’s the perfect dish for a chilly evening, a busy weeknight, or a gathering with friends. It nourishes the body and comforts the soul with every spoonful. We hope this chili becomes a beloved favorite in your home, proving that Meatless Mondays can be the most delicious day of the week.