Sweet Potato Black Bean Chili

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This Sweet Potato Black Bean Chili is an easy, satisfying meal that your family will love! It's smoky, robust and subtly sweet. It'll be a winner in your home!

Looking for a comforting weeknight winner? Well, look no further because this Sweet Potato Black Bean Chili might be what you need. It's warm, hearty and so darn easy to make! It's all made in one pot and takes less than 35 minutes on the stove.

I love making chili, stew and various soups in the cooler months. They are versatile, filling, and usually freezer-friendly, so they are perfect for my busy schedule. Plus, you can feed a lot of people on a budget.

This chili is a meal on its own, but if you'd like, you can side it with rice, quinoa, corn chips, warm tortillas or some Gluten-Free Cornbread. I like to top it with diced red onions, chopped cilantro and a big dollop of Vegan Sour Cream.

WHAT YOU'LL NEED TO MAKE SWEET POTATO BLACK BEAN CHILI

(FULL INGREDIENT AMOUNTS IN RECIPE CARD BELOW)

You won't need any fancy ingredients, just some kitchen staples, and pantry items. You'll need grapeseed oil, red onion, fresh garlic, sweet potato, chili powder, ground cumin, oregano, cayenne pepper, unsweetened cocoa powder, vegetable broth, fire-roasted tomatoes, black beans, lime juice, salt & pepper. That's it!

WHY CHOCOLATE IN CHILI?

The cocoa powder is definitely the key ingredient for an ever-so-tasty chili. The chocolate balances out the sweet, spicy and acidic flavors and brings it all together. It adds a whole other layer of flavor and it will turn your everyday chili into a bold, robust, award-winning chili. I use it for my Ulitmate Vegan Chili recipe, too.

HOW TO MAKE SWEET POTATO BLACK BEAN CHILI

• STEP 1 - In a large pot, heat oil over medium heat. Add onion and a pinch of salt. Sauté until translucent.
• STEP 2 - Add garlic and sauté until lightly golden brown.
• STEP 3 - Add potatoes, chili powder, cumin, oregano, and cayenne. Sauté for 30-60 seconds until fragrant. Now add tomatoes and cocoa powder. Stir to combine well.
• STEP 4 - Add broth, salt, and pepper. Loosely cover the pot and turn heat up to get a simmer going. Once simmering, reduce heat to keep a light simmer for about 15 minutes.
• STEP 5 - Add the beans. Uncover the pot and lightly simmer for another 10 minutes or until liquid cooks down and potatoes reach desired consistency. Remove from heat and stir in lime juice. Taste for seasoning and add as needed. Let the chili rest a minute before serving

CAN YOU FREEZE CHILI?

YES! It freezes nicely for 4-6 months. Just make sure it's stored in an airtight container to prevent freezer burn. You can also freeze it in individual servings and bring it to work with you.

LOVE VEGAN COMFORT FOOD? HERE ARE MORE RECIPES YOU MIGHT LIKE:

• Chickpea Coconut Curry
• Baked Vegan Mac and Cheese
• Easy Vegan Pot Pie

And here are 26 Vegan Comfort Food Recipes from Buzzfeed that are all drool-worthy!

I’D LOVE TO HEAR FROM YOU

If you make this chili recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Recipe

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5 from 10 votes

Sweet Potato Black Bean Chili

This Sweet Potato Black Bean Chili is an easy, satisfying meal that your family will love! It's smoky, robust and subtly sweet. It'll be a winner in your home!

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: Gluten-Free, Vegan

Servings: 4 people

Calories: 381kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

• ▢ 1 ½ tablespoons grapeseed oil (or preferred oil)
• ▢ 1 large red onion , diced
• ▢ 3-4 cloves garlic , minced
• ▢ 1 large sweet potato , peeled & cut into ½" pieces
• ▢ 1 ½ tablespoons chili powder
• ▢ 2 teaspoons ground cumin
• ▢ 1 teaspoon oregano
• ▢ ½ teaspoon cayenne pepper (more to taste)
• ▢ 2 ½ teaspoons cocoa powder , unsweetened
• ▢ 14 ounces fire roasted tomatoes , canned
• ▢ 2 cups vegetable broth , low sodium
• ▢ 2 14-ounce cans black beans , drained and rinsed
• ▢ 1 ½ teaspoons Himalayan salt , more to taste (or preferred salt)
• ▢ 2 tablespoons lime juice , fresh squeezed (more to taste)
• ▢ Fresh cracked pepper , to taste

Cook ModePrevent your screen from going dark

Instructions

• In a large pot, heat oil over medium heat. When hot, add onion and a pinch of salt. Sauté until onion is translucent, about 5-6 minutes. 
• Add garlic and sauté for 1 minute or until garlic is lightly golden brown. 
• Add potatoes, chili powder, cumin, oregano, and cayenne. Sauté for 30-60 seconds until fragrant. Now add tomatoes and cocoa powder. Stir to combine well.
• Add broth, salt, and pepper. Loosely cover the pot. Turn heat up to get a simmer going. Once simmering, reduce heat between medium & medium-low to keep a light simmer. Cook for 15 minutes. Keep an eye on everything and stir occasionally. 
• Now add the beans. Uncover the pot and lightly simmer for another 10 minutes or until liquid cooks down a bit and potatoes reach desired consistency. 
• Remove from heat and stir in lime juice. Taste for seasoning and add as needed. Let the chili rest a minute before serving. See notes for topping ideas. 

Notes

* Topping ideas: fresh-cut cilantro, vegan sour cream, diced red onion, fresh-cut green onion, and vegan cheese shreds. 

Nutrition

Serving: 1Serving | Calories: 381kcal | Carbohydrates: 58g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 897mg | Fiber: 21g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 14.7mg | Calcium: 129mg | Iron: 7.3mg

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!