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Serves 6Prep 15 minCook 35 minTotal 50 min

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion , finely diced
• 1 red bell pepper , diced
• 4 garlic cloves , minced
• 700 g sweet potatoes , peeled and cut into 1.5 cm cubes
• 2 tablespoons tomato paste
• 2 tablespoons mild chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fine salt , plus more to taste
• ½ teaspoon black pepper
• 1 x 800 g can diced tomatoes , with juices
• 2 x 400 g cans black beans , drained and rinsed
• 500 ml low-sodium vegetable stock
• 1 tablespoon lime juice , plus extra to serve

Method

1. Prepare the vegetables. Peel the sweet potatoes and cut them into evenly sized cubes. This helps them cook at the same rate. Drain and rinse the black beans.
2. Sauté the base. Heat the olive oil in a large heavy-based pot over medium heat. Add the onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
3. Bloom the spices. Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt and black pepper. Stir continuously for 1–2 minutes. The tomato paste should darken slightly and the spices should become fragrant.
4. Add the main ingredients. Stir in the sweet potatoes, diced tomatoes, black beans and vegetable stock. Scrape the bottom of the pot to loosen any browned seasoning.
5. Simmer. Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 30–35 minutes, stirring every few minutes, until the sweet potatoes are tender when pierced with a fork.
6. Adjust the texture. For a thicker chili, mash a few sweet potato pieces and beans against the side of the pot with the back of a spoon. If the chili is too thick, add a small amount of stock or water.
7. Finish and serve. Stir in the lime juice. Taste and adjust the salt, chili powder or black pepper. Rest the chili for 5 minutes, then serve with your preferred toppings.

Vegan Sweet Potato Black Bean Chili

This vegan sweet potato black bean chili is a practical one-pot dinner made with affordable ingredients. Tender sweet potato, black beans and tomatoes create a thick, satisfying texture, while chili powder, cumin and smoked paprika provide warmth and depth.

The recipe makes six servings and works well for batch cooking. Serve it with rice, tortilla chips, avocado, lime or a spoonful of dairy-free yogurt. It is naturally vegan and can be gluten-free when certified gluten-free stock and toppings are used.

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Ingredients

The ingredient list is straightforward, but the cooking order matters. Sautéing the vegetables and blooming the spices before adding the tomatoes develops a fuller flavour.

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 700 g sweet potatoes, peeled and cut into 1.5 cm cubes
• 2 tablespoons tomato paste
• 2 tablespoons mild chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper
• 1 x 800 g can diced tomatoes, with juices
• 2 x 400 g cans black beans, drained and rinsed
• 500 ml low-sodium vegetable stock
• 1 tablespoon lime juice, plus extra to serve

Optional toppings

• Diced avocado
• Fresh cilantro or coriander
• Sliced spring onions
• Lime wedges
• Dairy-free yogurt or vegan sour cream
• Crushed tortilla chips
• Sliced jalapeño
• Cooked rice or quinoa

How to make vegan sweet potato black bean chili

1. Prepare the vegetables.
   Peel the sweet potatoes and cut them into evenly sized cubes. This helps them cook at the same rate. Drain and rinse the black beans.

2. Sauté the base.
   Heat the olive oil in a large heavy-based pot over medium heat. Add the onion and bell pepper. Cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.

3. Bloom the spices.
   Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt and black pepper. Stir continuously for 1–2 minutes. The tomato paste should darken slightly and the spices should become fragrant.

4. Add the main ingredients.
   Stir in the sweet potatoes, diced tomatoes, black beans and vegetable stock. Scrape the bottom of the pot to loosen any browned seasoning.

5. Simmer.
   Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 30–35 minutes, stirring every few minutes, until the sweet potatoes are tender when pierced with a fork.

6. Adjust the texture.
   For a thicker chili, mash a few sweet potato pieces and beans against the side of the pot with the back of a spoon. If the chili is too thick, add a small amount of stock or water.

7. Finish and serve.
   Stir in the lime juice. Taste and adjust the salt, chili powder or black pepper. Rest the chili for 5 minutes, then serve with your preferred toppings.

Recipe

Vegan Sweet Potato Black Bean Chili

A thick, smoky and filling one-pot chili with sweet potatoes, black beans and tomatoes.

• Servings: 6
• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes
• Course: Main course
• Cuisine: Mexican-inspired
• Diet: Vegan
• Method: Stovetop
• Storage: Refrigerate for up to 4 days or freeze for up to 3 months

Tips for the best chili

• Cut the sweet potatoes evenly. Large pieces may remain firm while smaller pieces become soft.
• Do not skip blooming the spices. Cooking the spices briefly with the tomato paste creates a deeper flavour than adding them directly to the liquid.
• Use low-sodium stock if possible. The beans, stock and tomatoes may already contain salt, so seasoning at the end gives you better control.
• Keep the simmer gentle. A rapid boil can cause the sweet potatoes to break apart before the chili thickens.
• Rest before serving. Five minutes off the heat allows the sauce to settle and thicken.
• Add toppings just before eating. Fresh lime, avocado and herbs provide contrast to the rich chili.

Variations

• Make it hotter: Add one diced jalapeño with the bell pepper, or stir in cayenne pepper to taste.
• Add more vegetables: Include diced carrots, courgette, celery, mushrooms or corn.
• Use different beans: Pinto beans, kidney beans or chickpeas can replace some or all of the black beans.
• Swap the sweet potato: Use an equal weight of peeled butternut squash. Check it after 25 minutes, as cooking time may vary.
• Make it oil-free: Sauté the onion and pepper in several tablespoons of vegetable stock or water instead of oil.
• Increase the protein: Add cooked green lentils, quinoa or a plant-based mince. Add extra stock if the chili becomes too thick.
• Make it smoky: Add a small amount of chipotle paste or replace some of the sweet paprika with additional smoked paprika.
• Serve it differently: Use the chili as a filling for baked potatoes, tacos, burritos or grain bowls.

Storage and reheating

Cool leftovers promptly and transfer them to an airtight container. Refrigerate for up to four days. Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until piping hot.

The chili thickens as it cools. Add a splash of water or vegetable stock during reheating to restore a looser consistency.

To freeze, portion the cooled chili into freezer-safe containers, leaving room for expansion. Freeze for up to three months. Defrost overnight in the refrigerator before reheating, or warm gently from frozen in a covered saucepan with additional stock.

Frequently asked questions

Is sweet potato black bean chili healthy?

This chili provides plant-based protein and fibre from the black beans, as well as complex carbohydrates from the sweet potatoes. The exact nutritional values depend on the brands of beans, tomatoes and stock used, plus the toppings added.

Can I make this chili without oil?

Yes. Replace the oil with a few tablespoons of vegetable stock or water. Add more liquid if the vegetables begin to stick, and stir regularly while the onion and pepper soften.

Can I make it in a slow cooker?

Yes. Sautéing the onion, pepper, garlic and spices first gives the best flavour, but you can also add all ingredients directly to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, checking that the sweet potatoes are tender before serving. Add the lime juice at the end.

Can I use dried black beans?

Cook the dried beans completely before adding them. Do not add uncooked dried beans directly to this recipe, as they require separate soaking and cooking and may not soften adequately during the chili’s cooking time.

Is this recipe gluten-free?

The core ingredients are naturally gluten-free, but check the labels on vegetable stock, canned products and any toppings. Use certified gluten-free products if strict avoidance is required.

Why is my chili too thin?

Simmer it uncovered for an additional 5–10 minutes. You can also mash some of the sweet potato and black beans into the sauce. Avoid adding flour, which is unnecessary and may affect the gluten-free status.

What can I serve with vegan chili?

Serve it with rice, quinoa, cornbread, baked potatoes, tortilla chips or a simple green salad. Avocado, lime, cilantro, dairy-free yogurt and pickled onions are suitable toppings.

Can I double the recipe?

Yes. Use a large stockpot and allow additional time for the chili to return to a simmer. Taste and adjust the seasoning near the end rather than simply doubling the salt.

For additional variations and cooking ideas, see these researched recipe references from Nora Cooks and The Pesky Vegan.

Nutrition information

Approximate values per serving, before optional toppings:

• Calories: 290 kcal
• Carbohydrates: 51 g
• Protein: 12 g
• Fat: 7 g
• Saturated fat: 1 g
• Fibre: 14 g
• Sugar: 11 g
• Sodium: 640 mg

Nutritional values are estimates and vary according to the specific ingredients used.