Sweet Potato Black Bean Chili

This Sweet Potato Black Bean Chili is a vegan, gluten-free recipe that's so easy to prepare, bursting with flavor, and delicious. And it gets better by the day, so make a pot on Sunday to enjoy or week or freeze for a healthy lunch or dinner later in the month.

5 from 1 vote

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Course: dinner, dinner recipe

Cuisine: American

Keyword: sweet potato black bean chili, sweet potato black bean chili recipe, sweet potato chili with black beans

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 276kcal

Author: Tammy Overhoff

Equipment

5 1/2 quart dutch oven or large soup pot

Ingredients

2 tablespoons chili powder
½ teaspoon chipotle chili powder
4 teaspoons ground cumin
1 tablespoon onion powder
1 teaspoon granulated garlic
¼ salt
1 tablespoon olive oil
3 medium sweet potatoes
2 cups vegetable broth
2 15 ounce can black beans drain and rinsed
1 28 ounce can diced tomatoes
2 tablespoons honey

Instructions

In a small bowl, mix all the spices and set aside.
Skin the sweet potato and cut into 1-inch cubes. If you cut the sweet potatoes larger then you might need to add extra cooking time until the potatoes are tender.
In a large dutch oven or soup pot, heat the olive oil over medium-high heat. Add the sweet potatoes and spice mixture. Cook until spices are fragrant, about 3-4 minutes.
Stir in the vegetable broth, black beans, diced tomatoes, and honey. Bring to a boil, then simmer for 40 – 50 minutes or until sweet potatoes are soft.
Taste for salt and pepper.
Serve the chili hot. You can garnish it with avocado, sour cream or plain yogurt, cilantro, and a little shredded cheddar cheese. Of course, use vegan products if you want. Also, try squeezing in lime juice for a fresh flavor.

Notes

Storage tips

For the week

After the chili cools, place it into an airtight container and refrigerator for up to 5 days. I recommend storing in individual containers for a quick grab and go for lunch or dinner.

To freeze

Like most of my chili, soup, and stews, this chili recipe freezes great! I have even doubled the recipe many times to stock my freezer. After the chili cools, place into airtight containers and freeze for up to 3 months. Again, it's helpful to freeze into portion-controlled containers or use 1-cup silicone trays such as Souper Cubes.

Nutrition