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Sweet potato black bean chili

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.
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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 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 276kcal


  • 5 1/2 quart dutch oven or large soup pot


  • 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


  • 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.


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.


Calories: 276kcal | Carbohydrates: 52g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Fiber: 12g | Sugar: 13g