Sweet Potato & Black Bean Vegetarian Chili Recipe

Introduction

This Sweet Potato & Black Bean Vegetarian Chili is a hearty, flavorful dish that’s perfect for a cozy meal. Packed with wholesome vegetables and spices, it offers a satisfying blend of warmth and texture that’s sure to please vegetarians and meat-eaters alike.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes (fire-roasted recommended)
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• Optional: 1/2 to 1 cup vegetable broth (for thinner consistency)

Instructions

1. Step 1: Peel and dice the sweet potatoes, chop the onion and bell peppers, and mince the garlic. Drain and rinse the black beans to prepare all ingredients.
2. Step 2: (Optional) In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion for about 5 minutes until translucent, then add garlic and bell peppers. Cook for 3 more minutes. Stir in chili powder, cumin, and cinnamon and toast the spices for 1 minute.
3. Step 3: Transfer the sautéed vegetables (if using) to a crockpot. Add the sweet potatoes, black beans, diced tomatoes, and remaining spices. Add vegetable broth if you prefer a thinner chili.
4. Step 4: Cover and cook on Low for 6–8 hours or High for 3–4 hours. Stir halfway through for even cooking.
5. Step 5: Taste and adjust seasoning with salt, pepper, and extra cinnamon or crushed red pepper flakes for heat.
6. Step 6: Serve hot with your choice of toppings and enjoy!

Tips & Variations

• For deeper flavor, don’t skip the optional sauté step with the spices.
• Make it vegan by using dairy-free yogurt or skipping the toppings altogether.
• Add chopped mushrooms with the veggies for an umami boost.
• Substitute one can of black beans with pinto beans or chickpeas for texture variety.
• For a smoky twist, add a chopped chipotle pepper in adobo or a dash of smoked paprika.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave. To freeze, cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili on the stovetop instead of a crockpot?

Yes, you can simmer all ingredients in a large pot over medium heat for about 45 minutes to 1 hour until the sweet potatoes are tender and flavors meld together.

What can I use if I don’t have cinnamon?

If you don’t have cinnamon, you can omit it or substitute with a small pinch of nutmeg or allspice to add a hint of warmth, though cinnamon offers the best flavor balance in this recipe.

Sweet Potato & Black Bean Vegetarian Chili Recipe

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★★★★★

4.9 from 66 reviews

This Sweet Potato & Black Bean Vegetarian Chili is a hearty and flavorful dish perfect for a wholesome meal. Made with tender sweet potatoes, protein-packed black beans, fire-roasted diced tomatoes, and a blend of warm spices, this chili is slow-cooked in a crockpot to meld the flavors beautifully. It’s easy to prepare, adaptable for vegan diets, and perfect for meal prep with vibrant toppings like Greek yogurt, cilantro, and jalapeños to customize your bowl.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 3-4 hours (High) or 6-8 hours (Low)
• Total Time: 3 hours 15 minutes to 8 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Beans

• 2 medium-sized sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes (fire-roasted preferred)
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced

Spices & Seasonings

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste

Optional Liquids

• 1/2 to 1 cup vegetable broth (optional, for thinner consistency)

Toppings and Garnishes

• Greek yogurt or sour cream
• Sliced green onions
• Chopped cilantro
• Sliced jalapeños

Instructions

1. Prepare the Ingredients: Peel and dice the sweet potatoes, chop the onion and bell peppers, and mince the garlic. Drain and rinse the black beans to ensure they are ready for cooking.
2. Sauté Vegetables (Optional): For enhanced flavor, heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté the onion for about 5 minutes until translucent, then add the garlic and bell peppers and cook for an additional 3 minutes. Stir in chili powder, cumin, and cinnamon, toasting the spices for one minute to deepen their aroma. This step is optional but recommended for richer taste.
3. Combine Ingredients in Crockpot: Transfer the sautéed vegetables into the crockpot. Add diced sweet potatoes, black beans, diced tomatoes (including the liquid for thickness unless using broth), and remaining spices. If a thinner chili is desired, add 1/2 to 1 cup of vegetable broth or water at this point.
4. Cook Low and Slow: Cover the crockpot and cook on Low for 6–8 hours or on High for 3–4 hours. Stir the chili halfway through the cooking time if possible to promote even cooking and flavor melding.
5. Adjust Seasonings: After cooking, taste the chili and adjust salt, pepper, or cinnamon as needed. For extra heat, stir in crushed red pepper flakes or add sliced jalapeños as garnish.
6. Serve and Garnish: Ladle the chili into bowls and top with Greek yogurt or sour cream for creaminess, chopped cilantro, sliced green onions, and jalapeños for freshness and spice. Pair with cornbread, tortilla chips, or a side salad to make it a complete meal.

Notes

• Classic toppings like Greek yogurt or sour cream add a creamy contrast to spicy chili.
• Fresh sliced green onions provide crunch and a burst of color.
• Add jalapeños or hot sauce if you prefer more heat.
• Serve with cornbread, tortilla chips, or a simple salad for a balanced meal.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat on the stovetop over low heat or microwave individual portions before serving.
• To make vegan, omit dairy toppings or use a dairy-free alternative.
• Try variations like adding mushrooms, swapping beans, or adding a smoky chipotle pepper for unique flavors.

Keywords: sweet potato chili, black bean chili, vegetarian chili, crockpot chili, slow cooker chili, healthy vegetarian dinner, easy chili recipe, meatless chili