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Black Bean and Sweet Potato Chili Recipe

If you follow a vegan diet, then this is the best recipe you can make for any season. The fusion of black beans and sweet potatoes for that unique flavor appeals to all even meat lovers will love it. It’s packed with veggies and protein- a healthy option for kids for vegan eating. For the gluten-free option, you can opt for water over broth. So, are you ready? Fall in love with the ingredients and recipe below.
Sweet Potato Chili

Why We Love Black Bean and Sweet Potato Chili Recipe

One of the reasons you will fall in love with the recipe is its ingredients. They are easy to find in your kitchen and simple to prepare. The recipe doesn’t require you to purchase an upscale pantry, as all the stuff you use is reasonably priced. The other factor is that it only requires one pot; therefore, cleaning and cooking are simple. Just takes forty-five minutes to cook. At last, the dish abounds with minerals, fiber, and protein. It satisfies your daily needs for nutrients. All in all, it is nutritious and healthy.

How To Make Black Bean And Sweet Potato Chilli Recipe

Black Bean And Sweet Potato Chilli

Black beans and sweet potato chilli are needed to make this quick and easy plant-based meal of Sweet Potato Black Bean Chilli. For additional information on the list of ingredients and instructions here.
Prep Time: 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield Serves 4 – 6
Method Simmer, Instant Pot, Slow Cooker
Cuisine American, Vegan

Black Bean And Sweet Potato Chilli Ingredients

  • 1 tablespoon olive oil or 1/4 cup water (for water sauté)
  • 1 medium onion, diced
  • 2 – 3 garlic cloves, minced
  • 1 1/2 tablespoons chilli powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon EACH garlic + onion powder, optional (for extra flavor)
  • 1 teaspoon pink salt, or to taste
  • 1 large sweet potato (about 1 lb.), diced (with or without skin)
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can (4oz) diced green chillies
  • 2 cups water or vegetable broth

To Serve (optional):

  1. diced avocado
  2. cilantro
  3. tortilla strips
  4. diced onion and/or jalapeno
  5. A dollop of vegan sour cream

Ingredient Notes

  • The ingredients are super easy, including black beans, which are a high- protein option. The best part is that it can be cooked either fresh or canned, whatever your cooking style is. 
  • Do not forget to add diced tomatoes or tomato paste for the juicy flavor and thickness. Additionally, add a smoky touch with roasted diced tomatoes.
  • If you want more fiber in the recipe, use sweet potatoes with skins. Be sure to clean them properly before chopping them into the dish. 
  • In case you don’t have garlic and onions at home, use one tablespoon of garlic powder. Don’t worry! You won’t lose the flavor. Also, add ground cumin, oregano, and chilli powder which can be an icing on the cake for enhancing flavors. 


  • Sauté: In a large pot or Dutch oven, heat oil over medium heat. Sauté onions until soft and edges browned (5-6 minutes). Add garlic, and sauté for 1 more minute. Add chilli powder, cumin, oregano, garlic & onion powder, and cook for 1 more minute (or until fragrant).
  • Simmer: Add beans, diced tomatoes, tomato paste, sweet potato, green chillies, and vegetable broth. Stir and bring to a boil, then reduce heat, cover slightly askew, and simmer for 30 – 40 minutes, stirring occasionally. Chilli is ready when sweet potatoes are tender. Add water if the chilli is too thick.
  • Serve: Garnish with optional toppings. Consider adding this easy Cilantro Lime Cashew ‘Sour Cream’. 

Making Sweet Potato Black Bean Chilli Easier

Easy recipe with 4 main ingredients- sweet potato, black beans, onions, and tomatoes used in an easy and delicious Black bean and sweet potato recipe. Also adding herbs and spices is done accordingly to enhance the taste. To sauté the ingredients well and enjoy their juicy flavors. To make the gravy smoother, pour in the vegetable broth. It takes 30 to 40 minutes to make the recipe. After your dish is ready, you can adjust your taste with preferred toppings and seasonings.

Top Tips

You can swap out sweet potatoes for butternut squash or black beans for kidney beans. To enhance your taste you can add extra dark chocolate or cocoa powder (1-2 tsp), 1 tsp cinnamon, or add some heat (one adobo chile pepper, one or two tsp chipotle powder, or chopped jalapeños with seeds.


Seasoning can be adjusted as per taste. You can make it spicy, mild, or hot according to your preference. For example, you can enhance the heat with ½ tsp chipotle powder for that extra spicy taste.

Additional Cooking Methods

It’s wonderfully easy to use an instant pot or pressure cooker as an additional cooking method.

Instant Pot- While using an instant pot, add spices and herbs after 4 minutes of sautéing onion and garlic for 5 minutes. Well, combine the remaining ingredients. Close the lid, turn the valve to seal, and cook for six minutes on high pressure. Release naturally for ten minutes.

Cooker – Mix the onion and garlic powder with the broth and water in a crockpot along with the diced tomatoes, beans, sweet potatoes, green chillies, tomato paste, cumin, and oregano. Cook, stirring, for 4–6 hours on high or 8–10 hours on low. As needed, adjust the liquids and seasonings.

Can I Make This Recipe in a Pressure Cooker or Slow Cooker?

Traditionally the recipe was made by a slow cooker but can be cooked under high pressure in a pressure cooker as well. If you want to maintain the flavors and its nutrition, nothing like slow cooking. But on the other hand, with the pressure cooker you save time and flavors both. So, grab the pressure cooker now and let your apartment smell awesome! Or if it’s Sunday, leave it to the slow cooker for the slow cooking.

How To Store And Reheat

  • Refrigeration: Leftovers can be stored for up to six days in airtight containers.
  • Freezing: Cool fully and freeze in freezer-safe containers (leaving ½ inch of space) or larger ziplock bags for longer storage (2–3 months).
  • Thawing: The process of defrosting is suggested before reheating.
  • Reheat: The convenient option is to heat on low on the stovetop. If using a microwave, the time period is 30 to 60 seconds at a time, stirring every minute.

Health Benefits

The role of black beans, legumes and sweet potato in health can be wondrous. They have been linked to reducing cancer, heart diseases, diabetes and also helps in managing weight. Yes! It’s great for the weight watchers as it’s totally a vegan diet, and gluten-free. The calories per serving is less, full of fibre, protein, vitamins and minerals. It’s a good source of iron, magnesium and potassium which is also good for your gut health.

Nutrition Facts: Black Bean and Sweet Potato Chili

Servings: 4 Amount Per Serving:

Calories 317
Total Fat 1.9g (2%)
Saturated Fat 0.4g –
Cholesterol 0mg (0%)
Sodium 1352.6mg (59%)
Total Carbohydrate 62.9g (23%)
Dietary Fiber 21.2g (76%)
Sugars 12.3g –
Protein 17.1g (34%)

Vitamin (% Daily Value):

Vitamin A37%
Vitamin C30%
Vitamin D0%
Thiamin (B1)35%
Riboflavin (B2)32%
Niacin (B3)24%
Vitamin B627%
Folic Acid (B9)37%
Vitamin E36%
Vitamin K22%

Bottom Line:

The fundamental factor of the Black Ban and Sweet Potato Chilli is that it’s a complete dish on its own. It’s worth considering this dish containing plant based protein which is a complete source of the protein in itself. Therefore, it’s good for meat-lovers as well as they provide all the essential amino acids that your body needs from the food. Lastly, to mention, it’s nothing like enjoying your freshly cooked food straight from the kitchen on your table. So eat fresh and enjoy!


Absolutely! While the recipe calls for black beans, you can easily substitute them with kidney beans, pinto beans, or any other beans of your choice.
Of course! If you prefer a milder chili, reduce the amount of chili powder or omit the optional spices like chipotle powder. For more heat, you can increase the chili powder or add some red pepper flakes.
Yes, this chili actually tastes even better the next day as the flavors have time to meld. You can make a batch in advance and store it in the fridge for up to 6 days.
Absolutely. Allow the chili to cool down, then transfer it to freezer-safe containers. It can be frozen for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and warm it up on the stove or in the microwave.

Definitely. This chili is great for meal prep. Make a larger batch, portion it into individual containers, and you’ll have ready-made lunches or dinners for the week.

Remember, cooking is all about making the recipe your own. Feel free to experiment with flavors, ingredients, and methods to suit your preferences!



Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
Have you tried out one of my recipes? Share your culinary creations with us by tagging @eatfreshs on Instagram – I’d love to see your delicious dishes and connect with enthusiasts like you!

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