5 Irresistible Vegan Sweet Potato & Black Bean Chili Recipes You Have to Try!
Sweet potatoes and black beans are a match made in vegan heaven! Packed with flavor, nutrients, and heartiness, these five chili recipes will warm you up and satisfy your taste buds. Each one has its own twist, offering different textures, spices, and ingredients to suit your cravings. Let’s dive in!
Classic Vegan Sweet Potato and Black Bean Chili
This is a go-to vegan chili recipe that’s both comforting and filling. The sweetness of the potatoes balances the spiciness of the chili powder, creating a delicious blend of flavors in every bite.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 large sweet potato diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 cup vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant.
- Add diced sweet potatoes and cook for 5-7 minutes, stirring occasionally.
- Stir in black beans, diced tomatoes, vegetable broth, and spices. Bring to a simmer.
- Cook for 25-30 minutes, until sweet potatoes are tender.
- Season with salt and pepper. Serve hot with your favorite toppings like avocado, cilantro, or vegan sour cream.
Spicy Chipotle Vegan Sweet Potato and Black Bean Chili
This smoky, spicy chili has a rich depth of flavor thanks to the chipotle peppers. It’s perfect for those who enjoy a little extra heat with their chili, balanced by the natural sweetness of the sweet potatoes.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 large sweet potato diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce minced
- 1 cup vegetable broth
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until soft.
- Add diced sweet potatoes and sauté for 5 minutes.
- Stir in black beans, fire-roasted tomatoes, minced chipotle peppers, vegetable broth, and spices.
- Simmer for 30 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper. Serve hot with fresh lime wedges, cilantro, and tortilla chips for crunch.
Coconut Vegan Sweet Potato and Black Bean Chili
This coconut version offers a creamy, exotic take on traditional chili. The rich coconut milk combined with warm spices like cinnamon and curry powder creates a comforting bowl of vegan goodness that’s hard to resist.
Ingredients
- 1 tbsp coconut oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 large sweet potato diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 can 14 oz coconut milk
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Sauté onion and garlic until fragrant and soft.
- Add sweet potatoes and cook for 5 minutes.
- Stir in black beans, diced tomatoes, coconut milk, and spices.
- Simmer for 25-30 minutes, until the sweet potatoes are tender and the flavors are well blended.
- Season with salt and pepper. Serve hot with fresh cilantro and a squeeze of lime.
Vegan Sweet Potato and Black Bean Chili with Quinoa
This quinoa-infused chili is a complete meal in one pot. The quinoa adds a lovely texture and makes this dish extra filling, while the sweet potatoes and beans provide plenty of flavor and nutrition.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 large sweet potato diced
- 1 can 15 oz black beans, drained and rinsed
- 1/2 cup quinoa rinsed
- 1 can 15 oz diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot. Sauté the onion and garlic until soft and fragrant.
- Add diced sweet potatoes and cook for 5 minutes.
- Stir in black beans, quinoa, diced tomatoes, vegetable broth, and spices.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until quinoa is fully cooked and sweet potatoes are tender.
- Season with salt and pepper. Serve with avocado, lime, and tortilla chips.
Vegan Sweet Potato and Black Bean Chili with Kale
This kale-infused chili is as nutritious as it is delicious. The kale adds a beautiful pop of green and extra vitamins, making this a perfect dish for anyone looking to pack more veggies into their diet.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 large sweet potato diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 2 cups vegetable broth
- 2 cups chopped kale
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant.
- Add diced sweet potatoes and cook for 5-7 minutes.
- Stir in black beans, diced tomatoes, vegetable broth, and spices. Simmer for 25 minutes, until sweet potatoes are tender.
- Stir in chopped kale and cook for another 5 minutes, until the kale wilts.
- Season with salt and pepper. Serve hot with a sprinkle of nutritional yeast for a cheesy, vegan topping.
