Sweet Potato Black Bean Chili that’s loaded with protein, fiber and healthy delicious veggies. A hearty vegan meal ready in 30-minutes.
Let me guess. You’re having a hard time convincing people to come over and watch the Super Bowl. Right? They’re probably afraid your food is going to suck because there ain’t gonna be no meat or cheese. Well, here’s the game plan for the big game.
You serve up this amazing Sweet Potato Black Bean Chili to your friends. Then, you watch them eat multiple bowls of this amazing gridiron grub along with their words.
If possible, be gracious and humble when accepting their apologies. But, if you resort to taunting and name calling I won’t think less of you. They probably deserve it.
Sweet Potato Black Bean Chili
BLACK BEANS. Black beans provide you with a ton of protein and loads of fiber.
SWEET POTATO. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
When you combine both of these super foods with some spices you get an amazing pot of chili that kicks some serious ass! Yes, it’s super healthy. But, it’s also full of flavor and super hearty.
So, tell your friends to KEEP CALM and EAT. They will be more than satisfied and won’t miss the animal flesh.
Alright, enough talk. Let’s make some chili!
First things first. START WITH GOOD INGREDIENTS! I LOVE Cento Crushed Tomatoes and Cento San Marzano Peeled Tomatoes. NO, they are not paying me to say this. I just like promoting things I believe in and use. And, this is one product that sets the bar high.
They’re not expensive and these specific canned tomatoes are extremely low in sodium. 20mg per serving! FREAKING AWESOME!
How To Make Sweet Potato Black Bean Chili
- Heat a nonstick skillet over medium-high heat and cook onions for a few minutes until they’re soft. Sprinkle the spices over the onions and cook a little more allowing the spices to toast up nicely.
- Add some veggie broth and your sweet potatoes. Let the sweet potatoes cook for about 10-minutes so they can soften a bit.
- Now, you basically just add everything else and let it cook.
Yes, it’s that easy! And, in about 30-minutes you have an awesome pot of chili that’ll make everyone happy.
All About The Spice
The secret to any good chili are the spices. I know. Most will say the meat. But, that’s crap! It’s the spices.
Chili powder, cumin, and smoked paprika make up this special blend. And, there’s a little maple syrup to help balance everything out. It’s a great combination of mildly spicy, smoky and a little sweet.
And, one little extra special ingredient you may have noticed. Cocoa Powder.
Chocolate? In chili? But, why? Because it adds a little more depth of flavor and color. You can leave it out. But, do so at your own risk.
There you have it. A hearty, healthy and delicious pot of chili that’s quick and easy. And, sure to make everyone happy.
This Sweet Potato Black Bean Chili is simply AWESOME! It’s…
- Smoky
- Sweet
- Comfort food
- Warming
- Perfect for the BIG GAME
- Easy to make
- Super satisfying
- Healthy
- & DELICIOUS!
Don’t forget the toppings! My favorites are Cashew Sour Cream, avocado, jalapeños, chopped green onion and cilantro. And, if you’re wanting to keep it low in fat, you can try my Easy Vegan Tofu Sour Cream.
Looking for meals that are super satisfying during these cold winter months? Try my Creamy Sun-dried Tomato & Kale Pasta, Creamy Homemade Vegan Mashed Potatoes, and Chipotle Chickpea Tacos.
And, what about some more sweet potato recipes? You should try this Vegan Sweet Potato Casserole or Vegan Sweet Potato Shepherds Pie.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
Sweet Potato Black Bean Chili
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 minutes
- Yield: 8 1x
- Category: One Bowl
- Cuisine: Vegan
- Diet: Vegan
Description
Sweet Potato Black Bean Chili that’s loaded with protein, fiber, and healthy delicious veggies. A hearty vegan meal ready in 30-minutes.
Ingredients
- 1 onion (white, yellow, etc.), chopped
- 2 tablespoon. chili powder
- 1 tablespoon. ground cumin
- 1 tablespoon. smoked paprika
- 2 ½ cup low sodium veggie stock
- 1 sweet potato, diced
- 1 28-ounce can crushed tomatoes (I prefer Cento. Because they’re delicious and VERY low in sodium)
- 1 28-ounce can Cento San Marzano peeled tomatoes
- 2 15-ounce cans low-sodium or no salt added black beans, drained and rinsed
- 1 15-ounce can low-sodium or no salt added red kidney beans, drained and rinsed
- ¼ cup ketchup
- 2–3 tablespoon maple syrup (optional)
- 2 tablespoon. low-sodium soy sauce
- 2 teaspoon. Worcestershire (make sure it’s vegetarian)
- 1 ½ tablespoon. cocoa powder
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- Salt to taste, if needed
Instructions
- Heat a soup pot or stockpot over medium-high heat. While the pot heats up, chop and separate all your veggies so you can just dump them in when you’re ready. Don’t wait and try to do it as you go. Too much stress.
- When the pot is completely heated, add your onions and cook until they start to brown. Add chili powder, cumin, smoked paprika, and completely cover the onions. Let the spices and onions toast for about 10-20 seconds. Then, pour in ½ cup of the veggie broth and let cook until most of the veggie broth evaporates.
- Add 2 cups of veggie broth and sweet potatoes to the pot. Reduce heat to medium and let the sweet potatoes simmer for about 10 minutes. You want to give the sweet potatoes time to soften up a bit.
- Now add the tomatoes, beans, ketchup, maple syrup, soy sauce & Worcestershire. Mix everything well and let simmer for about 5 minutes. Crush the whole peeled tomatoes by hand before adding them to the pot.
- Sprinkle in the cocoa powder and stir until it dissolves.
- Finally, toss in the red and green bell peppers. Stir until everything is well combined. Salt to taste. Reduce heat to low and let simmer for 20-30 minutes.
- Serve hot with optional toppings.
Toppings (optional)
- Shane & Simple Easy Vegan Tofu Sour Cream or Cashew Sour Cream
- Shane & Simple Plant-based Parmesan
- Sliced avocado
- Fresh cilantro
- Freshly chopped green onion
Nutrition
- Serving Size:
- Calories: 120
- Sugar: 7.4 g
- Sodium: 175.6 mg
- Fat: 0.8 g
- Carbohydrates: 24.3 g
- Fiber: 7.3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: chili, veggie chili, vegan, plant-based, low-fat
Will this work on a crock pot? On what temp and how long? Thanks!
Yes, it sure will. I would set it to cook on low for 4-6 hours like normal slow cooker chili recipes. It should turn out just fine.
I dice peppers, onions, etc in advance and freeze them. Could I use them in this or will they be too mushy. I saw someones comment about your approach to the peppers kept them crisp tender which she liked.
I don’t think it would pose that big of an issue. I use frozen veggies often for convenience with no problems.
I have made many vegetarian chilis over the years. This is by far the best I’ve ever made! My search is over, as this is going to be my go-to from now on! Can’t wait to try it out on my meat eating family & friends, I know they will love it!
★★★★★
Thank you so much, Wendy!
Shane, I am not a big fan of all the cooked tomatoes. Could I use tomato sauce instead?
Yes! You should have no problem.
I love the flavor! Wouldn’t change a thing 😁
★★★★★
I’ve made this recipe twice now! I’m a newbie vegan and this was the first vegan recipe I cooked! I absolutely love it. I use it for frito pie and vegan chili dogs. Thank you for this great recipe!
★★★★★
That’s awesome, Mariah! I’m so glad you are enjoying it. Blessings.
Wondering would it come out if I did this in the Instant Pot?
Yes, you could cook it for about 4 minutes. But, because the black beans are already cooked they might come out kinda mushy.
You knocked it out of the park – yet again! This tastes SO GOOD! The only adjustment I made was to the paprika (I did 2 tsp paprika, 1/2 tsp smoked paprika). My husband has a lower tolerance for heat than I do, so I try to make sure he can enjoy these delicious recipes too! Thanks again for being so generous with sharing your talent with us all!
★★★★★
That is so great, Lindsay! I’m so happy you enjoyed it. And, I love it when people make their own adjustments. That’s what it’s all about!!! Happy New Year!
Hey Shane! Making this recipe right now, and will rate it as soon as it’s done! Just a quick question: Would this recipe be doable in an Instapot? I’m new to the Instapot thing, so don’t feel confident enough yet to throw things in there and test it out…
Yes, Lindsay, you could totally do it in an IP. Just follow the instructions from my IP Chili recipe here: https://shaneandsimple.com/instant-pot-vegan-chili/
It should work out just fine.
I just made this…I would say next time, I would reduce the ketchup and maple syrup as it came out a little sweeter than I like. But still very tasty and I am looking forward to tomorrow’s experience after the flavors marry. As a side note, I appreciated the step by step instructions that kept my peppers crunchy yet cooked. Another side note, I am glad I didn’t have to be anywhere…this has caused some GAS!! 😲. Any tips on reducing that would be appreciated!
★★★★
Hi, Sherryl! So glad you enjoyed the recipe. And, way to make it work for you. As far as the “gas”…all I can say is beans are beans:) But, be sure you rinse and drain the beans well. The juice is usually what causes the gas. Hope this helps.
Shane knocks another out of the park! This was so good I forgot to put the toppings on it! That chocolate undertone is fabulous….ya can’t quite put your finger on what it is (unless, ya know, you read the recipe) but you know it’s wonderful. It would be really easy to eat so much you’d feel the need to repent…not that I know anything about that, mind you :). Anyone on the fence about cooking this….do yourself a favor and go do it now.
★★★★★
Marsha, thank you so much for the kind words and I’m so glad you enjoyed the chili! I hope you have a Merry Christmas!
Made a 2nd time and tweaked it a bit with the type of beans and tomatoes I had on hand, it’s still awesome! I do have a question – would this freeze well?
★★★★★
Emily, that is awesome! Yes! It freezes very well.
Yep, another winner! I made a half batch since it’s just hubby and me and I should’ve made the whole thing! (I did accidentally double the amount of maple syrup and cut the chili powder in quarters, but it was still fantastic!) The whole wheat beer bread sops up the sauce so beautifully, too!
I did make and add in the vegan soy sour cream, too, very good even though I messed up the measurements on that, too, lol!
Shane, you have become my Julia Child!
★★★★★
Great recipe! Rave reviews from meat eaters,,flexitarians, junk food junkies, and plant based. It holds its spice for several days. Will definitely make again and freeze some for this winter. The only substitution I made was sorghum for the maple syrup. Just what I had on hand.
★★★★★
Tammy, that is awesome! And, love your adaptation with the sorghum. I think I might try that:) Thanks for the rating and for sharing. Blessings.
Shane I made this for dinner yesterday, i didn’t have red kidney beans so I used white beans, lol. Didn’t put the full amount of coaco thought it would be over powering. Nonetheless it turned out well .Took some for lunch. By the way gave some to my husband, he said , this is missing some chicken. Eyes rolling. Lol.
Thanks, Jennifer. And, way to adapt and overcome with the white beans:)
Can you share the recipe for the black bean brownie. Much thanks.
Hi, Jennifer. I don’t have a recipe for a black bean brownie. Where did you see it posted? Maybe I can help direct you.
I forgot to click on the 5 stars. Absolutely 5 stars of delicious-ness.
★★★★★
Haha, no worries, Joyce. Thanks so much for doing that. It helps more than you know. Have a great day!
Fantastic recipe! This is a keeper!
Thank you, Joyce!
How much sweet potato should I use, by weight? They are all different sizes in my store. Thanks.
Look for medium-size. Honestly, it’s fairly relative. Use what you want.
I have made hundreds of veggie chilies since the 1980’s, but this is now my #1 recipe. I followed your recipe exactly (with 3T maple syrup) and it was AMAZING. The seasonings, carefully measured, created a chili with just the right texture and a rich, deep taste. This is my new go to recipe. Plus, it was easy to make. I froze some in individual servings; just defrosted and reheated one and I think it might be even better than right out of the pot!! Thank you!
Stacey, that’s so great! I’m so glad you you like the chili. Yes, I always like it more the day after too:)
I just made this chili. OMG, it is the best chill I’ve ever made! Thank you for sharing.
Julie, that is awesome! I’m pumped you liked it and thanks so much for the shout out!
★★★★★
Very good. I used a little too much maple syrup, next time 1 Tbls. All in all this is a winner!
★★★★★
Thank you, Linda! So glad you enjoyed it. Thanks for reaching out. Peace.
★★★★★
This was delicious! The flavours came out great. Amazing what that cocoa does… Will definitely make again and again 🙂 We added some brown sugar too, but definitely not needed! Thanks for a really great recipe 🙂
★★★★★
Thank you and sounds delicious! I occasionally sneak a little brown sugar in from time to time:)
I added the cocoa! It came out great. I put this together super quick which is amazing for such delicious chili
★★★★★
Michael, pumped you liked it! Thanks so much for reaching out. I really appreciate it!
★★★★★