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Sweet Potato Black Bean Chili

  • Total time: 40 minutes
  • Servings: 6
  • Calories: 105 kcal

This wonderfully satisfying vegetarian meal is full of flavor and simple to make. Try the recipe now!


  • 1 to 2 tablespoons olive oil
  • 1 medium onion, diced small
  • 2 garlic cloves, minced
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons mild chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 28 ounces diced tomatoes, with their juices OR fire roasted tomatoes
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 cups water

Optional toppings

  • 1-2 chopped avocados
  • Chopped cilantro
  • Chopped green onions
  • Vegan sour cream
  • Vegan cornbread


  1. In a large pot over medium heat, add the olive oil. Saute the diced onion for 3 to 4 minutes, until translucent, then add in the garlic and sweet potato and cook about 2 more minutes.
  2. Next add the chili powder, cumin, smoked paprika, and salt. Stir into the vegetable mixture.
  3. Pour in the diced tomatoes along with their juices, drained and rinsed black beans and the 2 cups of water. Stir to combine. Simmer the mixture, uncovered, for 20 to 25 minutes.
  4. Use the back of a spoon to mash some of the sweet potatoes for a thicker texture, if desired.
  5. Serve with avocado chunks, cilantro, chopped green onions, vegan cornbread, or vegan sour cream. 
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Lina Lehner, RDN, LD