Smoky chipotle peppers, hearty black beans, and tender sweet potatoes simmered in a spicy tomato sauce go into this incredibly flavorful black bean sweet potato chili. Guaranteed to please vegans and non-vegans alike!
There so many ways to make chili! I should know — I think I’ve tried pretty much very one that doesn’t involve meat.
I’m sure I’ll have more to share as far as this blog is concerned, but this recipe remains my champion all-time favorite chili recipe. I look for any excuse to make this stuff, and generally make a giganto-sized batch, so I can freeze a bunch and save it for baked potato toppings or vegan chili dogs.
This was my first chili recipe on the blog, and one of my earliest recipes ever. I knew the photos weren’t that great when I posted it. They weren’t terrible, but with some of those early posts, especially the ones that I was really in love with, I found myself bummed because I didn’t think my pics conveyed just how delicious the dish was.
That was the case with this chili, and since I do make this one pretty frequently, I figured I’d update the photos at some point. I got inspired to finally get it done when I created my sweet potato black bean tostadas, which uses the same key flavors as this chili.
How to Make Black Bean Sweet Potato Chili
This chili is super easy to make and comes together in one pot! Start by sautéeing some onions and red bell pepper. Next add the garlic, then in with everything else.
Simmer and it’s done. Easy!
FAQ & Tips for Making Amazing Black Bean Sweet Potato Chili
- The chipotle peppers add smoky flavor and heat. If you prefer a milder version of this chili, cut back on the amount of chipotles, and add some smoked paprika.
- For an extra delicious twist, try subbing your favorite beer for the vegetable broth.
- This chili needs to simmer for at least 20 minutes, but feel free to let it go for up to an hour. The flavors will continue to mingle.
- Is this chili gluten-free? Yes, it is!
- Like most chili recipes, this one makes for excellent leftovers! It will keep in the fridge for 3-4 days and should thicken up a bit over time.
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Chipotle Black Bean Sweet Potato Chili
Smoky chipotle peppers, savory black beans, and tender sweet potatoes simmered in a spicy tomato sauce go into this incredibly flavorful vegan sweet potato chili.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 (14 ounce) cans diced tomatoes
- 1 medium sweet potato, diced (1/2 inch)
- 1 (14 ounce) can black beans, rinsed and drained
- 1-2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 chipotle chili peppers in adobo sauce, finely diced
- 2 tablespoons ground cumin
- 1 teaspoon chili powder, plus more to taste
- Salt and pepper to taste
Instructions
Heat the oil in a large stock pot over medium heat.
Add the onion and bell pepper and sauté until softened, about 5 minutes.
Add the garlic and continue to sauté until fragrant, about thirty seconds.
Add the tomatoes, beans, sweet potato, 1 cup of broth, tomato paste, chipotle peppers, cumin, and chili powder.
Lower the heat and allow the mixture to simmer, uncovered, for at least 20 minutes, adding additional broth if it becomes too thick.
Remove the chili from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
Ladle into bowls and top with scallions, cilantro or avocado slices. Serve.
Recipe Notes
This is moderately spicy. If you aren't into heat, just cut back on the chipotle peppers and chili powder.
Alyssa says
January 11, 2016 at 9:45 PMPlanning on making this for dinner tomorrow night – but I’m wondering if the measurement for chili powder is correct? Only 1 tsp and not a tbsp? Normally in chili recipes they use a lot more, so I just want to make sure before I attempt it!
Alissa Saenz says
January 11, 2016 at 9:58 PMHi Alyssa! Yup, I just double checked and it is one teaspoon. I normally go with more chili powder too, but in this recipe I wanted the chipotle flavor to be the most predominant. Feel free to adjust any of the seasonings to your liking though, and enjoy. :)
Alyssa says
January 11, 2016 at 10:10 PMCan’t wait to try it out! Thanks!
Janae Cobos says
October 3, 2016 at 12:13 PMI made this recipe last night. Absolutely delicious!! My new favorite–and it was so easy to put together.
Alissa Saenz says
October 12, 2016 at 10:31 PMGlad you enjoyed it! This is a favorite in my house too. :)
Mike Raab says
January 4, 2017 at 1:35 PMThis is a favorite for us! gonna make it again today on this cold and snowy day :)
Alissa Saenz says
January 5, 2017 at 8:58 AMGlad to hear it! And I’m totally jealous that you’re getting some snow!
chaundra says
January 29, 2017 at 9:02 AMCan this be made in the crockpot?
Alissa Saenz says
January 29, 2017 at 11:45 AMI’m pretty sure that would work. I’d just throw everything in at once and keep checking on it until it’s nice and thick and the sweet potatoes are soft.
Chaundra says
January 31, 2017 at 3:11 PMFYI- It turned out AMAZING in the crock pot!! I think I cooked it for about 2 hours on HIGH, stirring several times!
Alissa Saenz says
January 31, 2017 at 4:24 PMAwesome! Glad you enjoyed it, and thank you for sharing your results with the crock pot! I’m trying to use mine more often, so that info might even come in handy for me. :)
Angela says
January 16, 2018 at 12:34 PMDoes anyone have the nutrition facts for this recipe? Did I miss it?
Alissa Saenz says
January 19, 2018 at 9:52 PMI’m slowly adding nutrition facts to all of my recipes but haven’t hit this one yet. Soon! For now you can try calculating it with this: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Jessica says
January 21, 2018 at 8:29 PMMade this for dinner, and it was delish. But man was it spicaaay! Topped with vegan sour cream to take it down a bit. Also, it seemed a bit skimpy on the beans, so I doubled up on those and am glad I did. Thanks!
Alissa Saenz says
January 24, 2018 at 4:29 PMI’m glad you enjoyed it!! It is pretty spicy – my husband usually ends up piling a bunch of cashew cream on this one. Thanks Jessica!
Brittany says
March 27, 2018 at 5:14 PMDo you think this would work in the crockpot?
Alissa Saenz says
March 28, 2018 at 9:51 PMI think so, but I’m not sure about the cook time. I’d guess 4-5 hours on high or 6-8 on low, but definitely keep an eye on it the first time you try. And please let me know how it turns out if you do!
Sarah Howell says
July 18, 2018 at 11:44 PMJust tried this for dinner tonight! It was really good!
Alissa Saenz says
July 20, 2018 at 4:19 PMThanks Sarah! I’m so glad you enjoyed it!
Christie says
September 22, 2018 at 8:45 AMI LOVE your site -and it’s name!!
I’m so excited to try this, but it’s just me hat I cook for los of the time… Can this be frozen? If so, are there any specific instructions on how to reheat it? Thank you! I hope you have a beautiful day. :)
Alissa Saenz says
September 23, 2018 at 4:19 PMThanks Christie! I’m glad you’re enjoying the site! This one actually freezes really well. Just seal it up in a container, then thaw when you’re ready and reheat on the stove or in the microwave – nothing special. :) Enjoy!!
Janet M. says
December 15, 2018 at 8:42 PMI tried this recipe this evening and loved it. The only problem was that the sweet potatoes were not cookin so I removed them from the chili and cooked them in some vegetable broth and then added everything to the chili.
Alissa Saenz says
December 16, 2018 at 10:46 AMI’m so glad you enjoyed it! I’m not sure what went wrong with the sweet potatoes – maybe not enough broth in the chili? I usually add some if it gets too thick – it will cook off as the chili simmers. Glad it worked out though!!
Yc says
January 23, 2019 at 4:50 PMWhen you say vegetable broth, is this the dry broth mix?
Alissa Saenz says
January 27, 2019 at 3:19 PMIt’s the liquid kind. If you have a dry mix just add water per the package instructions and add it the the recipes as called for. :)