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    You are here: Home / Entrees / Chipotle Black Bean Sweet Potato Chili

    LAST UPDATED: July 3, 2019 • FIRST PUBLISHED: June 27, 2018

    Chipotle Black Bean Sweet Potato Chili

    Jump to Recipe Print Recipe
    Chipotle Black Bean Sweet Potato Chili

    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!

    Bowl of Black Bean Sweet Potato Chili with Water Glass and Scallions in the Background

    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.

    Overhead View of A Bowl of Chipotle Black Bean Sweet Potato Chili with a Spoon

    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.

    Collage Showing Steps for Making Chipotle Black Bean Sweet Potato Chili: Sauté Onion and Bell Pepper, Add Tomatoes, Beans, Sweet Potato and Spices, and Simmer

    Simmer and it's done. Easy!

    Pot of Black Bean Sweet Potato Chili with Scallions in the Background

    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.

    Hands Holding a Bowl of Chipotle Black Bean Sweet Potato Chili

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Black Bean Sweet Potato Chili with Water Glass and Scallions in the Background
    5 from 6 votes
    Print

    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.

    Course Entree
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Calories 316 kcal
    Author Alissa

    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 (½ 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

    1. Heat the oil in a large stock pot over medium heat.

    2. Add the onion and bell pepper and sauté until softened, about 5 minutes. 

    3. Add the garlic and continue to sauté until fragrant, about thirty seconds. 

    4. Add the tomatoes, beans, sweet potato, 1 cup of broth, tomato paste, chipotle peppers, cumin, and chili powder.

    5. Lower the heat and allow the mixture to simmer, uncovered, for at least 20 minutes, adding additional broth if it becomes too thick.

    6. Remove the chili from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.

    7. 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.

    Nutrition Facts
    Chipotle Black Bean Sweet Potato Chili
    Amount Per Serving
    Calories 316 Calories from Fat 79
    % Daily Value*
    Fat 8.8g14%
    Saturated Fat 1.2g6%
    Sodium 1028mg43%
    Potassium 1030mg29%
    Carbohydrates 52.4g17%
    Fiber 12.4g50%
    Sugar 16.3g18%
    Protein 11.6g23%
    Calcium 100mg10%
    Iron 7.9mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Chipotle Black Bean Sweet Potato Chili
    « Creamy Coconut Mac & Cheese with Broccoli
    Cheesy Vegan Taco Dip »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Alyssa says

      January 11, 2016 at 9:45 pm

      Planning 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!

      Reply
      • Alissa Saenz says

        January 11, 2016 at 9:58 pm

        Hi 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. :)

        Reply
        • Alyssa says

          January 11, 2016 at 10:10 pm

          Can't wait to try it out! Thanks!

          Reply
    2. Janae Cobos says

      October 03, 2016 at 12:13 pm

      I made this recipe last night. Absolutely delicious!! My new favorite--and it was so easy to put together.

      Reply
      • Alissa Saenz says

        October 12, 2016 at 10:31 pm

        Glad you enjoyed it! This is a favorite in my house too. :)

        Reply
    3. Mike Raab says

      January 04, 2017 at 1:35 pm

      This is a favorite for us! gonna make it again today on this cold and snowy day :)

      Reply
      • Alissa Saenz says

        January 05, 2017 at 8:58 am

        Glad to hear it! And I'm totally jealous that you're getting some snow!

        Reply
    4. chaundra says

      January 29, 2017 at 9:02 am

      Can this be made in the crockpot?

      Reply
      • Alissa Saenz says

        January 29, 2017 at 11:45 am

        I'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.

        Reply
        • Chaundra says

          January 31, 2017 at 3:11 pm

          FYI- It turned out AMAZING in the crock pot!! I think I cooked it for about 2 hours on HIGH, stirring several times!

          Reply
          • Alissa Saenz says

            January 31, 2017 at 4:24 pm

            Awesome! 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. :)

            Reply
    5. Angela says

      January 16, 2018 at 12:34 pm

      5 stars
      Does anyone have the nutrition facts for this recipe? Did I miss it?

      Reply
      • Alissa Saenz says

        January 19, 2018 at 9:52 pm

        I'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

        Reply
    6. Jessica says

      January 21, 2018 at 8:29 pm

      5 stars
      Made 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!

      Reply
      • Alissa Saenz says

        January 24, 2018 at 4:29 pm

        I'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!

        Reply
    7. Brittany says

      March 27, 2018 at 5:14 pm

      Do you think this would work in the crockpot?

      Reply
      • Alissa Saenz says

        March 28, 2018 at 9:51 pm

        I 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!

        Reply
    8. Sarah Howell says

      July 18, 2018 at 11:44 pm

      5 stars
      Just tried this for dinner tonight! It was really good!

      Reply
      • Alissa Saenz says

        July 20, 2018 at 4:19 pm

        Thanks Sarah! I'm so glad you enjoyed it!

        Reply
    9. Christie says

      September 22, 2018 at 8:45 am

      I 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. :)

      Reply
      • Alissa Saenz says

        September 23, 2018 at 4:19 pm

        Thanks 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!!

        Reply
    10. Janet M. says

      December 15, 2018 at 8:42 pm

      5 stars
      I 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.

      Reply
      • Alissa Saenz says

        December 16, 2018 at 10:46 am

        I'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!!

        Reply
        • Linette F says

          March 08, 2022 at 7:07 pm

          5 stars
          Delicious recipe! The only thing I had to adjust was the cooking time. The sweet potatoes needed a lot longer time to cook before they were soft. I may take Janet M's advice and cook them separately in broth next time.

          Reply
    11. Yc says

      January 23, 2019 at 4:50 pm

      When you say vegetable broth, is this the dry broth mix?

      Reply
      • Alissa Saenz says

        January 27, 2019 at 3:19 pm

        It'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. :)

        Reply
    12. sandy kassis says

      November 25, 2019 at 11:26 am

      This was delic!! But I did not use adobo sauce.

      Reply
      • Alissa Saenz says

        November 27, 2019 at 1:59 pm

        I'm glad you enjoyed it!

        Reply
    13. Brenda says

      October 09, 2020 at 7:40 pm

      5 stars
      I just made this and LOVE it. I added some diced apples with the rest of the ingredients while the sweet potato was cooking, and topped it off in the bowl with a bit of cheddar. Absolutely delicious. This is definitely going to be made often.

      Reply
    14. Neesie says

      January 11, 2022 at 7:09 pm

      I’ve been using this recipe for years and just wanted to tell you how much my family enjoys it. I add an extra chipotle pepper and some cocoa powder. So rich and delicious! Thank you!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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