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.
To make your sweet potato black bean chili, start by sautéeing some onions and red bell pepper. Next add the garlic, then in with everything else.
Simmer and it’s done. Easy!
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.
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.
- 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
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.
This is moderately spicy. If you aren't into heat, just cut back on the chipotle peppers and chili powder.