This Sweet Potato Black Bean Chili recipe is hearty and flavorful and easy to make using mostly pantry staples. It’s a quick and healthy savory plant-based chili everyone will love! Recipe inspired by my Sweet Potato Quinoa Chili.
To serve (optional)
Saute: In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, cook 1 minute more (or until fragrant).
Simmer: Add the beans, diced tomatoes, tomato paste, sweet potato, green chilies, and vegetable broth, stir until combined. Bring to a boil, reduce heat, cover slightly askew and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’.
Serves 4 generously
Store: Leftovers can be kept in an airtight container in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer, in freezer-safe containers, for up to 2 – 3 months.
As with all recipes, adjust seasoning to taste. Add a ½ teaspoon or so chipotle powder for some added heat.
More Cooking Methods:
Instant Pot: Saute the onion and garlic for 5 minutes, add the spices & herbs after 4 minutes. Add the remaining ingredients and stir well. Attach the lid, turn to lock, and move the valve to the sealed position. Cook on HIGH pressure for 6 minutes. Let natural release for 10 minutes.
Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, green chilies, tomato paste, chili powder, cumin, oregano, onion & garlic powder, and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours. Season to taste and more liquids as needed.