Sweet Potato and Black Bean Chili
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Make this 30-minute vegetarian chili for a quick, nourishing lunch or supper. This chili is gluten-free and freezer friendly.
This thick, smoky and not-too-spicy chili is a nourishing bowl that will warm you up inside and out.
Sweet potato and black bean chili is the meal to make when you’re craving something healthy and delicious, but don’t have much time.
And the best part?
The recipe uses pantry staples that you probably on hand right now.
Unlike chili made in a slow cooker, this quick version can be ready in about 30 minutes after chopping and prepping your onions and sweet potatoes.
It has wonderful depth of flavor nonetheless, with a touch of maple syrup to play up the natural sugars of the sweet potatoes.
homemade chili spice blend:
I always recommend making your own spice blends if you can. It’s such an easy way to add depth and flavor to whatever you’re cooking, and mixing only takes a few seconds.
For this recipe, you can make the chili spice blend with ground spices you probably already have in your pantry:
- Cumin
- Coriander
- Smoked Paprika
- Chipotle or ancho chili
I don’t usually add dried garlic or onion powder to my blend, but if you have them try adding a teaspoon of each to really amplify the flavors.
Serving suggestions for sweet potato black bean chili:
- This chili is a fantastic make-ahead meal: Double the recipe and freeze portions in individual serving containers.
- Serve this thick chili as is, or with warm tortillas alongside for a complete meal.
- If you’re not a goat cheese fan, try substituting it whole milk yogurt, crumbled feta or aged cheddar.
- Omit the cheese to make vegan chili.
- Serve with Perfect Coconut Rice
More easy and delicious vegetarian dinner recipes:
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Sweet Potato and Black Bean Chili
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium red onion, chopped
- Fine sea salt
- 2 garlic cloves, pressed or finely chopped
- 1 tablespoon each: ground cumin, coriander and smoked paprika
- 1 teaspoon ground chipotle pepper
- 4 cups (530 g) peeled and diced sweet potato (about 1 1/4 pounds)
- 4 cups (100 ml) vegetable stock or water
- 1 tablespoon (15 ml) pure maple syrup
- 1 teaspoon hot sauce, such as Tabasco or Cholula, or more to taste
- 2 14-ounce (800 g) cans black beans, drained
- 4 ounces (125 g) crumbled soft goat cheese
Garnishes
- Sliced avocado
- Tortilla chips
- Fresh cilantro
Instructions
- Place a Dutch oven or 4-6 quart saucepan over medium heat. Add the olive oil and onion. Cook until softened. Stir in 1 1/2 teaspoons salt and the garlic. Cook about 1 minute or until the garlic smells good.
- Sprinkle in the spices, stirring to dissolve in the oil. Add the sweet potatoes and pour over enough stock or water just to cover them. Partially cover the pot and cook over medium heat until tender but not mushy, about 20 minutes.
- Add maple syrup, hot sauce and beans to the pot. Bring to a simmer and cook uncovered another 10 minutes or so to blend the flavors. If you like your chili more soupy, add more stock or water. Taste for seasoning and add more salt or hot sauce to taste.
- Serve in bowls topped with goat cheese and desired garnishes on top.
Notes
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.
I had this at a staff potluck last week and it was fabulous. I’m making it for my family on Christmas Eve. Scott pointed me in the right direction for the recipe. Thank you for your great web site!
I absolutely love the combination of sweet potatoes and black beans. I definitely want to make this soon. A question, though, what kind of goat cheese? I was reading about goat cheeses and I guess there is a great variety with a big difference between flavors, textures, etc. What kind did you use?
So many wonderful ingredients! Nothing like a hot cup of chili on a cold rainy day. Your recipe is so creative. I’ll be trying it on my family this week.
Alexa, thanks for visiting. I have a thing for chili and so glad cold weather is here to enjoy it!
This sounds so unusual it must be good! Can’t wait to give it a try.
This recipe sounds really delicious. I’m drooling just by looking at this photo.
Ohhhh I wish there was more of this, mom!!!!!!!!1
Great picture too:) Except when I was looking at it an ad popped up right on top.
love you 🙂
So who’s it going to be this year? We decided to do an all vegetarian meal, but I might break down and make something with shrimp (shrimp/sweet potato hash…).