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:
- 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:
Sweet Potato and Black Bean Chili
- 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
- Sliced avocado
- Tortilla chips
- Fresh cilantro
- 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.