Bean Sweet Potato Chili is a colorful, hearty one-pot wonder that combines creamy sweet potatoes, two kinds of beans, and a blend of warming spices for a comforting meal you’ll crave again and again. This cozy vegan chili is both satisfying and nourishing, with just the right balance of sweetness, smokiness, and a gentle kick of heat. Whether you’re feeding a crowd or meal-prepping for the week, Bean Sweet Potato Chili is the ultimate answer to any chilly day or quick dinner dilemma.
Ingredients You’ll Need
The beauty of Bean Sweet Potato Chili lies in its straightforward, wholesome ingredients—each one bringing its own unique flavor, texture, and vibrant color to the table. These pantry staples come together for a dish that feels both familiar and a little bit special.
- Olive oil: Just a splash to start everything off with a silky base and subtle richness.
- Onion (chopped): The aromatic backbone, infusing the chili with sweetness and depth.
- Garlic (minced): Adds a garlicky punch that elevates every other flavor in the pot.
- Sweet potato (peeled and diced): The star ingredient, lending creamy texture and gentle sweetness.
- Red bell pepper (chopped): For pop of color and a slight crunch that keeps things interesting.
- Chili powder: The classic chili flavor, providing warmth without overwhelming heat.
- Ground cumin: Earthy and slightly smoky, cumin brings a signature chili taste.
- Smoked paprika: A dash makes all the difference, adding a deep smokiness to the stew.
- Salt: Essential for bringing all the flavors together harmoniously.
- Black pepper: A little kick to round out the seasoning.
- Black beans (rinsed and drained): Creamy, protein-packed, and a perfect match for sweet potatoes.
- Kidney beans (rinsed and drained): Their hearty texture holds up beautifully in chili.
- Diced tomatoes (with juices): Contributes tanginess and sauciness to the mix.
- Vegetable broth: Keeps the chili luscious and helps all the flavors meld together.
- Tomato paste: Concentrates tomato flavor and thickens the chili just right.
- Maple syrup or brown sugar (optional): A touch of sweetness that balances acidity and spice.
- Lime juice: The finishing squeeze that brightens up every bite.
- Chopped cilantro and avocado (optional): For fresh, creamy, and vibrant garnishing.
How to Make Bean Sweet Potato Chili
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add your chopped onion and give it a good stir. Sauté for 3 to 4 minutes, just until the onion softens and smells irresistible. This creates the savory base that sets the tone for your Bean Sweet Potato Chili.
Step 2: Add Sweet Potato and Peppers
Next, toss in the minced garlic, diced sweet potato, and chopped red bell pepper. Sauté everything together for another 5 minutes, stirring every so often. You want the sweet potatoes and peppers to begin softening and mingling with the onion and garlic, soaking up all that flavor.
Step 3: Stir in the Spices
Now it’s time for the magic—add chili powder, cumin, smoked paprika, salt, and black pepper. Stir well, making sure every veggie gets a generous coating. Toasting the spices for a minute or two in the pot deepens their flavors and infuses the chili with warmth and smokiness.
Step 4: Add Beans, Tomatoes, and Broth
Pour in the black beans, kidney beans, diced tomatoes (with their juices), vegetable broth, and tomato paste. If you like a touch of sweetness, add maple syrup or brown sugar now. Stir everything together, scraping up any bits from the bottom of the pot. Bring the mixture up to a gentle simmer.
Step 5: Simmer Until Tender
Reduce the heat to low, cover the pot, and let your Bean Sweet Potato Chili simmer for 25 to 30 minutes. The sweet potatoes should be fork-tender and the chili thick and hearty. Stir occasionally to prevent sticking and allow the flavors to meld beautifully.
Step 6: Finish and Adjust
Right at the end, stir in the fresh lime juice. Taste your chili and adjust the seasoning as needed—maybe a pinch more salt or a dash of hot sauce if you’re feeling bold. Now you’re ready to serve!
How to Serve Bean Sweet Potato Chili
Garnishes
Top each bowl with chopped cilantro for a fresh, herbal note, creamy avocado slices for richness, or even a dollop of vegan sour cream if you love a little tang. These simple garnishes not only add color but also elevate each spoonful of Bean Sweet Potato Chili to new heights.
Side Dishes
This chili is fantastic all by itself, but it also plays well with others. Spoon it over fluffy rice or nutty quinoa for an even heartier meal, or serve it alongside warm cornbread for a classic pairing. A simple green salad or a batch of tortilla chips on the side rounds out the feast perfectly.
Creative Ways to Present
For a fun twist, ladle Bean Sweet Potato Chili into roasted sweet potato halves or hollowed-out bell peppers for a stunning presentation. You can also create a chili bar with assorted toppings—think shredded lettuce, diced tomatoes, jalapeños, or crushed tortilla chips—so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Let your leftover Bean Sweet Potato Chili cool to room temperature before transferring it to airtight containers. It will keep in the fridge for up to 4 days, and the flavors only get better as they mingle over time.
Freezing
This chili freezes beautifully. Portion cooled chili into freezer-safe containers or bags, leaving a little room for expansion. It’ll last for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently in a saucepan over medium-low heat, stirring occasionally until heated through. If the chili has thickened in the fridge, just add a splash of broth or water to loosen it up. You can also reheat single servings in the microwave for a quick lunch.
FAQs
Can I make Bean Sweet Potato Chili in a slow cooker?
Absolutely! Sauté the onion and garlic first, then add everything to your slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the sweet potatoes are tender and the flavors are well developed.
Is this chili spicy? How can I make it spicier?
Bean Sweet Potato Chili is mild and family-friendly as written. For extra heat, add a diced jalapeño, a pinch of cayenne, or your favorite hot sauce along with the spices.
Can I use different beans?
Definitely! Feel free to swap in pinto beans, cannellini beans, or any combination you like. The recipe is flexible, so use what you have on hand or what you love most.
What can I use instead of sweet potato?
If you’re out of sweet potatoes or want to try something new, butternut squash or even regular potatoes make great substitutes. Both will deliver a similar texture and soak up the chili flavors beautifully.
Can I double the recipe for a crowd?
Yes! This recipe doubles easily. Just use a bigger pot and allow a little extra time for everything to come up to temperature. It’s perfect for parties, potlucks, or meal prepping for the week ahead.
Final Thoughts
If you’re looking for a dish that’s as cozy and satisfying as it is vibrant and nourishing, Bean Sweet Potato Chili is your new go-to. Give it a try—you might just find yourself coming back for seconds (and thirds)! Happy cooking!
Print
Bean Sweet Potato Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Bean Sweet Potato Chili is a hearty, flavorful, and nutritious vegan dish perfect for a cozy dinner. Packed with tender sweet potatoes, black and kidney beans, and a blend of warming spices, it offers a satisfying and wholesome meal that’s easy to prepare and ideal for meal prepping.
Ingredients
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, chopped
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Beans & Liquids
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with juices
- 1 ½ cups vegetable broth
- 1 tablespoon tomato paste
Optional Ingredients
- 1 teaspoon maple syrup or brown sugar (optional)
- Juice of ½ lime
- Chopped cilantro for garnish (optional)
- Avocado for garnish (optional)
Instructions
- Prepare the base: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
- Add vegetables: Stir in minced garlic, diced sweet potato, and chopped red bell pepper. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Incorporate spices: Sprinkle in chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to coat the vegetables evenly with the spices and release their aroma.
- Add beans and liquids: Pour in black beans, kidney beans, diced tomatoes with juices, vegetable broth, tomato paste, and maple syrup if using. Mix thoroughly and bring the chili to a gentle simmer.
- Simmer the chili: Reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the sweet potatoes are tender and the chili has thickened to your liking.
- Finish and season: Stir in the fresh lime juice and taste to adjust seasoning if necessary.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro and avocado slices or a dollop of vegan sour cream if desired. Enjoy warm.
Notes
- This chili is ideal for meal prep and its flavors deepen when reheated the next day.
- Serve it over cooked rice, quinoa, or alongside warm cornbread for a complete meal.
- For extra heat, add a diced jalapeño pepper while cooking or finish with a splash of your favorite hot sauce.
- To make it gluten-free, ensure all ingredients like broth and tomato paste are certified gluten-free.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 8g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
