Sweet Potato Chili

This delicious, nourishing Sweet Potato Chili is loaded with black beans, vegetables, and all the classic spices. It's naturally vegan, easy to make, and perfect for meal prep or popping in the freezer.

Course Soup

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings (1 1/2 cups each)

Calories 226kcal

Author Meggan Hill

Ingredients

For the chili seasoning:

4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons dried thyme
1-2 teaspoons chipotle chili powder (see note 1)
1 teaspoon ground coriander
Salt and freshly ground black pepper

For the chili:

2 tablespoons olive oil
1 onion chopped
1 bell pepper stemmed, seeded, and chopped (see note 2)
1 carrot peeled and chopped
1 celery rib chopped
8 cloves garlic minced
2 pounds sweet potatoes peeled and cut into 1-inch cubes
2 (15.5 ounce) cans black beans drained and rinsed (see note 3)
1 (28 ounce) can tomato purée
2 (10 ounce) cans fire-roasted diced tomatoes with green chiles undrained (see note 4)
2 cups water or vegetable broth
1 bay leaf

To serve:

avocados peeled, pitted, and diced
minced fresh cilantro
scallions thinly sliced

US Customary - Metric

Instructions

To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a large stock pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onions, bell pepper, and chili seasoning. Cook until vegetables have softened, about 7 to 10 minutes.
Stir in garlic until fragrant, about 30 seconds. Stir in sweet potatoes, black beans, tomato puree, diced tomatoes and their juice, water, and the bay leaf. Bring to a simmer, cover, and cook until the sweet potatoes are tender and starting to break down, about 30 minutes.
Remove lid and continue to simmer until slightly thickened, about 30 minutes longer. Simmer longer for a thicker sauce. Remove the bay leaf and season to taste with salt and pepper. Serve with diced avocado, minced cilantro, and thinly-sliced scallions or your favorite toppings.

Notes

Chipotle chili powder: Chipotle chili powder is spicy! If you’re unsure, start with 1 teaspoon (or less) until the chili is fully cooked. Then, taste and add more at the end. You can also substitute ½ teaspoon cayenne pepper or omit it entirely.
Bell peppers: Looking for even more vegetables? Add some chopped zucchini, whole kernel corn, or diced butternut squash.
Black beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black beans.
Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are a good option too.
Yield: This recipe makes about 12 cups of chili, enough for 8 hearty servings, 1 1/2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition