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Square photo of a bowl of sweet potato black bean chili

Sweet Potato Black Bean Chili

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 6-8 1x
  • Main Dish
  • American
  • Vegan

Servings 6-8 1x

Scale Tap or hover over number to scale servings

Sweet potato black bean chili, a cozy dish that will keep you nourished and happy. Only 10 ingredients and 30 minutes required!


  • 12 tbsp extra virgin olive oil
  • 4 cloves of garlic, sliced
  • 1 onion, diced
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 large sweet potato, peeled and diced
  • 2 15-ounce cans black beans (850 g), drained and rinsed
  • 1 28-ounce can diced tomatoes (800 g)
  • 2 cups vegetable stock or water (480 ml)


  1. Heat the oil into a large pot and add the garlic and onion. Cook over medium-high heat for about 5-10 minutes or until golden brown, stirring occasionally.
  2. Incorporate the chili powder, cumin, and salt, stir, and cook for 1-2 more minutes, stirring frequently.
  3. Add all the remaining ingredients, stir, and bring to a boil, then cover and simmer for 20-30 minutes or until the sweet potatoes are soft.
  4. Serve your sweet potato black bean chili immediately with some tortilla chips and vegan sour cream.
  5. Keep the leftovers in an airtight container in the fridge for up to 1 week.


  • This recipe calls for traditional American chili powder, not cayenne pepper. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the chili is okay for you, but not too spicy. You could also use chipotle powder, but please add it slowly and try your chili before adding more.
  • Omit the chili powder if you’re not into spicy food.
  • Feel free to customize this sweet potato black bean chili with your favorite spices, veggies like pepper, or herbs like cilantro.
  • Use any type of oil, salt, or beans you have on hand.


  • Serving Size: 1/8 of the recipe
  • Calories: 432
  • Sugar: 7.5 g
  • Sodium: 501 mg
  • Fat: 4.4 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 77.9 g
  • Fiber: 18.8 g
  • Protein: 24.8 g