Intrigued by the idea of a warm and comforting chili without any meat? This hearty vegan sweet potato and black bean chili is a flavorful and satisfying dish perfect for a cozy night in. Packed with plant-based protein from black beans and sweet potatoes, this chili is a delicious and nutritious meal that’s easy to make in the slow cooker or on the stovetop. Whether you’re looking for a vegan recipe or simply want to add more plant-based meals to your diet, this Vegan Sweet Potato and Black Bean Chili is a must-try.
Whether you’re following a plant-based diet, looking to reduce your meat consumption, or simply want to try something new, this recipe is sure to impress. You can easily adapt it to your preferences using a slow cooker (crockpot) or by cooking it on the stovetop. Don’t miss out on this delicious and healthy chili recipe!
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Preparation Time: 15 minutes
Cooking Time: 6-8 hours on low or 3-4 hours on high (slow cooker/crockpot)
Total Time: 6 hours 15 minutes to 8 hours 15 minutes (depending on cooking time)
Serving Size: 6-8 servings
Estimated Cost: $11.80 (Note: Prices may vary based on location and store)
Step 1: Prepare the Ingredients
Dice the sweet potatoes, onion, red and yellow bell peppers. Mince the garlic. Drain and rinse the black beans.
Step 2: Combine in Slow Cooker or Crockpot
Add the diced sweet potatoes, onion, red and yellow bell peppers, minced garlic, black beans, diced tomatoes, tomato sauce, vegetable broth, and corn kernels into the slow cooker or crockpot.
Step 3: Add Spices
Stir in the chili powder, ground cumin, smoked paprika, ground cinnamon, cayenne pepper (if using), salt, and black pepper.
Step 4: Cook
Set the slow cooker or crockpot to low and cook for 6-8 hours, or until the sweet potatoes are tender. If you’re short on time, you can cook on high for 3-4 hours.
Step 5: Finish and Serve
Once the chili is cooked, stir in the juice of 1 lime. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.
Enjoy your hearty and flavorful Vegan Sweet Potato and Black Bean Chili!
Storage Instructions:
- Cooling: Allow the chili to cool to room temperature before storing.
- Refrigeration: Transfer the chili to an airtight container and store it in the refrigerator. It will last for up to 4-5 days.
- Freezing: For longer storage, you can freeze the chili. Place it in a freezer-safe container or freezer bags, leaving some room for expansion. It will keep for up to 3 months in the freezer.
Reheating Instructions:
Refrigerated Chili:
Stovetop: Transfer the chili to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or vegetable broth if it has thickened.
Microwave: Place a portion of chili in a microwave-safe bowl, cover it with a microwave-safe lid or a plate, and heat on high for 2-3 minutes, stirring halfway through.
Frozen Chili:
Thawing: For the best texture, thaw the frozen chili in the refrigerator overnight.
Stovetop: Once thawed, reheat the chili in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a bit of water or vegetable broth if needed.
Microwave: If you’re in a hurry, you can reheat the chili directly from frozen. Place the frozen chili in a microwave-safe bowl, cover it, and microwave on a defrost setting for 5-7 minutes or until it starts to loosen. Then heat on high for 2-3 minutes, stirring halfway through.
Nutrition Facts
Here’s an approximate nutrition facts table for one serving of the Vegan Sweet Potato and Black Bean Chili. Please note that these values are estimates and can vary based on specific ingredient brands and quantities used.
| Nutrient | Amount per Serving (1 cup) |
| Calories | 200 kcal |
| Total Fat | 3 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 400 mg |
| Total Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Sugars | 7 g |
| Protein | 7 g |
| Vitamin A | 210% DV |
| Vitamin C | 60% DV |
| Calcium | 8% DV |
| Iron | 15% DV |
Dietary Information:
- Vegan: Yes, this chili is 100% vegan, as it contains no animal products.
- Gluten-Free: Yes, this recipe is naturally gluten-free. Just ensure that all canned goods and vegetable broth are certified gluten-free.
- Keto: Unfortunately, this recipe is not suitable for a ketogenic (keto) diet due to the high carbohydrate content from sweet potatoes, beans, and corn.
The History of Vegan Sweet Potato and Black Bean Chili
The history of Vegan Sweet Potato and Black Bean Chili is a fascinating blend of culinary traditions and dietary trends. While the exact origins of this specific recipe are unclear, it draws inspiration from various cuisines and dietary practices.
Sweet potatoes and black beans have been staple foods in many cultures for centuries. Sweet potatoes are native to Central and South America, while black beans are a staple in Latin American cuisine. Combining these ingredients in a chili format is a modern twist that aligns with the growing popularity of plant-based diets.
The rise of veganism and vegetarianism in recent decades has led to the creation of many meatless versions of traditional dishes, including chili. Vegan Sweet Potato and Black Bean Chili is a perfect example of how classic recipes can be adapted to meet contemporary dietary preferences while still providing a hearty and nutritious meal.
Additionally, the use of spices like chili powder, cumin, and smoked paprika reflects the influence of Mexican and Tex-Mex cuisine, which has a long history of incorporating these flavors into their dishes.
Other Recipes of Vegan Sweet Potato and Black Bean Chili
The vibrant Vegan Sweet Potato and Black Bean Chili from Jamie Oliver is a flavor explosion! Featuring sweet potatoes, black beans, and a medley of mixed vegetables like onion, carrot, and celery, this dish is a wholesome and satisfying meal. The addition of chipotle chili paste infuses the chili with a smoky depth, while fresh coriander adds a bright, herbaceous touch.
Baked in the oven for a total of two hours (one hour baking, then one hour roasting), this recipe allows the flavors to meld beautifully. For those who enjoy a bit of tang, a sprinkle of crumbled feta cheese makes a delicious optional topping. This recipe is both vegan and gluten-free, making it a fantastic option for various dietary needs.
Taste of Home’s sweet potato black bean chili offers a unique twist on this classic dish. Combining sweet potatoes with hearty black beans, this recipe utilizes a flavorful blend of onion, garlic, chili powder, cumin, and cayenne pepper. Intriguingly, brewed coffee and honey are added to create a surprisingly delicious depth of flavor.
Simmered on the stovetop for just 35 minutes after a quick 25-minute prep, this recipe is perfect for a weeknight meal. For an extra touch, a sprinkle of Monterey Jack cheese can be added as a topping. This vegetarian and gluten-free chili is sure to become a family favorite.
Final Thoughts
This hearty vegan sweet potato and black bean chili is a delicious and nutritious meal packed with flavor. Enjoy its smoky and savory profile, perfect for a cozy night in. This recipe is easy to prepare in a slow cooker or crockpot, making it convenient for any schedule. It’s also low in fat, high in fiber, and suitable for vegan and gluten-free diets.
Whether you’re a seasoned chef or a kitchen novice, this recipe offers a delightful, hearty meal that’s both healthy and flavorful. Enjoy the process and savor the results!
If you have any more questions or need further assistance, I’m here to help. Happy cooking! 
