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Spices On Spoons

Vegan Black Bean and Sweet Potato Chili

Prep Time:

10 Minutes

Cook Time:

30 Minutes


4 Servings



Green Peas
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About the Recipe

This vegan black bean and sweet potato chili is a hearty and flavorful dish that is perfect for a cozy evening meal. Loaded with protein, fiber, and vitamins, this chili is also low in fat and easy to make.


  • 2 cups black beans, cooked or canned (drained and rinsed)

  • 1 large sweet potato, peeled and diced

  • 1 onion, diced

  • 1 red bell pepper, diced

  • 2 cloves garlic, minced

  • 1 tablespoon chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 1/4 teaspoon cayenne pepper

  • 1 (14-ounce) can diced tomatoes, with juices

  • 2 cups vegetable broth

  • Salt and black pepper, to taste

  • Fresh cilantro, chopped (for garnish)


  1. Heat a large pot over medium-high heat. Add the diced sweet potato and cook, stirring occasionally, until lightly browned, about 5 minutes.

  2. Add the onion and red bell pepper and continue cooking until the vegetables are softened, about 5 more minutes.

  3. Add the garlic, chili powder, smoked paprika, cumin, and cayenne pepper, and cook for another minute, stirring constantly.

  4. Add the diced tomatoes and their juices, black beans, and vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, until the sweet potatoes are tender and the flavors have melded together.

  5. Season with salt and black pepper, to taste.

  6. Serve hot, garnished with fresh cilantro.

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