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5.0 from 33 votes

Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato chili is one of my favorite dinners to make. This vibrant vegetarian chili is filling and flavorful and can be made stove top or in the slow cooker!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 299 kcal
Course: Main Course
Cuisine: American , Vegetarian

Ingredients

  • 1 TBSP avocado oil or olive oil
  • 1 medium yellow onion
  • 1 large sweet potato
  • 1 Jalapeño
  • 3-4 cloves garlic
  • 2 TBSP chili powder
  • 1 TBSP ground cumin
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp unsweetened cocoa powder (optional but tasty!)
  • 1 can (15 oz) crushed fire roasted tomatoes
  • 1 can (15 oz) petite diced tomatoes with juices
  • 1 cup vegetable broth or water
  • 2 cans black beans (15 oz each) drained and rinsed
TASTY TOPPING OPTIONS - choose your favorites
  • sour cream or greek yogurt
  • Chopped or sliced avocado
  • Sliced Jalapenos
  • grated cheddar cheese
  • Pico de Gallo
  • pickled red onions
  • chopped green onion or cilantro
  • crispy corn chips

Instructions

    Cup of Yum
  1. Prep your vegetables and measure out remaining ingredients - this chili comes together fast!
  2. Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
  3. Add 1 TBSP oil to a large pot or dutch oven over medium-high heat. Sauté onion for 4-5 minutes then add jalapeño, sweet potato, and garlic. Season with chili powder, cumin, smoked paprika, cocoa powder, and salt. Mix well and sauté for a few minutes until fragrant.
  4. Next add the remaining ingredients and increase heat until chili starts to boil. Stir and reduce heat to an active simmer. Cook covered for 25 minutes or until sweet potatoes are deliciously tender.
  5. Taste chili and add any additional spices to taste. Ground cayenne pepper is a nice add in if you'd like to make it spicy. Portion chili into bowls, add your favorite toppings from the list above, and enjoy!
SLOW COOKER INSTRUCTIONS
  1. Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
  2. Because we’re not sautéing the vegetables to soften them in this case, you’ll skip adding the oil and may want to add a little extra liquid to the pot to make sure the vegetables are all covered. A cup of vegetable broth should do the trick!
  3. Seal slow cooker lid and cook on high for approx. 3-4 hours or on low for 5-6 hours until the sweet potatoes are tender and easily cut with a fork.

Notes

  • For a thicker chili feel free to use canned tomato sauce in place of the petite diced tomatoes. The chili is great both ways!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!

Nutrition Information

Calories 299kcal (15%) Carbohydrates 54g (18%) Protein 16g (32%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 714mg (30%) Potassium 1085mg (31%) Fiber 17g (68%) Sugar 8g (16%) Vitamin A 6582IU (132%) Vitamin C 19mg (21%) Calcium 122mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 299

% Daily Value*

Calories 299kcal 15%
Carbohydrates 54g 18%
Protein 16g 32%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 714mg 30%
Potassium 1085mg 23%
Fiber 17g 68%
Sugar 8g 16%
Vitamin A 6582IU 132%
Vitamin C 19mg 21%
Calcium 122mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.