If you’re craving a meal that feels like a warm hug in a bowl, you absolutely have to try this Sweet Potato & Black Bean Vegetarian Chili. It’s a vibrant blend of tender sweet potatoes, hearty black beans, and a medley of spices that come together to create a dish bursting with flavor and nourishment. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your routine, this chili stands out for being comforting, nutritious, and downright delicious. Every spoonful is a celebration of wholesome ingredients and cozy textures that will quickly turn this recipe into a household favorite.

Sweet Potato & Black Bean Vegetarian Chili Recipe - Recipe Image

Ingredients You’ll Need

Getting started with this Sweet Potato & Black Bean Vegetarian Chili is a breeze thanks to its simple ingredient list. Each item plays a crucial role, from lending sweetness and body to kick-starting deep, layered flavors that make this chili truly unforgettable.

Sweet Potatoes: 2 medium-sized, peeled and diced – they add natural sweetness and a creamy texture that balances the spices.
Black Beans: 2 cans, drained and rinsed – provide protein and a hearty bite that keeps the chili filling.
Diced Tomatoes: 1 can (fire-roasted recommended) – contribute acidity and a smoky depth to the chili’s base.
Onion: 1 large, chopped – builds a savory foundation with subtle sweetness once cooked.
Bell Peppers: 1 red and 1 green, chopped – add vibrant colors and a mild crunch.
Garlic: 3 cloves, minced – infuses a pungent, aromatic punch.
Chili Powder: 1 tablespoon – brings essential warm heat characteristic of chili dishes.
Cumin: 1 teaspoon – offers an earthy, slightly smoky undertone.
Cinnamon: 1/2 teaspoon – a sneakily brilliant warm twist that complements the sweetness of the potatoes.
Salt and Pepper: To taste – balance and enhance all the flavors.
Vegetable Broth (optional): 1/2 to 1 cup – for those who prefer a thinner, stew-like consistency in their chili.

How to Make Sweet Potato & Black Bean Vegetarian Chili

Step 1: Prepare the Ingredients

Start by peeling and dicing your sweet potatoes into bite-sized chunks, then chop your onion and bell peppers. Mince the garlic cloves and drain and rinse the black beans thoroughly. Having everything prepped in advance makes the cooking process smooth and enjoyable.

Step 2: Optional Sauté for Extra Flavor

For an extra layer of deliciousness, take a moment to sauté the onion, bell peppers, and garlic. Heat a tablespoon of olive oil in a skillet over medium heat, cook the onion until translucent (about 5 minutes), then add the garlic and peppers for another 3 minutes. Stir in your chili powder, cumin, and cinnamon, allowing the spices to toast briefly. This step deepens the aroma and flavor, but don’t worry if you need to skip it – the chili will still turn out fantastic.

Step 3: Combine All Ingredients in the Crockpot

Transfer your sautéed veggies to the crockpot if you completed the previous step. Add the diced sweet potatoes, black beans, diced tomatoes, and the remaining spices. Decide how you like your chili’s texture — for a thicker chili, use the liquid from the diced tomatoes; for a soupier version, pour in your vegetable broth or a splash of water.

Step 4: Cook Low and Slow

Cover and set your crockpot to Low for 6 to 8 hours, or on High for 3 to 4 hours. This slow cooking allows all the ingredients to meld into a rich, savory masterpiece. Give the chili a gentle stir halfway through cooking to ensure everything cooks evenly.

Step 5: Adjust Seasonings

When the timer goes off, it’s tasting time! Sample your chili and tweak the seasoning with salt, pepper, or even a pinch more cinnamon to enhance that warm undertone. If you crave a little heat, crushed red pepper flakes or a dash of hot sauce are perfect additions to spice things up.

How to Serve Sweet Potato & Black Bean Vegetarian Chili

Garnishes

Elevate your bowl of Sweet Potato & Black Bean Vegetarian Chili with a few carefully chosen toppings. A dollop of creamy Greek yogurt or sour cream cuts through the spices beautifully. Fresh green onions and chopped cilantro bring vibrant color and freshness, while sliced jalapeños deliver a fiery punch if you’re feeling adventurous.

Side Dishes

Nothing complements a hearty bowl of chili better than some crisp, buttery cornbread or a crunchy handful of tortilla chips. A simple mixed green salad or a warm baked potato can also round out the meal, providing a nice textural contrast and extra nutrients.

Creative Ways to Present

Want to mix things up? Try serving the chili over cooked quinoa or brown rice for a complete meal with added texture. For casual entertaining, use it as a dip with tortilla chips, or spoon it into warm pita pockets for a fun handheld option. These little twists make this chili perfect for any occasion.

Make Ahead and Storage

Storing Leftovers

This Sweet Potato & Black Bean Vegetarian Chili keeps beautifully in the fridge. Store leftovers in airtight containers for up to four days so you can enjoy its comforting flavors again and again without any fuss.

Freezing

Want to save some for later? This chili freezes wonderfully. Let it cool completely before dividing into freezer-safe containers. Stored properly, it will maintain its quality for up to three months, making it a great option for busy weeknights or meal prep.

Reheating

Reheat your chili gently on the stovetop over low heat, stirring occasionally, until warmed through. Alternatively, microwave individual portions in 1-2 minute intervals, stirring in between. Add a splash of water or vegetable broth if it thickened too much in the fridge or freezer.

FAQs

Can I make this Sweet Potato & Black Bean Vegetarian Chili spicy?

Absolutely! You can easily adjust the heat level by adding more chili powder, crushed red pepper flakes, or fresh jalapeños. For a smoky spicy depth, consider mixing in a chipotle pepper in adobo sauce.

Is this chili suitable for a vegan diet?

Yes, it is naturally vegetarian and can be made vegan simply by using a plant-based yogurt or skipping the dairy-based toppings altogether. The chili itself is packed with vegan-friendly, wholesome ingredients.

Can I use dried beans instead of canned?

You can, but keep in mind that dried beans need to be soaked and cooked ahead of time, which requires more planning. Canned beans are convenient and work perfectly well for this recipe.

What if I don’t have a crockpot?

No crockpot? No problem! You can prepare this chili on the stovetop in a large pot. Simmer on low heat for about 45 minutes to an hour, stirring occasionally, until the sweet potatoes are tender and the flavors meld.

Can I add other vegetables to this chili?

Definitely! Mushrooms, zucchini, or corn all make wonderful additions and add different textures and flavors. Feel free to customize it to your taste preferences.

Final Thoughts

There is something truly special about a bowl of Sweet Potato & Black Bean Vegetarian Chili that warms both your heart and soul. This recipe offers a perfect balance of flavors and comforting textures, all made with straightforward ingredients you can trust. Whether you’re cooking for yourself or sharing with loved ones, I can’t recommend this chili enough—it’s a cozy, wholesome meal that always hits the spot. Give it a try, and let it become a staple in your kitchen!

Sweet Potato & Black Bean Vegetarian Chili Recipe

Print Recipe

★★★★★

4.9 from 5 reviews

A hearty and flavorful Sweet Potato & Black Bean Vegetarian Chili that combines tender sweet potatoes, black beans, fire-roasted tomatoes, and a warm blend of spices. Perfectly cooked in a crockpot, this chili is a comforting, nutritious, and easy-to-make meal, ideal for vegetarians and those looking for a wholesome, plant-based dish with options for vegan customization.

Author: Dana
Prep Time: 15 minutes
Cook Time: 6 hours (Low) or 3 hours (High)
Total Time: 6 hours 15 minutes (Low) or 3 hours 15 minutes (High)
Yield: 6 servings 1x
Category: Main Course
Method: Crockpot / Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Beans

2 medium-sized sweet potatoes, peeled and diced
2 cans black beans, drained and rinsed
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced fire-roasted tomatoes

Spices and Seasonings

1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste

Liquids

Optional: 1/2 to 1 cup vegetable broth (for thinner consistency)

Toppings and Garnishes (Optional)

Greek yogurt or sour cream
Sliced green onions
Chopped cilantro
Sliced jalapeños

Instructions

Prepare the Ingredients: Peel and dice the sweet potatoes, chop the onion and bell peppers, and mince the garlic. Drain and rinse the black beans to have all ingredients ready for cooking.
Optional Sauté for Extra Flavor: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion for about 5 minutes until translucent, then add minced garlic and chopped bell peppers, cooking for another 3 minutes. Stir in chili powder, cumin, and cinnamon and toast the spices for one minute to deepen the flavor. This step is optional but recommended.
Combine Ingredients in Crockpot: Transfer the sautéed vegetables (if sautéed) to the crockpot. Add diced sweet potatoes, black beans, diced tomatoes (with juices), and any spices left. Add vegetable broth if you want a thinner chili.
Cook Low and Slow: Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Stir halfway through cooking if possible to ensure even heat distribution and that flavors meld together beautifully.
Adjust Seasonings: Taste the chili after cooking and add salt, pepper, cinnamon, or crushed red pepper flakes as desired for a little extra warmth or heat.
Serve and Garnish: Ladle the chili into bowls and garnish with optional toppings such as Greek yogurt, sliced green onions, chopped cilantro, and jalapeños according to your taste preference.

Notes

This chili is naturally vegetarian and can be made vegan by omitting dairy-based garnishes or using plant-based yogurt.
For added umami, try adding chopped mushrooms along with the other vegetables during the sauté step.
Swap one can of black beans for pinto beans or chickpeas for different textures.
For a smoky flavor, add a chopped chipotle pepper in adobo sauce or sprinkle smoked paprika with the spices.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat leftovers on the stovetop over low heat or in the microwave until warmed through.
Serving suggestions include pairing with cornbread, tortilla chips, or a fresh side salad.