Sweet Potato Black Bean Chili

By Amanda Livesay of Fake Ginger

Chili season is my favorite time of year! There is truly nothing better than coming home on a cold day to a nice hot bowl of spicy chili. 

This Sweet Potato Black Bean Chili is my favorite hearty vegan chili recipe. The sweet potato adds a little bit of sweetness that just goes perfectly with all the spice. And it has so many different textures going on. It’s perfect. 

This is a really simple recipe using ingredients you probably already have on hand. Don’t let the ingredient list scare you, it’s mostly spices! And no speciality ingredients - you can find everything at your local grocery store. 

It starts by sauteing onion, jalapeno, and garlic in olive oil until softened. Then you add the sweet potato, the usual chili spices, diced tomatoes, and vegetable broth. That all simmers together until the sweet potato is tender and then you stir in the black beans. That’s it! 

I like to serve it with sliced green onions and crackers on top but you can do shredded vegan cheese or vegan sour cream. A piece of vegan cornbread on the side would be delicious, too!  

If you aren’t a fan of black beans, feel free to substitute whatever bean you like. I think a kidney bean would be really nice in this recipe. 

If you want the chili to be less spicy, just add less jalapeno. You can totally adjust it to your family’s preferences. 

Sweet Potato Black Bean Chili

Makes 6 servings

Prep: 15 minutes

Cook: 30 minutes

Ingredients:

• 1 tbsp olive oil

• 1 white onion, diced

• 1 small jalapeno, minced

• 4 cloves garlic, minced

• 2 cups diced sweet potato (about 2 small sweet potatoes)

• 2 tbsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• ½ tsp dried oregano leaves

• 1 tsp salt

• ¼ tsp black pepper

• 1 (28 ounce) can diced tomatoes, undrained

• 2 tsp tomato paste

• 3 cups vegetable broth

• 1 (15 ounce) can black beans, drained and rinsed

• Green onions, for serving

• Crackers, for serving (optional)

Directions:

1. In a large, heavy bottomed pot, heat olive oil over medium heat. 

2. Add white onion and jalapeno. Cook, stirring frequently, until veggies are softened, about 5 minutes. Add garlic and cook until fragrant, just 30 seconds. 

3. Add sweet potato, chili powder, cumin, smoked paprika, oregano leaves, salt, and pepper. 

4. Stir in diced tomatoes, tomato paste, and vegetable broth. 

5. Bring to a boil, lower to a simmer, and cook until the sweet potatoes are fork tender, about 20 minutes. 

6. Stir in black beans and cook another 5 minutes. 

7. Serve with green onions and crackers, if desired.

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