Black Bean and Sweet Potato Chili Recipe | Easy Vegetarian Dinner
A cozy, vegetarian black bean and sweet potato chili with a touch of cinnamon. This one-pot, meatless meal is ready in about 30 minutes. Keep it vegan and dairy-free or add your favorite toppings.
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I used to avoid sweet potatoes—especially in chili. Traditional chili was my go-to. But when our family started cutting back on meat, I needed hearty, nutritious, meatless meals that felt satisfying. Sweet potatoes kept showing up in recipes, so I finally tried them. It turns out they’re easy to cook and add great flavor and texture.
Sweet potatoes make a nutritious, filling base, and now I use them in many dishes.
If you’re vegetarian or just want a meatless dinner option, this chili is for you.
Want meat in your chili?
If you prefer meat, brown some ground turkey or beef with the onions and carrots before adding the rest of the ingredients. It pairs nicely with the sweet potato and spices.
This sweet potato chili is perfect for cool days—warm, comforting, and mildly spiced with a hint of cinnamon.
Now I’m a fan of sweet potatoes in chili.
So. Good.
Easy 30-Minute Dinner
This black bean and sweet potato chili comes together quickly with minimal prep. It’s a satisfying 30-minute meal that’s ideal for busy weeknights.
It ticks all the boxes: flavorful, nutritious, budget-friendly, and fast. I often add zucchini or diced bell pepper—feel free to add extra vegetables if you like.
Everything cooks in one large pot, which keeps cleanup simple. Just a large pot and a spoon are all you need.
Want to make it in an Instant Pot?
This recipe adapts well to an Instant Pot. Sauté the onion and carrot in the pot, add all ingredients, stir, and pressure cook for 3 minutes. Do a quick release and serve.
Keep an eye on your sweet potato chili
One tip: don’t let the chili simmer too long. Sweet potatoes become mushy if overcooked. Stir and check them with a fork—when they’re fork-tender, the chili is done. Properly cooked, leftovers reheat nicely without turning into mashed potato chili.
A note on beans
Use whatever beans you have on hand. I often use black beans, but pinto or kidney beans work well too. Canned, drained, and rinsed beans keep the recipe fast and convenient.
Toppings (dairy free, gluten free, or whatever you need)
Choose toppings to suit your diet—vegan, dairy-free, or indulgent. Here are ideas to customize each bowl:
- Fresh cilantro
- Sliced or diced avocado
- Shredded cheese or dairy-free alternative
- Sour cream or dairy-free yogurt
- Crushed tortilla chips
- Frozen corn (adds a little sweetness and cools the chili for kids)
- Fresh diced tomatoes
- Sliced black olives
- Jalapeños or hot sauce for heat
Serve this chili with a warm bread on the side—cornbread or a favorite loaf pairs beautifully. Enjoy this easy, flavorful meatless chili for a satisfying weeknight dinner.
Vegetarian Black Bean and Sweet Potato Chili
8-10
5 minutes
25 minutes
30 minutes
A cozy sweet potato and black bean chili that’s an easy one-pot, 30-minute meatless meal.
Ingredients
- 1 onion, diced
- 1 large carrot, diced
- 1 tablespoon oil or grass-fed butter
- 1 teaspoon minced garlic
- 1 medium sweet potato (about 4 cups), peeled and cut into 1-inch chunks
- 2 cups vegetable broth (or chicken broth if not vegetarian)
- 1 1/2 cups water
- 2 cans diced tomatoes (14.5 oz each)
- 2 cans beans (15 oz each), drained and rinsed (e.g., black beans and kidney beans)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- Optional: 1 cup frozen corn
- Topping suggestions: avocado, sour cream, cheese, crushed tortilla chips, cilantro
Instructions
- In a large pot over medium heat, sauté the diced onion and carrot in oil until soft and the onion is translucent. If using bell pepper, add it now.
- Stir in the garlic and spices and cook about 30 seconds until fragrant.
- Add the sweet potato, broth, water, diced tomatoes, and rinsed beans. If using corn, add it now.
- Stir well, cover, and bring to a low boil over medium-high heat.
- Let boil for 5 minutes, then reduce heat to medium-low and simmer for 10–20 minutes, stirring occasionally.
- Check the sweet potatoes with a fork to ensure they are tender but not mushy.
- When the sweet potatoes are fork-tender, the chili is ready. Serve with your favorite toppings.
Notes
Using frozen corn is a quick way to cool a serving for kids without watering the chili down.
Did you make this recipe?
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