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Sweet Potato & Black Bean Chili
Soups

Sweet Potato & Black Bean Chili

A hearty, smoky chili loaded with tender sweet potatoes, black beans, corn, and warming spices.

Prep15 min
Cook40 min
Servings6
★★★★4.7
Comfort FoodFreezer-Friendly

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 2 cans (400g each) black beans, drained
  • 1 can (400g) diced tomatoes
  • 1 cup corn kernels (fresh or frozen)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • Fresh cilantro, avocado, and lime for serving

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat. Sauté diced onion for 4-5 minutes until softened. Add garlic and jalapeño and cook 1 minute more.

  2. 2

    Stir in chili powder, cumin, and smoked paprika. Toast the spices for 30 seconds until fragrant.

  3. 3

    Add sweet potato cubes, black beans, diced tomatoes, corn, and vegetable broth. Stir to combine.

  4. 4

    Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until sweet potatoes are fork-tender.

  5. 5

    Season with salt and pepper to taste. For a thicker chili, mash some of the sweet potato against the side of the pot.

  6. 6

    Serve hot in bowls topped with fresh cilantro, diced avocado, and a squeeze of lime. Freezes beautifully for up to 3 months.

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