Tender, spicy, and hearty Sweet Potato Black Bean Chili warms you up from the inside out, making an exceptionally delicious and wholesome cold weather meal. Complete with directions to make it with dried or canned beans, this vegan chili recipe is easy to make and family-friendly!
This recipe was originally published on August 11, 2017. It was updated with new photos, and recipe information on February 20, 2025.
You may be surprised when I say that what I love about the vegan lifestyle is how incredibly flexible it is. The flexibility makes it wonderfully freeing. The options are endless! As long as they avoid animal suffering, that is. 😉
Yet despite the amazing flexibility of a vegan lifestyle, it still gets a bad rap as being expensive, restrictive, and unsatisfying. I originally created this sweet potato chili in 2017 to defy those negative expectations. I’ve updated this post with new photos and additional tips, but it’s still a plant-based meal made entirely with affordable and easy-to-find vegetables, beans, and spices, creating a satisfying and nourishing meal with no expensive faux meat ingredients needed!
Adjust the heat or spices as you desire, experiment with different veggies or beans, or top it with your favorite toppings to keep this sweet potato chili vegan satisfying and flavorful every time.
Though canned beans are rather budget-friendly, you can make this recipe even easier on the wallet using dried beans. Below, I have included recipe instructions for each so you can customize this recipe as needed.
For another hearty and delicious vegan chili recipe, check out my Tofu Chili!
Using Dried Vs. Canned Beans
Dried beans make this black bean sweet potato chili recipe the most affordable. In most areas of the US, a cup of dried beans costs less than $.20 per serving. Using them does require soaking them overnight and a longer simmering time, so canned beans can easily be substituted if needed. Canned beans, though more expensive than dried, are still relatively affordable. Many canned beans run as little as around $1 per can. Feel free to swap out the beans you use. Today I went with cannellini, also called white kidney beans. Chickpeas, pinto beans, and navy beans work well too.
Other Ingredients
Sweet Potato: It wouldn’t be a sweet potato chili recipe without it! You will need 1 large sweet potato with smooth skin that is heavy for its size. Peel it if desired and dice it uniformly.
Aromatics: Onions, garlic, and jalapeño pepper sauté in canola oil, adding natural sweet, nutty, and spicy notes. For a milder sweet potato and black bean chili, remove the seeds from the pepper before dicing.
Canned Tomatoes: These add a jammy, natural sweetness to the chili and give its signature red hue. You will need 1 28-ounce can of diced tomatoes. For a lower sodium option, use no salt added.
Spices: Ground cumin adds earthiness, chili powder contributes spice, and salt enhances the flavor of the other ingredients, bringing the vegan sweet potato chili to life! For the best results, use high-quality spices with a good expiration date.
Baby Spinach: For color, texture, and a wholesome finish! If needed, you can substitute chopped mature spinach, frozen spinach, or even kale.
Cilantro: A classic chili topper, cilantro’s light and citrusy herbal notes perfectly complement the hearty and spicy dish.
How to Make Sweet Potato Black Bean Chili
- Soak beans. If making black bean and sweet potato chili with dried black and white beans, soak them in water for at least 8 hours or overnight. Otherwise, continue as directed if using canned beans.
- Sauté aromatics. Warm canola oil in a Dutch oven over medium heat. Once hot, add the onions, garlic, and jalapeño pepper. Sauté for 3-5 minutes or until the onions have softened.
- Add beans. Follow the appropriate method below, depending on the type of beans you choose.
Dry Beans: Drain and thoroughly rinse the soaked beans. Add them to the pot and stir well. Pour in 6 cups of water and bring it to a simmer. Cook the beans for 1 hour or until tender, adding extra water if necessary.
Canned Beans: Add the drained and rinsed black and cannellini beans and 1 cup of water. Stir well until combined.
- Add potatoes, vegetables, and spices. Stir in the canned diced tomatoes, sweet potato, cumin, chili powder, and salt. Cook for 20 minutes or until the sweet potatoes are tender.
- Add spinach. Stir in the spinach and cook for another 5 minutes.
- Season to taste and serve. Season the chili to taste with more salt and spices if necessary. Serve it hot over hot cooked rice garnished with chopped fresh cilantro.
Jenné’s Recipe Pro-Tips
- Cut even-sized vegetables. The onions, garlic, jalapeños, and sweet potatoes should be diced into uniform pieces for the most even cooking and flavor. You do not need to peel the sweet potatoes before dicing, but you can if preferred for a smoother texture.
- Bean soaking tips. Soak the beans overnight, covered in at least 1 inch of cool or room temperature water. Drain the beans in a colander and rinse them well with cool water before adding them.
- Stir periodically. Keep the beans and potatoes from sticking to the bottom of the pot by stirring them occasionally throughout the cooking time.
Alternative Cooking Method Directions
Instant Pot: Sauté the onion, garlic, and jalapeño on the medium sauté setting for 3-5 minutes. Turn off the heat. Drain and rinse the soaked beans and add them to the Instant Pot with 4 cups of water, the canned tomatoes, sweet potatoes, cumin, chili powder, and salt. Do not stir. Lock on the lid and pressure cook on high for 20 minutes. Natural-release the pressure, stir in the baby spinach until wilted, and season the Instant Pot sweet potato chili to taste with salt and pepper before serving.
Slow Cooker: Sauté the onion, garlic, and jalapeño on the stovetop as directed. Drain and rinse the soaked beans and add them to the crockpot with the sautéed vegetables and 6 cups of water. Cook on high for 6 hours. Stir in the canned tomatoes, sweet potato, cumin, chili powder, and salt, and cook on high for 1 1/2 more hours. Add the chopped spinach and cook for 30 minutes. Season the sweet potato vegetarian chili with additional salt to taste, and serve hot.
Recipe Variations
- Spicy: Amp up the heat by using 2 jalapeño peppers, adding up to 1/2 teaspoon cayenne pepper with the seasonings, or both!
- Switch Up the Beans: Use any combination of 2 1/2 cups dried (or 4 15-ounce cans) pinto beans, garbanzo beans, cranberry beans, or Great Northern beans.
- Toppings: Let everyone customize their bowls of vegetarian sweet potato chili by serving it with a selection of toppings, such as vegan sour cream, black olives, sliced green onions, vegan cheddar shreds, avocado, sliced jalapeño peppers, and more!
- Serve with a sides: Cornbread is best when served with a big piece of vegan cornbread, or fluffy rice.
Storage Directions
- Refrigeration:Â Once cooled to room temperature, leftover chili can be refrigerated in an airtight container for 4-5 days.
- Freezing:Â You can also freeze the cooled sweet potato in a freezer-safe container for up to 3 months.
- Reheating: Warm the chili in a saucepan over low heat for 3-5 minutes, stirring regularly, or heat it in the microwave on gentle heat until hot.
Frequently Asked Questions
Many say it does! Though I enjoy eating it fresh, the flavors have time to melt and marinate overnight, making leftovers equally (if not more!) delicious.
Yes, you can make this recipe with up to 1 pound of vegan ground beef. Sauté the onion, garlic, and jalapeño as directed before adding in the ground beef crumbles and cooking for 5-6 minutes, breaking it up as it cooks until it is browned. Add the beans and continue with the recipe.
More Savory Sweet Potato Recipes
- 1 tbsp avocado oil, or extra virgin olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, minced
- 1 1/4 cup dried black beans, soaked overnight, drained & rinsed, or 2 15-oz cans (drained & rinsed)
- 1 1/4 cup dried cannellini beans, soaked overnight, drained & rinsed, or 2 15-oz cans (drained & rinsed)
- 1 24 oz can diced tomatoes
- 1 medium sweet potato, diced
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 2 tsp salt
- 3 cups baby spinach, or mature spinach, chopped
- 2 cups cooked brown or white rice, prepared to package instructions
- 1/3 bunch fresh cilantro, chopped
Prevent your screen from going dark
Warm the oil in a Dutch oven over medium heat. Once hot, add the onions, garlic, and jalapeño pepper. Sauté for 3-5 minutes or until the onions have softened.
If Using Dried and Soaked Beans: If you haven’t already, rinse the soaked black and white beans well. Add them to the pot and stir well. Pour in 6 cups of water and bring it to a simmer. Cook the beans for 1 hour or until tender, adding extra water if necessary.
If Using Canned Beans: Add the drained and rinsed beans and 1 cup of water. Stir well until combined.
Stir in the canned diced tomatoes, sweet potato, cumin, chili powder, and salt. Cook for 20 minutes or until the sweet potatoes are tender.
Stir in the spinach and cook for another 5 minutes.
Season the chili to taste with more salt and spices if necessary. Serve it hot over hot cooked rice garnished with chopped fresh cilantro.
- Refrigeration: Once cooled to room temperature, leftover chili can be refrigerated in an airtight container for 4-5 days.
- Freezing:Â You can also freeze the cooled sweet potato in a freezer-safe container for up to 3 months.
- Reheating: Warm the chili in a saucepan over low heat for 3-5 minutes, stirring regularly, or heat it in the microwave on gentle heat until hot.
- Cut even-sized vegetables. The onions, garlic, jalapeños, and sweet potatoes should be diced into uniform pieces for the most even cooking and flavor. You do not need to peel the sweet potatoes before dicing, but you can if preferred.
- Bean soaking tips. Soak the beans overnight, covered in at least 1 inch of cool or room temperature water. Drain the beans in a colander and rinse them well with cool water before adding them.
- Stir periodically. Keep the beans and potatoes from sticking to the bottom of the pot by stirring them occasionally throughout the cooking time.
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