Quick Vegan Black Bean and Sweet Potato Chili

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Recipe for Quick Vegan Black Bean and Sweet Potato Chili. This easy chili is invigorating yet comforting and is festive enough for a last-minute company meal.


  • 2 medium-large sweet potatoes
  • 2 tablespoons light or extra-virgin olive oil
  • 1 cup chopped onion
  • 2 to 3 garlic cloves
  • 1 medium red bell pepper, diced
  • 1 can (32 ounces) black beans, drained and rinsed
  • 1 can (28 ounces) diced tomatoes
  • 1 or 2 small fresh hot chilies, minced
  • OR
  • 1 can (4 ounces) chopped mild green chilies
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • salt to taste


  1. 2. Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender -- about 10 to 15 minutes.
  2. 3. Season lightly with salt. If time allows, let stand off the heat for 1 or 2 hours, then heat through as needed.
  3. Embellish it: Pass a bowl of chopped fresh cilantro for sprinkling over the top of individual portions.
  4. 1. Bake or microwave the sweet potatoes on high until just firm, about 3 to 4 minutes per potato. When cool enough to handle, peel Make it a Meal:
  5. For an easy meal, serve this with purchased cornbread or other hearty whole-grain bread and a bountiful tossed salad.