Black Bean and Sweet Potato Chili Recipe | Easy Vegetarian Dinner

A warm, cozy vegetarian black bean and sweet potato chili with a hint of cinnamon. This one-pot, meatless meal is ready in about 30 minutes. Keep it vegan and dairy-free or add your favorite dairy toppings.

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I used to avoid sweet potatoes—especially in chili. Traditional chili was my go-to. But after our family decided to cut back on meat, I needed hearty, satisfying vegetarian dinners that didn’t rely on tofu. Sweet potatoes kept appearing in recipes, so I gave them a try. It turns out they’re easy to cook and add great texture and flavor.

Sweet potatoes are a nutritious, filling ingredient, and I now use them in many dishes.

Whether you’re vegetarian or just want a meatless option, this chili is for you.

Want meat in your chili?

If you prefer meat, brown some ground turkey or beef with the onions before adding the other ingredients—either will pair nicely with the sweet potato and spices.

This sweet potato chili is perfect for cool days: the sweet potatoes, chili spices, and a touch of cinnamon make it warming and comforting.

I’m a convert: sweet potatoes belong in chili.

So. Good.

Easy 30-Minute Dinner

This black bean and sweet potato chili comes together quickly with minimal prep. It’s an easy, 30-minute meal that’s delicious, nutritious, budget-friendly, and ready on busy weeknights.

You can add extra vegetables like zucchini or diced bell pepper—feel free to veggie it up if you like. It’s also a one-pot recipe, which keeps cleanup simple.

All you need is a large pot and a spoon. Dinner and hardly any dishes—win.

Want to make it in an Instant Pot?

This chili works well in an Instant Pot. Sauté the onion 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 are delicious until they become mushy. Check them with a fork while simmering so they stay tender but intact. Reheated leftovers are usually fine if you cook them correctly the first time.

A note on beans

Use whatever beans you have: black beans are my go-to because I buy them in bulk, but pinto or kidney beans work well too. Mix or match to suit your pantry.

Toppings (dairy free, gluten free, or whatever you need)

Top this chili however fits your diet. Keep it vegan or add dairy toppings—both are delicious options.

cilantro
avocado
shredded cheese
sour cream
tortilla chips
corn (a handful of frozen corn cools it down for kids without watering it down)
fresh tomatoes
sliced black olives
jalapeños
hot sauce

Serve with a favorite cornbread or your preferred side. Enjoy this easy, satisfying meatless chili.

Vegetarian Black Bean and Sweet Potato Chili

Yield:
8-10

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

A cozy sweet potato and black bean chili that cooks in one pot in about 30 minutes. Hearty, flavorful, and perfect for weeknights.

Ingredients

1 onion, diced
1 large carrot, diced
1 tbsp oil or grass-fed butter
1 tsp 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 — black, kidney, or pinto
1 tbsp chili powder
2 tsp ground cumin
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp dried oregano
2 tsp salt, or to taste
1 tsp 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 onion and carrot in oil until the onion is translucent and the carrot is softened. Add diced bell pepper if using.
Stir in the garlic, chili powder, cumin, paprika, cinnamon, and oregano. Cook about 30 seconds until fragrant.
Add the sweet potatoes, broth, water, diced tomatoes, and rinsed beans. Add corn now if using.
Stir well, cover, and bring to a gentle 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 so they become tender but not mushy. Once fork-tender, the chili is done.
Serve with your favorite toppings.

Notes

Frozen corn cools the chili slightly for little kids without watering it down. Adjust spices and salt to taste. Leftovers keep well and can be reheated gently.

Did you make this recipe?

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