Easy sweet potato and black bean chili! An easy, healthy vegetarian chili recipe, full of flavor and fiber. Made with sweet potatoes, black beans, chipotle, greens, and cilantro. Gluten-free and vegan.
Easy sweet potato and black bean chili! I’ve been making this recipe for a few years now and it’s so easy and satisfying. The recipe makes a good amount, but it can easily be doubled (do it!) and the leftovers are even better because the flavors meld a bit in the fridge.
If it seems like the two tablespoons of chili powder plus chipotle peppers is a lot, you’re not reading the recipe wrong ;). The two peppers together bring just the right about of spice and smokiness to elevate the chili into a dish that I think deserves to be in your weeknight meal rotation.
The ingredients are super straightforward, which makes it perfect for any night of the week. If you have capsule pantry ingredients on hand most of the time, there’s a good chance that many of the ingredients are already in your kitchen.
If you’re new to cooking with chipotle peppers, I’m very excited for you to try them. While you can buy powdered chipotle peppers, I use chipotle peppers from a can (in adobo sauce), and they really make the dish so don’t skip them! They’re usually found in the international aisle of the grocery store or, less frequently, near the canned tomatoes. Most grocery stores have them (ask!) but you can also find them here.
I like to use baby spinach in this recipe, but really most greens will work. Kale is a great substitute – you just might need to simmer it a little longer since it’s a sturdier green.
I personally can’t eat chili without sour cream (…I’m dramatic – I like this one is my all-time favorite but if you’re dairy-free this one is good too) and extra cilantro, but you do you! If I have avocado, I like to add that too. Serve the chili on its own or over brown rice or quinoa. Enjoy!
Easy Sweet Potato and Black Bean Chili
- Prep Time: 10 Minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4-5 1x
- Category: Dinner
- Method: Sauté
- Cuisine: American
- Diet: Gluten Free
Description
Easy sweet potato and black bean chili! An easy, healthy vegetarian chili recipe, full of flavor and fiber. Made with sweet potatoes, black beans, chipotle, greens, and cilantro. Gluten-free and vegan.
Ingredients
- brown rice or quinoa, for serving (optional)
- 1 tablespoon extra virgin olive oil
- 1 large sweet potato, diced into 1/2-inch cubes
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 4 teaspoons cumin
- 1 large chipotle pepper (from a can), minced
- 1/2 – 1 teaspoon salt (use 1 teaspoon if beans are unsalted)
- 2 1/2 cups water
- 1 (15-oz) cans black beans, drained and rinsed
- 1 (15-oz) can diced tomatoes
- 5–6 oz baby spinach or kale (stems removed), chopped
- juice of 1 lime
- 1/2 cup chopped cilantro
- sour cream, extra cilantro, and/or avocado for serving (see notes)
Instructions
- This chili is good on its own, but if you want to serve it with brown rice or quinoa start that first.
- Heat 1 tablespoon extra virgin olive oil in large pot (like a Dutch oven) over medium-high heat. Add the sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 5-6 minutes.
- Add the garlic, chili powder, cumin, chipotle pepper, and salt and cook, stirring constantly, for 30 seconds. Add 2 1/2 cups of water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer, and cook until the sweet potato is tender, 10 to 12 minutes.
- Add the drained black beans, diced tomatoes (juices included), chopped baby spinach or kale, and juice of 1 lime. Increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 10 minutes. Remove from heat and stir in 1/2 cup chopped cilantro leaves. If needed, season with more salt to taste.
- Divide the chili between four bowls and serve with cooked brown rice or quinoa (if using), sour cream, extra cilantro, and/or sliced avocado.
Notes
Sour Cream. This one is my all-time favorite but if you’re dairy-free this one is good too!
Adapted from Eating Well.
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Jacqueline White says
This was delicious!!!! Very flavorful and easy to make… great for a cold winter evening!
Ally says
So happy to hear!