Spiced Vegan Sweet Potato and Black Bean Chili
A warming vegan chili featuring tender sweet potatoes, hearty black beans, and a blend of smoky spices simmered to rich perfection. This american-inspired vegan (vegan) ready in about 60 minutes pairs olive oil, large yellow onion, diced, large red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 2 cups sweet potatoes, peeled and cubed
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tbsp chili powder
- 1 tsp dried oregano
- 28 oz canned diced tomatoes
- 2 cans (15 oz each) canned black beans, drained and rinsed
- 2 cups vegetable broth
- 1 tsp kosher salt
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 large diced red bell pepper and sauté for 5-6 minutes until softened.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 1/2 tsp smoked paprika, 1 tbsp chili powder, and 1 tsp dried oregano, cooking for 1 minute until fragrant.
- Step 3: Add 2 cups peeled and cubed sweet potatoes, 28 oz canned diced tomatoes with their juices, 2 cans (15 oz each) drained and rinsed black beans, and 2 cups vegetable broth. Stir well.
- Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until sweet potatoes are tender and chili thickens.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Adjust salt with 1 tsp kosher salt as needed. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Vegan Sweet Potato and Black Bean Chili take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Vegan Sweet Potato and Black Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spiced Vegan Sweet Potato and Black Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Vegan Sweet Potato and Black Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Vegan Sweet Potato and Black Bean Chili vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
