Stovetop Vegan Chili with Black Beans and Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty, flavorful vegan chili combining tender black beans and sweet potatoes simmered with smoky spices for a comforting meal. This Latin American-inspired vegan recipe, ready in about 50 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 cups (drained and rinsed) canned black beans
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 medium peeled and diced sweet potatoes (1/2-inch cubes) and cook for 5 minutes, stirring occasionally.
4. Step 4: Mix in 2 cups drained and rinsed canned black beans, 1 can (14.5 oz) diced tomatoes, and 2 cups vegetable broth.
5. Step 5: Season with 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until sweet potatoes are tender and chili thickens.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.