Stovetop Vegan Chili with Black Beans and Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, minced 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.

Prep: 15 min Cook: 35 min Serves 6 Latin American cuisine 250 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stovetop Vegan Chili with Black Beans and Sweet Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 Stovetop Vegan Chili with Black Beans and Sweet Potatoes?

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 Stovetop Vegan Chili with Black Beans and Sweet Potatoes?

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 Stovetop Vegan Chili with Black Beans and Sweet Potatoes 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 Stovetop Vegan Chili with Black Beans and Sweet Potatoes 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.

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