I’ve made a lot of chili recipes in my life, and this one always stands out. It’s hearty, colorful, and the sweet potato brings a touch of sweetness that balances the smoky spices. When I cook this, the whole kitchen smells like comfort on a chilly evening. We all want the best chili recipe, right? I know I do. I’ve tasted my fair share at cook-offs where someone claimed they had the award winning chili recipe first place. Let me tell you, this one comes close. It’s simple enough to be a chili easy recipe, but it’s packed with the kind of flavor that makes you stop mid-bite and nod in approval. The best part is how flexible it is. Don’t have fresh tomatoes? Use canned chili recipes. Don’t like sweet potato? Swap it for butternut squash. This is a basic chili recipe at heart, but it’s dressed up in a way that feels a little more special. I love it, my family loves it, and I bet you will too.

1) Key Takeaways
2) Easy Sweet Potato Black Bean Vegetarian Chili Recipe
3) Ingredients for Sweet Potato Black Bean Vegetarian Chili
4) How to Make Sweet Potato Black Bean Vegetarian Chili
5) Tips for Making Sweet Potato Black Bean Vegetarian Chili
6) Making Sweet Potato Black Bean Vegetarian Chili Ahead of Time
7) Storing Leftover Sweet Potato Black Bean Vegetarian Chili
8) Try these Main Course next!
9) Sweet Potato Black Bean Vegetarian Chili
10) Nutrition

1) Key Takeaways

Sweet potato adds a natural sweetness that pairs well with smoky spices.
Black beans bring protein and richness to balance the chili.
This vegetarian chili is simple, comforting, and perfect for weeknight dinners.
You can adjust heat, veggies, and toppings to fit your taste.

2) Easy Sweet Potato Black Bean Vegetarian Chili Recipe

When I crave comfort, chili recipes always come to mind. This one feels like wrapping yourself in a warm blanket after a long day. The sweet potatoes melt into tender bites, while the beans make every spoonful filling. Add a smoky kick, and suddenly you’ve got a bowl that makes people go quiet for a minute while they take it in.

I know some folks swear by the best chili recipe being meaty and heavy, but I’ve learned this version can win anyone over. Once I brought it to a potluck and watched meat lovers circle back for seconds. I thought, well, maybe this is my award winning chili recipe first place after all. The best part is it stays an honest chili easy recipe—you don’t need any tricky steps or rare ingredients.

Whether you’re using fresh or canned chili recipes for the tomatoes, it still works. At its core, this is a basic chili recipe made personal with a twist, and that twist happens to be delicious.

3) Ingredients for Sweet Potato Black Bean Vegetarian Chili

Olive Oil: It starts with a little oil to soften the vegetables and bring out their flavor. That first sizzle in the pan always makes me smile.

Onion: A chopped onion gives a sweet base once it softens. It builds the chili from the ground up and makes your kitchen smell inviting.

Garlic: Garlic cloves, minced, release that rich aroma we all know. A few seconds in the pan and you know something good is coming.

Red Bell Pepper: Chopped pepper adds color and a touch of sweetness. It feels like a bright note in every spoonful.

Sweet Potatoes: Peeled and diced, they soften as the chili simmers. They give body and that gentle sweetness that makes this recipe special.

Black Beans: Two cans, drained and rinsed. They’re hearty, earthy, and turn this into a complete meal.

Diced Tomatoes: One can, blended into the pot, gives the chili its rich base.

Vegetable Broth: About two cups. It carries the flavor through the pot and keeps the chili from getting too heavy.

Chili Powder: A couple spoonfuls bring that smoky warmth every chili recipe needs.

Smoked Paprika: Just a teaspoon, but it deepens the flavor in a way that always surprises people.

Cumin: A little cumin ties the beans, tomatoes, and potatoes together in a comforting way.

Salt and Pepper: Simple, but without them, the chili feels flat. Add to taste.

Fresh Cilantro: For garnish. It brightens the whole dish at the end.

4) How to Make Sweet Potato Black Bean Vegetarian Chili

Step 1. Heat a pot and pour in olive oil. When it shimmers, toss in the chopped onion and minced garlic. Cook until the onion softens and the garlic smells rich.

Step 2. Add the bell pepper and diced sweet potatoes. Stir them around for a few minutes so they start to soften and pick up flavor.

Step 3. Pour in the black beans, diced tomatoes, and vegetable broth. The pot begins to look full and colorful.

Step 4. Season with chili powder, smoked paprika, cumin, salt, and pepper. Stir gently and let it come to a boil.

Step 5. Lower the heat and simmer. The sweet potatoes become tender in about twenty five minutes. The broth thickens into a rich stew.

Step 6. Taste and adjust seasoning. Sometimes I add more chili powder if I want a stronger kick.

Step 7. Serve hot with fresh cilantro sprinkled on top. Every bowl feels like comfort food done right.

5) Tips for Making Sweet Potato Black Bean Vegetarian Chili

Don’t rush the simmer. The sweet potatoes need that time to turn soft. If you’re patient, they reward you with a creamy bite that blends with the beans.

I like to roast the sweet potatoes first if I have extra time. It adds a caramelized flavor that makes the chili taste deeper. It’s not required, but if you’re aiming for the best chili recipe you’ve ever made, it helps.

Play with toppings. Avocado slices, shredded cheese, or even a spoonful of sour cream turn this simple chili easy recipe into something with flair. My kids go wild for crushed tortilla chips sprinkled on top.

6) Making Sweet Potato Black Bean Vegetarian Chili Ahead of Time

I’ve learned this chili tastes better the next day. The spices mingle and the sweet potatoes hold their shape. That means you can make it tonight and enjoy leftovers tomorrow with even more flavor.

If you know you’ll serve it later, cook it until the sweet potatoes are just tender. Then cool it, store it in the fridge, and reheat when you need it. Add a splash of broth if it thickens too much.

It’s a reliable choice when you’re planning meals for the week. I often cook a pot on Sunday and stretch it over a couple of lunches and dinners.

7) Storing Leftover Sweet Potato Black Bean Vegetarian Chili

Leftovers keep well in a sealed container for up to five days. Reheat on the stove or in the microwave. The flavor deepens, and the beans stay hearty.

If you like freezing meals, portion the chili into small containers. It freezes for up to three months. Thaw overnight in the fridge and warm gently before serving.

I find it handy for quick lunches. Pull out a container in the morning, and by noon, it’s ready to reheat. Pair it with a piece of cornbread, and it feels like a fresh meal again.

8) Try these Main Course next!

9) Sweet Potato Black Bean Vegetarian Chili