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sweet potato chili served with rice
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5 from 4 votes

Sweet Potato Black Bean Chili

Tender, spicy, and hearty Sweet Potato Black Bean Chili warms you up from the inside out, making an exceptionally delicious and wholesome cold weather meal. Complete with directions to make it with dried or canned beans, this vegan chili recipe is easy to make, family-friendly, and totally tasty!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4 Servings
Author: Jenné Claiborne

Ingredients

  • 1 tbsp avocado oil or extra virgin olive oil
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1 jalapeño pepper minced
  • 1 1/4 cup dried black beans soaked overnight, drained & rinsed. Or two 15-oz cans (drained & rinsed).
  • 1 1/4 cup dried cannellini beans soaked overnight, drained & rinsed. Or two 15-oz cans (drained & rinsed).
  • 24 oz diced tomatoes
  • 1 medium sweet potato diced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 2 tsp salt
  • 3 cups baby spinach or mature spinach, chopped
  • 2 cups brown rice cooked
  • 1/3 bunch fresh cilantro chopped

Instructions

  • Warm the oil in a Dutch oven over medium heat. Once hot, add the onions, garlic, and jalapeño pepper. Sauté for 3-5 minutes or until the onions have softened.
  • If Using Dried and Soaked Beans: If you haven't already, rinse the soaked black and white beans well. Add them to the pot and stir well. Pour in 6 cups of water and bring it to a simmer. Cook the beans for 1 hour or until tender, adding extra water if necessary.
  • If Using Canned Beans: Add the drained and rinsed beans and 1 cup of water. Stir well until combined.
  • Stir in the canned diced tomatoes, sweet potato, cumin, chili powder, and salt. Cook for 20 minutes or until the sweet potatoes are tender.
  • Stir in the spinach and cook for another 5 minutes.
  • Season the chili to taste with more salt and spices if necessary. Serve it hot over hot cooked rice garnished with chopped fresh cilantro.

Video

Notes

Storage Directions
  • Refrigeration: Once cooled to room temperature, leftover chili can be refrigerated in an airtight container for 4-5 days.
  • Freezing: You can also freeze the cooled sweet potato in a freezer-safe container for up to 3 months.
  • Reheating: Warm the chili in a saucepan over low heat for 3-5 minutes, stirring regularly, or heat it in the microwave on gentle heat until hot.
Recipe Pro-Tips
  • Cut even-sized vegetables. The onions, garlic, jalapeños, and sweet potatoes should be diced into uniform pieces for the most even cooking and flavor. You do not need to peel the sweet potatoes before dicing, but you can if preferred.
  • Bean soaking tips. Soak the beans overnight, covered in at least 1 inch of cool or room temperature water. Drain the beans in a colander and rinse them well with cool water before adding them.
  • Stir periodically. Keep the beans and potatoes from sticking to the bottom of the pot by stirring them occasionally throughout the cooking time.
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Nutrition

Calories: 661kcal | Carbohydrates: 122g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1279mg | Potassium: 2852mg | Fiber: 26g | Sugar: 10g | Vitamin A: 11030IU | Vitamin C: 30mg | Calcium: 357mg | Iron: 14mg