Healthy vegetarian sweet potato black bean chili. Studded with sweet potatoes, perfectly seasoned chili beans, fire-roasted tomatoes, and a blend of spices, this chili makes for a flavorful one-pot recipe. Perfect for a weeknight!

bowl of vegetarian sweet potato black bean chili

   This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

As soon as the cooler fall weather makes an appearance, it’s time to officially declare it chili season. The colorful, crunchy leaves and crisp fall days cue the craving for simmering pot of chili on the stove and enjoying a warm bowl around the table with the ones you love. There’s nothing better than enjoying a fall evening cozied up at home with a warm bowl of chili. 

This vegetarian sweet potato black bean chili is a healthier chili that’s packed with flavor. It’s studded with sweet potatoes, perfectly seasoned BUSH’S® Chili Beans, fire-roasted tomatoes, and a blend of spices that makes for a flavorful one-pot chili recipe. These good-for-you ingredients make for a hearty meal that’s equally delicious and nutritious. Plus, this chili is ready in about 30 minutes, making it perfect for a weeknight!

Ingredients in Sweet Potato Black Bean Chili

  • Avocado oil – just a touch of oil to help soften the onions. I love using avocado oil, but olive oil is another great option.
  • Onion + garlic – this blend of aromatics adds the bases of flavor. I recommend a yellow or white onion. Fresh garlic is best; however, you can sub 1-2 teaspoons of garlic powder in a pinch.
  • Green bell pepper or poblano pepper – boosting the flavor and sneaking in some extra veggies with a mild poblano pepper or green bell pepper. 
  • Sweet potatoes – adds a welcomed sweetness to every bite. Butternut squash or another winter squash such as kabocha or acorn will work! 
  • Spices – a simple blend of chili powder, cumin, cayenne pepper adds a classic flavor with a little heat. Forgo the cayenne if you’re sensitive to spice.
  • BUSH’S® Black Beans in Mild Chili Sauce – these black beans are key for flavor. The BUSH’S Black Beans in Mild Chili Sauce are flavored with mild chili peppers, sweet tomatoes, onion and garlic to add even more flavor to the chili.
  • Fire-roasted tomatoes – these canned tomatoes add a subtle smokiness to the chili. I prefer crusted fire-roasted tomatoes but diced will work just fine.
  • Vegetable brotha touch of vegetable broth or stock adds more body to the soup. It’s also nice to have on hand when reheating since chili thickens the longer it sits. I recommend low-sodium stock or broth and adjusting the salt to taste.
Ingredients for vegetarian sweet potato black bean chili
pot of vegetarian sweet potato black bean chili

How To Make Vegetarian Sweet Potato Black Bean Chili

This chili comes together incredibly quick on the stove-top, making it a perfect weeknight meal. However, there’s nothing better than letting a pot of chili simmer all day to enhance the flavors. After following the recipe as written you can reduce the heat and let simmer low and slow on the stove-top until ready to enjoy.

  • Sauté the veggies. Heat the avocado oil in a large pot over medium high heat. Add the onions and diced pepper to the pot. Sauté until tender; around 8-10 minutes. Add diced sweet potatoes, garlic, chili powder, cumin and cayenne to the pot, and stir. Once the garlic is fragrant, about 30 seconds, season with salt and pepper.
  • Add the remaining ingredients. Place the diced tomatoes and one cup vegetable broth to the pot and stir, scraping the bottom of the pot to get any golden-brown bits. Next, in goes the undrained beans. Stir to combine.
  • Bring the chili to a boil. Once boiling, lower the heat to a simmer and place a lid on top of the pot. Let the chili simmer for 20 minutes or longer, if desired. The flavor concentrates the longer it cooks. Taste the chili and adjust seasoning or salt if necessary. Add an additional cup of broth to thin the chili if desired, as it thickens the longer it cooks.
BUSH'S Black Beans in Mild Chili Sauce

Ingredient Highlight: BUSH’s CHili Beans

This recipe calls for BUSH’S® Black Beans in Mild Chili Sauce. These perfectly seasoned beans are key for making a sweet potato black bean chili with layers of flavor. The BUSH’S Black Beans in Mild Chili Sauce use slow cooked tender black beans in a tangy Southwestern chili sauce flavored with mild chili peppers, sweet tomatoes, onion, and garlic to add a zesty flavor without too much kick. These chili beans are the secret ingredient to giving this easy chili recipe it’s “simmering-all-day” taste in 30 minutes.

bowl of vegetarian sweet potato black bean chili

Tips for the best Sweet Potato Black Bean Chili

  • Cut the sweet potatoes uniform – dicing the sweet potatoes into small cubes of around the same size ensures they cook evenly. Smaller cubes also fit better on the spoon so you’re getting a spoonful of all the delicious chili ingredients rather than just a large piece of sweet potato.
  • Use BUSH’S® Black Beans in Mild Chili Sauce – truly the key ingredient in this sweet potato black bean chili. Make sure you do not drain the liquid from the beans. These perfectly seasoned beans add a zesty flavor without too much kick.
  • Adjust the broth – the chili will thicken the longer it simmers or as it sits in the fridge. Add more broth to thin to your desired consistency before serving or reheating.

bowl of vegetarian sweet potato black bean chili

Serving Suggestions:

  • Don’t forget the toppings. A squeeze of lime juice, sliced jalapeños, cilantro, pumpkin seeds, sliced avocado, dairy-free Greek yogurt, or cheese (dairy-free or regular) are just a few of my favorites.
  • These Maple Corn Bread Muffins or a slice of this Pumpkin Bread are delicious sweet sides.
  • Serve with tortilla chips. I like organic corn tortilla chips without canola oil (if possible) or grain-free tortilla chips from Siete or Trader Joe’s.

If you make this sweet potato black bean chili, be sure to leave a comment and rate the recipe below. I’d love to hear from you, and it encourages others to make the recipe too.

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Sweet Potato Black Bean Chili

Healthy vegetarian sweet potato black bean chili. Studded with sweet potatoes, perfectly seasoned chili beans, fire-roasted tomatoes, and a blend of spices, this chili makes for a flavorful one-pot recipe. Perfect for a weeknight!

  • Author: Jessica Bippen
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4-6 1x
Scale

Ingredients

1 tablespoon avocado oil
½ medium yellow onion, chopped
1 poblano pepper (or green bell pepper), diced
3 garlic cloves, minced
2 cups (about 1 large) sweet potatoes, peeled and diced
1 tablespoon chili powder
1 teaspoons ground cumin
¼ teaspoon cayenne pepper
½ teaspoon freshly cracked pepper
¼ teaspoon fine sea salt
2 15-ounce cans BUSH’S® Black Beans in Mild Chili Sauce
1 28-ounce can fire-roasted crushed tomatoes
12 cups low-sodium vegetable broth

Instructions

Heat the avocado oil in a large pot over medium high heat. Add the onions and diced pepper to the pot. Sauté until tender; around 8-10 minutes. Add diced sweet potatoes, garlic, chili powder, cumin and cayenne to the pot, and stir. Once the garlic is fragrant, about 30 seconds, season with salt and pepper.

Add the diced tomatoes and one cup vegetable broth to the pot and stir, scraping the bottom of the pot to get any golden-brown bits. Add the undrained beans and stir to combine. Bring the chili to a boil.

Once boiling, lower the heat to a simmer and place a lid on top of the pot. Let the chili simmer for 20 minutes or longer, if desired. The flavor concentrates the longer it cooks. Taste the chili and adjust seasoning or salt if necessary. Add an additional cup of broth to thin the chili if desired.

Notes

To store and reheat: Store leftover chili in an airtight container in the fridge for up to a week. To reheat, place the chili in a pot over medium heat on the stove top. Add additional broth to thin chili to desired consistency. Bring to a low boil and simmer until warmed through.

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton


This post was created in partnership with BUSH’S® Beans. All opinions are 100% mine. As always, I only partner with brands I love and use. I share them because I want you to love them as much as I do. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going!