Tender, spicy, and hearty, Sweet Potato Black Bean Chili is a warming, nourishing vegan meal perfect for cold weather. This recipe works with either dried or canned beans and relies on affordable, whole ingredients for a satisfying, family-friendly dinner.
This recipe was originally published on August 11, 2017 and updated with new photos and information on February 20, 2025.
The beauty of a plant-based approach is its flexibility. You can adjust the heat, swap vegetables or beans, and top the chili however you like while keeping it budget-friendly and nourishing. Using dried beans lowers cost further, though canned beans are a convenient substitute. Below are clear instructions and tips for both methods so you can customize the recipe to suit your pantry.
Using dried vs. canned beans
Dried beans are the most economical option—often costing less than $0.20 per serving—but require an overnight soak and longer simmer time. Canned beans save time and remain affordable. You can also mix bean varieties; the recipe uses cannellini (white kidney) and black beans, but chickpeas, pinto, or navy beans will work well too.
Other ingredients
Sweet potato: Use one large or medium sweet potato, peeled if you prefer, and dice into uniform cubes for even cooking.
Aromatics: Onion, garlic, and jalapeño sauté in oil provide sweetness and heat. Remove seeds from the jalapeño for a milder chili.
Canned tomatoes: One 28-ounce (or 24-ounce) can of diced tomatoes adds body, sweetness, and the chili’s red color. Choose no-salt-added if you prefer lower sodium.
Spices: Ground cumin and chili powder give warmth and depth; salt brings all flavors together. Use fresh spices for best results.
Greens and herbs: Baby spinach (or chopped mature spinach or kale) adds color and nutrition. Finish with chopped fresh cilantro for brightness.
How to make sweet potato black bean chili
- Soak the beans: If using dried beans, soak them in water for at least 8 hours or overnight. Drain and rinse before cooking.
- Sauté aromatics: Warm 1 tbsp oil in a Dutch oven over medium heat. Add 1/2 diced yellow onion, 3 minced garlic cloves, and 1 minced jalapeño. Sauté 3–5 minutes until the onion softens.
- Add the beans: For dried beans, add the drained soaked beans to the pot with 6 cups of water, bring to a simmer, and cook about 1 hour until tender (add more water if needed). For canned beans, add two drained and rinsed 15-oz cans of each black and cannellini beans (or 1 1/4 cups dried equivalents) with 1 cup water and stir to combine.
- Add potatoes, tomatoes, and spices: Stir in the canned diced tomatoes, the diced sweet potato, 1 tbsp ground cumin, 1 tbsp chili powder, and about 2 tsp salt. Simmer 20 minutes or until sweet potatoes are tender.
- Add greens: Stir in 3 cups baby spinach and cook 3–5 minutes more until wilted.
- Season and serve: Taste and adjust salt or spices. Serve hot over cooked rice and garnish with chopped cilantro.
Recipe pro-tips
- Cut even-sized pieces: Dice vegetables uniformly so they cook evenly. Peeling sweet potatoes is optional.
- Soak correctly: Cover dried beans with at least 1 inch of cool water, soak overnight, then drain and rinse well before cooking.
- Stir occasionally: Stir periodically to prevent sticking, especially as the beans and potatoes cook.
Alternative cooking methods
Instant Pot: Sauté onion, garlic, and jalapeño on Sauté for 3–5 minutes. Add drained soaked beans (if using dried) with 4 cups water, diced tomatoes, sweet potato, cumin, chili powder, and salt. Lock the lid and pressure cook on high 20 minutes. Allow a natural pressure release, stir in spinach until wilted, then season to taste.
Slow cooker: Sauté aromatics on the stovetop. Add drained soaked beans and sautéed vegetables to the slow cooker with 6 cups water and cook on high 6 hours. Add the tomatoes, sweet potato, spices, and salt; cook on high 1.5 more hours. Stir in spinach for the final 30 minutes and adjust seasoning before serving.
Recipe variations
- Spicy: Use two jalapeños, add up to 1/2 tsp cayenne, or both for more heat.
- Different beans: Swap in pinto, garbanzo, cranberry, or Great Northern beans—use a total of 2 1/2 cups dried (or four 15-oz cans) if you prefer other varieties.
- Toppings: Offer vegan sour cream, sliced green onions, avocado, vegan cheese, black olives, or extra jalapeño slices so everyone can customize their bowl.
- Serve with: Brown rice, fluffy white rice, or cornbread make excellent accompaniments.
Storage directions
- Refrigerate: Cool to room temperature and store in an airtight container for 4–5 days.
- Freeze: Freeze cooled chili in a freezer-safe container for up to 3 months.
- Reheat: Warm gently on the stovetop over low heat, stirring regularly, or reheat in the microwave until hot.
Frequently asked questions
Many people prefer leftovers because the flavors have time to meld overnight, though it’s also delicious fresh.
Yes. Brown up to 1 pound of vegan ground crumbles after sautéing the aromatics, then continue with the recipe.
More savory sweet potato recipes
- Sweet Potato Soup
- Sweet Potato Parsnip Bisque
- Beet & Sweet Potato Soup
- Red Lentil Curry with Sweet Potatoes
- Sweet Potato Shepherd’s Pie
Sweet Potato Black Bean Chili
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 (adjust to taste)
- 3 cups baby spinach (or chopped mature spinach)
- 2 cups cooked brown rice, for serving
- 1/3 bunch fresh cilantro, chopped, for garnish
Instructions
- Warm the oil in a Dutch oven over medium heat. Add onion, garlic, and jalapeño; sauté 3–5 minutes until softened.
- If using dried and soaked beans: add drained beans and 6 cups water. Bring to a simmer and cook about 1 hour until beans are tender, adding water if needed.
- If using canned beans: add drained and rinsed canned beans with 1 cup water and stir to combine.
- Stir in diced tomatoes, sweet potato, cumin, chili powder, and salt. Simmer 20 minutes or until sweet potatoes are tender.
- Stir in spinach and cook another 3–5 minutes until wilted.
- Adjust seasoning, serve hot over rice, and garnish with cilantro.
Notes
Storage: Refrigerate cooled leftovers in an airtight container for 4–5 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Pro tips: Dice vegetables evenly, soak beans overnight in plenty of cool water, and stir occasionally to prevent sticking.