American · Mexican
Smoky Chipotle Black Bean Sweet Potato Chili
A hearty one-pot vegan chili with black beans, sweet potatoes, tomatoes, chipotle, cumin, and lime.
Prep15 min
Cook35 min
Total50 min
Serves6
The good part
This smoky black bean sweet potato chili is a practical vegan dinner for batch cooking, freezer meals, and cold-weather bowls.
Why it works
Sweet potatoes balance chipotle heat, while black beans make the chili filling without packaged meat alternatives.
Serving ideas
Top with avocado, cilantro, lime, pickled onion, or crushed tortilla chips.
Gather
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 sweet potatoes, cubed
- 2 cans black beans, drained
- 1 can crushed tomatoes
- 2 cups vegetable broth
- 1 tablespoon chipotle in adobo, minced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- Lime, cilantro, and avocado
Make
Method
- 01Cook onion and garlic in olive oil until soft.
- 02Add sweet potatoes, chipotle, cumin, smoked paprika, tomatoes, broth, and salt.
- 03Simmer until sweet potatoes are tender.
- 04Stir in black beans and simmer 8 minutes more.
- 05Finish with lime, cilantro, and avocado.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.