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After a surprise heat wave in New York City last week, the weather has gotten quite chilly the past few days. Sweet Potato Bean Chili

Sadly, I already need the heater on in my apartment. Sweet Potato Bean Chili (2)

I can’t even imagine what December, January and February will look and feel like. 🙁Sweet Potato Bean Chili (1)

To keep myself warm I made a big pot of Vegetarian Chili in my Le Creuset. Sometimes I can’t figure out if I’m more excited to make the actual dish or cook the dish using my Le Creuset.Sweet Potato Bean Chili (5)

There are so many variations of making chili. My version is vegan and consists of sweet potato, red kidney beans, black beans, jalapeno, and more.
Sweet Potato Bean Chili (8)

Once you’re ready to serve, top off the chili with your favorite toppings. You can add scallions, cilantro, avocado, tortilla chips and sour cream. Do NOT skimp on the sour cream, a little dollop makes all the difference. And if you’re vegan, I’m sure there are vegan versions of sour cream out there.
Sweet Potato Bean Chili (13)

This Vegetarian Chili is healthy, hearty, comforting and tasty. It also freezes really well. Hope you enjoy it. Sweet Potato Bean Chili (15)

Sweet Potato Black Bean Chili is:

Healthy
Hearty
Warm & Comforting
Perfect for a Cold Night
High in Fiber & Protein
Gluten-Free
Vegan (opt for vegan cheese and/or sour cream)
Sweet Potato Bean Chili (17)

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Two bowls of Sweet Potato Bean Chili topped with avocado, sour cream, and tortilla chips rest on a checkered cloth. Nearby, a chopping board holds diced vegetables, adding vibrant colors to the delicious scene.
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4.75 from 4 votes

Sweet Potato Bean Chili

By: Nisha
A healhy and hearty Sweet Potato Bean Chili that is completely vegetarian and loaded with fiber.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings

INGREDIENTS 

for the chili

  • 1 tbsp extra virgin olive oil
  • 1 medium sweet potato, small cubes
  • 4 cloves garlic, chopped
  • 1 jalapeno, deseeded and chopped
  • 1 medium onion, chopped
  • 1 tbsp chili powder, American Chili Powder
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 2 tsp cumin powder
  • 1/4 tsp black pepper
  • 28 ounces unsalted crushed tomatoes, canned
  • 15 ounces red kidney beans, canned
  • 15 ounces black beans, canned
  • 2 1/2 cups water

toppings per bowl

  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp scallions, chopped
  • 2 tortilla chips, crushed
  • 1 tbsp avocado, diced
  • 1 tbsp cheddar cheese
  • 1 tbsp sour cream, use regular or vegan
  • squeeze of lime juice
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INSTRUCTIONS 

  • Chop a sweet potato into small cubes.
  • Chop an onion, a jalapeno and some garlic.
  • Heat up a pot on medium heat. Once hot, add oil and sweet potato. Season with a little salt.
  • Cook the sweet potato for about 7-10 minutes, or until slightly charred.
  • Add the onion, garlic and jalapeno. NOTE: I forgot to add the sweet potato when I made this, so my image is off.
  • Once the onion softens, about 3-5 minutes, add the spices... chili powder, cayenne pepper, onion powder, dried oregano, garlic powder, cumin powder, black pepper and salt.
  • Cook the spices for about a minute.
  • Here are the cans I used. Rinse and drain both the black beans and kidney beans.
  • Add the tomatoes, black beans and kidney beans.
  • Then add the black pepper and stir.
  • Now add water. Stir.
  • Cover the pot and lower the heat to low-medium heat. Cook for 25-30 minutes.
  • This is what you should have after 25-30 minutes.
  • Taste and adjust seasonings. Allow the chili to sit for about 15 minutes before serving.
  • In the meantime, chop up the toppings you want to add.
  • Serve.

Nutrition

Calories: 441kcal | Carbohydrates: 61g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 351mg | Potassium: 1280mg | Fiber: 18g | Sugar: 9g | Vitamin A: 6472IU | Vitamin C: 22mg | Calcium: 256mg | Iron: 7mg

Additional Info

Course: Main Course
Cuisine: Mexican
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

sweet-potato-bean-chili

What’s your favorite kind of chili? What’s your favorite condiment on chili?

Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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4.75 from 4 votes

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11 Comments

    1. Hi.. yes you can. I need to work on the IP version – may be a good idea to work on this in the next week or two. I would High Pressure this in the IP for 10 minutes. Let it release on its own for at least 15 minutes.
      Let me know how it goes if you try it.

      Reply

  2. 5 stars
    Easy and delicious!
    There are many vegetarian chili recipes on the internet but this is by far the family favorite 🙂

    Reply

  5. Love sweet potatoes in chili! Their sweetness and the heat of chilies is such a great combo, isn’t it? This looks terrific — thanks.

    Reply

    1. Me too. Love the addition of sweet potato, it naturally helps thicken the sauce. Yup, great combo. Thanks.

      Reply