Picture this: a chilly evening, a pot simmering on the stove, and the rich aroma of smoked paprika and cumin filling your kitchen. This isn't just any chili—it's a vibrant, hearty bowl of comfort that's entirely plant-based but so satisfying you won't miss the meat.
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I created this recipe during a road trip through the American Southwest, where the flavors of fire-roasted tomatoes and earthy beans inspired me. It's become my go-to for busy weeknights, game day gatherings, or meal prep Sundays. The best part? It comes together in one pot, in just 30 minutes, with simple pantry staples.
Whether you're a seasoned vegan or just looking to add more plant-based meals to your rotation, this chili is a winner. It's packed with fiber, protein, and a smoky depth that will have everyone asking for seconds.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use a good quality olive oil for sautéing. Avocado oil works too.
1 large yellow onion, diced
About 1 cup. Sweet onions or shallots can be substituted.
3 cloves garlic, minced
Fresh garlic is best; jarred minced garlic works in a pinch.
1 medium sweet potato, peeled and cubed (about 2 cups)
Look for firm, heavy sweet potatoes. Regular potatoes or butternut squash work too.
1 red bell pepper, diced
Any color bell pepper works; add a poblano for extra heat.
2 cans (15 oz each) black beans, drained and rinsed
Canned beans are convenient; dry beans cooked from scratch are also great.
1 can (14.5 oz) fire-roasted diced tomatoes
Fire-roasted adds smoky depth; regular diced tomatoes with 1/2 tsp smoked paprika works.
2 cups vegetable broth
Use low-sodium to control salt. Water with a bouillon cube is a quick sub.
2 tablespoons tomato paste
Adds richness. If you don't have it, omit and use 1 extra can of tomatoes.
1 tablespoon smoked paprika
The star spice! Regular paprika plus a drop of liquid smoke can substitute.
1 tablespoon ground cumin
Toasted whole cumin seeds ground fresh are even more aromatic.
1 teaspoon chili powder
Adjust to taste; use chipotle powder for extra heat.
Salt and black pepper, to taste
Start with 1/2 teaspoon salt and adjust at the end.
Tips & Tricks
Don't skip the tomato paste
Sauté it with the spices to caramelize and deepen the flavor.
Make it ahead
The flavors meld even better the next day, so consider making it a day in advance.
- For a thicker chili, mash some of the beans against the side of the pot before serving.
- If you're sensitive to spice, start with half the chili powder and add more to taste.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
2. Bloom Spices
Stir in smoked paprika, cumin, chili powder, and tomato paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the paste darkens slightly.
3. Add Vegetables
Add sweet potato and bell pepper. Sauté for 5 minutes, stirring occasionally, until the sweet potato starts to soften at the edges.
4. Add Liquids & Beans
Pour in the diced tomatoes, vegetable broth, and black beans. Stir well to combine, scraping any browned bits from the bottom.
5. Simmer Chili
Bring to a boil, then reduce heat to low (around 200°F / 95°C). Cover and let simmer for 15-20 minutes, or until sweet potatoes are fork-tender. The chili should be bubbling gently; if it's too thick, add a splash of broth or water.
6. Adjust Seasoning
Taste and add salt and pepper as needed. If you want a thicker chili, mash some beans against the pot. If you prefer more heat, add a pinch of cayenne or extra chili powder.
7. Serve and Garnish
Ladle into bowls and top with your favorite garnishes like fresh cilantro, diced avocado, a squeeze of lime, or dairy-free yogurt. Serve hot.
Delicious Variations
Add corn
Stir in a cup of frozen corn during the last 5 minutes for a sweet crunch.
Make it spicy
Add a diced jalapeño with the onion, or a chopped chipotle pepper in adobo sauce for a smoky kick.
Switch protein
Use pinto beans or kidney beans instead of black beans, or add cooked lentils for extra heartiness.
How to Store Smoky Black Bean & Sweet Potato Vegan Chili
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally, until hot. Or microwave in 1-minute intervals, stirring between.
Frequently Asked Questions
Q: Can I make this chili in a slow cooker?
Yes, you can. Sauté the onion, garlic, and spices first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until sweet potatoes are tender.
Q: How can I thicken vegan chili?
To thicken, mash some of the beans against the side of the pot, or stir in a tablespoon of tomato paste. Alternatively, let it simmer uncovered for a few extra minutes to reduce.
Q: Is this chili gluten-free?
Yes, this recipe is naturally gluten-free, as long as your vegetable broth and spices are certified gluten-free.
Q: Can I use fresh tomatoes instead of canned?
Absolutely. Use about 2 cups of chopped fresh tomatoes and add an extra 1/2 cup of broth to compensate for the liquid. Simmer a bit longer to meld flavors.
Q: What can I serve with this chili?
This chili pairs well with cornbread, rice, quinoa, or tortilla chips. Top with avocado, cilantro, and a squeeze of lime for freshness.
Ready to warm your soul with a bowl of smoky goodness? Whip up this easy vegan chili tonight and let the cozy vibes roll. Don't forget to share your creations with me on social media—I'd love to see your garnishes! Hasta la próxima!
Smoky Black Bean & Sweet Potato Vegan Chili
A hearty, smoky vegan chili with sweet potatoes and black beans, ready in 30 minutes for a cozy, protein-packed dinner.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and cubed (about 2 cups)
- 1 red bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
📋 Instructions
- 1Sauté Aromatics — Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
- 2Bloom Spices — Stir in smoked paprika, cumin, chili powder, and tomato paste. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the paste darkens slightly.
- 3Add Vegetables — Add sweet potato and bell pepper. Sauté for 5 minutes, stirring occasionally, until the sweet potato starts to soften at the edges.
- 4Add Liquids & Beans — Pour in the diced tomatoes, vegetable broth, and black beans. Stir well to combine, scraping any browned bits from the bottom.
- 5Simmer Chili — Bring to a boil, then reduce heat to low (around 200°F / 95°C). Cover and let simmer for 15-20 minutes, or until sweet potatoes are fork-tender. The chili should be bubbling gently; if it's too thick, add a splash of broth or water.
- 6Adjust Seasoning — Taste and add salt and pepper as needed. If you want a thicker chili, mash some beans against the pot. If you prefer more heat, add a pinch of cayenne or extra chili powder.
- 7Serve and Garnish — Ladle into bowls and top with your favorite garnishes like fresh cilantro, diced avocado, a squeeze of lime, or dairy-free yogurt. Serve hot.
Diego writes about travel and cultural immersion, focusing on off-the-beaten-path destinations. He shares stories from his backpacking trips and tips for authentic experiences.
