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Sweet Potato Black Bean Chili

This totally plant-based chili is just as it should be - thick, flavourful, and packed to the brim with veggies!
Nov 15, 2020 | Joy McCarthy

Comfort food is pretty much all I eat when the temperatures dip in the fall and winter. I just want warm, cozy, one-pot-meals of pure goodness and that's exactly what you get with my Sweet Potato Black Bean Chili. 

This Sweet Potato Black Bean Chili will stick to your ribs (in a good way!), nourish your body and it is packed with veggies. If you listened to our episode on the podcast with Dr. Tracey, she recommends eating 30 different veggies per week to support your microbiome. Eat this chili you'll be well on your way!

If you have a chili powder blend, you can definitely use that. I know the Simply Organic brand has a blend but I just mix up my own flavours - then I can tailor the flavour to precisely what I want.


Sweet Potato Black Bean Chili

I used cumin seeds (which I ground in my mortar and pestle for really potent flavour) along with cayenne, paprika, and red chili flakes. You could use smoked paprika if you like that smoky flavour (I do not), but I know many people love it.

This totally plant-based chili is just as it should be - thick, flavourful, and packed to the brim with veggies!

All the fibre in the veggies and the plant-based protein in the black beans make this chili very satisfying. 

This chili is...

  • Gluten-free and dairy-free
  • 100% plant-based vegan
  • Kid-friendly (add the spices slowly, not at all once to avoid a chili that is too spicy for little ones)
  • Great to make on the weekend and have healthy leftovers for busy weekdays


Here's my recipe:

Sweet Potato Black Bean Chili

Mains & Sides
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  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp cayenne powder
  • 1 tsp red hot chili flakes
  • 2 tbsp ground cumin
  • 1 tbsp sweet or smokey paprika
  • 2 tbsp extra-virgin olive oil
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 2 cups sweet potato, peeled and chopped
  • 1 yellow pepper, chopped
  • 2 cans (796mL / 28 fl oz) diced tomatoes (BPA-free)
  • 2 cans (398mL / 14 fl oz) black beans, drained and rinsed (BPA-free)
  • 1 can (156mL / 5.5 oz) tomato paste
  • 3/4 cup water (optional)
  1. In a large soup pot, heat extra-virgin olive oil. Add onions and garlic and sautee for a few minutes. Add cumin and mix with onions and garlic. You can add all the remaining spices here or later one. Up to you.
  2. Add carrots and celery to pot and sautee for a few minutes. Add more olive oil if needed. You can also add a splash of water for moisture.
  3. Add sweet potato and continue to sautee. Now add yellow pepper, 2 cans tomatoes, black beans and tomato paste. Add remaining spices. Add water if needed.
  4. Simmer chili on low for 20-25 minutes to let the flavours mingle and the vegetables become tender.
  5. Enjoy right away or refrigerate for up to a week or freeze for up to 3 months.


Serves 6 to 8 people
If you're making this chili for a little one or someone who doesn't like spices, then half the cayenne and red hot chili flakes amount and give a taste test before adding more.

This chili goes great with some quinoa or brown rice. I also love making a kale salad for a full meal because the flavours complement each other. 


Sweet Potato Black Bean Chili

If you make this, please be share to let me know in the comments below what you think! Also, let me know if there are any recipes you'd love to see here on Joyous Health. 

Be sure to connect with me on Instagram and on our Facebook community page!

Stay warm and joyous!

Joy xo

Cathie   •   December 28, 2020

The Sweet Potato Black Bean Chili is delicious. My husband is always looking for the meat in a meal, but I must tell you he was completely satisfied. This one is a keeper.

Joy McCarthy   •   December 29, 2020

Ann Beniusis   •   January 26, 2021

I made many of your recipes and they are all received well I would really like to see the nuitrional analysis of your recipes included. I'm supposed to be on a low sodium diet so knowing this information would be helpful Would appreciate hearing your response Thanks

Joy McCarthy   •   January 28, 2021

Janet   •   November 18, 2021

Making this right now and it's not clear whether to drain the tomatoes and/or the beans! Can you help fast?

Joy McCarthy   •   November 21, 2021

J Vans   •   October 28, 2022

Can I add lentils to this? Or would that soak up all the liquid

Joy McCarthy   •   October 31, 2022

Julie   •   November 4, 2022

I just made this last week (I must have known you were going to post this again!). This is the second time I have made it and reduced the spice to half because last time it was a little too much heat for me. I needed to add a little salt and that really helped bring the flavors together. You might add to the recipe, “salt as needed”. Thanks for all your wonderful recipes!

Joy McCarthy   •   November 7, 2022

Alina Moga   •   October 9, 2023

I made the black bean and sweet potato chili today. I knew that I would like it because I love to try new things and I love vegetarian meals, but my 17 year old son who is 100% carnivore and my husband are a different story. My son even mentioned as he sat down to eat “there’s no meat in this?” But both loved it so much. My husband couldn’t stop raving as he was eating. I literally had tears in my eyes, I was that happy.

Joy McCarthy   •   October 10, 2023

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