Need an easy vegetarian dinner? This Sweet Potato Black Bean Chili has only 5 ingredients and is a perfect weeknight meal!
I’m a busy mom, so a lot of times I need quick and easy meals. And ones with lots of ingredients tend to overwhelm me.
That’s why I’ve been obsessed with 5-ingredient recipes! They help me save money, and they make it easier for me to meal plan every week.
I love chili. It’s an easy recipe because you can add basically anything to it (If you’re not hardcore about what chili really is). And this plant-based chili is frugal because it uses black beans instead of meat!
With healthy ingredients and a quick cooking time, you’ll want this on your menu a couple times a month!
Scroll to the bottom of this post to get to the recipe card for this Sweet Potato Black Bean Chili. Or keep reading to get extra tips and tricks!
A great meal prep recipe
I am HUGE on meal prep. I’ll do anything to make my daily life easier! And soups and chilis are the perfect meal to prep because they’re so easy. You can have lunch for the entire week!
Plus, chili seems to taste better the next day. The flavors have time to mix together and make it even more delicious.
Is this a vegan chili?
Yes, this is a vegetarian chili, AND vegan! Black beans boost the protein and help keep you full longer. And you can add your own plant-based toppings like vegan sour cream, vegan cheese, and tortilla chips!
Can you make this in a slow cooker?
This can definitely be made in a slow cooker instead! I like to saute the onions first, but you can skip that step if you want.
Just add all the ingredients in the slow cooker and cook on LOW for 6-8 hours until the sweet potatoes are tender.
This would be a great option if you have a busy week and need something quick when you get home!
Can of black beans
Just because this recipe is only 5 ingredients doesn’t mean you can’t add more! Here are some different ingredients you can add:
Beans: If you don’t like black beans, you can use other kinds instead: Pinto beans, kidney beans, or another favorite!
Seasonings: You can use a packet of chili seasoning or use your favorite combination: Chili powder, cumin, cayenne pepper, onion powder, chipotle powder, etc.
Broth: You can use chicken broth instead of vegetable broth if you’re not vegetarian.
Extra vegetables: Other nice additions would be green peppers, mushrooms, and diced tomatoes.
Meat: If you’re not vegetarian, you could certainly add meat to this. I typically use ground beef or ground turkey!
How to Make Black Bean Sweet Potato Chili
In a large pot, saute the onions with a little water or olive oil until the onions are soft and translucent, about 2-3 minutes.
Meanwhile, dice the sweet potatoes into small even pieces.
Add the remaining ingredients and bring to a boil.
Reduce the heat to a simmer and cook on low heat for 20 minutes until the sweet potatoes are tender.
Divide into 4 bowls and serve with your favorite toppings and sides.
How to Store
You can store any leftover chili in an individual airtight container, and keep in the fridge for 3-5 days.
How to Freeze
To freeze the entire recipe after cooking, pour into a labeled gallon-size freezer bag and lay flat in the freezer.
To freeze individual servings, put 2-cup portions into a freezer-friendly container and place in the freezer.
These will stay fresh up to 3 months. They’re still safe to eat after this, but you risk it getting freezer burn!
What to Serve With This
There are plenty of sides and toppings you can use for chili! Here are some of my favorite chili toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Hot sauce
- Crushed tortilla chips or tortilla strips
- Diced red onion
- Green onions
- Red pepper flakes
- Avocado slices
- Cornbread (I love my homemade cornbread muffins!)
Other chili recipes
Looking for more great recipes? Try these other ones, too!
- 1 yellow onion, diced
- 1 1/2 pounds sweet potatoes, washed
- 1 15-ounce can black beans, drained and rinsed
- 3 cups vegetable broth
- 1 cup jarred salsa
- In a large pot, saute the onions with a little water or olive oil until the onions are soft and translucent, about 2-3 minutes.
- Meanwhile, dice the sweet potatoes into small even pieces.
- Add the remaining ingredients and bring to a boil.
- Reduce the heat to a simmer and cook for 20 minutes until the sweet potatoes are tender.
- Divide into 4 bowls and serve with your favorite sides and toppings.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1380mgCarbohydrates: 69gFiber: 16gSugar: 16gProtein: 14g