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5 from 5 votes

Sweet Potato Black Bean Chili

Quick and easy, this healthy sweet potato black bean chili is the perfect way to warm up this winter. This simple recipe is ready in just 30 minutes. Vegan, gluten free and low fat.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner
Cuisine: American
Keyword: chili, hearty, low fat, vegan
Servings: 6
Calories: 247kcal
Author: Samantha Rowland


  • 1/2 white onion finely chopped
  • 1 red bell peppers rib and seeds removed, chopped
  • 1 28 oz. can of chopped organic canned tomatoes
  • 1 14 oz can of crushed organic canned tomatoes
  • 2 cups water
  • 2 tbs. chili powder
  • 1 1/2 tsp. cumin
  • 1 tsp smoked paprika
  • 1 lb. sweet potatoes peeled and cut into small cubes
  • 2 cans organic black beans rinsed and drained
  • 1/2 tsp salt


  • Chop onion and red bell pepper.
  • Place a large soup pot over medium heat. Spray with nonstick spray (coconut oil) and add onion and red bell pepper. Stir occasionally, allowing the onion to become translucent, about 5 minutes.
  • While the onion and peppers are cooking, start peeling and chopping the sweet potatoes.
  • After about 5 minutes of cooking, add the chopped and diced canned tomatoes to the pot. Add the chili powder, cumin and paprika, stir and cover over medium heat.
  • Finish chopping and peeling the sweet potatoes. Add the sweet potatoes and 2 cups of water to the tomato mixture. Stir and cover.
  • While the chili is cooking, open and drain the black beans. Rinse with water and allow to soak. After soaking and draining, add the black beans to the chili mixture.
  • Once the sweet potatoes are fork tender, the chili is ready to eat! The total cooking time is usually about 25 minutes.


Calories: 247kcal | Carbohydrates: 51g | Protein: 11g | Fat: 1g | Sodium: 561mg | Potassium: 1252mg | Fiber: 14g | Sugar: 13g | Vitamin A: 12765IU | Vitamin C: 46.9mg | Calcium: 137mg | Iron: 6.1mg