Smoky Sweet Potato & Black Bean Chili

A pot of chili can be rich without meat or a long list of specialty ingredients. Here, black beans bring substance, sweet potato softens into the tomato broth, and smoked paprika adds warmth without relying on a very hot chili powder. Finish with lime after cooking so the bowl tastes bright rather than simply sweet.

This is an original, pantry-friendly vegan chili, not a claim to reproduce a particular regional tradition. This research-informed recipe has not been kitchen-tested. Timings and yield are estimates; use the doneness cues below.

Recipe at a glance

• Yield: 4 generous main-course servings, each one-quarter of the pot (approximately 2 cups / 475 ml)
• Prep: 15 minutes
• Cook: 35–45 minutes
• Total: About 50–60 minutes
• Equipment: 5–6 quart (5–6 litre) heavy pot with lid, cutting board, knife, measuring spoons and ladle
• Diet: Vegan; choose vegan-labeled broth and check packaged seasonings for additives.

Ingredients

Use US cups and level measuring spoons. Metric weights are practical rounded equivalents; weigh chopped vegetables when possible. Canned-bean weights below distinguish the unopened can from drained beans.

• 1 tablespoon (15 ml) olive oil
• 1 medium yellow onion, diced, about 1 cup (150 g)
• 1 medium red bell pepper, seeded and diced, about 1 cup (150 g)
• 3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
• 2 tablespoons (30 g) tomato paste
• 2 teaspoons (4 g) ground cumin
• 2 teaspoons (4 g) smoked paprika
• 1 teaspoon (1 g) dried oregano
• ¼ teaspoon (0.5 g) cayenne, optional, for gentle heat; omit for a milder pot
• 1 pound (450 g) peeled sweet potato, cut into ½-inch (1.3 cm) cubes, about 3 cups
• 1 can (28 oz / 794 g) diced tomatoes, with all their juice
• 2 cups (475 ml) low-sodium vegan vegetable broth, plus up to ½ cup (120 ml) if needed
• 2 cans black beans (15 oz / 425 g each), drained and rinsed, about 3 cups (500 g) drained beans total
• 1 cup (150 g) frozen corn, no need to thaw
• ½ teaspoon (3 g) fine salt, or less if the broth is salty
• ¼ teaspoon (0.5 g) ground black pepper
• 2 tablespoons (30 ml) fresh lime juice, plus optional lime wedges to serve
• ¼ cup (4 g) chopped fresh cilantro, optional, to finish

Method

1. Build the base. Heat the oil in the pot over medium heat. Add the onion and bell pepper. Cook for 6–8 minutes, stirring occasionally, until softened and the onion is translucent. Lower the heat if the vegetables start to scorch.
2. Wake up the seasoning. Stir in the garlic and cook for 30 seconds. Add the tomato paste, cumin, smoked paprika, oregano and optional cayenne. Stir for about 1 minute, until fragrant and the paste coats the vegetables. Do not let the garlic or spices burn.
3. Simmer the sweet potato. Add the sweet potato, tomatoes with their juice, 2 cups (475 ml) broth, salt and black pepper. Scrape the bottom to loosen any tomato paste. Bring to a gentle boil, then reduce the heat and cover with the lid slightly ajar. Simmer gently for 20–25 minutes, stirring every 5 minutes. The cubes should be almost tender when pierced with a fork, not hard in the center. If they need longer, keep simmering before adding the beans.
4. Add beans and corn. Stir in the drained black beans and frozen corn. Simmer uncovered for another 7–10 minutes, stirring, until the corn is hot, the beans are heated through and the sweet potato is completely fork-tender. Add extra broth in small splashes, up to ½ cup (120 ml), if the pot becomes too thick before the potato is cooked.
5. Adjust the texture and finish. For thicker chili, crush a few spoonfuls of beans and sweet potato against the side of the pot, then stir them back in. Remove from the heat and mix in the lime juice. Taste before adding any extra salt. Divide among four bowls and finish with the optional cilantro and lime wedges.

Small fixes that make a difference

Hard sweet potato: Cube size, variety and the acidic tomato broth can affect the cooking time. Keep the pot at a gentle simmer until a fork slides through the largest pieces easily; add a splash of broth if needed. Do not use the clock alone.

Thin chili: Simmer uncovered a little longer, stirring, or mash some beans into the broth. Too thick: Add broth a tablespoon or two at a time. Too hot: Omit cayenne next time; smoked paprika and cumin provide plenty of flavor without it.

Vegan swaps and budget tips

• Use the same drained amount of canned pinto beans instead of black beans. Do not substitute uncooked dried beans directly; they require their own safe cooking process.
• Frozen diced bell pepper can replace fresh pepper by weight. Expect a little extra moisture and cook it until softened.
• Use regular paprika if smoked paprika is unavailable; the chili will be less smoky, but it remains vegan. Avoid seasoning blends containing milk or meat flavorings.
• Use bottled 100% lime juice in the same volume if that is what you have. Cilantro and serving wedges are optional, so leave them out to reduce cost and waste.
• Store-brand canned beans and frozen corn keep preparation simple. Freeze leftover tomato paste in tablespoon portions for a future meal.
• If serving with tortillas or a dollop of yogurt, choose products labeled vegan and free of lard, dairy, egg or honey. These extras are not included in the ingredient quantities or yield estimate.

Make ahead and store safely

Chop the onion and pepper up to a day ahead and refrigerate them in covered containers. Cook the chili ahead if convenient; it thickens as it stands, so loosen it with a little broth when reheating.

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 90°F (32°C). Do not leave the whole pot on the counter until cold. Keep the refrigerator at 40°F (4°C) or below. Eat refrigerated chili within 3–4 days, or freeze portions for up to 3 months for best quality. Thaw in the refrigerator. Reheat, stirring well and adding a splash of water or broth, until it reaches 165°F (74°C) throughout.

More beginner-friendly meals

For a different pantry dinner, try our garlicky mushroom and white bean skillet. If you would rather make soup, the red lentil and carrot soup offers another simple one-pot option.

Sources and image note

Ingredient-pairing reference: Ailsa Burt, Good Food, sweet potato and black bean chilli. That source uses a different microwave method and dairy toppings; this stovetop recipe uses an original formulation and vegan ingredients. Storage guidance: University of Illinois Extension, handling leftovers and USDA, leftovers and food safety.

Image: AI-generated serving illustration by OpenAI for 1 Month Vegan Challenge. It is not a photograph of a tested recipe.