Sweet Potato Black Bean Chili

A delicious vegan chili, made with only pantry staples and even better on the second day.
Course Main Dishes
Cuisine American
Keyword Vegan
Essential Ingredient Sweet Potato
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 6 people
Calories 138kcal
Author Aimee


  • 1 Tablespoon coconut oil
  • 1 large sweet onion diced
  • 1 large sweet potato peeled
  • 2 cloves garlic minced
  • 1/2 teaspoon whole cumin seed
  • 1 dash crushed chilis or to taste
  • 1/2 teaspoon dried oregano
  • 1 large bay leaf
  • 1/4 teaspoon cinnamon
  • 3 cups crushed tomatoes
  • 2 cups vegetable stock or water
  • 1 14-oz can black beans rinsed and drained
  • 1 teaspoon salt
  • 1 Tablespoon pure maple syrup
  • 2 Tablespoons fine cornmeal
  • 1/4 cup pepitas to garnish


  • In a large, heavy-bottomed pot, heat coconut oil over medium heat. Add onion and cook, stirring occasionally, for 5 minutes.
  • Meanwhile, cut the sweet potato into small cubes. Add the garlic and spices to the onion and cook for 1 minute. Tip in the sweet potato, crushed tomatoes, broth and beans. Stir well to combine.
  • Increase heat to medium high. Bring the chili to a simmer and cook for 1 hour. Stir occasionally.
  • Test sweet potato for doneness, and if it is soft enough to be mashed with a fork, yet still holds its shape, the chili is ready for the final step.
  • Add the salt and the maple syrup. Sprinkle the cornmeal over the top and stir well. Lower heat and cook for an additional 15 minutes, stirring often. Chili will thicken.
  • Scoop into bowls, garnish with pepitas and enjoy.


Calories: 138kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 878mg | Potassium: 533mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3500IU | Vitamin C: 14.9mg | Calcium: 67mg | Iron: 2.4mg