This black bean chili with sweet potatoes will be your go to chili recipe for Meatless Monday.

How to make a vegetarian black bean chili?

Use sweet potatoes as the meat!  This vegetarian black bean chili is so hearty and filling, I promise you won’t miss the beef.

How do you make black bean chili from scratch?

You can make black bean chili from dried beans, but I prefer using canned beans.  My favorite grocery store Mariano’s sells canned beans 2 cans for $1 every three weeks and I stock up.  If you don’t like black beans, any canned beans would work: garbanzo beans, kidney beans, etc.

This chili tastes as if it’s been simmering for hours.  The secret is the canned chipotle peppers – just one gives such a depth of flavor.  Beware though – some chipotle peppers are hotter than others.  I’d start with half a chili and add more after tasting.

Black Bean Chili with Sweet Potatoes

this is a photo of black bean sweet potato chili

Black Bean and Sweet Potato Chili

Yield: 4 two cup servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

This chili tastes as if its been simmering all day, but the chipotle peppers give such a depth of flavor, this chili is ready to eat in just an hour. Freezes great too!


  • avocado oil spray
  • 2 medium sweet potatoes
  • 4 tsp minced garlic
  • 2 Tbsp chili powder
  • 4 tsp ground cumin
  • 1 tsp. ground chipotle pepper
  • 1/4 tsp table salt
  • 3 cup(s) water
  • 28 oz canned black beans, rinsed
  • 2 cup(s) canned tomatoes
  • 2 tsp fresh lime juice
  • 1 Tbsp cilantro, chopped
  • 2 Tbsp canned chipotle peppers, (one whole pepper)


    1. Heat avocado oil in a large stock pot and bring to medium-high heat. Add diced sweet potato and cook, stirring often, about 4 minutes.Add garlic, chili powder, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
    2. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until potato is tender, 10 to 12 minutes. Add canned tomatoes. (If you don't like chunks like I do, puree at this point). Add beans, tomatoes and lime juice and return to a simmer. Cook for an additional 45 minutes.
    3. Garnish with nonfat Greek yogurt and shredded cheddar cheese


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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1069mgCarbohydrates: 53gFiber: 19gSugar: 7gProtein: 15g

Did you make this recipe?

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There are so many chili recipes on my blog – check out it!

Best Buffalo Chicken Chili (this won $10,000 in a nationwide recipe contest in 2013)

No Cook Chili!  Just add pantry ingredients are heat in the microwave before eating.

Pumpkin Chicken Chili – this one screams fall!

Beef and Chipotle Chili – so good!

What is your favorite kind of chili?