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Chipotle Sweet Potato Black Bean Chili is a hearty, smoky and slightly spicy vegan chili made with sweet potatoes, black beans, red lentils, bell pepper and a rich chipotle tomato sauce. It’s packed with plant-based protein and fibre, making it a filling and cozy meal that’s perfect for meal prep.
Why You'll Love This Recipe
✓ One-pot meal: Less cooking and fewer dishes to clean.
✓ Plant-based protein: Black beans and red lentils provide a satisfying combination of plant-based protein.
✓ Meal-prep friendly: It stores well in the fridge and freezer.
✓ Budget-friendly: Simple pantry staples make up most of the recipe.
✓ Naturally vegan: No meat or dairy needed.
Tips & Tricks for Chipotle Sweet Potato Black Bean Chilli
✓ Cut the sweet potato into small pieces. Smaller cubes cook faster and make it easier to get a little bit of sweet potato in every spoonful.
✓ Don't skip the spices. Toasting the spices briefly with the garlic and vegetables helps bring out their flavour.Start with less liquid. You can always add more broth or water, but it's harder to fix a chili that's too watery. Start with 2 cups and add more as needed.
✓ Adjust the spice level. Chipotle sauces vary in heat. If you prefer a milder chili, start with less sauce and add more to taste. If you love heat, add the optional cayenne.
✓ Let it sit. If you have time, let the chili rest for 10–15 minutes before serving. The flavours will continue to develop as it sits.
How to Store
Allow the chili to cool before transferring it to airtight containers.
Refrigerator: Store in the fridge for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Leave a little room at the top of your container because the chili will expand as it freezes.
Reheating: Reheat on the stovetop over medium heat or in the microwave until heated through. If the chili has thickened in the fridge, add a splash of vegetable broth or water while reheating.
Substitutions & Variations
✓ Make it less spicy: Reduce the chipotle pepper sauce and skip the cayenne.
✓ Add more vegetables: Try adding corn, zucchini, carrots or extra bell pepper.
✓ Use a different bean: Kidney beans, pinto beans or chickpeas can replace the black beans.
✓ Add toppings: Try avocado, fresh cilantro, green onion, lime juice, vegan sour cream or shredded vegan cheese.
✓ Make it extra hearty: Serve the chili over rice, quinoa or a baked potato for an even more filling meal.
Did You Know???
🥜 Nutrient Spotlight 🥜
FAQ about Chipotle Sweet Potato Black Bean Chilli
Is this sweet potato chili vegan?
Yes! This chili is naturally vegan as written. Just check the ingredients on your chipotle pepper sauce and vegetable broth to make sure they are vegan-friendly.
Can I use canned lentils instead of dry lentils?
Yes, but the cooking time will change. Since canned lentils are already cooked, add them closer to the end of cooking and reduce the amount of broth used.
Can I make this chili less spicy?
Absolutely. The easiest way is to reduce the amount of chipotle pepper sauce and leave out the cayenne pepper. You can always add more heat later.
Can I freeze sweet potato chili?
Yes! This chili freezes very well. Cool it completely, portion it into freezer-safe containers and freeze for up to 3 months.
What can I serve with chili?
This chili is delicious on its own, but you can serve it with rice, quinoa, tortilla chips, cornbread or a slice of crusty bread. Toppings like avocado, lime, cilantro and vegan cheese are also great additions.
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Chipotle Sweet Potato Black Bean Chilli
Ingredients
- 1 large sweet potato diced small
- 1 can black beans 540 mL
- ¾ cup dry red lentils
- 1 large onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 can tomato sauce 680 mL
- 1 can chipotle pepper sauce 220 mL
- 2 ½ cups vegetable broth or water
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1½ tsp cumin
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- ½ tsp cayenne pepper optional
Instructions
- Sauté the vegetables: Add the onion and red bell pepper to a large pot with a splash of oil or vegetable broth. Cook for 4–5 minutes, until softened.
- Add the garlic and spices: Stir in the garlic, chili powder, smoked paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for about 30 seconds.
- Add the main ingredients: Stir in the sweet potato, red lentils, black beans, tomato sauce and chipotle pepper sauce.
- Add the liquid: Pour in 2 cups of vegetable broth or water and stir well.
- Simmer: Bring to a boil, then reduce the heat and cover. Simmer for about 25–30 minutes, stirring occasionally, until the lentils are cooked and the sweet potato is tender.
- Adjust: Add another ½ cup of broth or water if the chili is too thick. Taste and adjust the salt or cayenne as needed.
- Serve: Enjoy warm with your favourite toppings.
