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Vegan Gluten-Free Sweet Potato and Black Bean Chipotle Chili


2 Servings

About the Recipe

This Vegan Gluten-Free Sweet Potato and Black Bean Chipotle Chili is a hearty and flavorful dish that's perfect for cozy evenings. The combination of sweet potatoes, black beans, and smoky chipotle chili flavors creates a delicious and satisfying meal. Loaded with protein and fiber, this chili provides a balanced source of nutrients. Enjoy the warmth and comfort of this nourishing bowl while benefiting from its wholesome ingredients.


● 1 tablespoon olive oil

● 1 small onion, chopped

● 2 cloves garlic, minced

● 1 small sweet potato, peeled and diced

● 1 teaspoon ground cumin

● 1 teaspoon smoked paprika

● 1/2 teaspoon chipotle chili powder (adjust to taste)

● 1 can (15 oz) black beans, drained and rinsed

● 1 can (14 oz) diced tomatoes

● 2 cups vegetable broth

● 1 cup corn kernels (fresh, frozen, or canned)

● Salt and pepper to taste

● Fresh cilantro, chopped (for garnish)


In a large pot, heat the olive oil over medium heat. Add chopped onion and cook until

translucent, about 3 minutes.

Add minced garlic, diced sweet potato, ground cumin, smoked paprika, and chipotle chili powder. Sauté for another 2-3 minutes until fragrant.

Pour in the black beans, diced tomatoes (with their juices), and vegetable broth. Stir to combine.

Bring the chili to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20

minutes, until the sweet potatoes are tender.

Add the corn kernels to the chili and cook for an additional 5 minutes to heat through.

Season the chili with salt and pepper to taste.

Serve the sweet potato and black bean chipotle chili hot, garnished with chopped fresh cilantro.

Nutritional Information

● Protein: 10g

● Fats: 4g

● Fiber: 10g

● Carbohydrates: 48g

● Sugar: 7g

● Calories: 280

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