Hearty & Easy Vegan Sweet Potato Black Bean Chili with Creamy Dairy-Free Sour Cream

3 weeks ago

Inspired by: @iszy

Craving a warm, comforting bowl of chili that's packed with flavor and entirely plant-based? Look no further! This easy vegan sweet potato black bean chili is a delightful meal perfect for cozy evenings, game days, or a satisfying weeknight dinner. It’s naturally dairy-free and gluten-free, making it a fantastic option for a wide range of dietary needs.

Our community member iszy recently embarked on their first chili-making adventure, and the results were a resounding success! Inspired by a guide from Nora Cooks, iszy crafted a chili that impressed both with its rich flavors and how well it paired with a specific creamy dairy-free sour cream. As iszy highlighted, "This sour cream has been really perfect for chili and baked potatoes. It's nice and smooth and has that good sour taste." This recipe is designed to help you achieve that same delicious, comforting experience.

This recipe not only delivers on taste but also offers practical tips. One abillion user noted the excellent first-hand experience shared by iszy, especially the insight that sweet potatoes might need a little extra time to cook thoroughly – "I let it simmer for about twice as long." Another commenter suggested, "Maybe if you cut the sweet potatoes into smaller chunks, maybe they could cook in 25 minutes. But I wanted big chunks!" This flexibility means you can tailor the texture of your sweet potatoes to your liking.

Whether you're a seasoned vegan chef or just beginning your plant-based journey, this sweet potato black bean chili is a rewarding dish that will quickly become a household favorite. It's a fantastic solution for those seeking hearty, nourishing meals without dairy or meat, proving that plant-based comfort food can be incredibly satisfying.

Ingredients for Sweet Potato Black Bean Chili laid out on a wooden surface

Ingredients

- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (28 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- For serving: Dairy-free sour cream (like the one found at Hy-Vee, or your favorite brand), fresh cilantro, avocado

Equipment

- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Stir in the minced garlic (or garlic powder) and cook for another minute until fragrant.
Add the diced sweet potatoes, rinsed black beans, diced tomatoes (undrained), and vegetable broth to the pot.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for at least 45-60 minutes, or until the sweet potatoes are tender. As iszy discovered, you may need to simmer for up to double the time stated in other recipes, especially if you prefer larger sweet potato chunks. Stir occasionally to prevent sticking.
Taste and adjust seasonings as needed. If you prefer a thicker chili, you can mash some of the sweet potatoes against the side of the pot.
Ladle the hot chili into bowls. Serve with a generous dollop of creamy dairy-free sour cream, fresh cilantro, and sliced avocado. This chili is also fantastic served over rice or with cornbread.

Close-up of a bowl of Sweet Potato Black Bean Chili with a dollop of sour cream and fresh herbs Overhead shot of a bowl of Sweet Potato Black Bean Chili with a spoon, highlighting its hearty texture

Variations & Adaptations

Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño along with the onion for an extra kick. A dash of hot sauce at the end also works wonders!
Add More Veggies: Stir in corn, diced bell peppers, or zucchini during the last 20 minutes of simmering.
Protein Boost: For even more protein, consider adding a cup of lentils (ensure they are cooked through) or crumbled firm tofu during the last 15 minutes of cooking.
Smoky Flavor: A tiny bit of liquid smoke or a can of smoked diced tomatoes can enhance the smoky depth.

Tips & Hacks for the Perfect Vegan Chili

Sweet Potato Tenderness: Iszy's experience is key here! Don't rush the sweet potatoes. If you want them softer, plan for a longer simmer, even up to double the time, or cut them into smaller pieces.
Creamy Texture: For an extra creamy chili without dairy, you can blend about 1-2 cups of the cooked chili (after the sweet potatoes are tender) until smooth, then stir it back into the pot. This thickens the chili and adds a lovely creaminess.
The Dairy-Free Sour Cream Trick: As iszy and other abillion users confirmed, the Hy-Vee dairy-free sour cream is exceptional for mixing into dishes. If you're struggling to find a dairy-free sour cream that tastes great on its own, try it with your chili or baked potato first. You'll likely be pleasantly surprised by how well it integrates!
Batch Cooking: This chili is perfect for meal prepping. Make a large batch and store leftovers in airtight containers in the refrigerator for up to 4-5 days, or freeze for up to 3 months. Flavors often deepen overnight!

Ready to dive into a bowl of this hearty, delicious chili? Give this recipe a try today!

Did you make this chili? We'd love to see your creations! Share your experience and photos on abillion and let us know your favorite dairy-free sour cream to pair with it.