Curried Sweet Potato Black Bean Chili

This curried sweet potato black bean chili is savory, hearty, and full of flavor. It’s also a simple and easy weeknight plant-based dinner.

curried sweet potato black bean chili

I don’t know why I haven’t posted this recipe already, because it is one of my top favorites. I created this stew about a year ago and I have not stopped making it. It is definitely a hit with all my friends and family. 

Easy meals like this are always very comforting especially when they’re packed with veggies, carbs, protein, and healthy fats! All you could ever need in a meal.

This recipe is filled with comforting spices, hearty and rich coconut milk, tender beans and sweet potato, and a whole lot of flavor.

curried sweet potato black bean chili

Why You’ll Love This Curried Sweet Potato Black Bean Chili:

Simple, easy, and no-fuss. Despite the seemingly long list of ingredients, this dish is very simple to prepare. Everything is cooked in one-pot and takes less than 1 hour. Additionally, many of the ingredients are pantry-friendly.

Hearty, savory, and comforting. Chili is one of the most comforting meals if you ask me. It’s packed protein, grains, comforting spices, and healthy fats. A bowl of this sweet potato chili will most certainly satiate you!

High in fiber, protein, vitamin C, and iron. A serving of this chili packs in 15g fiber, 14g protein, 40% RDA for vitamin C, and 29% RDA for iron.

It’s 100% plant-based. This dish is packed with healthy plant-based protein and fats. It’s also gluten-free!

curried sweet potato black bean chili
curried sweet potato black bean chili

How To Make Curried Sweet Potato Black Bean Chili:

This is a simple, no-fuss recipe.

  1. In a large saucepan over medium heat, heat 2 tbsp of olive oil. Add diced onion, and garlic. Saute for 2-3 min. until onion is fragrant and translucent. Add bell pepper and cook for another 2-3 min. Stir in all the spices to fully coat vegetables. Let spices toast for 1 min. or until fragrant.
  2. Stir in tomato paste and cook for 45 seconds, stirring constantly. Pour in diced tomatoes, coconut milk, vegetable broth, and add sweet potatoes. Bring to a boil, lower to medium heat, and cover. Let simmer for 20-25 min. or until potatoes are tender, but do not completely fall apart. Add black beans and quinoa. Cook for an additional 10 min. or until quinoa is cooked and potatoes are soft.  
  3. Serve with fresh cilantro and sliced avocado. Can be frozen for up to 2 months weeks and stored in the fridge for up to a week.
curried sweet potato black bean chili

This Curried Sweet Potato Black Bean Chili is…

  • Simple, easy, and no-fuss.
  • Heart, savory, and comforting.
  • High in fiber, protein, vitamin C, and iron.
  • 100% plant-based.
  • Oh so delicious!

4.5 from 2 votes
curried sweet potato black bean chili
Curried Sweet Potato Black Bean Chili
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This curried sweet potato black bean chili is savory, hearty, and full of flavor. It's a simple and easy weeknight plant-based dinner.

Course: Main Course
Keyword: curried sweet potato black bean chili, vegan dinner recipe
Servings: 5 servings
Calories: 483 kcal
Author: Taavi Moore
Ingredients
  • 2 tbsp olive oil
  • ½ white onion, diced
  • 3 garlic cloves, minced
  • 1 green bell pepper, diced
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 1 tsp smoked, sweet paprika
  • Pinch of red pepper flakes
  • ¼-½ tsp ground black pepper
  • Salt to taste
  • 1 tbsp tomato paste
  • One 15 oz. can diced tomatoes
  • One 15 oz. can full-fat coconut milk
  • 3 cups low-sodium vegetable broth
  • 3 medium sweet potatoes, cubed
  • One 15 oz. can black beans, rinsed and drained
  • ½ cup dry quinoa
  • Fresh cilantro
  • Sliced avocado
Instructions
  1. In a large saucepan over medium heat, heat 2 tbsp of olive oil. Add diced onion, and garlic. Saute for 2-3 min. until onion is fragrant and translucent. Add bell pepper and cook for another 2-3 min. Stir in all the spices to fully coat vegetables. Let spices toast for 1 min. or until fragrant.

  2. Stir in tomato paste and cook for 45 seconds, stirring constantly. Pour in diced tomatoes, coconut milk, vegetable broth, and add sweet potatoes. Bring to a boil, lower to medium heat, and cover. Let simmer for 20-25 min. or until potatoes are tender, but do not completely fall apart. Add black beans and quinoa. Cook for an additional 10 min. or until quinoa is cooked and potatoes are soft.  

  3. Serve with fresh cilantro and sliced avocado. Can be frozen for up to 2 months weeks and stored in the fridge for up to a week.

Nutrition Facts
Curried Sweet Potato Black Bean Chili
Amount Per Serving
Calories 483 Calories from Fat 180
% Daily Value*
Fat 20g31%
Sodium 621mg27%
Carbohydrates 61g20%
Fiber 15g63%
Protein 14g28%
Vitamin C 24mg29%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Follow:
Share:

3 Comments

  1. Johny
    June 1, 2018 / 4:22 am

    This is amazing, well done!

    • healthienut
      Author
      March 30, 2021 / 5:43 pm

      Thank you, Mark!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating