Sweet Potato and Black Bean Chili: Gluten-Free, Vegan, and So Easy to Make Stove Top or Instant Pot!

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We don’t know about you, but it’s still chilly where we live, and it feels as though spring may never arrive. When our fingers and toes are cold, we like to warm up with a bowl of hot, steaming sweet potato and black bean chili! Nothing tastes better on a dark winter’s evening.

This hearty dish is not only delicious, it’s also packed with vitamins and protein. You can eat it alone, or with a side salad and/or loaf of gluten-free bread (vegan butter or margarine optional).


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2 tablespoons olive oil
1 medium-sized sweet potato, chopped into small chunks (either the orange or white variety will do)
1 large onion, diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon chipotle chili powder (for that delicious smoky flavor)
1/4 teaspoon sea salt
2 1/2 cups water or vegetable stock
2 15-ounce cans of black beans, rinsed and drained
1 14-ounce can of diced tomatoes
4 teaspoons fresh lime juice (about 1-2 limes)
1/2 cup fresh, chopped cilantro (This ingredient is optional. Folks seem to have a love/hate relationship with cilantro. We are amongst the “love” group).
Optional shredded vegan cheese
Optional vegan sour cream


Heat the olive oil in a large saucepan over medium heat and pour in the onions and sweet potato chunks. Stir them for about 5 minutes until the onions become translucent.

Add the chopped garlic, chili powders, salt and cumin and stir until they coat the onion/sweet potato mixture. Add the water and turn up the heat. When the mixture begins to simmer, turn the heat down again and cover the pot.

Continue to simmer the mixture for about 15 minutes, until you can stick a fork into a sweet potato chunk, and the fork comes out clean. The pieces should be soft but not mushy.

Uncover the pan and add the diced tomatoes, black beans, and lime juice. Turn up the heat a bit and allow the chili to simmer for another 5-10 minutes until it cooks down slightly. Remove from heat, pour into bowls, and serve!


Put all ingredients in the Instant Pot, lock on lid, and set to manual for 5 minutes.

You can garnish this delicious chili with chopped cilantro, shredded vegan cheese, vegan sour cream, or whatever your hear desires. It serves 4-6 guests with ease. The chili will keep well in your refrigerator for up to 3 days, and can be frozen for up to 3 months. You’ll be surprised and happy to see how easy (and inexpensive!) it is to prepare this robust meal. Stay warm, and remember — spring is only a month and a half away!

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