There so many ways to make chili! I should know — I think I’ve tried pretty much very one that doesn’t involve meat. I’m sure I’ll have more to share as far as this blog is concerned, but this recipe remains my champion all-time favorite chili recipe. I look for any excuse to make this stuff, and generally make a giganto-sized batch, so I can freeze a bunch and save it for baked potato toppings or vegan chili dogs. This was my first chili recipe on the blog, and one of my earliest recipes ever. I knew the photos weren’t that great when I posted it. They weren’t terrible, but with some of those early posts, especially the ones that I was really in love with, I found myself bummed because I didn’t think my pics conveyed just how delicious the dish was.
That was the case with this chili, and since I do make this one pretty frequently, I figured I’d update the photos at some point. I got inspired to finally get it done when I created my sweet potato black bean tostadas, which uses the same key flavors as this chili.
How to Make Black Bean Sweet Potato Chili
This chili is super easy to make and comes together in one pot! Start by sautéeing some onions and red bell pepper. Next add the garlic, then in with everything else.
Simmer and it’s done. Easy!
The chipotle peppers add smoky flavor and heat. If you prefer a milder version of this chili, cut back on the amount of chipotles, and add some smoked paprika. For an extra delicious twist, try subbing your favorite beer for the vegetable broth. This chili needs to simmer for at least 20 minutes, but feel free to let it go for up to an hour. The flavors will continue to mingle. Is this chili gluten-free? Yes, it is! Like most chili recipes, this one makes for excellent leftovers! It will keep in the fridge for 3-4 days and should thicken up a bit over time.
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