This easy vegan Black Bean and Sweet Potato Chili recipe is perfect for cool fall evenings or anytime you want a healthy bowl of comfort! As with almost all soups and chilis, this tastes even better on day two when the flavors have had a chance to mingle.

The recipe is vegan if prepared as written below.

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 poblano peppers, diced
• 1 jalapeno, diced
• 1 T minced garlic
• 2 large sweet potatoes, peeled and cut into 1-inch pieces
• 3 T chili powder
• 1 T cumin
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 T brown sugar (light or dark)
• 1 28-oz can crushed San Marzano tomatoes
• 2 T tomato paste
• 2 – 3 cups of vegetable broth, divided
• 2 cans black beans, drained and rinsed
• 1 cup of corn kernels (fresh, or frozen and thawed)
• Chopped fresh cilantro (optional)

Directions:

Heat a large heavy pot or Dutch oven on medium-high heat. Add olive oil and let warm for a minute, then add the onion, peppers, garlic, and sweet potato chunks. Cook, stirring often, until the sweet potatoes are cooked through, about 8 minutes. Sweet potatoes should be fork tender but should be a little bit crispy on the outside.

Add the chili powder, cumin, oregano, cinnamon, cloves, salt, pepper, and brown sugar. Cook and stir for one minute.

Add crushed tomatoes and tomato paste. Cook for three minutes, stirring occasionally.

Add one cup of the vegetable broth to deglaze the pan. Add black beans and enough of the remaining vegetable broth to make sure beans are completely covered. Bring to a boil, then reduce to a simmer. Cook uncovered for five minutes.

Stir in corn and additional broth if needed. Cook, stirring occasionally, for five minutes.

Remove from heat. Top with cilantro, if desired. Serve and enjoy!

Looking for more chili recipes? Try Vegan White Bean Chili

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