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–+ servings
Three bowls of chili topped with sour cream and sliced green onions on a yellow surface, served alongside sweet potato wedges and two glasses of ice water with lemon slices.
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4.92 from 12 ratings

Sweet Potato Black Bean Chili With Mushrooms

When you need a quick, hearty, and filling meal, this sweet potato chili recipe with black beans and mushrooms is the way to go. It's a vegan chili that's easy to make and great for meal prep! The mushrooms and walnuts form a ground meat substitute that makes this chili unlike anything else (readers who have tried the recipe love it—see comments)!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dishes, Soups
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: black bean chili, sweet potato chili, vegan chili, vegetarian chili
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: 4th of July, Game Day, Halloween
Time: 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Chili "Meat"

  • 1 cup walnuts 100 g
  • 2 heaping cups mushrooms 8 oz, 226 g
  • 1 15-oz can black beans drained and rinsed, 425 g

Chili Fillings

  • 2 Tbsp oil 30 mL
  • 1 cup white onion about 1 medium onion
  • 4 cloves garlic minced
  • 3 cups diced sweet potato about 2 to 3 medium sweet potatoes
  • 2 15-oz cans diced tomatoes 425 g
  • 1 15-oz can black beans drained and rinsed, 425 g
  • 1 ½ cups vegetable broth divided

Seasonings

  • 2 Tbsp soy sauce 30 mL
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp chili powder

Instructions

  • Chili "Meat": Add walnuts, mushrooms, and drained beans to a food processor. Blitz until mostly broken down into a chunky paste, scraping down the sides as needed.
    A food processor containing a partially blended mixture for sweet potato and black bean chili, set against a bright yellow background.
  • Cook Veggies: Heat oil over medium in a large pot. Add onion, garlic, and sweet potato, cooking until onion is translucent and soft, about 10 minutes.
    Diced onions, sweet potatoes, and minced garlic in a black pot on a yellow surface, ready to become a hearty sweet potato and black bean chili.
  • Cook "Meat": Add chili "meat" then continue to cook for 5 minutes, stirring occasionally.
    A black pot containing chopped carrots and onions, topped with a layer of cooked ground meat, evokes the hearty comfort of sweet potato and black bean chili, all set against a bright yellow background.
  • Bring It Together: Add diced tomatoes (undrained), black beans (drained), 1 cup of the vegetable broth, and all seasonings. If your chili is thick, add remaining ½ cup of broth.
    A black pot on a yellow background contains sweet potato and black bean chili, with diced tomatoes in sauce, partially mixed with other ingredients.
  • Simmer: Cover and let simmer for 30 minutes, stirring occasionally, until consistency is thick and chili-like (too watery? let it simmer with the lid off).
    A ladle scoops a serving of thick, chunky sweet potato and black bean chili from a black pot filled with reddish-brown stew.
  • Serve: Ladle into bowls, optionally topping with sour cream/yogurt, cheese, tortilla chips, or green onions.
    A bowl of sweet potato and black bean chili topped with sour cream and chopped green onions, surrounded by small bowls of green onions, sour cream, and red pepper flakes on a yellow surface.

Notes

Store in an airtight container in the fridge for 4 to 5 days.

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 47.3g | Protein: 19.2g | Fat: 27.5g | Saturated Fat: 2.2g | Cholesterol: 0mg | Sodium: 1371mg | Potassium: 1168mg | Fiber: 13.1g | Sugar: 12.6g | Calcium: 96mg | Iron: 5mg
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