Creamy Vegan Sweet Potato Black Bean Chili (Stovetop)

aka The Harvest Moon Bowl

This chili came to life on a rainy October evening when I opened my pantry and realized I had everything I needed for something magical. Sweet potatoes bring a natural creaminess that makes you forget there is no dairy anywhere near this pot. I love making a huge batch on Sunday and eating it all week — it actually gets better as the flavors meld together. Top it with avocado and a swirl of coconut cream and you have got yourself a hug in a bowl.

Ingredients

• 2 tablespoons avocado oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 medium sweet potatoes (about 1 lb), peeled and cut into ½-inch cubes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1½ cups vegetable broth
• 1 tablespoon fresh lime juice
• Sea salt and black pepper to taste
• Toppings: diced avocado, fresh cilantro, coconut cream drizzle, lime wedges

Instructions

1. Sauté the Aromatics: Heat avocado oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
2. Toast the Spices: Stir in chili powder, cumin, smoked paprika, coriander, and cayenne. Cook for 1 minute, stirring constantly, until fragrant and the spices coat the onion.
3. Add Sweet Potatoes and Liquids: Add the cubed sweet potatoes, fire-roasted tomatoes, black beans, coconut milk, and vegetable broth. Stir well to combine.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until sweet potatoes are fork-tender.
5. Finish and Serve: Stir in lime juice and season with salt and pepper. Ladle into bowls and top with diced avocado, fresh cilantro, a drizzle of coconut cream, and a lime wedge.

Tips

• For a thicker chili, mash some of the sweet potatoes against the side of the pot before serving.
• This freezes beautifully for up to 3 months — store in airtight containers without the toppings.
• Add a diced jalapeño with the onion for extra heat.
• Swap sweet potatoes for butternut squash if you prefer a slightly sweeter flavor.
• Serve over coconut rice for an even heartier meal.