Dinner · Vegan Mains
Sweet Potato & Two-Bean Chili
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Sweet potato, black beans and pinto beans simmered with peppers, tomatoes and beer.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 tbsp Olive oil
- 2 Bell peppers (diced)
- 1 Yellow Onion (yellow; chopped)
- 2 Celery stalks (diced)
- 3 cloves Garlic (minced)
- 2 tsp Chili powder
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Oregano (dried)
- Kosher Salt
- Black pepper (freshly ground)
- 12 oz Mexican beer (bottle; such as Modelo)
- 1 lg Sweet potato (cut in 1/2″ cubes)
- 15 oz Black Beans (canned; drained and rinsed)
- 15 oz Pinto beans (canned; drained and rinsed)
- 28 oz Fire-roasted tomatoes (canned; diced)
- 2 cups Vegetable broth
Adapted from Delish’s Vegan Chili.
The cooking plan
How to make Sweet Potato & Two-Bean Chili.
- Warm oil in a large pot. Cook peppers, onion and celery until softened. Stir in garlic and spices for 1–2 minutes, then season lightly.
- Add beer and simmer until reduced by about half, around 6–8 minutes.
- Add sweet potato, both drained beans, tomatoes and broth. Simmer until potato cubes are tender, about 20 minutes or longer as needed. Taste and adjust seasoning.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Sweet Potato & Two-Bean Chili
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Ingredients
1 tbsp Olive oil- 2 Bell peppers diced
- 1 Yellow Onion yellow; chopped
- 2 Celery stalks diced
- 3 cloves Garlic minced
- 2 tsp Chili powder
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Oregano dried
- Kosher Salt
- Black pepper freshly ground
- 12 oz Mexican beer bottle; such as Modelo
- 1 lg Sweet Potatoes cut in 1/2" cubes
- 15 oz Black Beans canned; drained and rinsed
- 15 oz Pinto beans canned; drained and rinsed
- 28 oz Fire-roasted tomatoes canned; diced
- 2 cups Vegetable broth
Equipment images are illustrative. Exact products may vary.
Instructions
- Warm oil in a large pot. Cook peppers, onion and celery until softened. Stir in garlic and spices for 1–2 minutes, then season lightly.
- Add beer and simmer until reduced by about half, around 6–8 minutes.
- Add sweet potato, both drained beans, tomatoes and broth. Simmer until potato cubes are tender, about 20 minutes or longer as needed. Taste and adjust seasoning.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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