Sweet Potato Black Bean Chili (With Cornbread Crust)
This sweet potato black bean chili is the ultimate comfort meal. Stewed to perfection and finished with cornbread crust, this meal is perfect for a weeknight or a dinner party.
There’s something so magical about a hearty stew when the weather gets cold. I like to whip up a big pot of chili and enjoy it throughout the week.
Recently, I was expecting guests, so I came up with this sweet potato black bean chili recipe to satisfy my cravings and make it fancy at the same time.
This recipe also works as a meal prep item, so of course I added it to the PlantYou Planner database. You can manually select dishes and the number of servings, and the app will create a custom shopping list for you. If you’re searching for a fully plant-based meal-planning app, this is the one.
Why You’ll Love This Recipe
- This sweet potato black bean chili is not only food for your body, it is food for the soul! Whenever you need something comforting, this dish will do the job.
- Adding a simple cornbread crust takes this chili to the next level. It’s basically a vegetarian chili pot pie, and it’s so easy.
- The other thing I love about this recipe is the cute individual servings. Nice to have for a weeknight dinner or serve at a holiday party.
- Overall, this recipe is accessible (easy-to-find ingredients) and affordable for most people.
Key Ingredients
- Onion and garlic are the cornerstone of every decent stew. They create the necessary dimension in this sweet potato black bean chili.
- Sweet potato turns perfectly soft, starchy, and sweet. In addition to the mellow flavor, it adds a bright orange hue to the chili, making it visually appealing.
- Beans are famous for being a great plant-based source of protein. For this recipe, I actually combined two different types to create some extra plant diversity.
- Canned tomatoes are a classic choice to create a saucy, slightly acidic base.
- Spices including paprika, cumin, chili powder and nutritional yeast deepen the flavors, while soy sauce and maple syrup balance them out.
- Cornmeal crust is made with a handful of ingredients, some of which you may already have in your pantry: coconut milk, cornmeal, flour, baking powder, and seasonings.
Hack It!
- You don’t have to be super strict with your ingredients – it’s a chili after all! If you happen to have a different type of bean or a different color bell pepper, you can swap things out.
- Although cornmeal is the star of this crust, it’s not entirely gluten-free. For a GF swap, I would recommend an all-purpose gluten-free flour mix that contains xanthan gum.
- Regular soy sauce contains gluten and soy. For a gluten-free option, use tamari. For a soy-free substitute, use coconut aminos.
- Your seasoning may depend on the type of vegetable broth you use. If it already contains salt, be careful not to add too much. Taste and adjust as needed.
How to Make Sweet Potato Black Bean Chili
Step 1: In a pot over medium heat, add the oil, bell pepper, sweet potato, onion and garlic. Saute for 4-5 minutes, until the sweet potato is slightly softer.
Step 2: Add the chili powder, cumin, soy sauce, nutritional yeast, paprika and maple syrup. Toss until fragrant.
Step 3: Next, pour in the diced tomatoes along with the liquid from the can. Add both types of beans (drain and rinse first) and vegetable broth.
Step 4: Bring to a boil, then simmer on low heat, covered, for around 25 minutes, until the sweet potato is softened.
Step 5: While the chili is cooking, make the conbread crust mixture. Combine cornmeal, flour, nutritional yeast, garlic powder, baking powder, apple cider vinegar, and coconut milk.
Step 6: Preheat the oven to 375F while you prepare 9-ounce ramekins and fill them with chili. Leave about an inch of space at the top.
Step 7: Spoon about half a cup of the cornbread mixture over the top of each chili serving.
Step 8: Place the filled ramekins on a baking sheet, and bake for around around 20 minutes, until the cornbread is browned. Enjoy immediately with your chosen toppings.
Frequently Asked Questions
I consider each one a full meal, and I like to top them with vegan cheese, plant-based sour cream, and jalapenos.
If you want to offer up some sides, I recommend crispy smashed potatoes, maple glazed carrots, or bang bang broccoli.
There are two ways to meal prep this sweet potato black bean chili. You can make chili and the cornmeal mixture separately. Then, complete steps 6-8 when ready to enjoy this meal.
The other option is to bake your little cornbread pot pies and reheat them in an oven or microwave when it’s time to eat.
If you’re cooking for long-term storage, I recommend freezing after adding the cornmeal mixture. Make sure that the ramekins you’re using are freezer-safe.
To cook from frozen, add 10-20 minutes to the original cooking time to account for the difference in temperature.
More Plant-Based Stews and Soups
- One Pot Vegan Bean-Free Chili
- Sweet Potato Peanut Stew
- Vegan Creamy Wild Rice Soup
- White Bean Lemon Orzo Soup
- Red Lentil Coconut Curry
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The Recipe: Sweet Potato Black Bean Chili With Cornbread Crust
Ingredients
- 1 tbsp extra virgin olive oil
- 1 red bell pepper, diced
- 1 sweet potato, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp chili powder, adjust to taste
- 1 tbsp cumin
- 2 tbsp soy sauce
- 3 tbsp nutritional yeast
- 1 tsp paprika
- 1 tbsp maple syrup
- 28 oz canned diced tomatoes, large can, or two small cans
- 14 oz black beans, one can, drained and rinsed
- 14 oz red kidney beans, one can, drained and rinsed
- 1 cup vegetable broth
For the cornbread topping
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 3 tbsp nutritional yeast
- ¼ tsp garlic powder
- 2½ tsp baking powder
- 2 tsp apple cider vinegar
- 1½ cups coconut milk, full fat, approx. 1 can
Optional toppings
- Jalapenos
- Fresh herbs
- Vegan sour cream or yogurt
- Vegan cheese
Equipment
- 9-oz ramekins
- mixing bowl for the cornbread mixture
- Can Opener
Instructions
- First, make the chili. In a pot over medium heat, add the oil, bell pepper, sweet potato, onion and garlic.
- Saute for 4 to 5 minutes, until the sweet potato is slightly softened. Add the chili powder, cumin, soy sauce, nutritional yeast, paprika and maple syrup. Toss until fragrant.
- Next, pour in the diced tomatoes along with their juices, along with your drained and rinsed cans of beans and vegetable broth. Bring to a boil, then simmer on low heat, covered, for around 25 minutes, until the sweet potato is softened.
- While that simmers, preheat the oven to 375F. In a large bowl, combine all listed cornbread ingredients and stir until completely mixed.
- Prepare four 9oz ramekins. Fill with the cooked chili around 1 inch from the top. Then, spread about 1/2 cup of the cornbread mixture over the top.
- Place the filled ramekins on a baking sheet, and bake for around around 20 minutes, until the cornbread is browned. Enjoy immediately with vegan cheese, sour cream and jalapenos, as desired.
Notes
- You don’t have to be super strict with your ingredients – it’s a chili after all! If you happen to have a different type of bean or a different color bell pepper, you can swap things out.
- For a GF crust, I would recommend an all-purpose gluten-free flour mix that contains xanthan gum.
- Regular soy sauce contains gluten and soy. For a gluten-free option, use tamari. For a soy-free substitute, use coconut aminos.
- Your seasoning may depend on the type of vegetable broth you use. If it already contains salt, be careful not to add too much. Taste and adjust as needed.
- Adjust the amount of chili to taste.
