I’m always on the hunt for dishes that are packed with nutrition, can be easily reheated, fit a variety of dietary needs, and most importantly, are incredibly delicious. Especially since several of my friends are either vegetarian or gluten-free. Good news y’all—this vegetarian chili checks off every single box.

And while finding a chili recipe that satisfies everyone (carnivores included!) is nothing short of a miracle, what’s perhaps even more amazing is finding cookware that satisfies all your kitchen needs. Enter: the Staub Stackable 4-Piece Set. Whether I’m using the Dutch oven to whip up one of my favorite one-pot meals (this chili included) or making my go-to baked pasta in the braiser, I love knowing I have a set I can rely upon for making all of my dinners— and breakfast, and lunch—dreams come true.

This sweet potato and black bean chili is on my short list of go-to’s when I need to deliver dinner to a friend who’s sick or just had a baby. It’s packed with hearty black beans, flavorful veggies, and loads of spices (plus, all those toppings) so no one will miss the meat. And did I mention the incredible amount of plant-based protein, fiber, vitamins, and minerals contained in this bowl? I always make enough of this to feed the fam for dinner, provide leftovers for lunch the next day, and maybe even freeze a batch for a future meal.

If you know me, you know I fall hard for appliances and tools that solve any and every possible kitchen headache. I love that this set can nest to fit in one tidy stack, so you don’t have to sacrifice precious storage space. What’s more, this entire set comes ready to use, so you don’t have to worry about pre-seasoning your pots and pans before putting these pieces to work. But here’s the kicker: because each piece boasts an undeniably gorgeous enamel finish, you’ll have no problem taking these straight from the kitchen to the table. Get ready for many a show-stopper meal to come.

So when I want to send a little love to a friend in need of a hot meal, or I’m in need of a quick, healthy (and easy) dinner, this vegetarian chili recipe is always my go-to. And the toppings are key with this dish—avocados, cheese, cilantro, green onions, limes, and tortilla chips are a must.

Shop the Staub Stackable 4-Piece Cast Iron Set — exclusively at Williams-Sonoma.

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Vegetarian Black Bean & Sweet Potato Chili

  • Author: Camille Styles


Filled with bold flavors and warm spices, this vegetarian chili is the perfect bowl to cozy up with. 


  • 1 tablespoon olive oil
  • 1 sweet potato, peeled and chopped
  • 1 onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 6 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons chile powder
  • 1 tablespoon ground cumin
  • kosher salt and freshly ground black pepper
  • One 28-ounce can crushed tomatoes
  • Two 15-ounce cans of black beans, rinsed and drained
  • 1 tablespoon honey
  • zest and juice of one orange
  • toppings: sliced avocado, goat cheese or cheddar cheese, green onions or cilantro, jalapeño, sliced radishes, tortilla chips


  1. In a Dutch oven over medium-high heat, warm the olive oil. Add the sweet potato, onion, and bell pepper and cook for 10 minutes, stirring occasionally.
  2. Add the garlic, tomato paste, chile powder, and cumin. Add salt and pepper to taste and stir it all together. Add tomatoes, black beans, honey, zest, juice, and 2 cups of water, and bring to a simmer. Cover and cook over low heat for 30 minutes, until the sweet potato is very tender.
  3. Check for seasoning and add more salt and chili powder as needed. Divide among bowls, add toppings, and eat!


This chili can be made the night before and refrigerated. Reheat over low heat on the stove. Also freezes great!

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Comments (13)
  1. 1
    Giovanna March 16, 2016 at 3:21 pm

    This looks so tasty, never had my chili with radishes or sweet potato! Printing out the directions, can’t wait to try this out.


  2. 2
    ANNE CAMPBELL March 17, 2016 at 5:16 pm

    Cameron and I are still talking about this AMAZING chili you made us, Camille. xoxoxo <3

  3. 3
    Brooke March 21, 2016 at 7:44 am

    I made this for dinner last night, and it was delicious! I put a dollop of plain Greek yogurt on top.

  4. 4
    Kelly Colchin March 22, 2016 at 2:51 am

    I have been dying for this recipe after you brought over this delicious chili! We loved it and I’m excited to trying out!

  5. 5
    Kourtney Mack April 10, 2016 at 5:15 pm

    I made this for my family a few days ago and they loved every bite as much as I did! Thank you for the recipe!

  6. 6
    Camilla October 10, 2016 at 3:20 pm

    Camille, I just made your delicious dish for dinner. We loved it! There is a lot leftover! How best would you store it so that it keeps for the next few days?

    • Camille Styles October 11, 2016 at 6:18 am

      I’m so glad you loved! This one reheats like a dream. Store in the fridge for up to 3 days in an airtight container, OR transfer it to a gallon-sized ziploc freezer bag, pop in the freezer, and you’ll have a dinner ready to thaw and reheat for up to 2 months!

  7. 7
    Kay March 20, 2020 at 1:42 am

    Interesting… never saw a chili recipe requiring zest and juice of an orange. What can I substitute it with or can I omit it?

    • Camille Styles March 20, 2020 at 9:18 am

      You can totally omit – it just adds a little extra burst of flavor! 🙂

  8. 8
    Ann S April 5, 2020 at 2:41 pm

    My kids gave this chili a thumbs up ! They crushed some tortilla chips for a topper . Will pi this recipe into the dinner rotation. Thanks!

  9. 9
    Suruchi Avasthi July 1, 2020 at 6:12 pm

    This chili is LITERALLY my go-to! I make a batch almost every other week and it is the perfect, hearty, vegetarian dinner!