Smoky Black Bean & Sweet Potato Chili Bowl with Cornbread Croutons

This smoky black bean and sweet potato chili is the ultimate cozy, plant-based dinner. Roasted sweet potato chunks add natural sweetness and heartiness, while smoked paprika, cumin, and chipotle chili powder build layers of deep, smoky flavor in a rich tomato base studded with tender black beans and bell peppers. It all simmers together in one pot until thick and spoon-worthy, making it an easy weeknight meal that also reheats beautifully for leftovers. What sets this chili apart is the topping: golden, crisp-edged cornbread croutons made from scratch with simple pantry staples and no eggs or dairy, baked until crunchy and tossed on top just before serving. Combined with fresh cilantro, a squeeze of lime, and your favorite creamy avocado or vegan sour cream, every spoonful delivers a satisfying contrast of textures. Entirely vegan and packed with fiber, plant protein, and complex carbohydrates from beans and sweet potatoes, this chili supports heart health and blood sugar balance while being completely free of animal products. It's a nourishing, crowd-pleasing dinner that's just as good for meal prep as it is for feeding a hungry family on a cold night.

Ingredients

• 2 mediumsweet potatoes, peeled and cut into 3/4-inch cubes
• 4 tbspolive oil, divided
• 1 largeyellow onion, diced
• 4 clovesgarlic, minced
• 1 wholered bell pepper, diced
• 2 tspsmoked paprika
• 2 tspground cumin
• 1 tspchipotle chili powder, adjust to taste
• 1 tspdried oregano
• 2 cans (15 oz each)black beans, drained and rinsed
• 1 can (28 oz)Fire-roasted diced tomatoes
• 2 cupsvegetable broth
• 2 tbsptomato paste
• 1.5 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 1 wholelime, juiced, plus wedges for serving
• 0.25 cupfresh cilantro, chopped, for garnish
• 1 cupyellow cornmeal
• 1 cupall-purpose flour
• 1 tbspbaking powder
• 2 tbspsugar
• 0.5 tspsalt, for cornbread
• 1 cupUnsweetened plant milk
• 1 tspapple cider vinegar
• 0.33 cupmelted vegan butter
• 1 wholeavocado or vegan sour cream, optional, for serving

Method

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 2 tablespoons olive oil and a pinch of salt on a baking sheet, then spread in an even layer.
2. Roast the sweet potatoes until tender and lightly caramelized at the edges. 25:00
3. While the sweet potatoes roast, make the cornbread batter: whisk together the cornmeal, flour, baking powder, sugar, and salt in a mixing bowl.
4. In a small bowl, stir together the plant milk and apple cider vinegar; let sit for a couple minutes to curdle slightly, then whisk in the melted vegan butter.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Pour the batter into a greased 8x8-inch baking pan.
6. Bake the cornbread until golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool, then reduce oven temperature to 375°F (190°C). 20:00
7. Cut the cooled cornbread into small cubes, toss with the remaining 2 tablespoons olive oil, and spread on the baking sheet.
8. Bake the cornbread cubes until crisp and golden on the outside, stirring once halfway through, to make the croutons. 15:00
9. While the croutons bake, heat the large pot over medium heat and sauté the diced onion, garlic, and bell pepper until softened and fragrant. 6:00
10. Stir in the smoked paprika, cumin, chipotle chili powder, and oregano, cooking until fragrant. 1:00
11. Add the black beans, fire-roasted tomatoes, vegetable broth, and tomato paste. Stir well to combine, then season with salt and black pepper.
12. Bring the chili to a boil, then reduce heat and simmer uncovered, stirring occasionally, to let the flavors meld and the chili thicken. 20:00
13. Stir in the roasted sweet potatoes and lime juice, and simmer for a few more minutes to warm through. Adjust seasoning with salt to taste. 5:00
14. Ladle the chili into bowls and top generously with crunchy cornbread croutons, fresh cilantro, and avocado or vegan sour cream if using. Serve with lime wedges.