Sweet Potato Black Bean Chili is a hearty, comforting dish full of warm spices, tender sweet potatoes, and protein-packed black beans. It’s the perfect combination of sweet and savory flavors that come together in a thick, cozy chili, perfect for chilly days or anytime you want a filling, healthy meal.
I love making this chili because it’s so simple to prepare and feels like a big hug in a bowl. The sweet potatoes soften just right and add a nice touch of natural sweetness that balances the bold, smoky spices. Plus, the black beans give it a nice bit of texture and keep me full for hours. I often add a squeeze of lime or a dollop of sour cream to brighten it up just before serving.
One of my favorite ways to enjoy this chili is with a side of warm cornbread or tortilla chips for dipping. It’s also great topped with fresh cilantro and avocado. This recipe is a go-to when I want something nutritious, tasty, and easy—all in one pot!
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and bulk. You can swap them for butternut squash or pumpkin if you want a similar texture with a slightly different taste.
Black Beans: They give the chili its hearty texture and protein. If you’re short on black beans, kidney beans or pinto beans will work well too.
Spices: Chili powder, cumin, and smoked paprika create that deep, warming flavor. If you don’t have smoked paprika, regular paprika works fine, or add a bit of chipotle powder for smoky heat.
Vegetable Broth: This builds flavor and adds moisture. Use water if needed, but broth always gives a richer taste.
How Do I Get the Perfect Texture and Flavor in This Chili?
The key is layering flavors and letting the chili simmer slowly. Here’s how to do it right:
- Sauté onions and bell peppers until soft to bring out their sweetness.
- Add garlic last during sautéing to avoid burning—garlic cooks fast.
- After adding sweet potatoes and liquids, bring the pot to a boil, then reduce heat to let it simmer gently. This softens sweet potatoes without turning them mushy.
- Simmer uncovered to thicken the chili and concentrate flavors.
- Taste towards the end and adjust salt, spices, or heat for your liking.
These simple steps help balance texture and deepen flavors for a chili that feels just right every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking chili evenly and letting flavors meld as it simmers.
- Wooden spoon – gentle on your pot and great for stirring without scratching.
- Cutting board and sharp knife – makes chopping sweet potatoes, onions, and peppers quick and safe.
- Measuring spoons and cups – helps you get the spices and liquids just right for balanced flavor.
- Can opener – needed for opening canned beans and tomatoes easily.
Flavor Variations & Add-Ins
- Add cooked ground turkey or chicken for extra protein and a meaty texture.
- Mix in corn kernels or diced zucchini for added sweetness and crunch.
- Top with shredded cheddar or pepper jack cheese for a creamy, melty finish.
- Stir in chipotle peppers in adobo sauce for smoky spice and depth.
How to Make Sweet Potato Black Bean Chili?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes (with juice)
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh cilantro leaves (for garnish)
- Optional toppings: sour cream, avocado, lime wedges
How Much Time Will You Need?
This sweet potato black bean chili takes about 10 minutes to prep and around 30 minutes to cook. In just under 45 minutes total, you’ll have a warm, hearty meal ready to enjoy.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, and cook for about 5 minutes, stirring occasionally, until the vegetables soften. Then stir in the minced garlic and cook for another minute until it smells fragrant.
2. Add Sweet Potatoes and Liquids:
Next, add the cubed sweet potatoes, canned diced tomatoes (with their juice), black beans, and vegetable broth to the pot. Stir everything to combine.
3. Season and Simmer:
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if you like spice), salt, and black pepper. Raise the heat to bring the chili to a boil. Once boiling, lower the heat and let it simmer uncovered for 25 to 30 minutes. Cook until the sweet potatoes are tender and the chili thickens.
4. Final Touches and Serve:
Give the chili a taste and season with more salt or spices if needed. Spoon it into bowls and garnish with sliced green onions and fresh cilantro. Serve as is or add optional toppings like sour cream, avocado slices, or a squeeze of lime for extra flavor and creaminess.
Can I Use Dried Beans Instead of Canned Black Beans?
Yes, but be sure to soak and cook the dried beans fully before adding them to the chili. This ensures they become tender and cook evenly with the other ingredients.
How Long Does This Chili Keep in the Refrigerator?
Store leftovers in an airtight container, and they’ll stay fresh for up to 4 days. Reheat on the stove or in the microwave until warmed through.
Can I Make This Recipe in a Slow Cooker?
Definitely! After sautéing the onions, peppers, and garlic, transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until sweet potatoes are tender.
What Can I Use Instead of Vegetable Broth?
If you don’t have vegetable broth, water works fine—just add a pinch of extra salt and your favorite seasonings to boost the flavor.
