Sweet Potato Black Bean Chili is a hearty and comforting dish that’s full of warmth and flavor. It’s packed with tender sweet potatoes, hearty black beans, and a mix of spices that give it a gentle kick. This chili has a lovely balance of sweetness and earthiness, making it a perfect meal for cozy nights when you want something filling but wholesome.
I love making this chili because it’s so easy to throw together, and it always feels like a big hug in a bowl. The sweet potatoes add just the right amount of natural sweetness, while the black beans bring a satisfying texture and protein boost. I usually cook it low and slow so the flavors have time to blend and deepen, and sometimes I toss in a little extra cumin or smoked paprika to make it even more comforting.
My favorite way to serve this chili is with a dollop of sour cream or some avocado slices on top, along with a sprinkle of fresh cilantro and a squeeze of lime to brighten everything up. It’s a great dish to make ahead and warm up for lunches or dinners during the week, and it tastes even better the next day. This chili has become one of those go-to meals that everyone always asks for again and again.
Key Ingredients & Substitutions
Sweet potatoes: These give the chili a natural sweetness and soft texture. You can swap them for butternut squash if you want a slightly different taste but similar texture.
Black beans: They add heartiness and protein. If you don’t have black beans, kidney or pinto beans work great too.
Spices: Chili powder, cumin, and smoked paprika give the chili its warm, earthy flavor. Feel free to adjust the amount based on how spicy or smoky you like it.
Vegetable broth: This keeps the chili flavorful and moist. You can use chicken broth if you’re not vegetarian or just water with a bit of bouillon.
How Do I Make Sure Sweet Potatoes Cook Just Right in Chili?
Sweet potatoes can turn mushy if cooked too long but need time to soften well. Here’s how to get that perfect tender bite:
- Cut sweet potatoes into medium-sized cubes about 1-inch pieces for even cooking.
- Add them to the chili before simmering so they cook gently in the broth and spices.
- Cover the pot to trap steam, helping the potatoes cook through without drying out.
- Check for tenderness after 30 minutes by piercing with a fork. If still firm, simmer a bit longer.
This way, sweet potatoes stay tender but keep their shape and add great texture to the chili.
Equipment You’ll Need
- Large heavy-bottomed pot – Perfect for even cooking and simmering the chili without burning.
- Wooden spoon – Great for stirring without scratching your pot.
- Chef’s knife – Makes cutting sweet potatoes and veggies quick and easy.
- Cutting board – A sturdy surface to safely chop all your ingredients.
- Measuring spoons – Helps you get the spice amounts just right.
Flavor Variations & Add-Ins
- Add ground turkey or beef for a meaty chili if you want extra protein.
- Stir in a handful of chopped spinach or kale near the end for more greens.
- Top with shredded cheddar or pepper jack cheese for creamy richness.
- Mix in a chipotle pepper in adobo sauce for a smoky, spicy kick.
How to Make Sweet Potato Black Bean Chili
Ingredients You’ll Need:
Vegetables & Beans:
- 2 medium sweet potatoes, peeled and cubed
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Liquids & Oils:
- 3 cups vegetable broth
- 2 tbsp olive oil
Spices & Seasonings:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
Garnishes (Optional):
- Fresh cilantro leaves
- Lime wedges
Time Needed
This tasty chili takes about 10 minutes to prep your vegetables and gather ingredients, plus about 30 to 40 minutes simmering time for the flavors to blend and the sweet potatoes to become tender. Total time: around 40-50 minutes.
Step-by-Step Instructions:
1. Sauté the Veggies
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and green bell pepper. Cook, stirring occasionally, until softened—about 5 minutes. Then add the minced garlic and stir for another minute, letting the garlic become fragrant.
2. Add the Spices
Mix in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything together to coat the veggies evenly and release the warm flavors of the spices.
3. Combine Main Ingredients and Simmer
Add the cubed sweet potatoes, black beans, diced tomatoes (with juice), and vegetable broth. Stir gently to combine. Bring everything to a boil, then reduce the heat to low. Cover the pot and let simmer for 30 to 40 minutes, or until the sweet potatoes are tender and the chili has thickened.
4. Finish and Serve
Taste the chili and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro leaves and lime wedges on the side for a bright, fresh touch.
Can I Use Dried Beans Instead of Canned Black Beans?
Yes! If using dried beans, soak them overnight and cook them fully before adding to the chili. This ensures they soften properly and cook evenly with the other ingredients.
Can I Make This Chili in a Slow Cooker?
Absolutely! Sauté the veggies and spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the sweet potatoes are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the chili has thickened too much.
Can I Add Other Vegetables?
Yes! Feel free to add chopped zucchini, corn, or spinach toward the end of cooking for extra color and nutrition.
