Sweet Potato Black Bean Chili is a hearty and comforting dish packed with tender chunks of sweet potato, rich black beans, and a blend of warm spices. It’s like a big bowl of cozy on a chilly day, with just the right balance of sweetness and spice that makes every bite satisfying and full of flavor.
I love making this chili because it’s not only delicious but also really simple to put together. I usually let it simmer for a bit so all the flavors can meld together nicely, and I find that the sweet potatoes get perfectly soft, adding a lovely natural sweetness that pairs wonderfully with the beans and spices. It’s one of those recipes that feels like a hug in a bowl.
My favorite way to enjoy this chili is topped with a dollop of sour cream and a sprinkle of fresh cilantro, paired with some warm cornbread on the side. It’s super filling, and I always feel good knowing it’s packed with wholesome ingredients. Perfect for weeknights or when you want a comforting meal that’s both tasty and nourishing!
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and tender texture to the chili. If you want, you can swap them for butternut squash or pumpkin for a similar effect.
Black Beans: They’re a great protein source and give the chili its hearty feel. If you don’t have black beans, kidney or pinto beans work well too.
Spices: Chili powder, cumin, smoked paprika, and cayenne powder give this chili its warm, smoky taste. If you want less heat, reduce or skip the cayenne.
Vegetable Broth: This creates the chili’s base and adds flavor. You can use chicken broth if you prefer or just water with extra spices.
How Do I Get Sweet Potatoes Tender Without Falling Apart?
Cut your sweet potatoes into even 1-inch cubes to ensure they cook evenly. Add them after sautéing the onions and spices, then simmer gently in the broth. This way, they’ll soften without turning mushy.
- Don’t rush the simmer—low heat and 25–30 minutes usually does the trick.
- Test with a fork; potatoes should be tender but still hold their shape.
- If you like softer potatoes, add a few extra minutes, stirring gently.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing and simmering the chili evenly.
- Wooden spoon – great for stirring ingredients without scratching your pot.
- Sharp knife – helps you cut sweet potatoes and vegetables into even pieces easily.
- Cutting board – gives you a safe and clean surface to prep your veggies.
- Measuring spoons and cups – keep your spices and liquids accurate for the best flavor balance.
Flavor Variations & Add-Ins
- Add cooked ground turkey or beef for a meaty twist that boosts protein.
- Include corn kernels for a touch of sweetness and extra texture.
- Mix in diced jalapeño or chipotle peppers for a smoky, spicy kick.
- Top with shredded cheese like cheddar or pepper jack for melty richness.
Sweet Potato Black Bean Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 red bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
- Sour cream or plain yogurt (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, so around 40 minutes total. You’ll spend a few minutes chopping and then let everything simmer so the flavors come together and the sweet potatoes become tender.
Step-by-Step Instructions:
1. Sauté the Veggies and Spices:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 4-5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
2. Add Sweet Potatoes and Bell Pepper:
Mix in the cubed sweet potatoes and diced red bell pepper. Cook for 3-4 minutes, stirring so the spices coat the veggies well.
3. Combine Beans, Tomatoes, and Broth:
Pour in black beans, diced tomatoes with their juice, and vegetable broth. Stir everything together.
4. Simmer Until Tender:
Bring chili to a boil, then lower the heat and let it simmer uncovered for 25-30 minutes. Cook until sweet potatoes are soft and chili thickens.
5. Final Touches and Serving:
Season with salt, pepper, and lime juice to taste. Serve hot, topped with sour cream or plain yogurt if you like, and sprinkle with fresh cilantro and green onions.
Equipment You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring spoons and cups
Flavor Variations & Add-Ins
- Add cooked ground turkey or beef for a meaty twist.
- Stir in corn kernels for a bit of sweetness and crunch.
- Add diced jalapeños or chipotle peppers for extra heat and smokiness.
- Top with shredded cheddar or pepper jack cheese for some melty goodness.
Can I Use Frozen Sweet Potatoes in This Chili?
Yes! Just make sure to thaw them completely before adding to the pot to prevent excess moisture. You might need to simmer the chili a few minutes longer until they’re tender.
Can I Make Sweet Potato Black Bean Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days, and reheat gently on the stove or in the microwave.
How Can I Make This Chili Spicier or Milder?
Adjust the cayenne pepper amount to suit your heat preference, or omit it to keep it mild. Adding fresh jalapeños or hot sauce can also amp up the spice level.
What’s the Best Way to Store Leftovers?
Keep leftovers in airtight containers in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
