There is something so comforting about a big bowl of chili, especially when it is packed with warm, hearty flavors and a touch of natural sweetness. This Sweet Potato Chili With Black Beans is the ultimate cozy meal. It’s perfect for busy weeknights, meal prep, or just when you need something soothing and filling. Sweet potatoes give it a creamy texture and a hint of sweetness that pairs beautifully with smoky spices and hearty black beans, making every spoonful feel like a hug.
I first stumbled upon this recipe one chilly fall evening while craving something both filling and veggie-packed. I wanted a dish that was vibrant, easy to make, and full of flavor without relying on meat. The combination of sweet potatoes, black beans, and a rich tomato base instantly won me over. From the first bite, I knew this recipe would become a staple in my kitchen, perfect for feeding family, friends, or just enjoying a comforting solo dinner.
Why You’ll Love This
First, the flavors are incredible. The sweetness of the tender sweet potatoes blends perfectly with the smoky chili spices and savory black beans. Each bite is balanced and comforting, with a warmth that feels like home.
Second, it is incredibly nutritious. This chili is packed with fiber from the beans and sweet potatoes, vitamins like A and C, and plant-based protein, making it a meal that fuels your body while feeling indulgent.
Third, it is so easy to make. With simple pantry staples and straightforward steps, even beginner cooks can pull this dish together without stress. It comes together in one pot, which means fewer dishes and more time to relax.
Fourth, it is versatile. This chili can easily be customized for dietary needs. Make it vegan, gluten-free, or even add extra protein like cooked chicken or turkey if you prefer. It works perfectly for meal prep, freezing, or serving at gatherings, making it a go-to recipe all year round.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine Type: American, Vegetarian, Vegan-Friendly
Servings: 6
Estimated Cost: $12-$15
Equipment Needed:
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Optional: Immersion blender for creamier texture
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon (optional, adds warmth)
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado slices, chopped cilantro, lime wedges, or shredded vegan cheese
Helpful notes: You can swap sweet potatoes for butternut squash or pumpkin for a slightly different sweetness. If you prefer a chunkier texture, keep the sweet potatoes larger. This chili stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add the diced red bell pepper and cubed sweet potatoes to the pot. Stir to coat the vegetables in the oil and onions, and cook for 3 to 4 minutes to slightly soften them. This step helps develop flavor and prevents raw-tasting sweet potatoes in the finished chili.
- Sprinkle in the cumin, smoked paprika, chili powder, cinnamon, and cayenne pepper. Stir well to evenly coat the vegetables in the spices. Cook for 1 to 2 minutes to allow the spices to bloom and release their aromas.
- Pour in the black beans, diced tomatoes, and vegetable broth. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 25 to 30 minutes. Stir occasionally to prevent sticking and allow the sweet potatoes to become tender.
- Taste the chili and season with salt and pepper as needed. For a creamier texture, you can use an immersion blender to blend a portion of the chili, or mash some of the sweet potatoes directly in the pot. This adds a luscious, thick consistency without changing the flavors.
- Serve the chili hot with your favorite toppings. Try avocado slices, fresh cilantro, lime wedges, or a sprinkle of vegan cheese. This chili is perfect on its own or alongside cornbread, brown rice, or a simple salad for a complete meal.
Nutrition Facts
Per serving (approximate):
- Calories: 250
- Protein: 9 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Fat: 6 grams
- Sodium: 400 mg
- Vitamin A: 220% DV
- Vitamin C: 35% DV
- Calcium: 6% DV
- Iron: 15% DV
Tips for Success
Always dice your sweet potatoes evenly. This ensures they cook at the same rate, preventing some pieces from being mushy while others remain firm.
Taste and adjust seasoning. Everyone has different spice preferences, so start with the suggested amounts and tweak as needed. A pinch more cayenne can add a nice kick without overwhelming the sweetness.
Simmer gently. Avoid high heat during simmering to prevent the chili from sticking to the bottom of the pot and to allow the flavors to meld beautifully.
Let it rest before serving. Chili tastes even better after sitting for a few minutes. The flavors continue to develop, making each bite more flavorful than the first.
Common Questions
Can I make this chili ahead of time? Absolutely. It actually tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 4 days.
Can I use other beans? Yes, you can substitute black beans with kidney beans, pinto beans, or a mix of your favorites. Just make sure to adjust cooking time slightly if using dried beans.
Is this chili spicy? It has a mild heat from the chili powder and cayenne, but you can adjust it to your preference. Omit the cayenne for a kid-friendly version.
Can I freeze leftovers? Yes, this chili freezes wonderfully. Portion it into freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Variations and Substitutions
Try adding cooked quinoa or brown rice directly into the chili for a heartier texture and added protein. For a smoky flavor, roast the sweet potatoes before adding them to the pot. You can also stir in leafy greens like spinach or kale at the end for extra nutrients without changing the taste.
Serving and Pairing Suggestions
Serve this chili with warm cornbread, a dollop of creamy guacamole, or a side of tortilla chips for a comforting, complete meal. A crisp green salad or roasted vegetables make an excellent pairing. For beverages, a chilled sparkling water with lime or a warm herbal tea complements the spices beautifully.
Sweet Potato Chili With Black Beans
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon optional, adds warmth
- ¼ teaspoon cayenne pepper adjust to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado slices chopped cilantro, lime wedges, or shredded vegan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add the diced red bell pepper and cubed sweet potatoes to the pot. Stir to coat the vegetables in the oil and onions, and cook for 3 to 4 minutes to slightly soften them. This step helps develop flavor and prevents raw-tasting sweet potatoes in the finished chili.
- Sprinkle in the cumin, smoked paprika, chili powder, cinnamon, and cayenne pepper. Stir well to evenly coat the vegetables in the spices. Cook for 1 to 2 minutes to allow the spices to bloom and release their aromas.
- Pour in the black beans, diced tomatoes, and vegetable broth. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 25 to 30 minutes. Stir occasionally to prevent sticking and allow the sweet potatoes to become tender.
- Taste the chili and season with salt and pepper as needed. For a creamier texture, you can use an immersion blender to blend a portion of the chili, or mash some of the sweet potatoes directly in the pot. This adds a luscious, thick consistency without changing the flavors.
- Serve the chili hot with your favorite toppings. Try avocado slices, fresh cilantro, lime wedges, or a sprinkle of vegan cheese. This chili is perfect on its own or alongside cornbread, brown rice, or a simple salad for a complete meal.
Notes
This Sweet Potato Chili With Black Beans is a recipe that will make you feel cozy, satisfied, and happy every time you eat it. It is simple enough for weeknight dinners yet impressive enough for family gatherings. I hope you enjoy making it as much as I do, and that it brings warmth and comfort to your kitchen. Thank you for sharing this cooking journey with me, and happy eating!
