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Sweet Potato Chili With Black Beans
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Sweet Potato Chili With Black Beans

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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 250kcal
Cost $12–$15

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

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.