Sweet Potato Black Bean Chili is a hearty and comforting dish packed with tender sweet potatoes, protein-rich black beans, and a blend of warm spices that bring everything together. It’s a colorful, filling meal that feels cozy and satisfying, perfect for chilly days or anytime you want something wholesome and tasty.
I love making this chili because it’s simple to throw together and fills the kitchen with amazing smells. The sweetness of the potatoes balances out the slight kick from the spices, and the beans add just the right amount of texture. I usually make a big pot so I can enjoy leftovers, which taste even better the next day.
My favorite way to serve it is with a dollop of sour cream or some shredded cheese and a handful of fresh cilantro on top. It’s great with warm cornbread or a crunchy side salad. This chili always feels like a hug in a bowl, and it’s a hit whenever friends or family come over for dinner!
Key Ingredients & Substitutions
Sweet Potatoes: They bring a nice natural sweetness and soft texture. If you don’t have sweet potatoes, regular potatoes or butternut squash work well too.
Black Beans: These add protein and heartiness. You can substitute with kidney beans, pinto beans, or chickpeas if you prefer.
Tomatoes: Canned diced tomatoes keep the chili saucy and flavorful. If fresh tomatoes are your choice, use about 2 cups, chopped.
Spices: Cumin, chili powder, and smoked paprika build the warming flavor. Feel free to adjust chili powder to control heat or swap smoked paprika for regular paprika if unavailable.
Vegetable Broth: This helps create a rich base. Water works too, but broth adds more depth.
How Can I Make the Sweet Potatoes Tender Without Overcooking?
Getting sweet potatoes perfectly tender is crucial—soft enough to enjoy but not mushy. Here’s how I do it:
- Cut the sweet potatoes into uniform cubes so they cook evenly.
- Add them after sautéing the aromatics, then simmer gently in the broth with the pot covered.
- Check for doneness around 25 minutes by piercing with a fork—it should slide in easily but the potato still holds shape.
- If you want firmer pieces, check a few minutes earlier. For softer, cook a bit longer but keep an eye so they don’t fall apart.
Patience is key here. Slow simmering helps the potatoes absorb those chili flavors while staying just right.
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking the chili evenly and letting flavors meld together.
- Cutting board and sharp knife – for chopping sweet potatoes, onions, and peppers safely and quickly.
- Wooden spoon or heat-resistant spatula – perfect for stirring without scratching your pot.
- Measuring spoons and cups – to get those spices and liquids just right every time.
Flavor Variations & Add-Ins
- Add ground turkey or beef for a meaty twist when you want extra protein.
- Mix in diced zucchini or corn for extra veggies and a bit of sweetness.
- Stir in a splash of lime juice or sprinkle of fresh cilantro at the end to brighten flavors.
- Top with shredded cheddar or pepper jack cheese if you want some melty, cheesy goodness.
Sweet Potato Black Bean Chili
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 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
- 1 cup vegetable broth (or water)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
For Garnish (Optional):
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
How Much Time Will You Need?
This chili recipe takes about 10 minutes to prep all the veggies and ingredients, then about 30 minutes cooking time to let the sweet potatoes become tender and the flavors blend together perfectly. So, plan for around 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it’s softened and slightly translucent. Then stir in the minced garlic, diced red bell pepper, and jalapeño if using, cooking for another 2-3 minutes until everything smells fragrant.
2. Add Sweet Potatoes and Beans:
Stir in the cubed sweet potatoes so they get coated in the flavors. Then add the black beans, canned diced tomatoes (with their juice), vegetable broth, and tomato paste. Mix everything well to combine.
3. Season and Simmer:
Add the ground cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir again to evenly distribute the spices. Bring the chili to a gentle boil, then lower the heat, cover the pot, and let it simmer for 25-30 minutes, or until the sweet potatoes are tender when poked with a fork.
4. Final Touches and Serving:
Taste the chili and adjust the seasoning if needed. Spoon the chili into bowls and top with fresh cilantro and a dollop of sour cream or Greek yogurt, if you like. It’s wonderful served with warm bread or over some rice for a full meal.
Can I Use Frozen Sweet Potatoes in This Chili?
Yes, you can! Just thaw them completely and drain any excess water before adding to the pot to avoid a watery chili.
How Long Will Leftovers Keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally.
Can I Make This Chili Vegan?
Absolutely! This recipe is naturally vegan if you skip the sour cream or use a plant-based alternative for topping.
What Can I Substitute for Jalapeño?
If you want less heat, omit the jalapeño or replace it with a mild pepper like poblano. For more spice, add a pinch of cayenne pepper or crushed red pepper flakes.