Sweet Potato Black Bean Chili is a hearty and cozy dish that’s full of flavor and good-for-you ingredients. Think tender cubes of sweet potato mingling with creamy black beans, all simmered in a rich, spiced tomato sauce. It’s thick, warming, and just a little bit sweet, making it the perfect meal for chilly days or whenever you need a comforting dinner.
I love making this chili because it’s easy to throw together and feels like a big, warm hug in a bowl. The sweetness from the potatoes balances out the spices perfectly, and the black beans add a nice, meaty texture without the meat. I usually add a little extra chili powder or cumin to suit my mood, and it always turns out great no matter what.
One of my favorite ways to serve this chili is topped with a dollop of sour cream or Greek yogurt, some fresh cilantro, and a sprinkle of shredded cheese. It’s fantastic with a side of cornbread or over a bed of rice. This chili is great for leftovers too — the flavors get even better the next day, which is always a win in my book!
Key Ingredients & Substitutions
Sweet Potatoes: These give the chili a soft texture and natural sweetness. If you can’t find sweet potatoes, try using butternut squash or pumpkin for a similar effect.
Black Beans: I like canned black beans for convenience—they’re already cooked and soft. You can substitute with kidney beans or pinto beans if you prefer.
Chili Powder & Spices: Chili powder mixes spice, cumin adds earthiness, and smoked paprika brings depth. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder works well.
Lime Juice: Adding lime at the end brightens the flavors. If you don’t have fresh lime, a splash of vinegar or lemon juice can work in a pinch.
How Can I Cook Sweet Potatoes so They Stay Firm in Chili?
Getting sweet potatoes just right can be tricky—they should be soft but not mushy. Here’s how I do it:
- Cut sweet potatoes into uniform, ½-inch cubes so they cook evenly.
- Add them early in the simmering step so they have time to soften but don’t fall apart.
- Simmer gently with the pot covered to retain moisture and heat.
- Check with a fork after 20 minutes; they should be tender but still hold their shape.
This way, your sweet potatoes add great texture without turning into mush in the chili.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering chili evenly and holding all the ingredients without spilling.
- Wooden spoon or silicone spatula – handy for stirring the chili gently without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping sweet potatoes, onions, and peppers quickly.
- Cutting board – a flat, stable surface makes chopping safer and easier.
- Measuring spoons and cups – for getting your spices and liquids just right every time.
Flavor Variations & Add-Ins
- Add cooked ground turkey or chicken for a meat version that stays light and healthy.
- Mix in some corn kernels or diced zucchini for extra veggies and texture.
- Top with shredded cheddar or Monterey Jack cheese for a melty, creamy twist.
- Stir in a spoonful of chipotle in adobo sauce if you want a smoky, spicy kick.
Sweet Potato Black Bean Chili
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth (or water)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for topping)
- Lime wedges (for serving)
How Much Time Will You Need?
This chili takes about 10 minutes to prep and 25 minutes to cook, for a total time of roughly 35 minutes. It’s quick enough for a weeknight dinner but hearty enough to satisfy everyone at the table!
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper and cook until soft and fragrant, about 5 minutes.
2. Add Garlic and Spices:
Stir in the minced garlic and cook for 1 more minute. Then add chili powder, cumin, smoked paprika, cayenne pepper (if you like it spicy), salt, and pepper. Stir and cook for 30 seconds to toast the spices.
3. Combine Main Ingredients:
Add the diced sweet potatoes, black beans, diced tomatoes with their juices, and vegetable broth. Stir well to mix everything together.
4. Simmer Until Tender:
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes. Check with a fork to see if the sweet potatoes are tender and the chili has thickened slightly.
5. Finish and Serve:
Take the pot off the heat and stir in the fresh lime juice. Taste and add more salt or pepper if needed. Serve the chili hot with a sprinkle of chopped cilantro, a dollop of sour cream or Greek yogurt, and a lime wedge on the side.
Equipment You’ll Need
- Large pot or Dutch oven to cook and simmer the chili evenly
- Wooden spoon or spatula for stirring without scratching your pot
- Chef’s knife and cutting board for prepping vegetables
- Measuring spoons and cups for spices and liquids
Variations & Tips
- For a meaty version, add cooked ground turkey or chicken.
- Mix in corn kernels or diced zucchini for extra veggies.
- Top with shredded cheddar or Monterey Jack cheese for richness.
- For smoky heat, stir in a spoonful of chipotle in adobo sauce.
- Make it vegan by choosing plant-based sour cream or skipping the topping.
Enjoy your cozy bowl of sweet potato black bean chili! It’s perfect for chilly evenings or whenever you want a comforting, tasty meal.
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes! Just make sure to thaw them completely before adding to the chili to avoid extra moisture. You might need to reduce the cooking liquid slightly since frozen sweet potatoes can release water.
Can I Make This Chili in a Slow Cooker?
Absolutely! Sauté the onions, peppers, and spices first, then add everything to your slow cooker. Cook on low for 4-6 hours or 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. This chili also freezes well for up to 3 months.
Can I Adjust the Spice Level?
For less heat, skip or reduce the cayenne pepper. For more kick, add extra chili powder or a splash of hot sauce when serving. Always taste and adjust gradually!
