Sweet Potato Black Bean Chili is a hearty, comforting dish packed with tender sweet potatoes, creamy black beans, and a mix of bold spices that bring it all together. It’s a great balance of sweet and spicy flavors, with a thick, cozy texture that makes it feel like a hug in a bowl.
I love making this chili when the weather starts to cool down because it fills the house with a warm, inviting aroma. A little tip I have is to let it simmer a bit longer than the recipe says—this really helps the flavors meld and makes the sweet potatoes melt into the beans perfectly. Plus, it’s super easy to customize with your favorite chili toppings!
My favorite way to serve this chili is with a dollop of sour cream or a sprinkle of cheese, and some crunchy tortilla chips on the side. It’s a simple meal that always gets everyone excited at the dinner table, and it’s a great way to enjoy a nutritious, filling bowl that tastes like a treat.
Key Ingredients & Substitutions
Sweet potatoes: They bring natural sweetness and a soft bite after cooking. If you’re out of sweet potatoes, try butternut squash or pumpkin cubes as a tasty alternative.
Black beans: These add creaminess and protein. You can substitute with kidney beans or pinto beans if you prefer or want a different texture.
Spices (cumin, chili powder, smoked paprika): These create the heart of the chili’s flavor. If you’re short on any, chili powder is the most important, but mixing cumin and smoked paprika adds depth.
Vegetable broth: It keeps the chili juicy and flavorful. You can swap it with water or chicken broth if you’re not vegetarian.
How Do I Get the Best Texture in My Chili?
Balancing tenderness and firmness is key, especially for sweet potatoes and beans. Here’s how I handle it:
- Dice sweet potatoes into evenly sized cubes so they cook evenly.
- Simmer gently; a low boil helps sweet potatoes soften without turning mushy.
- Stir occasionally and add broth if it thickens too much—this controls consistency.
- If beans are canned, drain and rinse to keep flavors clean and prevent mushiness.
Let it simmer long enough for the flavors to meld but stop before the sweet potatoes lose their shape. This keeps your chili hearty and satisfying!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for even cooking and simmering the chili slowly.
- Chef’s knife – makes chopping sweet potatoes, onions, and peppers quick and safe.
- Cutting board – a sturdy surface to prep all your veggies easily.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Measuring spoons – helps keep your spices balanced for the best flavor.
Flavor Variations & Add-Ins
- Add cooked ground turkey or beef for a meatier chili; it boosts protein and makes it more filling.
- Stir in corn kernels for a pop of sweetness and extra texture contrast.
- Top with shredded cheddar or Monterey Jack cheese for a creamy, melty layer.
- Mix in chopped jalapeños or a dash of hot sauce to turn up the heat if you like it spicy.
How to Make Sweet Potato Black Bean Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup vegetable broth (or water)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Time Needed
This chili recipe takes about 10 minutes to prepare and roughly 30 minutes to cook, for a total time of around 40 minutes. It’s a perfect quick and cozy meal!
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, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 1 more minute until you can smell its fragrance.
2. Cook the Vegetables with Spices:
Add the cubed sweet potatoes and diced red bell pepper to the pot. Stir everything to combine. Sprinkle in the ground cumin, chili powder, smoked paprika, ground coriander, and cayenne pepper (if you want some heat). Stir well and let the spices toast for about 1 to 2 minutes. This helps to release their rich flavors.
3. Add Liquids and Beans, and Simmer:
Pour in the diced tomatoes (including the juices), black beans, and vegetable broth. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot partially, and let it simmer for 20 to 25 minutes—stirring every now and then. The sweet potatoes should become tender and the chili thickens nicely. If it gets too thick, add a splash of broth or water.
4. Final Seasoning and Serve:
Taste the chili and add salt and freshly ground black pepper according to your preference. Serve the chili hot, garnished with fresh cilantro leaves. Don’t forget the lime wedges on the side—they add a fresh, zesty touch when squeezed over your bowl.
Can I Use Frozen Sweet Potatoes for This Chili?
Yes, you can! Just make sure to thaw and drain them well before adding to the pot to prevent extra moisture from thinning the chili too much.
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the chili for up to 3 months—thaw overnight in the fridge before reheating.
Can I Add Meat to This Recipe?
Definitely! Brown some ground beef, turkey, or chicken before adding the vegetables for a heartier chili. Add it back into the pot at step 3 and proceed as usual.
