Go Back

Sweet Potato and Black Bean Chili Recipe

This Sweet Potato and Black Bean Chili is a hearty, comforting one-pot meal made with tender sweet potatoes, black beans, tomatoes, bell peppers, and warm chili spices. It is an easy meatless dinner that's perfect for cozy nights, meal prep, and family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 3 medium sweet potatoes peeled and cut into small cubes
  • 2 cans black beans 15 oz each, drained and rinsed
  • 1 can diced tomatoes 14.5 oz
  • 3 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • Fresh cilantro for garnish
  • Sliced avocado for serving
  • Shredded cheese or sour cream optional

Method
 

  1. Peel and cut the sweet potatoes into small, evenly sized cubes. Dice the onion and bell pepper, then mince the garlic.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat.
  3. Add the diced onion and bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Add the minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper if using. Stir and cook for about 30 seconds.
  5. Add the cubed sweet potatoes and stir until they are well coated with the spices.
  6. Pour in the diced tomatoes and vegetable broth. Stir everything together.
  7. Bring the chili to a gentle boil, then reduce the heat to low.
  8. Cover partially and simmer for about 25–30 minutes, stirring occasionally, until the sweet potatoes are nearly tender.
  9. Add the drained and rinsed black beans. Stir well and continue cooking for another 5–10 minutes.
  10. Check that the sweet potatoes are fork-tender and taste the chili. Adjust the salt and spices as needed.
  11. If the chili is too thick, add a little vegetable broth. If it is too thin, simmer uncovered for a few more minutes.
  12. Serve hot with fresh cilantro, avocado, shredded cheese, sour cream, or your favorite chili toppings.

Notes

  • Cut the sweet potatoes into similar-sized cubes so they cook evenly.
  • Adjust the chili powder and cayenne pepper according to your preferred spice level.
  • For a vegan version, use vegetable broth and plant-based toppings.
  • Add corn, zucchini, carrots, or jalapeños for extra flavor and vegetables.
  • Store leftovers in an airtight container in the refrigerator for several days.
  • The chili can also be frozen in freezer-safe containers.