Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili is a cozy, colorful weeknight meal that fills the house with warm spices and bright flavors. It brings together tender sweet potatoes, hearty black beans, and a savory tomato base into a one-pot dinner anyone can love.

For a fresh side that pairs well with this chili, try a light corn-and-bean pasta salad like this black bean and corn pasta salad.

Why this chili deserves a spot on your menu

You’ll enjoy this chili because it feels both comforting and light. It works for chilly evenings, meal prep, and dinner parties where guests may want meat-free options. The recipe uses pantry staples and a handful of fresh produce, so you can make it without a long shopping list. It’s also straightforward enough for cooks of any level.

What makes this recipe so appealing

The flavor balances sweet and smoky notes. Roasted or sautéed sweet potatoes give a caramelized depth. Cumin, smoked paprika, and a touch of chili powder bring warmth without overwhelming heat. Black beans add a creamy bite and protein that keeps the bowl satisfying.

The method keeps things fast. Most steps are hands-on for 10–15 minutes, followed by a brief simmer. You can make the chili on the stovetop, in a large Dutch oven, or in a slow cooker with adjusted times. Leftovers taste even better the next day, which makes this a dependable make-ahead favorite.

Ingredients and smart swaps

This list covers the basics and why each item matters. Use good-quality canned tomatoes and low-sodium broth if possible. The vegetables provide texture and color, while spices create the chili’s signature warmth.

Core ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1–2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
• 1 red bell pepper, diced (optional)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1–2 tsp chili powder (adjust to taste)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14–15 oz) diced tomatoes (or crushed)
• 2 cups vegetable broth (or water)
• Salt and black pepper to taste
• Juice of 1 lime, chopped cilantro, avocado, and plain yogurt or sour cream for topping (optional)

Substitutions for special diets

• To make it lower-carb, swap sweet potato for diced butternut squash or turnips.
• For a richer texture, add 1/2 cup cooked quinoa or brown rice.
• If you need it spicier, add a minced jalapeño at the sauté stage.
• For a nut-free, dairy-free bowl, skip yogurt and use mashed avocado as a creamy finish.
  A related plant-forward meal idea is this black bean and corn pasta salad, which can round out a chili-based menu.

Small variation (optional)

Stir in a cup of chopped greens (kale or spinach) in the last 5 minutes of cooking for added color and nutrients.

How to cook this sweet potato black bean chili

Use a heavy-bottomed pot for best results. This method keeps the sweet potatoes intact while letting flavors meld.

Step-by-step method

1. Heat oil in a large pot over medium heat. Add onion and a pinch of salt. Cook until translucent, 4–5 minutes.
2. Add garlic and spices (cumin, smoked paprika, chili powder). Stir 30 seconds until fragrant.
3. Add diced sweet potatoes and red pepper. Cook 5–7 minutes, stirring occasionally, so edges begin to brown.
4. Pour in tomatoes and broth, scraping any browned bits from the pot. Bring to a simmer.
5. Cover and cook until sweet potatoes are tender, 12–15 minutes.
6. Stir in black beans and lime juice. Simmer 3–5 more minutes to heat through. Taste and season with salt and pepper.
7. Serve with cilantro, avocado, and a dollop of yogurt if you like.

Step	Details
1	Sauté onion, then add garlic and spices until fragrant.
2	Add sweet potatoes and cook briefly to develop color.
3	Simmer with tomatoes and broth until tender, then stir in beans.

Tips for texture, timing & tools

• Use a sharp knife for even sweet potato cubes; uniform pieces cook at the same rate.
• For a creamier chili, mash a cup of the beans against the pot wall before adding the rest.
• If you prefer an even deeper roasted flavor, roast the sweet potato cubes at 425°F (220°C) for 20 minutes and then add them near the end. For a different spice profile try pairing this chili with a brown lentil sweet potato curry for a weeknight rotation idea.

Keeping leftovers tasting great

Storing and reheating right keeps the chili fresh and full-flavored for days.

How to store it properly

Cool the chili to room temperature, then transfer to an airtight container. Refrigerate up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months.

Reheating without losing flavor

Reheat gently on the stove over low-medium heat. Add a splash of broth or water if the chili seems thick. If reheating from frozen, thaw in the fridge overnight for best texture, or gently reheat from frozen while covered to retain moisture.

A meal you’ll make again

This recipe reheats well and handles swaps easily, so it quickly becomes a go-to on busy nights.

Print

FAQs

Can I make this chili in a slow cooker?

Yes. Sauté the aromatics and spices first, then add everything to the slow cooker. Cook on low 4–6 hours or high 2–3 hours, adding the black beans in the last 20–30 minutes.

Is this chili freezer friendly?

Absolutely. Portion into airtight containers or freezer bags and freeze up to 3 months. Thaw overnight in the fridge before reheating for best results.

Can I use other beans instead of black beans?

You can swap in pinto, kidney, or cannellini beans. Drain and rinse canned beans before adding. If using dried beans, cook them fully before adding to the chili.

How do I make the chili spicier or milder?

Adjust the chili powder, add a minced jalapeño for fresh heat, or include a pinch of cayenne for more kick. To tame heat, add a little yogurt, mashed avocado, or a splash of lime.

Final Thoughts

This Sweet Potato Black Bean Chili is forgiving, nutritious, and suited to many diets. It makes great weekday dinners and also works for feeding a crowd. Try it with simple toppings and a crunchy side for variety.

If you’d like another well-tested take on a sweet potato and black bean chili, see this Spicy Butternut Squash and Sweet Potato Soup for helpful tips and variation ideas.