Sweet Potato Black Bean Chili
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This sweet potato black bean chili is rich, hearty and full of warm spices. It cooks up quickly and makes the best cozy dinner for busy nights.
I love making a big pot of chili when I want something warm and filling, and this sweet potato black bean version has become one of my favorites! It is loaded with veggies, has the best mix of sweet and smoky flavors, and comes together in one pot on the stove.
This recipe started as a slow cooker meal, but I make it on the stovetop now because it cooks faster and the flavors come together so well. The sweet potatoes get soft and creamy, the black beans add plant based protein, and the spices bring everything to life.
And don’t worry, if you still want the slow cooker option, I added those instructions in the notes of the recipe card.
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“Obsessed with this chili! I have made it several times now and absolutely love it. It’s perfect to make the whole batch and have leftovers for the week. It’s filling without making you feel like you overate. You have become our go-to when we are looking for new recipes to try out!”
Why I Love This Chili Recipe
- Easy stovetop meal – Everything cooks in one pot and comes together quickly which makes it great for busy weeknights.
- Plant based and filling – The black beans add protein and make the chili satisfying while still feeling light.
- Perfect for leftovers – The flavors get even better the next day which makes this a great option for meal prep.
Ingredients Needed
- olive oil – helps soften the veggies and brings everything together as the chili cooks.
- sweet potato – adds natural sweetness and creates a thick creamy base as it breaks down.
- yellow onion – builds flavor and gives the chili a savory base.
- bell peppers – add color and a mild sweetness to balance the spices.
- garlic – boosts the flavor and adds depth.
- black beans – provide plant based protein and make the chili hearty.
- diced tomatoes – give the chili body and help everything simmer together.
- seasonings – we’re using chili powder, cayenne pepper, cinnamon and sea salt for that classic warming chili flavor that brings everything together.
- broth – gives the chili a warm savory base as it simmers. I like using a low sodium veggie broth, but any type will work.
- toppings – avocado, cilantro, jalapeño or cashew sour cream add freshness and extra flavor when serving.
How to Make Sweet Potato Black Bean Chili
This recipe comes together easily on the stovetop and fills your kitchen with the best warm chili aroma.
Step 1: Warm the olive oil in a large pot and cook the onion, peppers and garlic until they soften and smell fragrant.
Step 2: Add the sweet potato and spices and give everything a good stir so the flavors come together.
Step 3: Pour in the broth, black beans and tomatoes and let the chili start to bubble.
Step 4: Lower the heat and simmer until the sweet potatoes are tender, then taste and adjust the seasoning before serving with your favorite toppings.
Tips for the Best Chili
- Cut evenly: Try to chop the sweet potatoes about the same size so they soften at the same pace. It keeps the chili thick and smooth instead of chunky in spots.
- Let it hang out: The longer this chili simmers, the better the flavor gets. Give it a little time and the sweet potatoes melt right into the broth.
- Taste and tweak: I always give it a taste at the end and add a little more salt or a pinch of cayenne if I want more heat. It makes a big difference.
How to Serve Sweet Potato Black Bean Chili
This chili is hearty enough to be enjoyed as a meal on its own, but you can definitely serve it with some sides! Here are some serving ideas:
- Over grains – This chili is so good spooned over rice or quinoa. The grains soak up the sauce and make the bowl extra hearty.
- With bread – I love eating chili with my pumpkin cornbread muffins or vegan cornbread. It’s perfect for dipping and makes the meal feel cozy and complete.
- Alongside a salad – Add some fresh veggies with a side salad. I have a ton of salad recipes to choose from, but something light and fresh like this garlicky kale salad would be perfect.
How to Store
In the fridge – Let the chili cool then place it in an airtight container and refrigerate for up to 5 days.
In the freezer – This chili freezes really well. Store it in a freezer safe container for up to 3 months.
To reheat – Warm it on the stove over low heat or microwave individual portions until heated through. Add a splash of broth if it feels too thick after chilling.
Frequently Asked Questions
Yes. The flavors get even richer after a day in the fridge so this is a great meal to prep before a busy week. I usually make a full pot and keep it ready for quick lunches.
This chili has a gentle kick from the cayenne but you can easily make it mild or spicy. Add more cayenne for extra heat or leave it out if you want something softer.
Black beans hold their shape the best but kidney beans or pinto beans also work. The texture changes a little but the chili still turns out great.
More Chili Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Black Bean Chili
Ingredients
- 1 Tablespoon olive oil, divided
- 1 large sweet potato (3 cups – 430g), peeled and chopped
- 1 yellow onion, chopped
- 2 red or orange bell peppers, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups low-sodium vegetable broth, plus more as desired
- 1 (28 oz) can diced tomatoes, or fire roasted tomatoes
- 2 Tablespoons chili powder
- ½ teaspoon sea salt
- pinch of cayenne pepper
- pinch of cinnamon
- Toppings: avocado, cilantro, sliced jalapeño, cashew sour cream
Instructions
- Add 1 Tablespoon olive oil to a pot or Dutch oven. Once oil is hot, add in the chopped onion, bell peppers and garlic. Sauté for 5-7 minutes until onions are fragrant and translucent.
- Add sweet potato, chili powder, salt, cayenne and cinnamon. Toss to combine and cook for 1 minute longer.
- Add black beans, diced tomatoes and broth.
- Increase heat to high and bring mixture to a boil. Once boiling, reduce heat to a simmer and cook uncovered, stirring occasionally until sweet potatoes are fork tender, about 30-35 minutes. Taste and season with additional salt and pepper or additional seasonings if needed.
- When ready to serve, top with your favorite chili toppings like avocado, cilantro, jalapeño or even cashew sour cream.
Notes
- Slow cooker method: Roast the sweet potatoes at 375°F until tender (20-25 min), then sauté the onion, peppers and garlic with the spices. Add everything to the slow cooker with the beans and tomatoes and cook on high for 2 to 3 hours or low for 4 to 5 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This was such an easy, delicious meal to make even during the work week. We did add more sweet potato/chicken broth. Had the perfect ratio of sweet and spicy. Definitely adding to my winter soup rotation!
Oh yay! That makes me so happy to hear! Thanks for coming back to share and leaving a review 🙂
Very delicious and flavourful, and also super easy to make. I think next time I’ll add more sweet potato because one didn’t seem like enough.
I’m glad you enjoyed this recipe, Stephanie! I could see more sweet potatoes being a good idea. You’ll have to come back and let me know how it turns out if you try it.
We’ve had this once before as is and it was soo good! We made it again today but decide to add a little ground bison and it was so delicious!! I’m so glad I found this chili recipe! ❤️
So glad you loved this chili!! Thanks for making it and for coming back to leave a review. I so appreciate it!
Absolutely delicious. The mexican flavours reminded me of eating nachos. This will be one of my favourites from now. So easy! I used just 1tbsp chilli. I thought I would be overcooking the sweet potatoes, but your method gave a perfect result.
Thankyou so much for sharing this one❣️
Absolutely delicious. The mexican flavours reminded me of eating nachos. This will be one of my favourites from now. So easy! I used just 1tbsp chilli.
Thankyou so much for sharing this one❣️
Prep time isn’t ten minutes if you have to roast the sweet potatoes for 30 minutes and saute the rest of the vegetable. When you’re searching for recipes by prep time, it sux when it’s not accurate.
Hey Rosie – Prep time is cutting the veggies. Sautéing and roasting would be included in the cook time.
I’m prepping this to make for meatless Monday tomorrow and am just confirming : 1 sweet potato or 1 lb sweet potatoes? Seems like it needs to be a bit heavier on the sweet potato for it to be sweet potato chili. Thanks!
Hey Ashley – Sorry for the delay. It is just 1 sweet potato. 🙂 How did this recipe turn out for you?
Wow, this was really great!
I usually make meat dishes, but I thought I’d try something on the vegetarian side.
Neither of us are a fan of hot spicy foods, so I did not add the cayenne.
Such a different taste for chili, we loved it! My boyfriend knew there was something in it that he couldn’t quite identify, and it turned out to be the cinnamon, which was a wonderful little pinch of flavor.
I served it over plain white rice. We will certainly be having this again! And yes, I made a big batch so that we could freeze some.
Thanks for a great idea for a vegetarian meal with plenty of fiber and great taste!
So glad you loved this recipe, Anne!! Thanks so much for making it and for coming back to leave a review. I so appreciate it!
So tasty and so simple! My toddler loved it, too!