Sweet Potato Black Bean Chili is a hearty, comforting dish that’s both rich in flavor and packed with good-for-you ingredients. The tender chunks of sweet potato add a gentle sweetness that balances beautifully with the smoky spices and the earthiness of black beans. It’s a colorful chili that feels warm and satisfying, perfect for a cozy night in.
I love making this chili when I want something filling but also on the healthier side. The sweet potatoes get soft and almost creamy as they cook down, and the black beans provide protein that sticks with you. Whenever I make it, I always add a bit of extra cumin and chili powder to get that spicy kick just right. Plus, it’s so easy to double the batch and have leftovers for busy days.
Serving this chili topped with a dollop of sour cream or a sprinkle of shredded cheese, along with some crunchy tortilla chips on the side, is one of my favorite ways to enjoy it. It’s also great with a squeeze of fresh lime juice to brighten the flavors. This chili is a real crowd-pleaser, whether you’re cooking for family or friends, and it always fills the kitchen with the best cozy vibes.
Key Ingredients & Substitutions
Sweet Potatoes: These give the chili its hearty texture and subtle sweetness. If you don’t have sweet potatoes, butternut squash works well, too. Just cut it into similar-sized cubes to cook evenly.
Black Beans: I love using canned black beans for convenience, but you can also cook dried beans if you have the time. Pinto beans could be a good swap if you prefer.
Diced Tomatoes: Fire-roasted adds a nice depth and slight smokiness, but regular diced tomatoes are perfectly fine. You can use fresh tomatoes when in season, diced small.
Spices: Ground cumin, chili powder, and smoked paprika create the chili’s flavor base. If you can’t find smoked paprika, sweet paprika or a pinch of chipotle powder makes a good substitute.
Vegetable Broth: Adds richness and helps to cook the sweet potatoes. Water works too, but broth boosts the flavors significantly.
How Do I Make Sure the Sweet Potatoes Stay Tender but Not Mushy?
Sweet potatoes cook fairly quickly and can become mushy if left to simmer too long. Here’s how to get perfect chunks:
- Cut the sweet potatoes into even 1-inch cubes so they cook evenly.
- Add the sweet potatoes after you’ve built the chili base (spices, tomatoes, broth) so they cook gently in the liquid.
- Simmer covered but keep an eye after 20 minutes — test a piece with a fork to check softness.
- Stop cooking once they are tender but still hold their shape. Overcooking can make chili too thick or mushy.
This way, you get soft bites of sweet potato that brighten the chili without falling apart.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chili evenly and letting flavors meld.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – to cut sweet potatoes and veggies neatly and safely.
- Cutting board – a sturdy surface for chopping ingredients.
- Measuring spoons – to get your spices just right.
Flavor Variations & Add-Ins
- Add cooked ground turkey or beef for a meaty version that still complements the sweet potatoes well.
- Swap black beans with kidney beans for a different texture and milder flavor.
- Mix in chopped spinach or kale near the end for extra greens and nutrients.
- Stir in a bit of chipotle in adobo for smoky heat when you want more spice.
How to Make Sweet Potato Black Bean Chili
Ingredients You’ll Need:
Vegetables and Beans:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes (fire-roasted if available)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1-2 fresh jalapeños, sliced (optional, for heat)
- 1 bell pepper, diced (red or yellow)
Seasonings and Liquids:
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for extra spice)
- 2 cups vegetable broth (or water)
- Salt and black pepper, to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your ingredients and then about 30 minutes to cook. So plan for roughly 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add diced onions, bell pepper, and sliced jalapeños if you’re using them. Cook for about 5 minutes until the vegetables begin to soften.
2. Add Garlic and Tomato Paste:
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until you can smell their aroma.
3. Add Spices:
Sprinkle in the ground cumin, chili powder, smoked paprika, ground coriander, and cayenne pepper if you like more heat. Season with salt and black pepper as well. Stir everything well to coat the vegetables with the spices.
4. Add Liquids and Tomatoes:
Pour in the diced tomatoes along with their juices and the vegetable broth. Stir to combine the mixture well.
5. Add Sweet Potatoes and Black Beans:
Add your cubed sweet potatoes and drained black beans to the pot. Stir everything together.
6. Simmer:
Bring the chili to a boil. Then lower the heat, cover the pot, and let it simmer for 25 to 30 minutes. Cook until the sweet potatoes are tender and the chili has thickened slightly.
7. Final Taste and Serve:
Taste the chili and adjust the seasoning with more salt, pepper, or chili powder if needed. Serve the chili hot, garnished with fresh cilantro leaves. Offer lime wedges on the side for squeezing over the top.
This chili is wonderful on its own or served with a side of cornbread or over rice. You can also add toppings like sour cream or shredded cheese to make it even more indulgent. Enjoy your cozy, flavorful meal!
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes, you can use frozen sweet potato cubes, but make sure they are thawed and drained of excess moisture before adding to the chili. This helps prevent the chili from becoming too watery.
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day once the flavors have melded. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Place any leftover chili in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Definitely! If you like it milder, skip the jalapeños and cayenne pepper. To make it spicier, add extra jalapeños, cayenne, or a pinch of chipotle powder for smoky heat.
