Sweet Potato Black Bean Chili is the perfect blend of hearty and comforting with a touch of natural sweetness. It’s packed with tender sweet potatoes, hearty black beans, and a mix of warm spices that come together to create a cozy bowl of goodness. The texture is just right—chunks of soft sweet potato complemented by the chewy beans, all swimming in a rich, flavorful tomato base.
I love making this chili when I want something filling but not too heavy. The sweet potatoes add such a nice twist to the usual chili, giving it an earthy sweetness that balances out the spices nicely. Plus, it’s so easy to throw together in one pot, so I can spend less time cooking and more time enjoying. I often add a squeeze of lime or a sprinkle of fresh cilantro at the end to brighten it up even more.
This chili is great for chilly days when you want something warm and satisfying, and it tastes even better the next day. I like to serve it with some crusty bread or over a bed of rice. It’s also a hit at family dinners because it’s full of wholesome ingredients and isn’t too spicy, so everyone can enjoy it. I always end up making extra because it freezes beautifully, making lunches or quick dinners a breeze later on.
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and a creamy texture. If you don’t have sweet potatoes, butternut squash or pumpkin cubes can work well too.
Black Beans: They bring protein and heartiness. You can swap for kidney beans or pinto beans if preferred or based on what you have.
Spices: Cumin, chili powder, smoked paprika, and coriander create the warm chili flavor. If you want less heat, reduce chili powder or omit it; for extra kick, add cayenne.
Tomato Paste & Diced Tomatoes: They build a rich sauce. If you don’t have tomato paste, use more diced tomatoes and cook a bit longer to thicken the chili.
How Do You Get the Sweet Potatoes Tender but Not Mushy?
Sweet potatoes can quickly go from perfectly soft to mushy. Here’s how to avoid that:
- Cut sweet potatoes into uniform 1/2-inch cubes so they cook evenly.
- Add them early enough to soften but keep an eye on simmer time—typically 25-30 minutes until tender.
- Simmer gently, uncovered, so liquid evaporates and thickens the chili without overcooking the potatoes.
- Test softness with a fork from around 25 minutes; if tender but holding shape, it’s ready.
With these tips, your sweet potatoes will stay chunky and delicious!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the chili evenly and holding all the ingredients comfortably.
- Wooden spoon – great for stirring the chili without scratching your pot.
- Chef’s knife – makes chopping sweet potatoes and onions quick and safe.
- Cutting board – provides a sturdy surface for all your chopping tasks.
Flavor Variations & Add-Ins
- Add ground turkey or beef for a meaty twist; it makes the chili heartier and more filling.
- Stir in some corn kernels for a sweet crunch that pairs well with the soft sweet potatoes.
- Top with shredded cheddar or pepper jack cheese to add creamy richness and a mild spicy note.
- Mix in chopped chipotle peppers in adobo sauce if you like smoky heat and a deeper chili flavor.
How to Make Sweet Potato Black Bean Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- Optional garnish: sour cream or Greek yogurt, chopped fresh cilantro
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, for a total time of around 40 minutes. It’s simple and quick, making it a perfect cozy meal on busy days!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until they become soft and translucent. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Cook the Sweet Potatoes:
Stir in the diced sweet potatoes and cook for 2 to 3 minutes, stirring occasionally. This helps start softening them before adding the liquids.
3. Add Beans, Tomatoes, and Broth:
Add the drained black beans, diced tomatoes with their juice, vegetable broth, and tomato paste to the pot. Give everything a good stir so it’s nicely mixed.
4. Season and Simmer:
Sprinkle in the ground cumin, chili powder, smoked paprika, ground coriander, and season with salt and pepper. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. The sweet potatoes should be tender and the chili will thicken as it cooks.
5. Final Touches and Serve:
Give the chili a taste and add more salt or spices if you like. Serve it hot, topped with a dollop of sour cream or Greek yogurt and sprinkled with fresh cilantro for a bright finish.
Can I Use Canned Sweet Potatoes Instead of Fresh?
While fresh sweet potatoes work best for texture, you can use canned ones in a pinch. Just add them toward the end of cooking to avoid turning them mushy.
Can I Make This Chili in a Slow Cooker?
Absolutely! Sauté the onions and garlic first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the sweet potatoes are tender.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Add Protein to This Chili?
Yes! You can add cooked ground turkey, beef, or even tofu for extra protein. Add cooked meat when you add the broth and beans to keep it juicy and flavorful.
