When it’s chilly outside, there’s nothing more comforting than a steaming bowl of Black Bean Sweet Potato Chili. It’s thick, hearty, and full of layers tender cubes of sweet potato, smoky spices, black beans, and a touch of sweetness that makes every bite irresistible. This is the kind of meal that keeps you full, happy, and cozy no meat required.
The first time I made this chili, it was one of those “use what’s in the pantry” kind of nights. I had a couple of sweet potatoes, a can of black beans, and a half-empty jar of salsa. I tossed them all into a pot with some spices and let it simmer and to my surprise, it turned into one of the best chilis I’ve ever had. Now, it sits right beside my Hearty Pasta Fagioli Soup and Cabbage Detox Soup as one of my favorite cold-weather staples.
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Add garlic and cook for another 30 seconds until fragrant.
- Stir in sweet potatoes, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 2–3 minutes to bloom the spices.
- Add black beans, diced tomatoes, tomato paste, and vegetable broth. Stir well and bring to a simmer.
- Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until sweet potatoes are tender and chili thickens.
- Taste and adjust seasoning as needed. Add more broth for a thinner chili or mash some sweet potatoes to thicken.
- Ladle chili into bowls and garnish with avocado, cilantro, sour cream, or cheese if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Black Bean Sweet Potato Chili
This chili has the perfect mix of flavors smoky, savory, and slightly sweet and it’s packed with nutrients. It’s vegetarian, gluten-free, and incredibly satisfying. The best part? You only need one pot and about 40 minutes.
If you love hearty, veggie-forward meals like my Creamy Carrot Lentil Soup or Coconut Lime Fish Soup, this one will quickly earn a permanent spot in your recipe rotation.
Ingredients You’ll Need
For the Chili:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and cubed
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Optional Toppings:
- Sliced avocado
- Fresh cilantro
- Sour cream or Greek yogurt
- Shredded cheese
If you love balanced flavors like smoky and sweet, you’ll also adore my Loaded Cornbread Casserole — they pair perfectly together, by the way.
How to Make Black Bean Sweet Potato Chili
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until soft and translucent. Add the garlic and cook for another 30 seconds.
Step 2: Add the Sweet Potatoes and Spices
Stir in sweet potatoes, chili powder, cumin, paprika, cayenne, salt, and pepper. Cook for 2–3 minutes to let the spices bloom.
Step 3: Add the Liquids and Beans
Add black beans, diced tomatoes, tomato paste, and vegetable broth. Stir well to combine. Bring to a simmer.
Step 4: Simmer Until Tender
Reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
Step 5: Taste and Adjust
Taste and adjust seasoning as needed. Add more broth for a thinner chili or mash some sweet potatoes for a thicker texture.
Step 6: Serve & Garnish
Ladle the chili into bowls and top with avocado, cilantro, or cheese.
If you love one-pot meals like this, check out my Beef and Chickpea Skillet — it’s another quick, filling dinner made with pantry staples.
Tips for Perfect Sweet Potato Chili
- Cut sweet potatoes evenly: They’ll cook at the same rate.
- Use smoked paprika: Adds that signature chili depth.
- Simmer gently: The longer it cooks, the richer it gets.
- Add texture: Mash a few sweet potatoes to thicken naturally.
These are the same tricks that make my Cajun Potato Soup rich and layered with flavor every time.
How to Serve
Serve this chili on its own or with:
- Buttery cornbread (like my Loaded Cornbread Casserole)
- A green side salad
- Tortilla chips for dipping
It’s perfect for meal prep too — it reheats beautifully and freezes well.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Freeze up to 3 months in freezer-safe bags or containers.
Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if needed.
Like my Christmas Bread Recipe, this chili only gets better as it sits — the flavors deepen overnight.
Flavor Variations
- Spicy Kick: Add a diced jalapeño or extra cayenne.
- Smoky BBQ Style: Stir in 1 tablespoon of barbecue sauce.
- Protein Boost: Add quinoa or lentils for even more heartiness.
- Tropical Twist: Add corn and a squeeze of lime for brightness.
If you enjoy creative spins like this, try my Cajun Seafood Alfredo — same bold flavor energy, different comfort style.
Frequently Asked Questions
1. Can I make this in a slow cooker?
Yes! Combine everything except toppings and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
2. Can I add meat?
Absolutely. Ground turkey or beef works great — brown it before adding the other ingredients.
3. Can I make it ahead of time?
Yes, it’s even better the next day once the flavors develop.
4. Can I use canned sweet potatoes?
You can, but fresh cubes hold texture better.
The Final Bite
This Black Bean Sweet Potato Chili is hearty, smoky, and full of nourishing ingredients that make it perfect for chilly nights. Every spoonful is warm, cozy, and balanced — proof that comfort food can be both wholesome and delicious.
Serve it with a slice of Christmas Bread or a side of Cheesy Hawaiian Roll Garlic Bread for the ultimate cozy dinner.