This black bean sweet potato chili has become a staple in my kitchen for its hearty flavor and easy preparation. I love how the natural sweetness of roasted sweet potatoes balances the earthy black beans and smoky spices. The aroma as it simmers is inviting, and the texture is satisfyingly chunky without being heavy.

I often make this chili when I want something comforting but still packed with vegetables. It’s a practical choice for busy weeknights or casual gatherings, since it reheats well and can be made ahead. I like to serve it with a squeeze of lime and a sprinkle of fresh cilantro for brightness.

The combination of spices, beans, and sweet potatoes gives this chili a depth that feels both familiar and a little different from classic chili. It’s a dish I reach for when I want something warming, filling, and full of flavor. Whether I’m serving it with cornbread or over rice, it always disappears quickly.

Quick Facts

Why You’ll Love It

This chili is a reliable favorite thanks to its bold flavors, ease of preparation, and crowd-pleasing appeal. It’s a great way to use pantry staples and is naturally vegetarian, making it versatile for different diets. The combination of sweet potatoes and black beans gives it a satisfying texture and a hint of sweetness that complements the spices.

• One-pot meal with minimal cleanup
• Hearty and filling without meat
• Balanced sweet and smoky flavors
• Great for meal prep and leftovers
• Customizable with your favorite toppings

Ingredients

This recipe uses simple, accessible ingredients you likely have on hand. The sweet potatoes add body and a touch of sweetness, while canned black beans keep things convenient. A mix of spices brings warmth and depth, and a can of tomatoes ties everything together. Adjust the chili powder for your preferred spice level.

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 large sweet potato (about 1 pound), peeled and diced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes with juices
• 2 cups vegetable broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Chopped fresh cilantro, for serving (optional)

Step-by-Step Instructions

This chili comes together in one pot and doesn’t require any complicated steps. Start by sautéing the aromatics, then add the sweet potatoes and spices to build flavor. After simmering everything together, finish with a splash of lime juice for freshness. Here’s how to make it:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
3. Stir in the garlic, sweet potato, and red bell pepper. Cook for 3-4 minutes, until the vegetables start to soften.
4. Add cumin, chili powder, smoked paprika, oregano, and cayenne (if using). Stir well to coat the vegetables with the spices.
5. Pour in the black beans, diced tomatoes with juices, and vegetable broth. Season with salt and black pepper.
6. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
7. Remove the lid and simmer uncovered for another 5-10 minutes to thicken the chili, if desired.
8. Stir in the lime juice and adjust seasoning to taste.
9. Serve hot, garnished with chopped cilantro if you like.

Chef Tips

A few practical tips can help you get the best results from this chili. Adjust the spice level to your taste, and don’t skip the lime juice at the end—it really brightens the flavors. This chili is forgiving and can be adapted to what you have on hand.

• Cut sweet potatoes into small, even cubes for faster cooking.
• Add more broth if you prefer a soupier chili.
• Taste and adjust salt at the end, as canned beans can vary in saltiness.
• Top with avocado, shredded cheese, or crushed tortilla chips for extra flavor.
• For a thicker chili, mash some of the sweet potatoes against the side of the pot.

Substitutions

This recipe is flexible if you need to make swaps based on what’s in your pantry. You can change up the beans or add extra vegetables. Adjust the spices to suit your preferences or dietary needs.

• Use kidney or pinto beans instead of black beans.
• Replace sweet potato with butternut squash or pumpkin.
• Add corn or zucchini for extra veggies.
• Swap smoked paprika for regular paprika if needed.
• Use chicken broth instead of vegetable broth if not vegetarian.

Storage & Reheating

This chili stores and reheats well, making it ideal for meal prep or leftovers. The flavors deepen after a day in the fridge. Here’s how to keep it fresh and tasty:

• Cool completely before storing in airtight containers.
• Refrigerate for up to 4 days.
• Freeze in individual portions for up to 3 months.
• Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
• Stir well after reheating to restore texture.

Perfect Pairings

This chili is hearty enough to serve on its own, but it also pairs well with a variety of sides. I like to add a simple starch or a crisp salad for balance. If you enjoy wine, a medium-bodied red works nicely.

• Warm cornbread or crusty bread
• Steamed rice or quinoa
• Simple green salad with lime vinaigrette
• A glass of Zinfandel or Malbec

FAQs

Here are answers to some common questions about making and serving this chili. These tips should help you get the best results and adapt the recipe to your needs.

Nutritional Note

This chili is rich in fiber and plant-based protein from the beans and sweet potatoes. Nutrition will vary based on toppings and serving size.