Sweet Potato Black Bean Chili is a hearty and comforting dish that brings together the natural sweetness of tender sweet potatoes with the rich earthiness of black beans. It’s packed with bold flavors and a gentle kick of spice, making it a perfect meal for cozy evenings or when you want something filling and healthy. The combination of soft chunks of sweet potato and creamy black beans creates a satisfying texture that’s both nourishing and delicious.
I love making this chili because it feels like a warm hug in a bowl, especially when the weather turns chilly. One tip I have is to let it simmer a little longer than the recipe says—this makes the flavors blend beautifully, and the sweet potatoes break down just enough to give the chili a naturally thick, comforting feel. Plus, it’s super simple to put together, which makes it a go-to when I want something tasty without a lot of fuss.
When I serve this chili, I like to top it with a dollop of sour cream or a sprinkle of shredded cheese, and sometimes some fresh cilantro or avocado slices if I have them on hand. This little bit of extra creaminess and freshness really balances the heartiness of the chili. It’s great comfort food that’s also packed with good stuff, making it something the whole family can enjoy again and again.
Key Ingredients & Substitutions
Sweet Potatoes: These give the chili a natural sweetness and soft texture. If you can’t find them, butternut squash works well too. I like peeling them for a smoother bite, but you can leave the skin on if you prefer more texture.
Black Beans: They add creaminess and protein. Canned beans save time, but if using dried, soak and cook them beforehand. Pinto beans or kidney beans make good substitutes.
Spices: Chili powder, cumin, smoked paprika, and cinnamon create a warm, layered flavor. If you don’t have smoked paprika, regular paprika is fine, or add a tiny pinch of chipotle powder for smokiness.
Vegetables: Onion, garlic, and red bell pepper build the base flavor. You can swap bell pepper for poblano or omit it if you prefer less sweetness.
Lime Juice & Cilantro: These freshen the dish and add brightness. If you’re not a cilantro fan, chopped parsley or green onions can work well.
How Can I Make Sure the Sweet Potatoes Cook Evenly Without Turning Mushy?
Cubes of sweet potato should be about the same size for even cooking. Here’s how I do it:
- Peel and cut sweet potatoes into roughly 1-inch cubes.
- Add them to the pot after toasting the spices and sautéing veggies.
- Simmer gently, covered, so they cook through without breaking down too much.
- If you want a thicker chili, remove the lid near the end to let some liquid evaporate.
Keeping an eye on the chili and stirring occasionally helps prevent sticking and lets you check tenderness. If your cubes start falling apart, it’s still tasty, but stirring gently will keep some chunks intact for texture.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chili evenly and letting flavors meld as it simmers.
- Wooden spoon – great for stirring without scratching your cookware.
- Chef’s knife – makes chopping sweet potatoes, onions, and peppers easy and safe.
- Cutting board – gives you a stable surface to prep all your veggies.
- Measuring spoons – help you get the spices just right for the perfect flavor balance.
Flavor Variations & Add-Ins
- Add cooked ground turkey or beef for extra protein and a meaty texture.
- Mix in some corn kernels for a sweet crunch that pairs well with the soft sweet potatoes.
- Stir in a handful of spinach or kale near the end for a boost of green and extra nutrients.
- Use chipotle powder instead of cayenne for a smoky heat that deepens the chili’s flavor.
Sweet Potato Black Bean Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon ground cinnamon
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans black beans, drained and rinsed
- 1 cup vegetable broth or water
- Salt and black pepper, to taste
- Juice of 1 lime
For Serving and Garnish:
- Fresh cilantro, chopped
- Sour cream or Greek yogurt (optional)
- Lime wedges
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and about 30 minutes to cook. Overall, you’ll spend around 40 minutes from start to finish, including chopping, sautéing, simmering, and final seasoning.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and diced red bell pepper, cooking for another 2–3 minutes until fragrant and slightly softened.
2. Toast the Spices:
Add chili powder, cumin, smoked paprika, cayenne pepper (if you like it spicy), and ground cinnamon to the pot. Stir constantly for about 1 minute to let the spices bloom and release their flavor.
3. Add Sweet Potatoes and Liquids:
Stir in the cubed sweet potatoes, making sure they are well coated with the spices and veggies. Then pour in the crushed tomatoes, black beans, and vegetable broth. Mix everything together evenly.
4. Simmer the Chili:
Bring the chili mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 25–30 minutes, or until the sweet potatoes are tender and the chili has thickened nicely.
5. Finish and Serve:
Season the chili with salt and black pepper according to your taste. Stir in the fresh lime juice for a bright pop of flavor. Serve warm, topped with chopped cilantro, a dollop of sour cream or Greek yogurt if you like, and lime wedges on the side to squeeze over each serving. Enjoy your delicious, hearty chili!
Can I Use Frozen Sweet Potatoes for This Chili?
Yes, you can use frozen sweet potatoes! Just thaw them completely before adding to the chili to avoid extra wateriness. You might need to reduce simmering time slightly since frozen cubes tend to cook faster.
How Can I Make This Chili Spicier or Milder?
To increase heat, add more cayenne pepper or a diced jalapeño when sautéing the veggies. For a milder chili, simply omit the cayenne and reduce the chili powder to 1 teaspoon. You can always add hot sauce at the table for extra spice.
Can I Prepare This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
What’s the Best Way to Thicken the Chili if It’s Too Watery?
If your chili is thinner than you like, remove the lid during the last 10 minutes of simmering to let excess liquid evaporate. You can also mash some sweet potatoes with a fork to naturally thicken the stew.
