If you’re looking for a cozy, unforgettable meal that’s both hearty and packed with flavor, you’re going to love this Sweet Potato Black Bean Chili Recipe. It’s one of those dishes I turn to when I want something comforting yet full of wholesome ingredients. Trust me, once you make it, you’ll find yourself coming back to it again and again—it’s that good.
Why You’ll Love This Recipe
- Comforting & Nutritious: Sweet potatoes and black beans provide both warmth and wholesome nutrition in every spoonful.
- Easy to Make: You don’t need to be a pro; it’s a simple one-pot meal with ingredients you probably have around already.
- Flavors That Meld Beautifully: Making it ahead lets the spices marry perfectly, upping the delicious factor.
- Versatile and Customizable: Vegan, gluten-free, or loaded with toppings — this chili adapts to however you like it.
Ingredients You’ll Need
The magic of this Sweet Potato Black Bean Chili Recipe really comes from the harmony of its ingredients, combining sweet, savory, and smoky notes. When picking your sweet potatoes, look for ones that are firm and unblemished for the best texture. Canned black beans save you time and are super convenient, just make sure to rinse them well to keep things light and fresh.
- Olive Oil: Adds a fruity, smooth base for sautéing your veggies without overpowering flavors.
- Yellow Onion: Brings sweetness and depth when softened; don’t skip it.
- Red Bell Pepper: Offers a subtle sweetness and bright color, balancing the chili perfectly.
- Garlic: Garlic elevates any dish, and here it gives that fragrant warmth you crave.
- Sweet Potato: The star ingredient—its natural sweetness pairs wonderfully with the smoky spices.
- Chili Powder: Core to the chili flavor, don’t be shy about using a good-quality blend.
- Ground Cumin: Adds earthiness and a hint of nuttiness that’s essential for chili.
- Smoked Paprika: This gives a subtle smokiness without having to fire up the grill.
- Kosher Salt & Black Pepper: Seasoning basics, but crucial for making the flavors pop.
- Black Beans: A great plant-based protein that’s creamy and filling once cooked.
- Crushed Tomatoes: Preferably fire-roasted for extra depth of flavor in your chili.
- Vegetable Broth: Keeps everything moist and adds gentle savory notes.
- Apple Cider Vinegar: A secret weapon that brightens and balances all those rich flavors.
- Toppings (Sour Cream, Cheddar, Scallions, Avocado, Cilantro, Jalapeños, Tortilla Chips): They add texture and freshness that take the chili to the next level.
Variations
I love making this Sweet Potato Black Bean Chili Recipe my own depending on the mood or what’s in the pantry. Feel free to mix and match spices or add extras—this recipe is very forgiving and welcomes your personal twists!
- Spicy Kick: I sometimes toss in extra cayenne pepper or diced chipotle peppers in adobo sauce for a smoky heat my family craves.
- Protein Boost: Adding cooked ground turkey or shredded chicken works great if you want to make it non-vegetarian.
- Seasonal Veggies: Swap in butternut squash or carrots if you want a change or if sweet potatoes aren’t available.
- Vegan & Dairy-Free: Skip the cheese and sour cream, or use plant-based alternatives—still just as tasty!
How to Make Sweet Potato Black Bean Chili Recipe
Step 1: Build Your Flavor Base
Start by heating olive oil in a large Dutch oven over medium heat until it’s shimmering but not smoking. This ensures your veggies cook gently and develop their sweetness. Toss in the diced onion and red bell pepper, stirring occasionally until softened and translucent, around 5 minutes. Then add your minced garlic and cook just until fragrant—about 30 seconds to a minute. I always remind friends to watch the garlic carefully here; burnt garlic tastes bitter and will throw off the whole dish.
Step 2: Spice Things Up and Sweeten It
Next, add your peeled and diced sweet potato to the pot. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper, then stir everything really well so those spices coat the veggies. Let this cook for about a minute—just enough to toast the spices slightly and unlock their aromas. You’ll notice the kitchen starts smelling amazing right here, and that’s when you know you’re on the right track.
Step 3: Bring It All Together
Now stir in the drained and rinsed black beans, crushed tomatoes with their juices, and vegetable broth. Crank the heat up to bring the pot to a boil, then immediately reduce it to a gentle simmer. This slow, steady cooking is what softens the sweet potatoes perfectly and lets the flavors meld—so, stir occasionally and be patient. I usually set my timer for about 30 minutes, but check tenderness with a fork towards the end to avoid mushiness or undercooking.
Step 4: Finish With a Bright Touch
When the sweet potatoes are tender and the chili has thickened slightly, remove from heat and stir in the apple cider vinegar. This little extra touch brightens the whole pot and balances the rich spices—trust me, it’s a game changer! Give it a taste and adjust salt or pepper as you like. Then, ladle it up and get ready to enjoy!
Pro Tips for Making Sweet Potato Black Bean Chili Recipe
- Use the Right Sweet Potato Size: I’ve found that medium to large sweet potatoes (around 12 ounces) give the best texture without overpowering the chili.
- Rinse Your Beans Thoroughly: Rinsing canned black beans is key to remove excess sodium and keep the flavor clean.
- Let It Simmer Gently: High heat can make the chili tough or watery. Low and slow is the secret to perfectly cooked sweet potatoes.
- Make Ahead for Maximum Flavor: I always make chili a day ahead to let the spices fully develop—it tastes even better the next day.
How to Serve Sweet Potato Black Bean Chili Recipe
Garnishes
I’m a big fan of topping this chili with a dollop of sour cream or plain Greek yogurt to cut the heat and add creaminess. A sprinkle of shredded cheddar cheese melts right in, and I always add thinly sliced scallions and fresh cilantro for brightness. If you like it spicy, sliced jalapeños are a winner, and diced avocado offers a lovely buttery contrast. Finally, I toss some crunchy tortilla chips on the side or right on top for texture that everyone loves.
Side Dishes
For sides, I usually stick with something simple and complementary like warm cornbread or a basic green salad with a tangy vinaigrette. If it’s a chilly day, roasted veggies or steamed rice are excellent partners that soak up the chili’s flavors.
Creative Ways to Present
For special occasions, I love serving this Sweet Potato Black Bean Chili Recipe in individual hollowed-out mini pumpkins or bread bowls. It makes the meal feel festive and fun—guests always comment on the presentation! You can also layer it in a casserole dish topped with tortilla chips and cheese for a bake that’s perfect for feeding a crowd.
Make Ahead and Storage
Storing Leftovers
Leftover chili stores beautifully in an airtight container in the fridge for up to 4 days. I always cool it to room temperature before refrigerating to keep the texture perfect. When you reheat, give it a good stir to redistribute the flavors.
Freezing
If you want to stash some away, this chili freezes like a dream. Portion it out into freezer-safe bags or containers, squeeze out excess air, and label with the date. It keeps well for up to 3 months, which is perfect for quick meals on busy nights.
Reheating
To reheat, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally so it heats evenly without sticking. You can add a splash of water or broth if it thickened too much in the fridge. Microwave works too if you’re short on time—just be sure to stir halfway through.
FAQs
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Can I make this Sweet Potato Black Bean Chili Recipe in a slow cooker?
Absolutely! After sautéing the onion, pepper, and garlic, transfer everything to your slow cooker with the remaining ingredients except the vinegar. Cook on low for 6-8 hours or high for 3-4 hours until the sweet potatoes are tender. Stir in apple cider vinegar before serving to brighten the flavors.
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Is this chili gluten-free and vegan?
Yes, it’s naturally gluten-free and vegan as long as you use vegetable broth and skip any dairy toppings. It’s a fantastic plant-based option that doesn’t compromise on flavor or heartiness.
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How can I adjust the spice level?
You can easily tweak the heat by adding jalapeños or a pinch of cayenne pepper. To keep it mild, use mild chili powder and omit spicy garnishes. Taste as you go for just the right kick.
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Can I substitute canned beans for dried beans?
Yes, but dried beans need to be soaked overnight and cooked separately before adding to the chili. Using canned beans saves time and still tastes great, which is why I recommend them for a quick weeknight meal.
Final Thoughts
This Sweet Potato Black Bean Chili Recipe holds a special place in my kitchen because it’s so inviting and flexible, perfect for cozy nights or casual gatherings. I hope you’ll try making it soon—you’ll love how easy it is and how every bowl feels like a warm hug. Once you discover this recipe, it might just become your go-to chili too!
Print
Sweet Potato Black Bean Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Sweet Potato and Black Bean Chili is a flavorful vegetarian dish packed with wholesome ingredients and warming spices. Featuring tender sweet potatoes, protein-rich black beans, and a robust blend of chili powder, cumin, and smoked paprika, it simmers to perfection in a Dutch oven. Finished with fresh toppings like sour cream, shredded cheddar, and avocado, it makes a comforting and nutritious meal for any day.
Ingredients
Chili Base
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 medium red bell pepper, diced (about 1 1/4 cups)
- 3 cloves garlic, minced
- 1 large sweet potato (about 12 ounces), peeled and diced (about 3 cups)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes, preferably fire roasted
- 1 (14.5-ounce) can low-sodium vegetable broth (scant 2 cups)
- 1 teaspoon apple cider vinegar
Toppings (optional)
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Thinly sliced scallions
- Diced avocado
- Fresh cilantro
- Sliced jalapeño pepper
- Tortilla chips
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven over medium heat until shimmering. Add diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
- Add Sweet Potato and Spices: Stir in the diced sweet potato, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Mix well to coat the vegetables evenly and cook for 1 minute to release the spices’ aromas.
- Add Beans and Tomatoes: Incorporate the drained black beans, crushed tomatoes with juices, and low-sodium vegetable broth. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until sweet potato is tender, flavors meld, and the chili thickens slightly, approximately 30 minutes.
- Finish and Season: Remove the pot from heat. Stir in apple cider vinegar. Taste and adjust seasoning with additional kosher salt and black pepper if necessary. Ladle the chili into bowls.
- Serve and Garnish: Serve the chili with your choice of toppings such as sour cream, shredded cheddar, scallions, avocado, cilantro, jalapeño slices, and tortilla chips.
- Make Ahead and Storage: For best flavor, allow the chili to sit refrigerated overnight to meld. Reheat gently on the stovetop over medium heat. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- This chili is vegetarian and can easily be made vegan by omitting sour cream and cheese toppings.
- Adjust chili powder and jalapeño slices to control the heat level to your preference.
- Using fire-roasted crushed tomatoes adds a smoky depth to the chili.
- The dish tastes even better the next day as the flavors develop.
- Freezing leftovers is convenient for meal prep; thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
