Home > Dinner > Sweet Potato Black Bean Chili Sweet Potato Black Bean Chili November 11, 2019 | 36 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Sweet Potato Black Bean Chili is a hearty, flavorful vegetarian dish featuring tender sweet potato chunks, seasoned beans, fire-roasted tomatoes, and a killer seasoning mix. Top it with cilantro, avocado, and grated cheese for added goodness. The Best Sweet Potato Black Bean Chili Chili is my go-to comfort food when the weather cools down, and our traditional chili recipe has become a favorite among our blog readers. This Sweet Potato and Black Bean Chili is a fantastic alternative—it’s vegetarian, loaded with protein and wholesome ingredients. It’s just as hearty and satisfying, offering a delicious and nutritious option, all prepared in a single pot. Plus, it’s ready in 30 minutes or less! Ingredients In Sweet Potato Black Bean Chili Olive oil: Used for sautéing the onion and sweet potatoes, adding flavor and preventing sticking. Onion: Adds flavor and aroma to the chili. Sweet potatoes: Provide a hearty texture and natural sweetness to the dish. Garlic: Enhances the overall flavor. Chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper: Create the chili’s flavor profile. Pinto beans and black beans: Provide protein and substance to the dish. Fire-roasted petite diced tomatoes: Add depth of flavor and a smoky element. Vegetable stock: Enhances the chili’s liquid base and flavor. Lime juice: Adds a fresh, citrusy zing to the dish. Fresh cilantro: Provides a burst of herbal freshness. How To Make Sweet Potato Black Bean Chili Heat olive oil in a large pot, sauté onion until translucent. Add sweet potatoes, garlic, and jalapeno (if desired); sauté until tender. Stir in chili powder, cumin, cayenne, onion powder, garlic powder, salt, and pepper; cook until fragrant. Add pinto beans, black beans, fire-roasted tomatoes, and vegetable stock; bring to a boil. Reduce heat, cover, and simmer for 8-15 minutes until sweet potatoes are tender. Season with additional salt, pepper, lime juice, and cilantro. Serve with optional toppings like sour cream and Cheddar cheese. Enjoy! QUICK TIPAdjust seasonings to taste. Reduce or omit cayenne and jalapeño for milder spice or increase for extra heat. Taste the chili before serving and adjust salt, pepper, or other seasonings as needed. (Here are some tips for cooling down chili if it’s too spicy!) Serving Ideas Baked potatoes: Add a few spoonfuls of this dish on top of a baked potato plus some cheese, green onions, sour cream, etc. Taco salad: Use this salad base and dressing recipe and add in a few spoonfuls of leftover chili throughout the salad. Navajo tacos: Make or buy some fry bread, top with a few spoonfuls of this chili, and add some cheese and sour cream. Bread bowl: Add sweet potato black bean chili to a bread bowl! Salad side dishes: This Winter Fruit Salad or this Italian Salad would go well with the chili! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato Black Bean Chili 4.94 from 15 votes - Review this recipe Sweet Potato Black Bean Chili is a hearty, flavorful vegetarian dish featuring tender sweet potato chunks, seasoned beans, fire-roasted tomatoes, and a killer seasoning mix. Top it with cilantro, avocado, and grated cheese for added goodness. SAVE TO RECIPE BOX Print Recipe Sweet Potato Black Bean Chili 4.94 from 15 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Sweet Potato Black Bean Chili is a hearty, flavorful vegetarian dish featuring tender sweet potato chunks, seasoned beans, fire-roasted tomatoes, and a killer seasoning mix. Top it with cilantro, avocado, and grated cheese for added goodness. Course Dinner, Vegetarian Cuisine American, Vegetarian Keyword sweet potato black bean chili Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes Servings 6 servings Chelsea Lords Calories 269kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 1 and 1/2 tablespoons olive oil▢ 1/2 large yellow onion, diced (~1 cup)▢ 2 cups (~1 medium) peeled and chopped sweet potatoes▢ 1 tablespoon minced garlic (~4 cloves)▢ 1 tablespoon minced jalapeno (~1/2 of 1 full one), optional▢ 1 tablespoon chili powder▢ 1 teaspoon ground cumin▢ 1/4 teaspoon cayenne pepper▢ 1/2 teaspoon onion powder▢ 1/4 teaspoon garlic powder▢ 3/4 teaspoon fine sea salt▢ 1/4 teaspoon freshly cracked pepper▢ 1 can (16 ounces) pinto beans in mild chili sauce sometimes called ranch beans▢ 2 cans (15.5 ounces EACH) black beans, drained and rinsed▢ 1 can (14.5 ounces) fire-roasted petite diced tomatoes▢ 1 and 1/2 cups vegetable stock (can use broth; chicken broth also works if you are not vegetarian)▢ 2-3 tablespoons freshly squeezed lime juice▢ 1/4 cup diced fresh cilantro▢ Optional toppings: sour cream, Cheddar cheeseUS - Metric USMetric InstructionsONION AND SWEET POTATO: Heat the olive oil in a large pot over medium high heat. Once shimmering, add in the onion. Saute for 2-3 minutes or until almost translucent. Stir in the 1/2-inch sweet potato chunks. Stir until quite tender, around 9-10 minutes. Add in the garlic and jalapeno. Stir for 1 minute. Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute longer, or until fragrant.BEANS AND TOMATOES: Add the undrained chili beans, drained and rinsed black beans, and undrained petite diced tomatoes. Add in the vegetable stock.COOK: Stir everything to combine and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot. Allow to simmer for 8-15 minutes or until a good amount of the liquid is absorbed and the sweet potatoes are tender. The time will vary, depending on your stove. For best results, check the chili every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.SEASON: Remove from the heat. Season to taste with any additional salt or pepper as needed. Add lime juice and cilantro.ENJOY: Finish individual bowls with your favorite toppings. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a spoonful of sour cream, fresh chopped avocado, and some more chopped cilantro. Don't forget the toppings; they add a lot! Video Nutrition FactsServing: 6servings | Calories: 269kcal | Carbohydrates: 46.6g | Protein: 14g | Fat: 3.8g | Cholesterol: 1.8mg | Sodium: 749.6mg | Fiber: 14.4g | Sugar: 5.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I made this for dinner tonight, and my husband and I really loved it! It’s easy and simple and flavorful. It’s really good for you. It’s a keeper! Reply
I’m sure you could, I haven’t personally tested it though so I can’t give you exact recommendations (sorry!). I would avoid too long though, I think it could get mushy quickly! Reply
Made this last night and it was delicious! I’m reheating leftovers right now and serving it over quinoa. Brown rice would be good too. Thanks for the recipe! Reply
This was sooo good! Made it as directed (used the regular black beans) and it was perfect! And you are right about the toppings – definitely add them to make it even more delicious – perfect meatless meal! Reply
Check this recipe. In on section it seems to tell you to use black beans in chili sauce. In another spot it tells you to rinse and drain a can of regular black beans. I’m confused. Reply
Either works; a lot of people have had problems finding the black chili beans, so whatever you can find, we’ve used both in the recipe and there’s not much of a difference. Reply
Just made this with regular Black and kidney Beans, put in a little 70% dark chocolate and some chicken also.. Delscious! Thank you. Reply
Made this tonight for dinner and it was delicious! Once I had the sweet potato, garlic, onion, and spices simmered in the skillet I added it with all the other ingredients to my crock pot and let it cook on low for a couple of hours while I took my evening walk. I will definitely be making this again! Reply
This is such an amazing chili! So flavorful and spicy. I think it might be too spicy for some, but it was perfect for us. All the flavors really blend together so well. I can’t wait to make it again! Reply
There are some recipes worth dying for. This one is worth killing for! I couldn’t believe how delicious it was! Thank you! Reply
Overall great flavors, will make again however sweet potatoes cooked in no broth in 10 minutes not possible: I’ve been cooking for over 40 years; I’m not sure a novice cook would have known what to do. Reply
They aren’t supposed to cook in only 10 minutes! 🙂 They are sautéed in step 1 for 9-10 minutes and then in the broth for 8-15 minutes (or as the recipe reads: “or until a good amount of the liquid is absorbed and the sweet potatoes are tender”). If they are chopped small (into 1/2 inch cubes) they will be done in time. Hope that helps! Reply
Made a few changes to make it even more healthy. Just added an off brand can of chili beans and 1 can of black beans. Roasted/broiled fresh cut cherry tomatoes. Did 1 cup veggie broth and 1 cup chicken broth for flavor. Before serving to thicken it, I blended about 1 1/2 cups of the soup and added it to the rest of the soup. Didn’t have lime or cilantro or toppings but it was tasty. Will make again. Thanks. Reply
This chilli is amazing and has become a regular in my household! Perfect for the days I need to get some extra protein in and is easy to vary depending on what you have at home. Reply
I can’t find the Pinto Beans in Chili Sauce. Do you have a suggestion to substitute for or work around this? Thank you! Reply
Thank you for sharing this recipe ❣️It is one of my favorites ❤️Today tho I added a little to much chilli powder because I was doubling the recipe 🤣So I was wondering if you knew of anything I could do to help with it being a little to spicy? Reply
Can you edit it so you say; stir in the sweet potato chunks? Why out the 1/2 inch there? It made me think I had to stir in 1/2 the sweet potato! Reply
