Sweet Potato Chili

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Sweet Potato Chili is a delicious blend of tender sweet potatoes, black beans, and tomatoes, topped with your favorite chili toppings!

Sweet potato black bean chili served in a bowl, topped with sliced avocados and fresh cilantro, making for a warm and delicious meal.

The BEST Sweet Potato Chili

Chili’s my go-to when it gets cold, and our classic Crockpot Chili is a big favorite on the blog. And now this Sweet Potato and Black Bean Chili is a game-changer! Here’s some reasons we love it:

  • High Protein: Keeps you full with plant-based protein.
  • One-Pot Wonder: Easy cooking and cleaning.
  • Quick: Ready in about 30 minutes.
  • Comforting & Hearty: A delicious twist on classic chili. You won’t miss the meat!
  • Great For Meal Prep: Tastes even better the next day!

Browning the onion, combining seasonings, mixing them in, adding diced tomatoes, simmering, and serving when fully thickened and tender.

Ingredients In Sweet Potato Chili

  • Oil: Used for sautéing the onion and sweet potatoes.
  • Onion: Adds flavor to the chili.
  • Sweet potatoes: Provide a hearty texture and natural sweetness.
  • Garlic & Jalapeño: Adds more flavor.
  • Seasonings: Creates the chili’s flavor profile.
  • Beans: Provide protein and substance to the dish.
  • Tomatoes: Add depth of flavor and a smoky element.
  • Broth/stock: Enhances the chili’s liquid base and flavor.

QUICK TIP

Adjust seasonings to taste. Reduce or leave out cayenne and jalapeño for less heat. Taste before serving seasonings as needed. (Here are some tips for cooling down chili if it’s too spicy!)

Finished meal in the pot, warm and delicious, ready to be enjoyed.

How To Make Sweet Potato Chili

  1. Sauté onion in olive oil until soft.
  2. Add sweet potatoes, garlic, and jalapeño (optional); cook until tender.
  3. Mix in spices until aromatic.
  4. Combine beans, tomatoes, and stock; bring to a boil.
  5. Simmer covered 8-15 minutes until potatoes are soft.
  6. Season with salt, pepper, lime, and cilantro.
  7. Serve with optional toppings like sour cream and cheese. Enjoy!

What To Serve With This Chili

  1. Cornbread: Sweet and buttery.
  2. Baked potatoes: Add a few spoonfuls of this chili on top of a baked potato plus toppings.
  3. Rice: A filling side or scoop into the chili.
  4. Mexican Salad: With the best cilantro-lime dressing.
  5. Tortilla Chips: For crunch.
  6. Navajo tacos: Make or buy some fry bread, top with this chili, and add toppings.

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Sweet Potato Chili

4.94 from 16 votes
Sweet Potato 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.
Sweet potato black bean chili served in a bowl, topped with sliced avocados and fresh cilantro, making for a warm and delicious meal.
Print Recipe

Sweet Potato Chili

Sweet potato black bean chili served in a bowl, topped with sliced avocados and fresh cilantro, making for a warm and delicious meal.
4.94 from 16 votes
Sweet Potato 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, Sweet Potato Chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Chelsea Lords
Calories 269kcal
Cost $6.12

Ingredients

  • 1-1/2 tablespoons olive oil
  • 1/2 large yellow onion, diced (~1 cup)
  • 2 cups (~1 medium) peeled & chopped (1/2-inch) 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, optional
  • 1/2 teaspoon each: onion powder & garlic powder
  • Salt & pepper (3/4 tsp salt & 1/4 tsp pepper)
  • 1 can (16 oz) chili beans (pinto)
  • 2 cans (15.5 oz EACH) black beans, drained & rinsed
  • 1 can (14.5 oz) petite diced tomatoes
  • 1-1/2 cups vegetable broth/stock (chicken broth works if not vegetarian)
  • Optional, but recommend: 1/4 cup finely diced cilantro & 2-3 tbsp lime juice
  • Optional toppings: sour cream, cheddar cheese, avocado, tortilla strips/chips, etc.

Instructions

  • ONION AND SWEET POTATO: Heat oil in a large pot over medium-high. Add onion and cook until nearly translucent, about 3 minutes. Add chopped sweet potato and cook until tender, about 9-10 minutes. Mix in garlic and jalapeño; cook for 1 minute. Stir in all the seasonings; cook until fragrant, about 1 min.
  • BEANS AND TOMATOES: Add undrained chili beans, drained black beans, & undrained tomatoes. Pour in stock/broth.
  • COOK: Bring to a boil, then lower heat to medium-low and cover. Simmer for 8-15 minutes until sweet potatoes are tender and a good amount of liquid has been absorbed. Stir every now and again to prevent sticking.
  • SEASON: Remove from the heat. Adjust seasonings to personal preference. Add lime juice and cilantro if using.
  • ENJOY: Ladle into bowls and add desired toppings. Enjoy!

Video

Recipe Notes

Sweet Potato Size: Cut into small, even 1/2-inch pieces for quicker cooking.
Spice Levels: Adjust chili powder, cayenne, and jalapeños to taste.
Toppings: These seal the deal adding lots of flavor and texture; don't skimp!
Storage: Cool: Let it reach room temperature. Refrigerate: In airtight containers, keep for up to 5 days. Freeze: Freeze for up to 3 months. Reheat: Thaw if frozen, then warm on stove or microwave.

Nutrition Facts

Serving: 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.

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Recipe Rating




36 Comments

  1. 5 stars
    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!

    1. 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!

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 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.

    1. 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.

    1. Just made this with regular Black and kidney Beans, put in a little 70% dark chocolate and some chicken also.. Delscious! Thank you.

  5. 5 stars
    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!

  6. 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!

    1. I’m so glad you guys enjoyed this black bean chili! Thanks so much for your comment! 🙂

  7. 5 stars
    There are some recipes worth dying for. This one is worth killing for! I couldn’t believe how delicious it was! Thank you!

  8. 4 stars
    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.

    1. 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!

  9. 5 stars
    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.

  10. 5 stars
    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.

  11. I can’t find the Pinto Beans in Chili Sauce. Do you have a suggestion to substitute for or work around this? Thank you!

  12. 5 stars
    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?

  13. 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!

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