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 bursts with hearty texture and flavor! Tender chunks of sweet potatoes, perfectly seasoned beans, fire-roasted tomatoes, and a killer seasoning mix come together for an incredible vegetarian chili. Top your chili with some fresh cilantro, creamy avocado, and a handful of freshly grated cheese. Chili is my love language in colder weather, and as the days cool down, there’s nothing I crave more. This Sweet Potato and Black Bean Chili is a healthier chili version — it’s vegetarian, packed with protein and good-for-you ingredients. It’s hearty and filling, delicious and nutritious, and best of all, made in one pot. It’s ready in about 30 minutes or less! How to make Sweet Potato Black Bean Chili I’ve broken up the steps for making this chili, and the photos above show that. The text below describes what’s happening in each photo, along with a few tips. Sauté the onion. Take your time to really soften the onion since this will improve the end texture and flavor. Sauté the sweet potato chunks and then the garlic and jalapeño. The sweet potatoes will have a chance to simmer, but it’s important they get fairly tender and “skillet roasted” first. The garlic and jalapeño get quickly sautéed as well. Toss the spices together. This spice blend is the best! Use high-quality spices for best results, and make sure to adapt heat to personal preference. (Reduce or increase the cayenne pepper, depending on your love of heat!) Toast the spices. We want to toast the spices instead of simply adding them to the liquid, because this enhances and deepens the flavors. Add in the chili beans and diced tomatoes. Chili beans are seasoned with the spices needed for this meal, and that saves time. Also add one can of fire-roasted tomatoes — all in! Add vegetable stock (if you’re not concerned about this being a vegetarian dish, chicken stock will also work). Simmer until tender. Chili is thickened and potatoes are tender. Add in fresh lime juice and fresh cilantro! Quick tips Cut the sweet potatoes the same size. The more evenly you cut the sweet potatoes, the more evenly they’ll cook, and therefore, the better texture this chili will have. Don’t forget the toppings! The toppings add so much to this chili, so you definitely don’t want to leave them out! Our favorites are freshly grated Colby Jack or extra-sharp Cheddar cheese, a ripe avocado, extra lime and cilantro, and a big scoop of sour cream (fat–free works great). Use fire-roasted tomatoes. Fire-roasted diced tomatoes have a roasty, toasty extra burst of flavor! quicktip] Adjust seasonings. If you prefer less heat, reduce or omit the cayenne and jalapeño pepper. Alternatively, if you love spice, feel free to increase either. Don’t forget to taste the chili before serving and add any additional salt, pepper, or other seasonings to taste. (Here are some tips to tame down chili if you’ve finished making it and it’s too hot!) [/quicktip] Serving ideas for Sweet Potato Black Bean Chili Baked potatoes: Add a few spoonfuls of this chili 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 4.93 from 13 votes - Review this recipe This Sweet Potato Black Bean Chili is packed with hearty texture and flavor! Tender chunks of sweet potatoes, perfectly seasoned beans, fire-roasted tomatoes, and a killer seasoning mix come together for an incredible vegetarian chili. Top your chili with some fresh cilantro, creamy avocado, and a handful of freshly grated cheese. SAVE TO RECIPE BOX Print Recipe Sweet Potato Black Bean Chili 4.93 from 13 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Sweet Potato Black Bean Chili is packed with hearty texture and flavor! Tender chunks of sweet potatoes, perfectly seasoned beans, fire-roasted tomatoes, and a killer seasoning mix come together for an incredible vegetarian chili. Top your chili with some fresh cilantro, creamy avocado, and a handful of freshly grated cheese. Course Dinner, Vegetarian Cuisine American, Vegetarian Keyword sweet potato black bean chili Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 6 servings 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! 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