Sweet Potato Black Bean Chili

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This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

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.

 

Overhead image of Sweet Potato Black Bean Chili

Chili is my love language in chilly 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!

Process shots of making Sweet Potato Black Bean Chili: browning the onion; adding sweet potatoes; combining the seasonings; mixing seasonings in; adding beans and diced tomatoes; simmering; serve when fully thickened and tender.

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.

  1. Sauté the onion. Take your time to really soften the onion since this will improve the end texture and flavor.
  2. 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.
  3. 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!).
  4. Toast the spices. We want to toast the spices instead of simply adding them to the liquid, because this enhances and deepens the flavors.
  5. Add in the chili beans and diced tomatoes. I use BUSH’S® Chili Beans which are phenomenal in this chili; more on these in a minute! Two cans of black beans, one can of BUSH’S® Pinto Beans in a Mild Chili Sauce, and one can of fire-roasted tomatoes — all in!
  6. Add vegetable stock (if you’re not concerned about this being a vegetarian dish, chicken stock will also work). Simmer until tender.
  7. Chili is thickened and potatoes are tender. Add in fresh lime juice and fresh cilantro!

Process shot-- image of Chelsea and her boys making the Sweet Potato Black Bean Chili.

BUSH’S Chili Beans

This chili relies on the delicious flavors in BUSH’S® Chili Beans to give your chili even more chili flavor. Because they’re slow simmered with flavor cooked into every bean, it gives your chili a “cooked all-day” flavor right out of the can. 

  • BUSH’S Pinto Beans in a Mild Chili Sauce are flavored with tomatoes, chili peppers, and garlic for the perfect amount of heat. Since pinto beans have a tender texture and mild flavor they work perfectly to complement this chili.

Image of the beans used in this chili.

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 (fatfree works great).
  • Adjust seasonings. If you’re concerned about 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!)
  • Use fire-roasted tomatoes. Fire-roasted diced tomatoes have a roasty, toasty extra burst of flavor!

Overhead image of Sweet Potato Black Bean Chili in the pot, ready to be served.

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!

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Sweet Potato Black Bean Chili

5 from 6 votes
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.
Print Recipe

Sweet Potato Black Bean Chili

5 from 6 votes
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
Cuisine American
Keyword sweet potato black bean chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 269kcal

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)  BUSH'S® Pinto Beans in Mild Chili Sauce
  • 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 cheese

Instructions

  • ONION 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 Facts

Calories: 269kcal

DID YOU MAKE THIS RECIPE?

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Nutrition facts in sweet potato black bean chili

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16 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.

  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!

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