Sweet Potato Black Bean Chili

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 269 kcal


  • 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 a 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


  1. ONION AND SWEET POTATO: In a large pot over medium high heat add in olive oil. Once shimmering, add in the onion. Saute for 2-3 minutes or until almost translucent. Add 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 or until fragrant.

  2. BEANS AND TOMATOES: Add the undrained chili beans, drained and rinsed black beans, and undrained petite diced tomatoes. Add in the vegetable stock.

  3. 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. This time will vary depending on the heat of your stove-top. For best results, check it every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.

  4. SEASON: Remove from the heat. Season to taste with any additional salt/pepper as needed. Add lime juice and cilantro.

  5. ENJOY: Top individual bowls with favorite toppings. We top ours with a good handful of freshly grated sharp cheddar cheese, another squeeze of lime, a good spoonful of sour cream, fresh chopped avocado, and some more chopped cilantro. Don't forget the toppings; they add a lot!

Recipe Video