Hearty Sweet Potato and Black Bean Chili Recipe

Learn how to make an easy, flavorful sweet potato black bean chili — a cozy, plant-based meal that’s both sweet and spicy and perfect for chilly nights.

This sweet potato black bean chili is a simple, satisfying plant-based recipe that has become a favorite for cold-weather dinners. The tender sweet potatoes add a natural sweetness that balances smoky spices and hearty black beans, creating a chili that’s rich in flavor yet easy to make.

Ingredients You’ll Need

These pantry-friendly ingredients come together quickly to make a comforting chili. You’ll need: sweet potatoes, black beans, olive oil, water, fire-roasted diced tomatoes, paprika, chili powder, cumin, garlic powder, salt, and black pepper. Optional toppings include avocado, cilantro, and tortilla chips.

How to Make Sweet Potato Black Bean Chili

Follow these simple steps for a flavorful, hearty chili.

(1) Peel the sweet potato and cut it into 1-inch cubes.

(2) Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed sweet potatoes and sauté for 2–3 minutes to begin softening and browning them.

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(3) Add one 15-oz can of fire-roasted diced or crushed tomatoes, one 15-oz can of rinsed and drained black beans, 1 cup of water, 1 1/2 tablespoons paprika, 1 tablespoon chili powder, 1 tablespoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine.

(4) Bring the mixture to a simmer, then reduce heat and cook gently for 35–40 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.

(5) Taste and adjust seasoning, then serve hot with sliced avocado, chopped cilantro, and tortilla chips for crunch.

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Tips for Success

• Use fire-roasted ingredients: Fire-roasted diced tomatoes (and frozen fire-roasted corn if you add it) bring extra depth and a slightly smoky flavor that enhances the chili.
• Bean substitutions: If you prefer, use pinto, kidney, or cannellini beans in place of black beans.
• Toppings to boost flavor: Sour cream or a dairy-free yogurt, shredded cheese, tortilla strips, chopped cilantro, or a splash of hot sauce make excellent finishing touches.
• Serve over rice: For a heartier bowl, serve the chili over steamed white or brown rice — it’s a comforting way to enjoy this stew-like chili.

Storing & Freezing Tips

Storing leftovers: Allow the chili to cool to room temperature, then store in an airtight container in the refrigerator for 3–5 days.

Freezing: Cool completely, transfer to a freezer-safe container or bag, and freeze for 1–2 months. Thaw overnight in the refrigerator before reheating.

What to Serve With This Chili

This chili is delicious on its own, but it pairs beautifully with cornbread, a crisp salad, or simple roasted vegetables. For a complete meal, try serving it with a fresh green salad or a warm slice of cornbread.

Recipe Details