Sweet Potato & Black Bean Chili is the ultimate comfort food, packed with rich flavors, hearty vegetables, and plenty of warmth to get you through the cooler months. This plant-based chili is a wonderful balance of savory, spicy, and naturally sweet ingredients. The creamy texture of sweet potatoes and the satisfying bite of black beans combine to create a dish that’s filling, flavorful, and nourishing. Whether you’re enjoying it as a cozy weeknight dinner or serving it at a gathering, this chili is sure to become a favorite.
What makes this chili so special is the beautiful blend of ingredients. The sweetness of the roasted sweet potatoes pairs perfectly with the hearty, earthy black beans, while chili spices like cumin, smoked paprika, and chili powder bring depth and warmth to the dish. A hint of garlic and onion adds a savory base, and fresh tomatoes help round out the flavor, making each bite satisfying and complex.
This chili is wonderfully versatile, feel free to add other vegetables like bell peppers, zucchini, or corn to enhance the texture and flavor. A dash of lime juice or a sprinkle of cilantro just before serving brightens the dish and adds an extra layer of freshness. For those who like a bit of heat, a pinch of cayenne or jalapeño adds the perfect kick.
Not only is Sweet Potato & Black Bean Chili delicious, but it’s also incredibly nutritious. It’s packed with protein, fiber, and vitamins, making it a wholesome meal that will keep you satisfied without weighing you down. It’s also naturally vegan and gluten-free, making it a great option for various dietary preferences.
Serve it with a side of cornbread, tortilla chips, or over a bed of rice for a complete, satisfying meal. Leftovers are perfect for meal prep or freezing, and this chili often tastes even better the next day as the flavors continue to meld together.
Sweet Potato & Black Bean Chili is the perfect dish for anyone looking for a hearty, healthy, and flavorful meal that’s perfect for cooler days. It’s warm, comforting, and a great way to enjoy seasonal ingredients in a satisfying, easy-to-make dish.
Ingredients
- 2 sweet potatoes peeled and diced, large
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 red bell pepper chopped
- 2 cans black beans rinsed and drained
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 tsp salt or to taste
- cilantro for garnish, fresh
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and smoked paprika, and cook for another minute.
- Add the diced sweet potatoes and chopped red bell pepper to the pot. Cook, stirring occasionally, for about 5 minutes.
- Add the rinsed and drained black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil.
- Reduce the heat to low and let the chili simmer for about 30 minutes, or until the sweet potatoes are tender.
- Season with salt to taste. Serve hot, garnished with fresh cilantro.
Nutrition
Pretty solid, especially with the sweet potatoes. I used fire-roasted tomatoes and it gave it a nice kick. Would recommend letting it simmer closer to 45 minutes for thicker flavor.
Love this tip! Fire-roasted tomatoes are the move—adds so much depth. And yes, simmering longer definitely helps the flavors meld.
Not bad, but I like my chili spicy. I added jalapeños and it was way better!
Delicious! Didn’t have vegetable broth, so used chicken broth. Still turned out great!
Really easy to make! Just threw everything in one pot. Flavor was really good! A keeper.
I dunno about sweet potatoes in chili. They are too sweet for me. I skipped them and it was fine.
This sounds healthy but kinda bland? I followed it exactly and it needed more salt + more cumin for me. Otherwise it was just “okay chili.”
I made it but forgot the beans 🤦♂️. Still tasted good, but I think beans are important.
Not bad! I was worried the sweet potatoes would make it too sweet, but it balanced out. Next time I’ll maybe add a diced jalapeño for more heat.
Sweet potatoes? Really? Never thought those would go in chili, but I might give it a shot. 🤔
Yummy!!! 😍 I made it twice already. It’s a hit at my potlucks. Thanks for the recipe!