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
Kinda bland for me the first try. I think my chili powder wasn’t very strong? I ended up adding more smoked paprika and it improved a lot.
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.
Made this last night and it’s honestly super cozy. The smoked paprika really brings the flavor together—will be repeating this one.
Yes!! I made this too and the smoked paprika is the real MVP. So cozy and actually tastes better the next day.
Mine was good but I think it needed more liquid—mine got kinda thick after 30 min. Next time I’ll add extra broth and maybe a splash of lime. Still tasty though.
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.”
Not bad at all! I didn’t have smoked paprika so I used regular paprika and a tiny pinch of cayenne. Still tasted good.
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.
Worst. my sweet potato didn’t get tender and it was too watery. Also I forgot the cilantro and it somehow got worse??? maybe i did something wrong lol
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!
Chili’s good but was too thin. I added lotsa cheese, hope that’s not a sin! 😅
Cheese is always a win! But yeah, thinned chili can be a bummer. Why not try thickening with some cornmeal next time? 😄
Made this last night—so cozy. The smoked paprika really makes it taste deeper than regular chili. I added a little extra cumin and it was perfect.
Not bad, but I think my chili powder was weak? It tasted a little flat until I added more cumin and salt. Also, 30 minutes wasn’t enough for my sweet potatoes—had to cook longer. Still ate it all though.
This chili is amazing! I can’t believe how flavorful it is. Definitely a keeper! 🍲
Sweet potatoes and black beans? Sounds weird. Who even eats that? Is it good?
Okay but like… 30 minutes isn’t enough for my sweet potatoes. Mine were still kinda firm after simmering, so I ended up cooking closer to 45. Maybe depends on size.
Totally agree—sweet potato size makes a big difference. I dice mine pretty big and 30 min is never enough for me either.
Really? Mine are usually tender at 30 min 🤷♀️ I cut them into small cubes though, like 1/2 inch. Might be your dice size.
Made this last night—super cozy and flavorful. The smoked paprika really comes through, and the sweet potatoes make it feel hearty without being heavy. I used a little extra cilantro at the end and it was perfect.
Honestly this is healthy but it feels a little bland. I added cumin and smoked paprika like it says, but still needed more salt and maybe some lime at the end.
Yum!!
Sweet potato in chili? Weird combo. Who thought of that? 🤷♀️
I’m skeptical about sweet potato in chili, but wow. The flavor is sweet-salty and the texture is amazing. I’ll definitely make this again—easy weeknight meal.
Pretty solid, but mine needed more salt than the recipe said. Also I simmered closer to 40 minutes so the sweet potatoes got really tender.
This is the only chili I actually make now. Black beans + sweet potatoes = best combo. Will definitely be repeating.
Good base recipe. I found it needed more salt than “1 tsp” and maybe a bit more cumin at the end, but otherwise the timing was right and the sweet potatoes cooked through.
The cilantro garnish is nice but I’m not a cilantro person, so I used parsley. It still tasted good, just different.
Good idea but mine turned out kinda bland until I salted more. Also my sweet potatoes took longer than 5 minutes to soften—maybe my cubes were too big. Overall solid.