There’s something so comforting about a bowl of chili, especially when it’s packed with wholesome ingredients and a touch of sweetness.

This Sweet Potato Black Bean Chili has become a staple in my kitchen for its hearty flavors, easy preparation, and satisfying warmth.

Whether you’re looking for a plant-based dinner or a meal to impress your family, this chili delivers on every level.

This Sweet Potato Black Bean Chili combines tender chunks of sweet potato, protein-rich black beans, and bold spices to create a dish that’s as nourishing as it is delicious.

Perfect for cozy nights or meal prep, it’s naturally vegan, gluten-free, and full of flavor. A subtle sweetness from the potatoes balances the heat, making it a crowd-pleaser even for those who aren’t chili enthusiasts.

Sweet Potato Black Bean Chili
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Sweet Potato Black Bean Chili

Recipe by JoanneCourse: MainCuisine: American/Tex-MexDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

320

kcal

Ingredients

  • 1 tablespoon olive oi

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 medium red bell pepper, diced

  • 2 medium sweet potatoes, peeled and diced (about 4 cups)

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) black beans, drained and rinsed

  • 1 cup vegetable broth (or water)

  • 1 cup frozen or fresh corn kernels

  • 2 tablespoons tomato paste

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • ¼ teaspoon cayenne pepper (optional, for extra heat)

  • Juice of 1 lime

  • Fresh cilantro and avocado slices for garnish (optional)

Directions

  • Sauté Aromatics:
  • Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic and red bell pepper, cooking for another 2 minutes until fragrant.
  • Cook Sweet Potatoes:
  • Add the diced sweet potatoes to the pot, stirring to coat them with the aromatics. Pour in the vegetable broth and bring to a simmer. Cover and cook for 10 minutes, or until the sweet potatoes begin to soften.
  • Add Remaining Ingredients:
  • Stir in diced tomatoes, black beans, corn, tomato paste, chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. If you prefer a spicier chili, add cayenne pepper.
  • Simmer:
  • Reduce the heat to low and let the chili simmer uncovered for 15 minutes, stirring occasionally. The sweet potatoes should be fork-tender, and the flavors will meld beautifully.
  • Finish and Serve:
  • Stir in the lime juice and taste for seasoning, adjusting salt or spices as needed. Serve hot, garnished with fresh cilantro and avocado slices if desired.

Notes

  • For a creamier texture, blend a cup of the chili and stir it back into the pot.
  • If you prefer a spicier kick, consider adding a diced jalapeño during the sautéing step.
  • This chili pairs wonderfully with cornbread, tortilla chips, or a dollop of plant-based sour cream.

Storage and Reheating

  • Refrigeration: Store leftover chili in an airtight container for up to 4 days.
    .
  • Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
    .
  • Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if needed to loosen the consistency.
Sweet Potato Black Bean Chili