If you crave hearty, stick-to-your-ribs dishes that keep you full for hours, make sure you try this Instant Pot Black Bean Soup, too. It’s so filling and easily customizable with all your favorite toppings. Getting tired of soups? These Bean Tostadas could not be easier to make and are a huge hit with the whole family!
What is Sweet Potato Black Bean Chili?
This Sweet Potato Black Bean Chili is like a cross between black bean soup and your favorite vegetarian chili. The combination of black beans and sweet potatoes works every time, but it’s the warm, smoky spices that really bring it to life.
You still get that savory, tomato-based broth, but with tender pieces of peppers, onion, and sweet potatoes alongside the beans.
To wake it up, I like to add lime juice and fresh cilantro, but that’s really all you need. It’s such a nice alternative to traditional chili and is both vegan and vegetarian, too!
Why You’ll Love This Sweet Potato Chili Recipe
- So easy to make: Traditional chili can take hours to develop deep flavor, but this entire recipe is ready to serve in about 30 minutes. Plus, it relies on mostly pantry staples, so you can get cooking ASAP.
- Incredible flavors: The combination of sweet and smoky flavors just works and will warm you up like nothing else.
- One-pot wonder: Although you’ll have some cans and a cutting board to clean, the rest of the recipe comes together in just one pot. This makes clean-up a breeze!
Black Bean Sweet Potato Chili Ingredients
- Oil: Use whichever cooking oil you prefer, like olive oil or coconut oil.
- Vegetables: For lots of flavor and texture, use diced yellow onion, red bell pepper, garlic cloves, and cubed sweet potatoes. It takes a little time to prep everything, but I promise, it is worth it!
- Seasonings: Chili powder, cumin, smoked paprika, and cinnamon add a warm, smoky, aromatic flavor. Don’t forget to season with salt and black pepper to taste.
- Black beans: Black beans have the perfect size and flavor for this sweet potato black bean chili recipe, although you can use a different type of bean, if you prefer. Pinto beans or red kidney beans are the best substitutes.
- Canned diced tomatoes: Any diced tomatoes you have on hand will work well in this recipe, including fire-roasted tomatoes for extra smokiness.
- Vegetable broth: If you’re vegetarian, stick with vegetable broth, but you can use chicken stock if you have it on hand.
- Lime juice: Fresh lime juice adds a nice brightness that balances the rich, hearty flavors.
- Fresh cilantro
How to Make Sweet Potato Black Bean Chili
Here is the basic listing of ingredients that are needed to make this chili. It may look like a lot but trust me it is all needed to make The full ingredient amounts are in the recipe card at the bottom of this post.
Tips for Success
- Keep an eye on the liquid: As the vegetable stock boils down, the sweet potatoes and beans can stick to the bottom of the pot and burn if you don’t check it and give an occasional stir.
- Spice it up: In addition to the seasonings I’ve recommended, you can make your chili extra fiery by adding chopped jalapenos, a dash or two of cayenne pepper, or a little adobo sauce while it’s simmering away.
- Use fresh spices: Since so much of the flavor is coming from the spices, make sure to use the right ones. Regular paprika can work in a pinch, but it won’t add the same smokiness of smoked paprika. There’s nothing quite like it!
Recipe Variations
- Add meat: For extra protein, add browned ground beef or turkey.
- Garnish generously: We like to garnish our bowls similar to when we have taco nights, so think minced onion, avocado slices, chopped green onion, sour cream, cheddar cheese, hot sauce, and even tortilla chips for a little crunch. There are lots of options!
- Try squash: Instead of sweet potatoes, try a hearty winter squash like butternut, kabocha, or sugar pumpkin.
Frequently Asked Questions
Why do you add cinnamon to chili?
Although it might not be in every chili recipe, the gentle, warming heat of cinnamon works perfectly with the sweet potatoes and takes this chili recipe over the top. If you’ve never tried cinnamon in your chili recipe, you really should. It’s a game-changer!
Can you make sweet potato black bean chili in a slow cooker?
Yes, although I actually prefer to use the Dutch oven. It’s quicker and you can control the doneness of the sweet potatoes and vegetables. If you want to use a crock pot, add all of the ingredients together and let them cook on low for about 6-8 hours or high for 4 hours (or until the sweet potatoes are tender).
What goes well with Sweet Potato Black Bean Chili?
You can serve up this smoky vegan chili with all your favorite toppings, plus some sort of bread or starch to mop up every bite. I like to scoop the chili with tortilla chips or enjoy it with a hunk of cornbread drizzled with honey.
If you want to make it more of a complete meal, you can pair the chili with a quesadilla, half a sandwich, a couple of Alambre Tacos, or a simple salad, as well.
How to Store & Reheat This Chili?
How to refrigerate black bean chili? Just keep your chili in an airtight container in the fridge for up to 5 days
How do you reheat? You can easily reheat this black bean chili on the stovetop
Can I Freeze Black Bean Chili?
How to freeze? Once your chili is cooled, you can store it in a freezer-safe plastic container or air-tight plastic freezer bag. The chili should last 2-3 months in the freezer. To defrost, set your freezer container in the fridge overnight (or until thawed) and reheat on the stovetop. You may need to add a little veggie stock or water as it thaws.
Try these other dinner recipes!
- Weight Watchers Taco Soup
- Stuffed Poblano Pepper Recipe
- Elotes Mexicanos
- Cheesy Taco Pasta
- Enchilada Meatballs
If you’ve tried this Black Bean Sweet Potato Chili recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Sweet Potato Black Bean Chili
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 small red bell pepper, finely chopped
- 4 large garlic cloves, minced
- 1 large sweet potato, peeled, cut into chunks
- 1 1/2 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 15-ounce cans black beans, drained and rinsed
- 1 15-ounce can diced tomatoes
- 2 cups vegetable broth, plus more if needed
- 3 tablespoons lime juice
- 1/4 cup chopped cilantro
Instructions
- In a large pot, heat oil over medium heat. Once oil is hot, add onions and red bell pepper, stirring often. Cook until soft, about 5 minutes. Add in garlic and cook for 1 more minute.
- Next, add the chopped sweet potatoes, chili powder, cumin, paprika, cinnamon, salt, and pepper. Stir constantly and cook for 1 minute.
- Pour in vegetable broth and bring up to a boil. Reduce the heat to medium and cover. Cook for 5 minutes, then add in beans and tomatoes. Add in broth if the chili becomes too thick. Continue cooking for 25 minutes or until sweet potatoes are soft. Take off heat and stir in lime juice and cilantro. Top with desired toppings.
Recipe Notes
- Spice it up: In addition to the seasonings I’ve recommended, you can make your chili extra fiery by adding chopped jalapenos, a dash or two of cayenne pepper, or a little adobo sauce while it’s simmering away.
- Use fresh spices: Since so much of the flavor is coming from the spices, make sure to use the right ones. Regular paprika can work in a pinch, but it won’t add the same smokiness of smoked paprika. There’s nothing quite like it!
Nutrition Information
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