Sweet Potato and Black Bean Chili is the kind of recipe that wraps you in warmth, no matter what time of year it is. It’s hearty, filling, and loaded with smoky spices and creamy sweet potatoes. Whether you’re new to plant-based meals or just craving something comforting and wholesome, this chili has you covered. The best part? It comes together in under 45 minutes and only uses one pot.

We’re talking bold flavor, fiber-rich ingredients, and a meal so satisfying, you won’t even miss the meat. Ready to bring this into your regular dinner rotation? Let’s dive in.

Ingredients You’ll Need for Sweet Potato and Black Bean Chili

Here’s what you’ll need to make this soul-soothing chili. Most of these are pantry staples, and you can easily swap or skip depending on what you’ve got on hand.

• 1 tablespoon olive oil – For sautéing the aromatics.

• 1 medium onion, diced – Yellow or white works well.

• 2 cloves garlic, minced – Fresh garlic brings bold flavor.

• 1 medium sweet potato, peeled and diced – Aim for even cubes so everything cooks at the same time.

• 1 (15 oz) can black beans, drained and rinsed – Rich in protein and fiber.

• 1 (14.5 oz) can diced tomatoes (with juices) – Adds tang and body to the broth.

• 2 cups vegetable broth – Choose low-sodium if you want to control the salt level.

• 1 tablespoon tomato paste – Adds depth and helps thicken the chili.

• 1 teaspoon chili powder – A mild base of warmth.

• 1/2 teaspoon cumin – Earthy and smoky.

• 1/2 teaspoon smoked paprika – This one makes the flavor pop.

• Salt and pepper, to taste – Add at the end once it’s all simmered together.

Optional toppings: avocado slices, chopped cilantro, a dollop of sour cream, or fresh lime wedges. They take this dish from great to unforgettable.

Step-by-Step Instructions (with Tips)

This is a one-pot wonder that couldn’t be easier to pull off. If you can chop and stir, you can make this chili.

1. Sauté the onion.
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, just until it begins to soften. You’re not looking for browning here—just a nice translucent finish.

2. Add the garlic.
Stir in the garlic and cook for about 30 seconds. You’ll smell it right away—that’s when you know it’s doing its thing. Be careful not to let it burn.

3. Spice it up.
Now toss in the sweet potatoes, chili powder, cumin, smoked paprika, and tomato paste. Stir everything together to coat the veggies in those gorgeous spices. Let it cook for 2–3 minutes to give the tomato paste time to deepen in flavor.

4. Pour and simmer.
Add the diced tomatoes (with juices), black beans, and vegetable broth. Stir well and bring the whole pot to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for 25–30 minutes. You want the sweet potatoes to be fork-tender and the chili to thicken slightly.

5. Taste and adjust.
Give it a taste—this is where the salt and pepper come in. Add a bit at a time until it’s just right for your taste buds.

Pro Tip:
If you want your chili a little thicker, mash a few of the sweet potato chunks against the side of the pot and stir them in. It’s a natural thickener, no flour or cornstarch required.

Why This Recipe Works

There’s something magical about the balance of flavors in this dish. The natural sweetness of the potatoes mellows out the smoky spices. The black beans bring heartiness and fiber. The tomato base gives just enough acidity to keep things bright and balanced.

Plus, it’s endlessly versatile. Not into black beans? Swap them for kidney or pinto beans. Want a little extra heat? Stir in a chopped jalapeño or a pinch of cayenne. Need to feed a crowd? This recipe doubles beautifully.

From weeknight dinners to cozy weekends, Sweet Potato and Black Bean Chili checks all the boxes: quick, nutritious, filling, and family-approved.

Creative Variations to Try

One of the best things about this chili? It’s endlessly adaptable. Once you’ve made it the classic way, don’t be afraid to change things up based on what you’re craving or what’s hanging out in your fridge.

Add a grain
Want to make it heartier? Stir in cooked quinoa or brown rice right before serving. They’ll soak up the flavorful broth and add even more substance.

Add more veggies
Corn, bell peppers, or even zucchini would be right at home in this pot. Just dice and add them in with the sweet potatoes.

Try a different protein
If you’re not sticking to a vegetarian version, ground turkey or shredded rotisserie chicken are great additions. Just brown the meat before adding the veggies, and continue the recipe as written.

Turn up the heat
Love a little kick? Add a minced chipotle pepper in adobo sauce, diced jalapeño, or a pinch of cayenne for that extra layer of spice.

Play with the spices
Swap smoked paprika for regular if you prefer a milder flavor, or try a pinch of cinnamon for a sweet warmth that pairs beautifully with sweet potatoes.

Serving Suggestions and Toppings

A great chili is all about the toppings. They add color, flavor, and that fun, customizable feel—like a chili bar at home.

Creamy touches: Sliced avocado, a dollop of sour cream or Greek yogurt, or a swirl of coconut cream for a dairy-free option.

Fresh garnishes: Chopped cilantro, green onions, or even a squeeze of fresh lime juice brighten everything up.

Crunchy extras: Crushed tortilla chips, homemade croutons, or even toasted pumpkin seeds can add the perfect little crunch.

Perfect pairings: Serve your chili with a warm piece of cornbread, over rice, or alongside a simple green salad.

Storage and Meal Prep Tips

If you’re thinking ahead (or just love leftovers), you’re in luck—this chili was made for meal prep.

Refrigerator storage: Let it cool completely, then store in an airtight container for 4 to 5 days. It actually tastes even better the next day.

Freezer-friendly: Freeze in individual portions or one big container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave.

Reheating tip: Add a splash of water or broth before reheating if it thickens up in the fridge.

Make-ahead tip: Chop your onion and sweet potato ahead of time and store them in airtight containers in the fridge. You’ll be halfway to dinner before you even turn on the stove.

FAQs About Sweet Potato and Black Bean Chili

Can I make this chili in a slow cooker?
Yes, absolutely. Just add all ingredients to your slow cooker and cook on low for 6 to 7 hours, or high for about 3 to 4. The flavors deepen even more with the longer cook time.

Is this chili vegan and gluten-free?
It sure is. All the ingredients are naturally vegan and gluten-free. Just check your vegetable broth label to be sure it’s safe if you’re avoiding gluten.

Can I use canned sweet potatoes?
Technically yes, but they’ll be very soft and may break down too much. Fresh is best here—you’ll get a better texture and flavor.

What can I substitute for black beans?
If you’re out of black beans, try kidney beans, pinto beans, or even chickpeas. Each brings its own personality to the dish.

How do I make it spicier?
To bring the heat, add more chili powder, a pinch of cayenne, or a chopped chipotle pepper in adobo sauce. You can also serve it with hot sauce on the side for everyone to adjust their own bowl.

Related Recipes

If you loved this cozy Sweet Potato and Black Bean Chili, you might enjoy these other comforting dishes:

• Homemade Vegetable Soup – Classic and packed with hearty goodness.

• Minestrone Soup – Loaded with veggies and pasta, a Mediterranean favorite.

• Black Bean Soup Recipe – Creamy and rich, another way to enjoy black beans.

• Potato Leek Soup – Silky and satisfying, great for chilly nights.

• Classic Tomato Soup – A perfect pairing for grilled cheese or a simple lunch.

Final Thoughts – Your Go-To Chili All Year Long

This Sweet Potato and Black Bean Chili is a meal that doesn’t ask much of you but gives back so much in return. It’s warm, filling, and packed with goodness—ideal for weeknights, meal prepping, or feeding a crowd. Plus, it’s endlessly flexible, so you can keep things fresh every time you make it.

Serve it with your favorite toppings, share it with the people you love, and don’t be surprised if it becomes a regular on your dinner table.

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