This Sweet Potato Black Bean Chili is the kind of pot you want simmering on the stove all fall and winter long. Tender sweet potatoes, hearty black beans, and fire-roasted tomatoes come together in a smoky, well-spiced broth that tastes like it's been simmering for hours, even though it comes together in about 40 minutes.
It's naturally vegetarian, packed with fiber and plant-based protein, and loaded up with toppings so everyone at the table can build their bowl exactly how they like it. Whether you're meal prepping for the week or feeding a crowd on game day, this chili delivers big, comforting flavor without a ton of hands-on effort.
If you loved this sweet potato black bean chili recipe, try our Vegetarian Chili, Black Bean Soup, or Healthy Sweet Potato Soup next.
Why You'll Love This Recipe
- One pot, minimal cleanup. Everything cooks in a single Dutch oven from start to finish.
- Naturally vegetarian and hearty. Sweet potatoes and black beans make this filling enough that no one will miss the meat.
- Loaded with warm spices. Chili powder, cumin, and smoked paprika give this chili real depth, not a one-note heat.
- Great for meal prep. It reheats beautifully, so make a big batch and you've got lunches or dinners sorted for days.
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Ingredients and Substitutions
To make this hearty Sweet Potato Black Bean Chili, you will need the following ingredients (see recipe card below for quantities):
- olive oil - for sautéing the vegetables in a large pot. Avocado or vegetable oil work as substitutes.
- yellow onion and red bell pepper - the aromatic base of the chili. Red onion or green bell pepper both work well as substitutes, and any color bell pepper is fine if that's what you have on hand.
- garlic - fresh is best for flavor here.
- tomato paste - deepens the flavor and adds a bit of richness. Don't skip browning it slightly, that's where a lot of the depth comes from.
- sweet potatoes - peeled and cubed. They hold their shape well while still turning tender, and add natural sweetness that balances the smoky spices. Cubed butternut squash makes a nice swap if you want to change things up.
- seasonings - chili powder, ground cumin, smoked paprika, and oregano are the core spice blend. Smoked paprika especially gives this chili its signature smoky flavor, so it's worth seeking out. Ground coriander is also optional, but adds a subtle citrusy warmth if you have it.
- fire-roasted diced tomatoes - bring extra smokiness. Regular diced tomatoes work too, just expect a slightly milder flavor.
- tomato sauce - thickens the base and ties all the tomato flavors together.
- black beans - drained and rinsed, for protein and fiber. Pinto or kidney beans work as substitutes.
- vegetable broth - the cooking liquid. Chicken broth works too if you're not keeping this vegetarian.
- lime juice - stirred in at the end for brightness. Don't skip it, it wakes up all the other flavors.
Optional toppings: sour cream, shredded cheddar cheese, diced avocado, fresh cilantro, green onions, lime wedges, guacamole, and tortilla strips or crushed tortilla chips.
Equipment
You will need a large Dutch oven or heavy-bottomed pot, a cutting board, a knife, and measuring cups and spoons.
Instructions
- Cook the vegetables. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Cook the tomato paste. Add the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
- Toast the spices. Stir in the chili powder, cumin, smoked paprika, oregano, coriander (if using), salt, and black pepper. Cook for 30 seconds until fragrant.
Expert Tip
Don't Skip Toasting the Spices
Toasting the chili powder, cumin, and smoked paprika in the pot for just 30 seconds before adding any liquid makes a real difference. The dry heat wakes up the oils in the spices and deepens their flavor, so the chili tastes richer and more complex instead of just spiced on the surface.
- Simmer the chili. Add the sweet potatoes, diced tomatoes, tomato sauce, black beans, and vegetable broth. Stir well and bring to a boil.
- Cook until tender. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the sweet potatoes are fork tender.
- Finish the chili. Stir in the lime juice. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve. Ladle into bowls and top with sour cream, shredded cheese, avocado, cilantro, and tortilla strips, if desired.
Alternative Cooking Method
Slow Cooker Instructions
Sauté the vegetables, tomato paste, and spices on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients (sweet potatoes, diced tomatoes, tomato sauce, black beans, and vegetable broth). Stir well, cover, and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the sweet potatoes are fork tender. Stir in the lime juice just before serving, taste, and adjust the seasoning as needed.
Alternative Cooking Method
Instant Pot Instructions
Sauté the vegetables, tomato paste, and spices using the sauté function, then add the remaining ingredients, stir well, then secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes before doing a quick release. Stir in the lime juice, taste, and adjust the seasoning as needed.
More Tips and Tricks
- Cut the sweet potatoes evenly. Small, uniform ½-inch cubes cook through at the same rate and give you tender bites in every spoonful.
- Let the tomato paste darken slightly. This small step adds a deeper, more savory flavor to the whole pot.
- Taste before serving. Sweet potatoes and beans can vary in sweetness and saltiness, so adjust the seasoning right at the end.
- Set up a toppings bar. Put all the optional toppings out in small bowls so everyone can customize their own bowl.
Recipe Variations
- Add protein. Stir in cooked ground turkey, shredded chicken, or chorizo along with the vegetables for a meatier version.
- Make it spicier. Add a diced jalapeño with the onion and bell pepper, or stir in a pinch of cayenne pepper with the other spices.
- Swap the beans. Pinto beans, kidney beans, or a mix work well in place of black beans.
- Make it in the slow cooker. Sauté the vegetables and spices first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours.
- Add other veggies. Stir in diced carrots, zucchini, or mushrooms along with the sweet potatoes for extra veggies.
- Make it heartier. Add a cup of cooked quinoa near the end of the cooking time for a heartier, grain-boosted bowl.
Storage
Make Ahead
The chili can be made up to 3 days in advance. The flavor actually deepens after a day or two in the fridge, making this a great make-ahead meal.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
How to Reheat
Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions in 1-minute intervals, stirring between each.
How to Freeze
Let the chili cool completely, then freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
How to Serve
This chili is hearty enough to be a full meal on its own, but if you want to round out the table or you're feeding a crowd, there are plenty of ways to build it out into a bigger spread. It's the kind of dish that works just as well for a cozy weeknight dinner as it does for a game day buffet or a casual potluck, so lean into whatever the occasion calls for, whether that's a simple side salad or a full toppings and sides bar.
These are my favorite dishes to serve with this sweet potato chili:
Side Dishes for Soup
Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.
FAQ
Absolutely. Sweet potatoes bring natural sweetness and a creamy texture once cooked, while black beans add heartiness and a subtle earthiness that balances that sweetness out. It's a classic pairing in a lot of Southwestern and Tex-Mex-inspired cooking for exactly that reason.
As written, it's mild to medium, with warmth from the chili powder and smoked paprika rather than heat. Add a diced jalapeño or a pinch of cayenne if you want more kick.
Fresh is recommended for the best texture, since canned sweet potatoes can turn mushy during the simmer time. If using canned, add them in the last 10 minutes of cooking instead of at the start.
If it's too thin, simmer uncovered for a few extra minutes to reduce the liquid. If it's too thick, stir in a splash of extra vegetable broth until it reaches your desired consistency.
Layering flavor at every step. Sautéing the veggies until they're truly softened, browning the tomato paste slightly, and toasting the spices before adding any liquid all build depth you can't get by just dumping everything into the pot at once. A splash of lime juice at the very end also makes a bigger difference than people expect, since it brightens the whole pot right before serving.
Yes, this chili freezes really well. Let it cool completely, then transfer to an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop, and add a splash of extra broth if it's thickened up too much after freezing.
More Chili Recipes
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Recipe
Sweet Potato Black Bean Chili
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Sweet Potato Black Bean Chili is a hearty, smoky, one-pot vegetarian chili loaded with tender sweet potatoes, black beans, and warm spices.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 medium sweet potatoes (about 1½ pounds), peeled and cut into ½-inch cubes
- 2 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 (15-ounce) cans black beans, drained and rinsed
- 2½ cups vegetable broth
- 1 tablespoon lime juice
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Add the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
- Stir in the chili powder, cumin, smoked paprika, oregano, coriander (if using), salt, and pepper. Cook for 30 seconds until fragrant.
- Add the sweet potatoes, diced tomatoes, tomato sauce, black beans, and vegetable broth. Stir well and bring to a boil.
- Reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the sweet potatoes are fork tender.
- Stir in the lime juice. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Ladle into bowls and top with sour cream, shredded cheese, avocado, cilantro, and tortilla strips, if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
Slow Cooker instructions: Sauté the vegetables, tomato paste, and spices on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Instant Pot instructions: Sauté the vegetables, tomato paste, and spices using the sauté function on the instant pot, then add the remaining ingredients and cook on high pressure for 8 minutes with a 10-minute natural release.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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