Do sweet potatoes and black beans go together?

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.

Can I use canned sweet potatoes instead of fresh?

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.

Why is my chili too thin or too thick?

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.

What is the secret to really good chili?

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.

Can I freeze sweet potato black bean chili?

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.

Sweet Potato Black Bean Chili

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

Scale

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

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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