If you’re looking for a hearty, comforting meal that feels like a warm hug in a bowl, I absolutely love making this Sweet Potato Black Bean Chili Recipe. It’s packed with rich spices, tender sweet potatoes, and hearty black beans, delivering a perfect balance of savory and sweet. Whether you’re new to chili or a seasoned pro, you’ll find this recipe so easy and satisfying to whip up — plus, it’s one of those dishes that only tastes better the next day!
Why You’ll Love This Recipe
- Comforting & Nutritious: Sweet potatoes add a lovely natural sweetness and are packed with vitamins, making this chili a nourishing meal.
- Easy to Make: This recipe comes together in under an hour, perfect for busy weeknights or lazy weekends.
- Flavorful Layers: A blend of cumin, chili powder, paprika, and chipotle powder gives it depth without overpowering the dish.
- Versatile & Crowd-Pleasing: With options for toppings and modifications, everyone at the table can enjoy it their way.
Ingredients You’ll Need
Each ingredient in this Sweet Potato Black Bean Chili Recipe plays a role in creating a beautifully balanced dish, from the smoky spices to the creamy black beans. When shopping, look for a firm sweet potato and good-quality fire-roasted tomatoes to enhance the smoky flavor.
- Avocado oil: Great for its high smoke point and neutral flavor, perfect for browning the beef without overpowering the spices.
- Ground beef (90% lean): Adds rich, meaty flavor while keeping the chili reasonably lean and healthy.
- Yellow onion: Adds a mild sweetness that balances the chili’s bold spices.
- Garlic: Fresh minced garlic amps up the savory notes—don’t skip it!
- Cumin: The earthy backbone of the chili’s spice profile.
- Chili powder: Brings warmth and a classic chili flavor.
- Salt: Essential for enhancing all the flavors; start with a little and adjust as you go.
- Paprika: Adds subtle smokiness and color.
- Dried oregano: A hint of herbal brightness that complements the spices.
- Chipotle powder: Smoky heat that gives the chili that extra kick—adjust based on your heat preference.
- Sweet potatoes: The star of the dish, offering softness and natural sweetness.
- Beef broth: Creates a rich, savory base for simmering everything together.
- Fire roasted diced tomatoes: Their smoky flavor deepens the chili’s taste with lovely texture.
- Black beans: Adds creaminess, protein, and fiber to make the chili super satisfying.
Variations
I love that this Sweet Potato Black Bean Chili Recipe is such a flexible base—you can easily make it your own. Over the years, I’ve tweaked it depending on what I have on hand or who I’m feeding. Don’t be shy about getting creative with it!
- Vegetarian version: Skip the ground beef and swap beef broth for vegetable broth; I’ve found adding extra beans and some chopped mushrooms helps keep it hearty and delicious.
- Spice level: If you like it milder, cut back on chipotle powder or omit it altogether. For heat lovers, add fresh jalapeños or a dash of cayenne.
- Beans variety: Sometimes I mix in kidney beans or pinto beans for different textures—feel free to play around.
- Slow cooker method: Brown the beef and veggies first, then transfer everything to a slow cooker for a day-long simmer that melds flavors beautifully.
How to Make Sweet Potato Black Bean Chili Recipe
Step 1: Brown the Beef and Sauté the Aromatics
Start by heating the avocado oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot, add the ground beef and break it up with a spoon as it browns evenly—this usually takes about 5-7 minutes. I always make sure to let the beef get a nice sear without stirring too much; it deepens the flavor.
Once the beef is mostly browned, add the minced garlic and diced onion along with the salt and spices. The smells at this point? Absolutely mouthwatering. Cook for another 3-4 minutes until the onions turn translucent and start to get tender, stirring occasionally to avoid burning the garlic.
Step 2: Add Sweet Potatoes, Liquids, and Beans
Next up, stir in the diced sweet potatoes, beef broth, fire-roasted diced tomatoes, and rinsed black beans. Give everything a good mix so all those spices and ingredients get fully combined. The broth helps everything simmer beautifully and infuses the potatoes.
Step 3: Simmer Until Tender and Flavorful
Turn the heat up to bring the chili to a boil, then immediately reduce it to low to let everything simmer gently. You’ll want to give it a stir now and then to prevent sticking. After about 20-30 minutes, poke a fork in the sweet potatoes—they should be tender but not mushy. This is when the chili deeply combines its flavors, and you’ll just love that cozy smell filling your kitchen.
Pro Tips for Making Sweet Potato Black Bean Chili Recipe
- Don’t Skip Browning: Browning the beef well adds a layer of deep, savory flavor that really elevates the chili.
- Chop Uniformly: Cut your sweet potatoes into similar-sized cubes so they cook evenly and finish at the same time.
- Adjust Spice Gradually: Start with less chipotle powder if you’re unsure and add more after simmering to avoid overpowering the dish.
- Avoid Overcooking Sweet Potatoes: Keep a close eye during simmering; overcooked sweet potatoes can become mushy and lose their texture.
How to Serve Sweet Potato Black Bean Chili Recipe
Garnishes
I love topping my chili with a dollop of sour cream and sliced avocado for creaminess. A sprinkle of sharp shredded cheddar gives it that classic chili vibe, and fresh cilantro or green onions add a bright, fresh burst. When I’m feeling adventurous, a few thin jalapeño slices on top bring some lively heat that my family goes crazy for.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread or crusty bread to sop up every bit of that flavorful sauce. I also enjoy a fresh green salad with a tangy vinaigrette to balance the richness of the chili. If you want to keep it comforting, some classic tortilla chips or even cheesy quesadillas make excellent companions.
Creative Ways to Present
For a fun twist at dinner parties or family gatherings, serve the chili in mini bread bowls or inside halved bell peppers for a colorful presentation. Layering chili over baked sweet potatoes is another one of my favorites—adds extra texture and doubles down on the sweet potato goodness! You could also turn it into a chili bar with lots of toppings and sides for everyone to build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
I store leftover chili in airtight containers in the fridge, and it keeps wonderfully for up to 4 days. I always let it cool down before sealing the container to avoid soggy textures. This chili is fantastic reheated, making it a great meal prep option.
Freezing
Freezing works like a charm for this recipe. Just portion it into freezer-safe containers or heavy-duty bags, label with the date, and it stays good for about 3 months. When I’m short on time, I love prepping a big batch and freezing leftovers for those busy nights when cooking from scratch feels impossible.
Reheating
To reheat, I prefer warming it gently on the stove over medium-low heat, stirring occasionally until hot throughout. If you’re using a microwave, heat in short bursts and stir in between to prevent hot spots. Adding a splash of broth or water during reheating helps keep the chili from drying out.
FAQs
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Can I make this Sweet Potato Black Bean Chili Recipe vegetarian?
Absolutely! Simply omit the ground beef and swap the beef broth for vegetable broth or water. Adding extra beans or even some chopped mushrooms can boost the texture and heartiness. It’s just as flavorful and satisfying.
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How do I adjust the chili’s spice level?
If you prefer a milder chili, reduce or leave out the chipotle powder and start with less chili powder, then add more if needed after simmering. For more heat, try fresh jalapeños, cayenne, or a spicier chili powder. Tasting as you go helps you find the perfect balance.
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Can I use canned sweet potatoes for this recipe?
I recommend using fresh sweet potatoes because they hold their texture better during cooking. Canned sweet potatoes tend to be softer and can become mushy, which may change the chili’s consistency.
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What can I serve with this chili for a complete meal?
Pair the chili with cornbread or warm crusty bread, and add a fresh side salad or roasted veggies to round out the meal. For extra protein, a dollop of Greek yogurt or shredded cheese on top is perfect.
Final Thoughts
This Sweet Potato Black Bean Chili Recipe holds a special place in my kitchen—it’s one of those dishes that feels like home every time I make it. It’s simple, nourishing, and endlessly adaptable, which is why I keep coming back to it whenever I want a cozy meal that satisfies both my taste buds and my busy schedule. Give it a try — I promise you’ll love how it turns out and how quickly it becomes a family favorite!
Print
Sweet Potato Black Bean Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Sweet Potato and Black Bean Chili is a hearty, flavorful dish combining tender sweet potatoes, lean ground beef, and black beans simmered in a rich blend of spices and fire-roasted tomatoes. It’s a comforting, easy-to-make recipe perfect for cozy meals and packed with nutritious ingredients.
Ingredients
Meat and Vegetables
- 1 tablespoon avocado oil
- 1 pound 90% lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ – 2 cups diced sweet potatoes (roughly 1 large sweet potato or 2 medium sweet potatoes)
Spices and Seasonings
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle powder
Liquids and Canned Goods
- 2 cups beef broth
- 1 (15 oz) can fire roasted diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
Instructions
- Heat the Oil and Brown the Meat: Heat the avocado oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot, add the ground beef and cook until browned, breaking it up with a spoon as it cooks evenly.
- Sauté Aromatics and Spices: Add the minced garlic, diced onion, salt, cumin, chili powder, paprika, oregano, and chipotle powder to the browned beef. Cook together until the onions become tender and fragrant, allowing the spices to bloom.
- Add Vegetables and Liquids: Stir in the diced sweet potatoes, beef broth, fire-roasted diced tomatoes, and the rinsed and drained black beans. Mix well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer the chili for 20-30 minutes, or until the sweet potatoes are tender and flavors have melded together.
- Serve and Garnish: Once cooked, serve the chili warm with your favorite toppings such as green onions, sour cream, avocado, shredded cheddar cheese, sliced jalapeño, and fresh cilantro.
Notes
- This chili is a comforting and flavorful meal filled with tender sweet potatoes and seasoned black beans.
- Adjust the salt and spice levels to your preference for a milder or spicier chili.
- For a vegetarian version, substitute ground beef with extra beans or a plant-based meat substitute and use vegetable broth.
- Leftovers store well and flavors improve after a day, making it great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 331
- Sugar: 5 g
- Sodium: 988 mg
- Fat: 4.1 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 84.5 g
- Fiber: 47.7 g
- Protein: 9.3 g
- Cholesterol: 0 mg
