Let me tell you, I stumbled on this sweet potato chili recipe on a particularly gloomy Tuesday when my pantry was looking pretty bare. I had some sweet potatoes rolling around and a couple cans of black beans, and I just went for it. Now? It’s the recipe I make when we need something warm and filling without spending forever in the kitchen. What makes this one of my go to sweet potato recipes is how forgiving it is. You can toss in whatever beans you’ve got (I’ve done kidney beans when I ran out of black), and it still turns out incredible. The sweet potatoes get all tender and almost melt into the chili, creating this naturally thick texture that beats any flour thickener. We’re talking real 1 Pot Meals magic here, folks. If you’re into Bean Dishes or hunting for a solid Beans Recipe Healthy option, you’ve found your match. This rivals any 3 bean salad recipe healthy in the nutrition department, and beats those 7 can taco soup recipe easy dishes for flavor. Honestly, it’s become one of our Best Vegan Meals. My kids don’t even realize it’s packed with vegetables, and they’ll actually ask me to make it again. The whole thing comes together in about 45 minutes from start to finish, and most of that time is just letting it simmer while you catch up on email or fold laundry or whatever needs doing.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sweet Potato Black Bean Chili Recipe
- 3) Ingredients for Sweet Potato Black Bean Chili
- 4) How to Make Sweet Potato Black Bean Chili
- 5) Tips for Making Sweet Potato Black Bean Chili
- 6) Making Sweet Potato Black Bean Chili Ahead of Time
- 7) Storing Leftover Sweet Potato Black Bean Chili
- 8) Try these Main Course next!
- 9) Sweet Potato Black Bean Chili
- 10) Nutrition
1) Key Takeaways
- What makes sweet potato black bean chili so hearty and filling?
- Can you make this chili recipe in under an hour?
- What are the best toppings for vegan chili?
- How long does homemade chili last in the refrigerator?
2) Easy Sweet Potato Black Bean Chili Recipe
So here’s the thing about sweet potato recipes. Most of them try way too hard. You’ve got complicated ingredient lists and techniques that require actual culinary skills. This sweet potato black bean chili? It’s not that. I created this recipe on a night when my family needed dinner fast and I wasn’t about to order takeout for the third time that week.
The magic happens when those sweet potato chunks start breaking down into the broth. They create this naturally thick, almost creamy texture that makes you feel like you spent hours on it. But really, you just chopped some vegetables and let the pot do its thing. Perfect for those nights when you want something that tastes homemade without the fuss.
What I love most is how flexible it is. Got some extra vegetables hanging out in your crisper drawer? Toss them in. Only have one can of black beans instead of two? No problem. This is one of those sweet potato recipes that works with you, not against you. My teenage son even asks for seconds, and that’s saying something.
The whole thing comes together in one pot, which means less cleanup and more time to actually sit down and eat. When I first made this, I was skeptical about the combination. Sweet potatoes in chili? Sounds weird, right? But trust me on this one. The natural sweetness balances out the spices in a way that just works.
3) Ingredients for Sweet Potato Black Bean Chili
Olive Oil or Water You can start with a tablespoon of olive oil for sautéing, or skip it entirely and use water instead. I’ve done it both ways and honestly can’t tell much difference in the final result. The water sauté method makes this recipe oil free if that’s your thing.
Onion and Garlic These form the flavor base of your chili. I dice my onion pretty small so it melts into the chili, and I mince the garlic fine so it distributes evenly. Fresh garlic beats the jarred stuff every time, but I won’t judge if you use the pre minced kind on a busy Tuesday.
Chili Powder and Cumin This combo is what gives your chili that classic warmth and depth. I’m pretty generous with both because I like my chili to have some personality. Start with the amounts I list and adjust up if you want more kick. The cumin adds this earthy note that makes everything smell incredible.
Oregano and Garlic Powder Dried oregano brings a subtle herby background flavor that you might not notice, but you’d miss it if it wasn’t there. The garlic powder backs up your fresh garlic and makes sure every bite has that garlicky goodness. Onion powder does the same thing for the onions.
Sweet Potato The star of our show. I usually leave the skin on for extra fiber and nutrition, but you can peel them if you prefer. Cut them into chunks about the same size so they cook evenly. When they soften up, some pieces break apart and thicken the chili naturally.
Black Beans Canned beans are my go to here for convenience. Just drain and rinse them before adding. They bring protein, fiber, and that classic chili texture. If you’ve got cooked beans you made from scratch, even better. Two 15 ounce cans is about 3 cups of beans.
Fire Roasted Tomatoes The fire roasted kind adds this subtle smoky flavor that makes people ask what your secret ingredient is. Regular diced tomatoes work fine too, but the fire roasted ones give you that little extra something. Don’t drain them. You want all that tomato juice in your pot.
Tomato Paste This little can of concentrated tomato flavor does heavy lifting. It thickens your chili and deepens the tomato taste without making things too watery. I stir it in well so it doesn’t clump up. One small 6 ounce can is perfect.
Green Chilies These bring a mild heat and tangy flavor. The canned diced green chilies you find in the Mexican food aisle are exactly what you need. They’re not spicy enough to scare anyone off, just enough to remind you this is chili and not soup.
Vegetable Broth or Water This creates the base liquid for your chili. I prefer vegetable broth for the added flavor, but water works if that’s what you’ve got. You can always add more near the end if your chili gets too thick. Start with 2 cups and go from there.
4) How to Make Sweet Potato Black Bean Chili
Step 1 Grab your biggest pot or Dutch oven and set it over medium heat. Add your oil and let it warm up for about 30 seconds. Toss in the diced onions and let them cook until they start getting soft and turning golden at the edges. This takes about 5 or 6 minutes. Don’t rush this part. Good things happen to onions when you give them time.
Step 2 Throw in your minced garlic and stir it around for about a minute. You’ll smell it getting fragrant and toasty. Now dump in all your spices at once. The chili powder, cumin, oregano, and the garlic and onion powder if you’re using them. Stir everything together and let it cook for another minute until it smells amazing. This is called blooming your spices and it wakes up all those flavors.
Step 3 Time to add everything else. In go your black beans, tomatoes with all their juice, tomato paste, sweet potato chunks, and green chilies. Pour your vegetable broth over the top. Give the whole pot a really good stir to make sure the tomato paste isn’t stuck to the bottom and everything is mixed together nicely.
Step 4 Crank up the heat and bring everything to a boil. Once you see it bubbling away, turn the heat down to low. Put the lid on but leave it cracked open a little bit so steam can escape. Let this simmer for 30 to 40 minutes. You’ll want to stir it every 10 minutes or so to make sure nothing is sticking to the bottom.
Step 5 Your chili is done when you can easily stick a fork through the sweet potato pieces. They should be tender but not falling apart into mush. Take a spoon and taste the broth. Add more salt if it needs it. Some people like their chili thicker, some like it more soupy. If yours is too thick, splash in some more water or broth until you’re happy with it.
Step 6 Ladle the chili into bowls and let everyone top it with whatever they want. I set out diced avocado, fresh cilantro, some crunchy tortilla strips, and vegan sour cream. My kids go crazy for the tortilla strips. Sometimes I add a squeeze of lime juice too. That brightens up all the flavors.
5) Tips for Making Sweet Potato Black Bean Chili
Cut your sweet potatoes into similar sized pieces. This might seem obvious, but I’ve made the mistake of having huge chunks and tiny pieces in the same pot. The small ones turn to mush while the big ones stay hard. Aim for pieces about an inch or so. They don’t have to be perfect, just roughly the same size.
Don’t skip the step where you cook the spices with the onions and garlic. I know it seems like an extra thing, but it really does make a difference. When you heat spices in oil before adding liquid, it brings out flavors you won’t get if you just dump everything in at once. Your kitchen will smell incredible during this step.
Taste your chili before you serve it. This sounds basic, but I can’t tell you how many times I’ve served food without tasting it first. Every brand of canned tomatoes and beans has different salt levels. What tastes perfect to me might need more seasoning for you. A little extra salt at the end can transform the whole pot.
If you want to kick up the heat, now’s the time. Add a half teaspoon of chipotle powder for smoky spiciness. Or dice up a jalapeño and toss it in with the other vegetables. You can even add some of the seeds if you really like things hot. Start small and add more next time if you want.
Let it simmer longer if you have time. The recipe says 30 to 40 minutes, but if you can let it go for an hour, even better. The flavors just keep getting deeper and more complex. I’ve made this on Sunday afternoons and let it simmer for 90 minutes while I fold laundry. Best chili I ever made.
6) Making Sweet Potato Black Bean Chili Ahead of Time
This chili is actually better the next day. I’m not just saying that to make you feel better about having leftovers. The flavors really do meld together overnight in the fridge. When I know I’m making this for a party or potluck, I make it the day before. Takes all the stress out of the day.
If you’re meal prepping for the week, this recipe doubles easily. Make a huge batch on Sunday and portion it out into containers. I usually get about 4 to 6 servings from one batch, but double it and you’ve got lunches sorted for days. It reheats beautifully in the microwave or on the stovetop.
When you reheat it, you might need to add a splash of water or broth. The sweet potatoes and beans soak up liquid as they sit. Just add a little bit at a time and stir it in. Heat it slowly over medium low heat if you’re using the stove. In the microwave, I do 60 second intervals and stir between each one.
Don’t add your toppings until right before you eat. Fresh avocado, cilantro, and crispy tortilla strips lose their magic when they sit in the fridge. Keep them separate and add them to each bowl as you serve. This keeps everything tasting fresh even when you’re eating day old chili.
7) Storing Leftover Sweet Potato Black Bean Chili
Get your chili into the fridge within two hours of cooking. I let it cool on the counter for about 20 minutes first, just so I’m not putting a hot pot directly into my fridge. Then I transfer it to airtight containers. Glass containers work great and won’t stain like plastic sometimes does.
This chili keeps for up to 6 days in the fridge. I’ve pushed it to a week before and it was fine, but 6 days is the safe recommendation. The texture holds up really well. You’re not going to end up with mushy vegetables or weird separated liquid like some soups do.
For longer storage, freeze it. I use freezer safe containers or heavy duty freezer bags. Leave about a half inch of space at the top because the chili will expand when it freezes. Label your containers with the date so you remember when you made it. Frozen chili is good for about 3 months.
When you want to eat frozen chili, thaw it overnight in the fridge. Then reheat it slowly on the stovetop. You can also reheat it from frozen, but it takes longer and you have to stir it more often to make sure it heats evenly. I usually just plan ahead and move it to the fridge the night before.
8) Try these Main Course next!
9) Sweet Potato Black Bean Chili
Sweet Potato Recipes: Hearty Black Bean Chili
Ingredients
- 1 tablespoon olive oil (or 1/4 cup water if you want to skip the oil)
- 1 medium onion, diced
- 2 to 3 garlic cloves, minced
- 1 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder (optional but recommended)
- 1 teaspoon onion powder (optional but recommended)
- 1 teaspoon salt, or adjust to taste
- 1 large sweet potato (about 1 lb), diced with or without skin
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) fire roasted diced tomatoes with juices
- 1 can (6 oz) tomato paste
- 1 can (4 oz) diced green chilies
- 2 cups water or vegetable broth
Instructions
- Heat your olive oil in a big pot over medium heat. Toss in the diced onions and let them cook until they’re soft and starting to brown around the edges, about 5 to 6 minutes. Add your minced garlic and cook for another minute.
- Stir in the chili powder, cumin, oregano, and the garlic and onion powder if you’re using them. Let this cook for about a minute until everything smells amazing and fragrant.
- Now dump in your black beans, diced tomatoes, tomato paste, chopped sweet potato, green chilies, and vegetable broth. Give it all a good stir to combine everything.
- Bring the whole pot to a boil, then turn the heat down to low. Put the lid on but leave it slightly cracked so steam can escape. Let it simmer away for 30 to 40 minutes, stirring it every now and then. You’ll know it’s done when you can easily pierce the sweet potato chunks with a fork.
- Taste it and add more salt if needed. If your chili looks too thick, splash in a bit more water or broth until it’s the consistency you like.
- Serve it up hot with whatever toppings you want. I love diced avocado, a handful of cilantro, some crunchy tortilla strips, or a dollop of vegan sour cream.
10) Nutrition
Serving Size: 1/4 of recipe, Calories: 285, Sugar: 8.2 g, Sodium: 720 mg, Fat: 4.5 g, Saturated Fat: 0.6 g, Carbohydrates: 52 g, Fiber: 14 g, Protein: 12 g, Cholesterol: 0 mg
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