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Sweet Potato Black Bean Chili Recipe
Ash Tyrrell

Sweet Potato Black Bean Chili Recipe

I made this sweet potato black bean chili on a chilly evening, and it became a family favorite right away. The sweet potatoes turned soft and creamy, while the black beans kept every spoonful hearty and filling. I loved that it all came together in one pot with pantry spices and almost no fuss.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 to 2 tablespoons olive oil: Sautés the vegetables; use water for oil-free chili.
  • 1 medium onion diced small: Builds a sweet, savory base.
  • 2 garlic cloves minced: Adds punch, so stir it in after the onion softens.
  • 1 large sweet potato peeled and diced: Brings creamy texture and natural sweetness.
  • 2 tablespoons mild chili powder: Gives classic chili warmth without heavy heat.
  • 2 teaspoons cumin: Adds earthy depth.
  • 2 teaspoons smoked paprika: Delivers smoky flavor without any meat.
  • 1 teaspoon salt: Wakes up every flavor so adjust at the end.
  • 28 ounces diced tomatoes with their juices: Form the saucy base; fire-roasted tomatoes work great too.
  • 2 cans 15 ounces each black beans, drained and rinsed: Add protein and body; rinsing removes the canned taste.
  • 2 cups vegetable broth or water: Thins the pot; use less for thicker chili.
  • 1 to 2 avocados chopped: Adds cool, creamy contrast.
  • Fresh cilantro chopped: Brightens every bowl.
  • Green onions chopped: Add a gentle, fresh bite.
  • Vegan sour cream: Cools down the spice.
  • Vegan cornbread: Perfect for soaking up the sauce.

Method
 

  1. Peel the sweet potato and cut it into small, even cubes. Dice the onion and mince the garlic. Drain and rinse the beans, and measure your spices so cooking moves smoothly.
  2. Warm the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes. Stir now and then until it turns soft and translucent.
  3. Stir in the garlic and sweet potato. Cook for about 2 more minutes, stirring often. The garlic will smell amazing, and the sweet potato will get a light coating of oil.
  4. Sprinkle in the chili powder, cumin, smoked paprika, and salt. Stir until every piece of vegetable looks evenly coated. Give it about a minute so the spices can warm up and release their aroma.
  5. Add the diced tomatoes with their juices, then the rinsed black beans and the broth or water. Stir well, scraping the bottom of the pot. Bring it to a gentle bubble.
  6. Let the chili simmer uncovered for 20 to 25 minutes, stirring occasionally. The sweet potato should turn tender and the sauce should thicken. If it gets too thick, stir in a small splash of broth.
  7. Press a few sweet potato pieces against the pot with the back of a spoon for a thicker texture. Let the chili rest for a bit, or chill it overnight if you can wait. Ladle it into bowls and add your favorite toppings.

Notes

  • I dice the sweet potato into small cubes so it softens at the same pace as the sauce thickens.
  • I reach for fire-roasted tomatoes whenever I have them because they add a lovely smoky edge.
  • I start with just 1 cup of liquid when I want thick chili, then add splashes as needed.
  • I use vegetable broth instead of water for a richer, more savory flavor.
  • I let the pot rest in the fridge for a day because the flavors blend beautifully.
  • I taste and adjust the salt at the very end, since canned beans and tomatoes vary.