Sweet Potato Black Bean Chili Recipe

If you’re searching for a hearty, wholesome meal that’s packed with flavor and nutrition, I’ve got the perfect one for you: Sweet Potato Black Bean Chili Recipe. This isn’t your average chili—it’s vibrant, cozy, and oh-so-satisfying. Whether you’re cooking for your family or meal prepping for the week, this chili hits all the right notes. Trust me, once you try it, you’ll want to make it again and again.

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Ingredients You’ll Need

This Sweet Potato Black Bean Chili Recipe shines because it balances cozy spices with natural sweetness from the potatoes and a rich tomato base. Each ingredient plays a role that you’ll appreciate once you start stirring it all together.

• Olive oil: Adds a subtle richness and helps soften the veggies while adding depth.
• Yellow onion: The key to a savory chili foundation with natural sweetness when caramelized.
• Red bell pepper: Brings freshness and a mild sweetness that complements the spices.
• Garlic: An absolute must for that aromatic punch.
• Sweet potato: The star ingredient that adds natural sweetness, texture, and loads of nutrients.
• Chili powder: This packs warmth and that classic chili flavor you expect.
• Ground cumin: Another essential spice that brings earthiness and depth.
• Smoked paprika: Adds a smoky note that makes the chili incredibly satisfying.
• Kosher salt: Essential for balancing flavors and enhancing all the ingredients.
• Black pepper: Brings a mild heat and spice to the dish.
• Black beans: Provide heartiness and plant-based protein.
• Crushed tomatoes (fire roasted preferred): Adds vibrant tomato flavor with a slight smoky edge.
• Vegetable broth: Keeps the chili moist and helps meld the flavors together.
• Apple cider vinegar: This small splash brightens up the whole chili and highlights the spices perfectly.
• Sour cream or Greek yogurt: For topping and adding creaminess at serving.
• Cheddar cheese: Melts beautifully on top for that indulgent finish.
• Scallions, avocado, cilantro, jalapeños, and tortilla chips: Fun toppings to customize your bowl just how you like it.

Variations

One of the best parts about this Sweet Potato Black Bean Chili Recipe is how easy it is to make it your own. I love throwing in different extras or swapping out ingredients based on what’s on hand and the season.

• Spicy Kick: Add extra jalapeños or a pinch of cayenne if you like your chili with a bit more heat—I did this recently and my family couldn’t get enough!
• Meat Lover’s Version: If you’re not vegetarian, cooked ground turkey or beef can be browned with the onions and peppers for added richness.
• Chunky Veggie Boost: Toss in corn kernels or diced zucchini to add more texture and freshness.
• Different Beans: Swap black beans for pinto or kidney beans if you prefer—they all work beautifully in this recipe.
• Slow Cooker Option: After sautéing, transfer everything to a slow cooker and cook on low for 6-8 hours for hands-off comfort.

How to Make Sweet Potato Black Bean Chili Recipe

Step 1: Sauté the Veggies for a Flavorful Base

Start by heating olive oil in a large Dutch oven over medium heat until it’s shimmering. Toss in the diced onion and red bell pepper, stirring every couple of minutes. You’ll want these to soften and get a bit of color, about 5 minutes — this step builds the flavor foundation. When the onion and pepper are tender, add minced garlic, cooking just until fragrant, about 30 seconds. Be careful not to burn the garlic; it cooks fast!

Step 2: Add the Sweet Potato and Spices

Next, stir in diced sweet potato, chili powder, cumin, smoked paprika, kosher salt, and black pepper. I like to mix everything thoroughly so the spices generously coat those sweet potato chunks. Let this cook for about a minute to toast the spices just enough to bring out their aroma. This little step makes a surprising difference in the final flavor.

Step 3: Build the Chili with Beans and Tomatoes

Pour in the rinsed black beans, crushed tomatoes with their juices, and vegetable broth. Give it a good stir, then crank up the heat until it reaches a boil. Once boiling, lower the heat so the chili can gently simmer. This slow cooking lets the sweet potatoes soften and the flavors meld beautifully. I usually set a timer for 30 minutes, stirring every now and then to keep everything from sticking to the bottom.

Step 4: Finish with a Splash of Vinegar and Season to Taste

After simmering, remove the pot from heat and stir in apple cider vinegar. This tiny splash really brightens the whole batch and balances the richness. Give it a taste and adjust salt or pepper if needed—you want the seasoning just right because chili should be bold and comforting at the same time.

Step 5: Serve with Your Favorite Toppings

Ladle into bowls and let the fun begin—add sour cream or Greek yogurt, shredded cheddar, scallions, avocado slices, fresh cilantro, jalapeño slices, and tortilla chips. This is where you can make the chili uniquely yours, adding creaminess, freshness, or crunch.

How to Serve Sweet Potato Black Bean Chili Recipe

Garnishes

I always pile on a dollop of sour cream or Greek yogurt to cool the spices, along with sharp shredded cheddar for richness. A few slices of creamy avocado and fresh cilantro bring brightness, and jalapeño slices deliver extra heat if you’re feeling adventurous. Finally, crunchy tortilla chips add that fun textural contrast that keeps every bite interesting.

Side Dishes

This chili is a meal in itself, but I like pairing it with warm cornbread or crispy roasted Brussels sprouts for an extra veggie hit. A simple mixed green salad or some lime-infused rice also make great companions if you’re serving a crowd.

Creative Ways to Present

For get-togethers, try serving the chili buffet-style with all your favorite toppings laid out so everyone can build their own bowl. I once filled mini bell peppers with the chili for cute individual servings—big hit at a game day party! Something as simple as vibrant bowls and garnishes makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I always store any leftovers in an airtight container in the fridge, and it stays fantastic for up to 4 days. The flavors seem to deepen overnight, so it’s even better the next day—a legit bonus when you’re craving comfort food on a busy night.

Freezing

This chili freezes beautifully. After cooling it completely, I portion it into freezer-safe containers or bags. It keeps well for up to 3 months, and thawing it gently in the fridge overnight helps preserve the fresh flavors and texture.

Reheating

Reheat leftovers on the stovetop over medium-low heat, adding a splash of broth or water if it feels thick. Stir frequently to heat evenly. I avoid microwaving because the chili tends to dry out more quickly, but it works fine if you cover your bowl and stir midway through reheating.

FAQs

Final Thoughts

I wholeheartedly recommend trying this Sweet Potato Black Bean Chili Recipe. It’s been a game changer in my weeknight dinners—not only because it’s easy and delicious but because it feels like a warm hug after a long day. Once you make it, I bet it’ll become a staple in your kitchen, too. Cozy up with a bowl, some toppings, and maybe a good book or movie, and enjoy every bite!

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