Sweet Potato and Black Bean Chili

Looking for a hearty and nutritious meal? Look no further than this Sweet Potato and Black Bean Chili Recipe! The combination of sweet potatoes and black beans creates a base that is filling and satisfying, while the diced tomatoes and vegetable broth make for a rich and flavorful sauce.

But what really sets this recipe apart are the delicious spices added to give it an extra kick. A mix of chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, and onion powder combine to create a dish that is both warming and delicious. Perfect for cooler days, this recipe is sure to become a staple in your meal planning.

And the best part? This recipe is fully customizable! Add your favorite toppings like avocado, cilantro, or lime wedges to suit your taste preferences. Whether you’re a vegetarian or simply looking for a meat-free meal option, this recipe is sure to satisfy your hunger and leave you feeling full and satisfied. So why not try it out for yourself and see just how delicious sweet potatoes and black beans can be?

Sweet Potato and Black Bean Chili Recipe

Looking for a tasty and nutritious vegetarian meal? Look no further than this sweet potato and black bean chili recipe! Packed with protein and fiber, and bursting with flavor from an array of delicious spices, it's the perfect dish for a cozy night in.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch, Meal Prep
Cuisine American, Mexican
Servings4 servings
Calories (per serving)511.24 kcal



  • Peel and dice 3 large sweet potatoes
  • Drain and rinse 1 can of black beans
  • Add the sweet potatoes and black beans to a pot
  • Add 1 can of diced tomatoes
  • Add 1 tablespoon of chili powder
  • Add 1 teaspoon of cumin
  • Add 1/2 teaspoon of smoked paprika
  • Add 1/4 teaspoon of cayenne pepper
  • Add 1/2 teaspoon of garlic powder
  • Add 1/2 teaspoon of onion powder
  • Add 2 cups of vegetable broth
  • Add 1 tablespoon of olive oil
  • Mix all ingredients together
  • Simmer on low heat for 30 minutes
  • Add salt and pepper to taste
  • Optional: add toppings such as avocado, cilantro, or lime wedges.


1. Always start by preparing your ingredients before cooking. Peel and dice the sweet potatoes beforehand to save time.
2. Drain and rinse the black beans to remove any excess salt and to prevent the chili from becoming too salty.
3. Use canned diced tomatoes instead of fresh. They are already peeled and chopped, which saves time and effort.
4. Experiment with the spices to get the desired taste. Adjust the amounts of chili powder, cumin, smoked paprika, and cayenne pepper according to your preference.
5. Use vegetable broth instead of water to add flavor to your chili.
6. Olive oil will add a nice nutty flavor to the chili. Use it instead of vegetable oil if you have it on hand.
7. Be mindful of the liquid content, as too much broth can make the chili too watery. Add more broth if needed, or let the chili simmer to allow for excess liquid to evaporate.
8. Simmer the chili on low heat for 30 minutes to allow the flavors to meld together. Do not rush the cooking process or you may lose some of the deep, rich flavors.
9. Add salt and pepper to taste. Remember that canned ingredients may already have added salt, so taste your chili before adding too much extra.
10. Optional toppings like avocado, cilantro, and lime wedges can add extra freshness and flavor to the chili. Serve with a side of cornbread or rice for a complete meal.


Serving: 1servingCalories: 511.24kcalCarbohydrates: 93.4gProtein: 25.78gFat: 5.64gSaturated Fat: 0.98gPolyunsaturated Fat: 1.29gMonounsaturated Fat: 2.85gSodium: 580.32mgPotassium: 2160.56mgFiber: 21.36gSugar: 10.01gVitamin A: 14998.99IUVitamin B1: 1.09mgVitamin B2: 0.35mgVitamin B3: 3.64mgVitamin B5: 1.89mgVitamin B6: 0.68mgVitamin C: 12.11mgVitamin E: 2.57mgVitamin K: 15.25µgCalcium: 205.09mgCopper: 1.14mgFolate: 491.9µgIron: 7.71mgManganese: 1.52mgMagnesium: 223.38mgPhosphorus: 451.35mgSelenium: 4.67µgZinc: 4.46mgNet Carbohydrates: 72.04g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This recipe typically lasts for 3-4 days in the fridge when stored in an airtight container. To store, transfer the chili to a container with a lid once it has cooled down to room temperature. Place the container in the fridge and make sure it is properly sealed.

To freeze, let the chili cool down completely and transfer it to a freezer-safe container or freezer bag. Leave a bit of space at the top to allow for expansion during freezing. Label the container with the date and contents and place it in the freezer for up to 3 months.

To defrost, transfer the chili from the freezer to the fridge the night before you plan on reheating it. Allow it to thaw slowly in the fridge or alternatively, place it in the microwave or on the stovetop to reheat.

When reheating, be sure to stir the chili frequently to prevent burning or sticking. Add a splash of vegetable broth or water to thin it out if necessary. Once reheated, top with optional toppings such as avocado, cilantro, or lime wedges and enjoy!

Recipe Variations

1. Vegetarian version – Omit the ground beef and substitute with extra black beans or diced tofu for added protein.
2. Meat lover’s version – Add diced beef or ground pork to the recipe along with the ground beef for added meatiness.
3. Spicy version – Add diced jalapenos, chipotle peppers, or chili powder to the recipe to increase the spiciness level.
4. Creamy version – Add a dollop of sour cream or a swirl of heavy cream to the top of the chili before serving for added creaminess.
5. Vegan version – Omit the ground beef and substitute with diced potatoes or extra vegetables for added texture and flavor.
6. Gluten-free version – Use gluten-free broth and ensure all other ingredients are certified gluten-free to make this recipe suitable for those on a gluten-free diet.
7. Paleo version – Omit the beans and substitute with diced sweet potatoes or other root vegetables for added fiber and nutrition.
8. Low-carb version – Omit the sweet potatoes and substitute with more black beans and/or low-carb vegetables such as zucchini, cauliflower, or bell peppers.
9. Mexican-inspired version – Add diced tomatoes, corn kernels, and cilantro to the recipe for a more Mexican-inspired twist on this classic chili.

What To Serve With

– Cornbread
– Rice
– Avocado slices
– Sour cream
– Fresh cilantro
– Lime wedges
– Shredded cheese
– Tortilla chips
– Salad greens
– Sliced jalapenos
– Guacamole
– Salsa
– Crusty bread

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