30 Minute Sweet Potato Black Bean Chili

This hearty sweet potato and black bean chili is all you’ll need when the weather gets colder. It’s satisfying, flavorful, and a cozy plant-based chili. It takes a quick 30-minutes to make and consists of 8 simple pantry ingredients – simply delicious! 

A grey bowl with sweet potato black bean chili in it with a hand holding a spoon in it.

This sweet potato black bean chili is my go-to whenever I have no clue what to make. It’s satisfying, so quick to throw together, and is delicious! All you need is 1 potminimal ingredients, and a quick 30 minutes to make. and it’s an amazing vegan option for meatless Mondays. I’ve tasted quite a few sweet potato chilis and this one is hard-pressed to beat.

If you have never had sweet potatoes in chili it is a satisfying addition and delicious!

Ingredients You’ll Need

This recipe consists of simple pantry ingredients that have easy substitutions if needed. Here’s all that you’ll need:

  • Sweet potatoes
  • Diced tomatoes – I recommend fire roasted.
  • Black beans – you can also replace with white beans or kidney beans.
  • Olive oil
  • Seasonings: cumin, paprika, chili powder, and cayenne pepper.

How to Make Sweet Potato and Black Bean Chili

  1. Saute diced sweet potato with salt & olive oil for 3-5 minutes until soft.
  2. Add rest of ingredients to pot with sweet potatoes – spices, tomatoes, and beans. Let simmer for 30 minutes on medium heat, stirring every so often. Soup should thicken and reduce when finished.

Step by step photos on how to make sweet potato and black bean chili.

Best Toppings for Chili

Complete your sweet potato chili with the best kind of toppings. Here are some of my favorites:

  • Shredded cheese
  • Sliced avocado
  • Sour cream
  • Chopped cilantro
  • Crushed tortilla chips

Tips for Making This Sweet Potato and Black Bean Chili

  • Use fire roasted diced tomatoes over regular diced tomatoes for extra flavor.
  • Make the chili thicker by use crushed tomatoes and adding 1-2 Tablespoons of tomato paste.
  • Replace black beans with kidney beans, white beans, or navy beans.

A pot of sweet potato black bean chili with a spoon mixing it.

Storing & Freezing Tips

How to store: allow cooked chili to cool to room temperature before storing in an airtight container. Refrigerate for 4-5 days.

How to freeze: let chili cool to room temperature then store in an airtight container or ziplock freezer bag – freeze for 2-3 months.

More Delicious Chili Recipes to Try

Additional Soup Recipes You May Enjoy

A grey bowl with sweet potato black bean chili in it with avocado slices and cilantro on top.

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A grey bowl with sweet potato black bean chili in it with a hand holding a spoon in it.

30 Minute Sweet Potato Black Bean Chili

5 from 2 votes

This hearty sweet potato and black bean chili is all you'll need when the weather gets colder. It's satisfying, flavorful, and a cozy plant-based chili. It takes a quick 30-minutes to make and consists of 8 simple pantry ingredients - simply delicious!

Servings 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Course: Main Course, Soup
Cuisine: American, Mexican
Tags: 30 minute chili, sweet potato black bean chili, sweet potato chili, vegetarian chili
Freezer Friendly: Yes
Calories: 230 kcal

Ingredients

  • 2 small to medium sweet potatoes, peeled and cut into cubes
  • 1 tbsp olive oil
  • 1 28 oz. can Diced tomato
  • 1 15 oz. can black beans, rinsed and strained
  • 2 cups water
  • 2 Tbsp paprika
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • pinch of cayenne pepper

soup toppings

  • fresh cilantro, chopped
  • shredded cheese
  • tortilla strips/chips crumbled

Instructions

  1. In a large pot on medium heat, saute sweet potato cubes in olive oil for 3-5 minutes for them to soften. 

  2. In same pot as sweet potatoes add diced tomatoes, water, black beans, kidney beans, and all your seasonings (salt, pepper, paprika, cumin, chili powder, cayenne pepper). Cover with lid and let chili cook on medium heat for 30 minutes or until soup has thickened. Stir occasionally. 

  3. Let soup cool. Serve with cheese, crumbled tortilla chips, and cheese! YUM. 

Notes

Tips

  • Use fire roasted diced tomatoes over regular diced tomatoes for extra flavor.
  • Make the chili thicker by use crushed tomatoes and adding 1-2 Tablespoons of tomato paste.
  • Replace black beans with kidney beans, white beans, or navy beans. 

How to store: allow cooked chili to cool to room temperature before storing in an airtight container. Refrigerate for 4-5 days. 

How to freeze: let chili cool to room temperature then store in an airtight container or ziplock freezer bag - freeze for 2-3 months. 

Nutrition Facts
30 Minute Sweet Potato Black Bean Chili
Amount Per Serving
Calories 230 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Sodium 463.1mg19%
Sugar 4.6g5%
Protein 8.8g18%
Vitamin A 100IU2%
Vitamin C 79.2mg96%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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