Learn how to make the easiest sweet potato black bean chili! A sweet and spicy plant-based chili that is loaded with flavor and is simply delicious.

A ceramic bowl with sweet potato black bean chili in it, topped with avocado slices and cilantro leaves. The bowl is arranged on a gray background with tortilla chips, a gray napkin, and cilantro placed around the bowl.

This plant-based chili is a frequent go-to in our house! Especially in the cold winters when we’re craving something cozy.

Now, if you’ve never had sweet potatoes in chili before, I can promise you it is absolutely worth trying. It’s the perfect touch of sweetness that balances the extra spices! I absolutely love it.

As a whole this chili is super hearty & satisfying, filled with zesty flavor, and is quick and easy to prepare.

Ingredients You’ll Need

To make this chili, you’ll need just a handful of pantry ingredients to make it happen. Here’s everything you need: sweet potatoes, black beans, oil, water, diced tomatoes, paprika, chili powder, garlic powder, and cumin.

How to Make Sweet Potato Black Bean Chili

(1) First, peel the sweet potato and dice into 1 inch cubes.

(2) Then add cubed sweet potatoes to a pot with oil, cook for 2-3 minutes.

Diced pieces of sweet potato on a wooden cutting board with a knife next to it. — Step 1

Diced pieces of sweet potato being sautéed in a stainless steel pot with a wooden spoon. — Step 1

(3) Add diced tomatoes, black beans, water, spices, and salt & pepper. Simmer soup for 35-40 minutes, stir often.

(4) When the soup is finished, serve with avocado slices, cilantro, and tortilla chips!

Ingredients for sweet potato chili in a pot with water being poured into it. — Step 3

Sweet potato black bean chili being stirring in a pot with a wooden spoon. — Step 3

Tips for Success

Using fire roasted ingredients: In this recipe I recommend using both fire roasted frozen corn and diced tomatoes because it adds a delicious level of flavor.
Different beans to use: you can also use cannellini beans, pinto, or kidney beans as well.
Our favorite chili toppings: add even more flavor with these additional toppings such as: sour cream, shredded cheese, and tortilla strips. You can also add a touch of hot sauce for extra heat.
Serve it over rice: One of my favorite ways to eat chili growing up was serving it over white rice. Kinda like you would serve up a stew or a chickpea masala. If the chili is thick enough it’s the perfect combination!

Storing & Freezing Tips

Keep leftover chili fresh: let cool to room temperature and store chili in an airtight container for 3-5 days.

How to freeze: let cool to room temperature and store in a freezer-friendly bag or airtight container. Freeze for up to 1-2 months.

What to Serve it With

This chili is simply delicious all on its own. But, if you’re looking for something extra to serve alongside it you can pair it with a salad like our vegetarian taco salad, or this apple pomegranate salad. And homemade cornbread is always delicious served alongside chili!

More Chili Recipes to Try