Sweet Potato Black Bean Chili

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.

Ingredients for sweet potato black bean chili arranged on a gray background.

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.

(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!

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.

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.

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

If you tried this Sweet Potato Black Bean Chili recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

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.

Sweet Potato Black Bean Chili

5 from 4 votes

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.

Servings 4 cups
Prep Time: 10 mins
Cook Time: 35 mins

Course: Main Course, Soup
Cuisine: American, Mexican
Tags: sweet potato black bean chili, sweet potato chili
Freezer Friendly: Yes
Calories: 242 kcal
Author: Bethany Kramer

Ingredients

  • 1 tbsp olive oil
  • 1 small to medium sweet potato or 1 1/2 cups
  • 1 15 oz. fire roasted diced or crushed tomatoes
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup filtered water

Spices & Seasonings

Toppings

  • 1 avocado, sliced
  • 1 Tablespoon cilantro, chopped
  • tortilla chips

Instructions

  1. Cut the sweet potato: Use a peeler to remove the skin from the sweet potato, then cut into 1-inch cube pieces.

  2. Sauté sweet potato: In a large pot, cook sweet potato pieces in oil for about 2-3 minutes.

  3. Simmer chili: add diced tomatoes, black beans, water, and all of spices and seasonings. Let simmer and thicken – cook for 35-40 minutes, stirring often.

  4. Taste and adjust: When the chili is finished, taste and adjust seasoning as needed.

  5. Serve with toppings: serve chili with chopped cilantro, tortilla chips, and sliced avocado. Enjoy!

Recipe Video

Notes

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.

Nutrition Facts
Sweet Potato Black Bean Chili
Amount Per Serving (1 cup)
Calories 242 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 463.1mg19%
Potassium 0mg0%
Carbohydrates 41.5g14%
Fiber 14.1g56%
Sugar 4.6g5%
Protein 8.2g16%
Vitamin A 56IU1%
Vitamin C 12mg15%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

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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