Are you looking for a hearty, nutritious, and delicious meal that’s perfect for any occasion? Look no further! Our Sweet Potato Black Bean Chili is a perfect blend of rich flavors, wholesome ingredients, and vibrant colors. Whether you're cooking for a family dinner, meal prepping for the week, or just craving something warm and satisfying, this recipe has you covered. Read on to discover the secret to making this mouth-watering chili, and make sure to try it out for yourself!

What is Sweet Potato Black Bean Chili?
Sweet Potato Black Bean Chili is a vegetarian and vegan-friendly dish that combines the sweetness of tender sweet potatoes with the earthy flavors of black beans and a variety of spices. This chili is not only filling but also packed with nutrients, making it a great option for those seeking a healthy and satisfying meal. The recipe is versatile and can easily be customized to suit your taste preferences or dietary needs. With a combination of fiber-rich beans, vitamin-packed sweet potatoes, and a blend of aromatic spices, this dish is sure to become a staple in your recipe repertoire.
Ingredients List for Sweet Potato Black Bean Chili
Before diving into the cooking process, let’s gather all the ingredients you’ll need to create this delicious chili. Here’s a comprehensive list:
- 1 tablespoon olive oil or ¼ cup water (for water sauté)
- 1 medium onion, diced
- 2 – 3 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon EACH garlic powder and onion powder (optional, for extra flavor)
- 1 teaspoon pink salt, or to taste
- 1 large sweet potato (about 1 lb.), diced (with or without skin)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 can (4 oz) diced green chilies
- 2 cups water or vegetable broth
Optional Toppings
To elevate your Sweet Potato Black Bean Chili, consider these optional toppings:
- Diced avocado – Adds a creamy texture and a rich, buttery flavor.
- Cilantro – Brings freshness and a burst of herbaceous flavor.
- Tortilla strips – Provides a satisfying crunch.
- Diced onion and/or jalapeno – For an extra kick of heat and flavor.
- A dollop of vegan sour cream – Balances the spiciness with a cool, tangy finish.
Substitutions and Variations
One of the best things about Sweet Potato Black Bean Chili is its versatility. Here are some substitutions and variations to tailor the recipe to your needs:
- Protein Boost: If you’re looking to add more protein, consider including crumbled tofu, tempeh, or even a meat substitute like soy chorizo.
- Different Beans: While black beans are traditional in this recipe, feel free to use pinto beans, kidney beans, or a mix of your favorite beans.
- Spice Level: Adjust the spiciness to your preference by adding more or less chili powder, or by including fresh jalapeños or chipotle peppers.
- Sweetness Adjustment: For a sweeter chili, use yams instead of sweet potatoes or add a touch of maple syrup or brown sugar.
- Gluten-Free: This recipe is naturally gluten-free, but always check labels on canned goods to ensure they are certified gluten-free.
Step-by-Step Cooking Instructions
Now that you have all your ingredients and have considered your variations, let’s get cooking! Follow these step-by-step instructions to make your Sweet Potato Black Bean Chili.

- Prepare the Ingredients: Start by dicing the onion, mincing the garlic, and chopping the sweet potato into small cubes. Drain and rinse the black beans if you haven’t done so already.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil (or ¼ cup water for a water sauté) in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, or until the onion becomes soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Spices: Sprinkle in the chili powder, cumin, dried oregano, garlic powder, onion powder, and pink salt. Stir the mixture to coat the onions and garlic with the spices. Cook for another 2-3 minutes to allow the spices to toast slightly and develop their flavors.
- Incorporate the Sweet Potatoes and Tomatoes: Add the diced sweet potatoes to the pot, stirring them to coat with the spices. Pour in the fire-roasted diced tomatoes (or fresh tomatoes) and tomato paste. Mix everything together until the tomato paste is fully incorporated.
- Add the Beans and Liquid: Pour in the black beans and diced green chilies. Stir to combine all the ingredients. Then, add 2 cups of water or vegetable broth, stirring to distribute the liquid evenly.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the chili simmer for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
- Adjust Seasonings: Taste the chili and adjust the seasonings as needed. You may want to add more salt, a pinch of sugar for sweetness, or a squeeze of lime juice for brightness.
- Serve: Once the chili is ready, ladle it into bowls and top with your desired optional toppings, such as diced avocado, cilantro, tortilla strips, diced onion, jalapeño, or a dollop of vegan sour cream.
How to Cook Sweet Potato Black Bean Chili: A Step-by-Step Guide
This step-by-step guide ensures that your Sweet Potato Black Bean Chili turns out perfectly every time. By following the detailed instructions above, you’ll be able to create a dish that’s full of depth, flavor, and heartiness. The key is to take your time with each step, allowing the flavors to develop and the ingredients to meld together beautifully. Remember to taste and adjust as you go, ensuring the final result is exactly to your liking.
Common Mistakes to Avoid
When making Sweet Potato Black Bean Chili, there are a few common mistakes to watch out for:
- Undercooking the Sweet Potatoes: Make sure the sweet potatoes are fully cooked and tender before serving. Undercooked sweet potatoes can be hard and unpleasant to eat.
- Overcooking the Chili: While simmering is important, overcooking can cause the sweet potatoes to become mushy and the flavors to dull. Keep an eye on the chili and taste-test frequently.
- Not Adjusting the Seasonings: Always taste your chili before serving and adjust the seasonings as needed. You might need to add more salt, spices, or a splash of acidity.
- Using Low-Quality Tomatoes: The tomatoes in this dish contribute significantly to the flavor, so use high-quality canned fire-roasted tomatoes or fresh, ripe tomatoes for the best results.
Serving and Presentation Tips
Presentation is key when serving any dish, and Sweet Potato Black Bean Chili is no exception. Here are some tips to make your chili look as good as it tastes:
- Use Colorful Bowls: Serve the chili in vibrant bowls that complement the rich colors of the dish. Think bright reds, deep blues, or even earthy tones.
- Garnish Generously: Don’t be shy with the toppings. A sprinkle of fresh cilantro, a few slices of avocado, and some crunchy tortilla strips add visual appeal and texture.
- Layered Presentation: Serve the chili over a bed of cooked quinoa or rice for an added layer of texture and visual interest.
- Individual Toppings Bar: If serving a crowd, consider setting up a toppings bar where guests can customize their chili with their favorite add-ons.
How to Serve Sweet Potato Black Bean Chili
Sweet Potato Black Bean Chili is incredibly versatile when it comes to serving. Here are a few ideas:
- As a Main Dish: Serve the chili as a standalone main dish with a side of cornbread or warm tortillas.
- Over Grains: Spoon the chili over cooked quinoa, brown rice, or farro for a more filling meal.
- In a Bread Bowl: For a fun presentation, serve the chili in a hollowed-out bread bowl.
- With a Side Salad: Pair the chili with a crisp, fresh salad for a balanced meal.
- Topped with Crunch: Add tortilla chips or strips for a crunchy contrast to the creamy chili.
Presentation Ideas for Sweet Potato Black Bean Chili
When it comes to presentation, consider the following ideas to make your Sweet Potato Black Bean Chili look as enticing as possible:
- Rustic Charm: Serve the chili in cast iron pots or rustic bowls to enhance its hearty, homey appeal.
- Bright and Fresh: Add a squeeze of lime and a sprinkle of fresh herbs just before serving to brighten up the dish.
- Personalized Bowls: Let each person customize their bowl with different toppings, making the meal interactive and personalized.
Sweet Potato Black Bean Chili Recipe Tips
To ensure your Sweet Potato Black Bean Chili turns out perfectly every time, keep these tips in mind:
- Cook the Sweet Potatoes Evenly: Cut the sweet potatoes into uniform cubes so they cook evenly. If the pieces are too large, they might take longer to cook through.
- Simmer Slowly: Allow the chili to simmer slowly to develop deep, rich flavors. The longer it simmers, the more the flavors will meld together.
- Prepare in Advance: This chili tastes even better the next day, so consider making it a day ahead and reheating it when ready to serve.
- Freeze Leftovers: This chili freezes well, so feel free to make a double batch and freeze half for a quick meal later on.
- Balance the Flavors: If the chili is too spicy, add a bit of sweetness with a touch of maple syrup or sugar. If it’s too sweet, a squeeze of lime juice or a splash of vinegar can balance it out.
Frequently Asked Questions (FAQs)
Q: Can I make this chili in a slow cooker?
A: Absolutely! Sauté the onions and garlic with the spices, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: How can I make this chili spicier?
A: To increase the heat, add more chili powder, cayenne pepper, or fresh jalapeños. You can also include some diced chipotle peppers in adobo sauce for a smoky heat.
Q: Is this recipe gluten-free?
A: Yes, this Sweet Potato Black Bean Chili is naturally gluten-free. Just make sure to use gluten-free certified ingredients, especially when it comes to canned goods and spices.
Q: Can I freeze the leftovers?
A: Yes, this chili freezes well. Store it in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: What can I serve with this chili?
A: This chili pairs well with cornbread, a side salad, or over a bed of rice or quinoa. It’s also great with tortilla chips for dipping.
Conclusion
There you have it – a complete guide to making the most delicious Sweet Potato Black Bean Chili. This recipe is not only easy to follow but also offers plenty of room for customization. Whether you’re cooking for yourself, your family, or a gathering of friends, this chili is sure to impress. It’s nutritious, flavorful, and hearty – perfect for any occasion. So, what are you waiting for? Grab your ingredients, follow the steps, and enjoy a bowl of comforting, wholesome chili today!
PrintSweet Potato Black Bean Chili Recipe
This Sweet Potato Black Bean Chili is a flavorful and hearty dish that combines sweet potatoes, black beans, and fire-roasted tomatoes, spiced with chili powder, cumin, and oregano. It's perfect for a comforting vegan meal. Serve with diced avocado, tortilla strips, and vegan sour cream for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: American, Mexican-inspired
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil or ¼ cup water (for water sauté)
- 1 medium onion, diced
- 2 – 3 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon EACH garlic + onion powder (optional)
- 1 teaspoon pink salt, or to taste
- 1 large sweet potato (about 1 lb.), diced
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 can (4 oz) diced green chilies
- 2 cups water or vegetable broth
- Optional toppings: diced avocado, cilantro, tortilla strips, diced onion and/or jalapeno, vegan sour cream
Instructions
- Heat olive oil or water in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, oregano, and optional garlic and onion powder. Cook for 1-2 minutes until fragrant.
- Add the diced sweet potato, black beans, fire-roasted tomatoes, tomato paste, diced green chilies, and water or broth. Stir to combine.
- Bring the chili to a boil, then reduce heat to low and simmer for 25-30 minutes, until the sweet potatoes are tender.
- Adjust seasoning with salt to taste. Serve with your choice of toppings.
Notes
- For extra heat, add diced jalapeno or additional chili powder.
- This chili tastes even better the next day after the flavors have melded together.
- It's a versatile dish; you can add more vegetables like bell peppers or corn if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
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