If you’re craving a cozy bowl of chili that’s bursting with flavor and packs a wholesome punch, then you’re going to adore this Sweet Potato Black Bean Chili Recipe. It’s one of those meals I keep coming back to when I want something comforting but not heavy—plus, it’s downright satisfying and easy enough to whip up on a weeknight. Trust me, once you try it, this chili might just become your new favorite go-to!
Why You’ll Love This Recipe
- Balanced Nutrition: The combination of sweet potatoes and black beans brings fiber, protein, and comforting carbs together in perfect harmony.
- Easy Weeknight Meal: You’ll find that this recipe comes together in about 40 minutes, making it quick without sacrificing flavor.
- Flavor-packed and Versatile: The warming spices and fire-roasted tomatoes create a rich depth of flavor that everyone will love.
- Crowd-pleaser: Whether you serve it for family dinner or a casual gathering, this chili never disappoints.
Ingredients You’ll Need
These ingredients not only pack a punch in taste but are smartly chosen for their texture and nutritional benefit. When shopping, pick firm sweet potatoes without bruises and a good quality canned black bean to save time without skimping flavor.
- Avocado oil: I love this oil for its high smoke point and subtle flavor that won’t overpower the chili.
- 90% lean ground beef: Adds hearty protein without too much fat, keeping the chili balanced.
- Yellow onion: Diced small to melt into the chili and provide a sweet base note.
- Garlic cloves: Minced fresh garlic gives that indispensable depth – don’t skip it!
- Cumin: Warm and earthy, cumin is a chili essential that I always stock.
- Chili powder: This spice blend brings that classic chili kick with complexity.
- Salt: Enhances all the other flavors; start with a teaspoon but taste and adjust as you go.
- Paprika: Adds mild smokiness, which works beautifully with the chipotle powder.
- Dried oregano: Gives a subtle herbal flavor that rounds out the spices.
- Chipotle powder: Just a hint for a smoky heat that lingers – it’s my secret weapon here.
- Diced sweet potatoes: About 1 large or 2 medium – they add natural sweetness and a soft texture that’s just perfect in chili.
- Beef broth: Use low sodium if you want more control over saltiness.
- Fire roasted diced tomatoes: These tomatoes add a smoky brightness and succulent texture.
- Black beans: Rinsed and drained to keep the chili hearty but not mushy.
Variations
One of the things I love most about this Sweet Potato Black Bean Chili Recipe is how easy it is to tweak based on what you have or what you prefer. Feel free to get creative and make it your own!
- Vegetarian version: Skip the ground beef and double up on the beans or add lentils; I tried this once, and the chili was just as hearty and delicious.
- Spicier chili: If you like heat, add extra chipotle powder or a diced jalapeño when cooking the onion and garlic.
- Slow cooker style: Brown the beef and sauté onions first, then add everything to a slow cooker on low for 6-8 hours for even deeper flavors.
- Seasonal swap: Use butternut squash instead of sweet potatoes in the fall for a slightly nuttier taste.
How to Make Sweet Potato Black Bean Chili Recipe
Step 1: Brown the beef perfectly
Heat your avocado oil over medium heat in a large heavy-bottomed pot or Dutch oven. When the oil shimmers, throw in the ground beef. Break it up with your spoon and cook until beautifully browned with no pink left. This step builds flavor, so don’t rush it!
Step 2: Sauté onions and garlic with spices
Add the minced garlic and diced onions to the beef, then sprinkle in salt, cumin, chili powder, paprika, oregano, and chipotle powder. Cook everything together until the onions turn soft and fragrant. This step melds all those spices into the beef, creating a rich base.
Step 3: Add sweet potatoes, beans, and broth
Stir in the diced sweet potatoes, rinsed black beans, beef broth, and fire roasted tomatoes. Mix until combined; the pot will be colorful and inviting! Bring it all up to a boil before reducing the heat to a simmer.
Step 4: Simmer until sweet potatoes are tender
Let your chili simmer gently for 20-30 minutes, uncovered, stirring occasionally, until those sweet potatoes become fork-tender. This part is key — you want the sweet potatoes cooked just right so they melt into the chili without falling apart.
Step 5: Taste and adjust seasoning
Give your chili a final taste and add a little extra salt or chili powder if you want more punch. I always check seasoning at this stage because it can deepen the overall flavor beautifully.
Pro Tips for Making Sweet Potato Black Bean Chili Recipe
- Don’t Skip Browning: Taking the time to brown the beef properly adds a caramelized depth that spices alone can’t replace.
- Sweet Potato Cut Size: Cut the sweet potatoes into bite-sized cubes—too small, and they’ll turn to mush; too large, they’ll take forever to cook.
- Slow Simmering: Keep the heat low and let it simmer uncovered to thicken the chili and marry flavors without watering it down.
- Tweak Spice Levels Gradually: Start with less chipotle powder if you’re unsure about heat—it’s easier to add more later than fix a too-spicy chili.
How to Serve Sweet Potato Black Bean Chili Recipe
Garnishes
When it comes to garnishes, I love piling on a dollop of sour cream or Greek yogurt for creaminess, sliced avocado for richness, a sprinkle of sharp cheddar cheese, and a handful of fresh cilantro or green onions for brightness. If you like a little extra heat, jalapeño slices are a must-have on my bowl.
Side Dishes
My family often enjoys this chili with warm cornbread or a simple side salad to balance the hearty chili. Sometimes, I’ll serve it with a scoop of rice or tortilla chips for a fun, crunchy contrast.
Creative Ways to Present
For a special dinner, I like serving the chili in individual bread bowls or topped with a colorful medley of roasted vegetables. You could even set up a chili bar with all the garnishes laid out, which makes for a festive and interactive meal experience with friends or family.
Make Ahead and Storage
Storing Leftovers
This chili keeps really well in the fridge for up to 4 days. I store mine in airtight containers and I find the flavors actually deepen overnight, making day two just as good, if not better!
Freezing
I often freeze portions in freezer-safe containers or bags. When thawed, the texture holds up nicely, especially if you reheat it gently on the stovetop instead of the microwave. It’s a lifesaver for busy weeks.
Reheating
To reheat, I warm the chili slowly over low heat on the stove, stirring occasionally. If it looks a bit thick, adding a splash of broth or water helps loosen it up without diluting the flavors.
FAQs
-
Can I make this Sweet Potato Black Bean Chili Recipe vegan?
Absolutely! Simply omit the ground beef and swap the beef broth with vegetable broth. You can add extra beans or lentils for increased protein and texture.
-
How spicy is this chili?
This chili has a mild to medium heat level thanks to the chili powder and chipotle powder. You can easily adjust the heat by adding more or less chipotle powder or including fresh jalapeños.
-
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes work best as they hold their shape and texture better during simmering. Canned sweet potatoes are usually too soft and may break down too much in the chili.
-
What’s the best way to thicken the chili if it’s too watery?
Simply let the chili simmer uncovered for a few more minutes, stirring occasionally. This reduces the liquid naturally without adding extra thickeners.
Final Thoughts
I absolutely love how this Sweet Potato Black Bean Chili Recipe comes together — hearty, flavorful, and comforting without being heavy. When I first tried making it, I was amazed by how the sweet potatoes added that perfect subtle sweetness that balances the smoky spices. It’s a recipe I feel confident sharing with friends or making just for myself after a long day. I can’t wait for you to try it and discover your own favorite ways to enjoy it too!
Print
Sweet Potato Black Bean Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Sweet Potato and Black Bean Chili is a hearty and flavorful dish packed with nutritious ingredients and warming spices. Featuring lean ground beef, tender sweet potatoes, black beans, and fire-roasted tomatoes, it simmers into a comforting one-pot meal perfect for any season. The chili is richly spiced with cumin, chili powder, paprika, and chipotle, delivering a satisfying depth of flavor that’s easy to prepare for family dinners or meal prep.
Ingredients
Proteins & Vegetables
- 1 tablespoon avocado oil
- 1 pound 90% lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ – 2 cups diced sweet potatoes (roughly 1 large or 2 medium sweet potatoes)
- 1-15 oz can fire roasted diced tomatoes
- 1-15 oz can black beans, rinsed and drained
Liquids & Broth
- 2 cups beef broth
Spices & Seasonings
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon chipotle powder
Instructions
- Heat the oil and brown the beef: In a large heavy-bottomed pot or Dutch oven, heat the avocado oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks to ensure even browning.
- Sauté aromatics and spices: To the browned beef, add the minced garlic, diced onion, salt, and all the spices (cumin, chili powder, paprika, oregano, chipotle powder). Cook the mixture, stirring frequently, until the onion softens and becomes translucent, allowing the flavors to meld.
- Add vegetables and liquids: Stir in the diced sweet potatoes, beef broth, fire-roasted diced tomatoes with their juices, and rinsed black beans. Combine everything thoroughly to evenly distribute ingredients and spices.
- Simmer the chili: Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low to maintain a gentle simmer. Cook uncovered for 20 to 30 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking or burning.
- Serve with toppings: Taste the chili and adjust seasoning if needed. Ladle into bowls and serve with your favorite chili toppings such as green onions, sour cream, avocado slices, shredded cheddar cheese, sliced jalapeño, or fresh cilantro.
Notes
- This chili offers a wonderful balance of spicy and sweet flavors thanks to the chipotle and sweet potatoes.
- Using fire-roasted tomatoes adds a smoky depth that complements the beef and beans.
- For a vegetarian version, omit the beef and substitute vegetable broth.
- Leftovers store well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Add additional spices if you prefer a spicier chili, such as cayenne pepper or extra chili powder.
Nutrition
- Serving Size: 1 cup
- Calories: 331
- Sugar: 5 g
- Sodium: 988 mg
- Fat: 4.1 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 84.5 g
- Fiber: 47.7 g
- Protein: 9.3 g
- Cholesterol: 0 mg
