Introduction

This Sweet Potato Black Bean Chili has become a staple in our household, and for good reason! As a busy home cook always on the lookout for meals that are both nutritious and bursting with flavor, this recipe has truly won me over. From the moment the fragrant spices begin to bloom in the pot, to the satisfying warmth that spreads with each spoonful, this chili is pure comfort in a bowl. My kids, who can sometimes be picky eaters, devour it with gusto, especially when topped with a mountain of their favorite fixings. And my partner? Well, let’s just say he considers it a personal challenge to see how many bowls he can manage in one sitting! What I love most is its versatility and ease. It’s incredibly simple to throw together using mostly pantry staples, making it perfect for those weeknight dinners when time is of the essence. Plus, knowing it’s packed with plant-based goodness and naturally vegan is a huge bonus. Inspired by the brilliant Sweet Potato Quinoa Chili from The Simple Veganista, this recipe takes the same hearty, wholesome spirit and delivers it in a deliciously comforting chili format. Get ready to experience a chili that’s not just good for you, but truly soul-satisfying.

The Hearty Ingredients of Sweet Potato Black Bean Chili

The magic of this Sweet Potato Black Bean Chili lies in the harmonious blend of simple yet powerful ingredients. Each component plays a vital role, contributing to the chili’s rich flavor profile, satisfying texture, and impressive nutritional value. Let’s delve into the star players:

Olive Oil (or Water for Water Sauté): The foundation of our chili begins with sautéing the aromatics. Olive oil, a heart-healthy fat, provides a luscious base for this process, allowing the onions and garlic to soften and release their flavors beautifully. For those seeking a fat-free option, water sautéing works equally well. Simply use a quarter cup of water to prevent sticking and achieve the same softening effect for your vegetables. Choosing olive oil adds a subtle richness, while water keeps it exceptionally light.
Onion (Medium, Diced): The humble onion is a powerhouse of flavor. When sautéed, it transforms from sharp and pungent to sweet and mellow, creating a foundational savory note that underpins the entire chili. Diced onions cook evenly and release their sugars effectively, contributing to the chili’s overall depth and complexity. Yellow or white onions are excellent choices for their versatile flavor profile.
Garlic Cloves (2-3, Minced): Garlic, the aromatic king, brings a pungent and slightly spicy kick that elevates the chili’s flavor profile. Minced garlic readily infuses the chili with its characteristic aroma and taste. Fresh garlic is always recommended for the most vibrant flavor, but pre-minced garlic from a jar can be a convenient time-saver, especially on busy weeknights. Feel free to adjust the amount of garlic to your preference – some love a bolder garlic flavor, while others prefer a more subtle touch.
Chili Powder (1 1/2 Tablespoons): Chili powder is the heart and soul of any chili, and this recipe is no exception. It’s a blend of various dried chili peppers and spices, providing a complex warmth and depth of flavor. Different chili powders vary in heat levels, so choose one you enjoy. For a milder chili, opt for a mild chili powder, and for a spicier kick, go for a medium or hot variety. Chili powder is essential for that characteristic chili flavor, adding both heat and earthy notes.
Cumin (1 Tablespoon): Cumin, with its warm, earthy, and slightly bitter notes, is a quintessential spice in chili. It adds a grounding depth that complements the chili powder beautifully. Cumin seeds can also be toasted and ground fresh for an even more intense flavor, but ground cumin from the spice rack works perfectly well and is readily accessible. Cumin is crucial for that authentic chili taste.
Dried Oregano (1 Teaspoon): Dried oregano, a Mediterranean herb, brings a slightly peppery and aromatic complexity to the chili. It adds a touch of brightness and herbaceousness that balances the richer, earthier spices. Oregano’s distinct flavor profile enhances the overall savory depth of the chili, making it more nuanced and interesting.
Garlic Powder & Onion Powder (1 Teaspoon EACH, Optional): These pantry staples are listed as optional, but they offer an extra layer of flavor depth that many chili enthusiasts appreciate. Garlic and onion powder amplify the existing garlic and onion flavors, creating a more robust and well-rounded savory base. They are particularly useful if you desire an even more pronounced garlic and onion presence in your chili.
Pink Salt (1 Teaspoon, or to taste): Salt is the essential flavor enhancer, bringing all the other flavors into balance and highlighting their individual nuances. Pink Himalayan salt is used here, but sea salt or kosher salt are excellent alternatives. Start with the recommended amount and adjust to taste as you simmer the chili. Proper seasoning with salt is crucial for bringing out the best in all the other ingredients.
Sweet Potato (1 Large, about 1 lb., Diced): The star of this chili, sweet potatoes, adds a natural sweetness, creamy texture, and vibrant color. Diced sweet potatoes cook down beautifully in the chili, becoming tender and slightly melting into the broth, contributing to its overall richness and body. You can choose to peel the sweet potato or leave the skin on for added fiber and nutrients – both options work well. Sweet potatoes are also packed with vitamins and antioxidants, making this chili even healthier.
Black Beans (2 cans, 15 oz each, Drained and Rinsed): Black beans are another nutritional powerhouse, providing protein, fiber, and a satisfyingly hearty texture. Drained and rinsed black beans are ready to be added directly to the chili, simplifying the preparation process. Black beans contribute a creamy texture and earthy flavor that complements the sweetness of the sweet potatoes perfectly. Rinsing them removes excess sodium and canning liquid.
Fire-Roasted Diced Tomatoes (1 can, 15 oz, with juices) or Diced Fresh Tomatoes (1 1/2 cups): Fire-roasted diced tomatoes bring a smoky depth and slight char flavor that elevates the chili beyond ordinary tomato-based versions. Using the juices adds moisture and tomato flavor to the chili. Alternatively, fresh diced tomatoes can be used, especially during tomato season, for a brighter, fresher flavor. If using fresh tomatoes, consider roasting them briefly beforehand to enhance their sweetness and depth.
Tomato Paste (1 can, 6 oz): Tomato paste is a concentrated form of tomatoes, adding intense umami flavor and richness to the chili. It thickens the chili slightly and deepens the tomato flavor, creating a more robust and satisfying base. A little tomato paste goes a long way in enhancing the overall flavor complexity of the chili.
Diced Green Chilies (1 can, 4 oz): Diced green chilies, typically mild Anaheim or Hatch chilies, contribute a subtle heat and slightly tangy flavor. They add another layer of complexity and a gentle warmth that complements the other spices without overpowering them. For those who prefer a spicier chili, consider adding a can of hot diced green chilies or a pinch of cayenne pepper.
Water or Vegetable Broth (2 cups): Liquid is essential for creating the chili’s broth and bringing all the ingredients together. Water is a simple and effective option, allowing the flavors of the vegetables and spices to shine through. Vegetable broth adds an extra layer of savory depth and richness, especially if you are using a high-quality broth. Adjust the amount of liquid to achieve your desired chili consistency – add more for a thinner chili and less for a thicker one.

Step-by-Step Guide to Delicious Sweet Potato Black Bean Chili

Making this Sweet Potato Black Bean Chili is surprisingly straightforward. Follow these simple steps to create a flavorful and satisfying meal:

Sauté the Aromatics: Laying the Flavor Foundation
- In a large pot or Dutch oven, set over medium heat, add your chosen fat – either 1 tablespoon of olive oil for richness or ¼ cup of water for a lighter, oil-free version.
- Once the oil is shimmering or the water is heated, add the diced onion. Sauté the onion, stirring occasionally, for about 5-6 minutes, or until it becomes softened, translucent, and the edges begin to lightly brown. This process, known as “sweating” the onions, releases their natural sugars and mellows their sharpness, creating a sweeter, more complex flavor base for the chili. Don’t rush this step – properly sautéed onions are key to a flavorful chili.
- Add the minced garlic to the pot and cook for another minute, stirring constantly. Garlic cooks quickly and can burn easily, so keep a close eye on it. Cooking garlic briefly releases its pungent aroma and flavor, infusing the oil and onions with its characteristic notes. The combination of sautéed onions and garlic creates a fragrant and savory foundation for the chili.
- Stir in the chili powder, cumin, oregano, and (if using) garlic powder and onion powder. Cook for just one minute more, stirring continuously, until the spices become fragrant. This step, known as “blooming” the spices, releases their essential oils and intensifies their flavors. Cooking the spices in hot oil or water before adding the other ingredients significantly enhances their impact in the final dish. The fragrant aroma will signal that the spices are perfectly bloomed.
Simmer and Build the Chili: Bringing it All Together
- Now, it’s time to build the heart of the chili. Add the drained and rinsed black beans, fire-roasted diced tomatoes (with their juices), tomato paste, diced sweet potato, diced green chilies, and vegetable broth (or water) to the pot.
- Stir everything together thoroughly to ensure all the ingredients are well combined and the spices are evenly distributed. Scrape the bottom of the pot to lift any browned bits from the sautéing process – these bits are packed with flavor and will add depth to the chili.
- Bring the chili to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to low, cover the pot slightly askew (leaving a small gap for steam to escape), and let it simmer gently for 30-40 minutes, stirring occasionally. Simmering allows the flavors to meld and deepen, and the sweet potatoes to become tender and creamy. The slightly askew lid allows steam to escape, preventing the chili from becoming too watery, while still keeping it moist.
- The chili is ready when the sweet potatoes are easily pierced with a fork and are tender throughout. The chili will have thickened slightly as it simmers and the flavors will have beautifully melded together.
- Taste the chili and season with additional salt, if needed. Adjusting the salt at the end is crucial for bringing all the flavors into perfect balance. You can also add a pinch of black pepper if desired, although the chili powder and green chilies will already provide a gentle warmth.
- If the chili is thicker than you prefer, stir in a little additional water or vegetable broth to reach your desired consistency. Some prefer a thicker, stew-like chili, while others like a slightly soupier version. Adjusting the liquid allows you to customize the chili to your personal preference.
Serve and Enjoy: The Final Flourish
- Ladle the hot Sweet Potato Black Bean Chili into bowls and serve immediately.
- Get creative with your toppings! Diced avocado, fresh cilantro, crunchy tortilla strips, diced red onion or jalapeño, and a dollop of vegan sour cream are all fantastic options (see the “How to Serve” section below for more ideas!). Toppings add texture, flavor, and visual appeal to the chili, making each bowl even more enjoyable.

Nutritional Powerhouse: Sweet Potato Black Bean Chili Nutrition Facts

(Estimated per serving, assuming 6 servings)

Calories: Approximately 350-400
Protein: 15-20g
Fat: 8-12g (depending on olive oil usage and toppings)
Saturated Fat: 1-2g
Cholesterol: 0mg
Sodium: 500-700mg (depending on salt added and canned ingredients)
Carbohydrates: 60-70g
Fiber: 15-20g
Sugar: 15-20g (naturally occurring from sweet potato and tomatoes)
Vitamin A: High (from sweet potato and tomatoes)
Vitamin C: Good source (from tomatoes and green chilies)
Iron: Excellent source (from black beans)
Potassium: Good source (from sweet potato and black beans)

Please note: These are estimations and can vary based on specific ingredient brands, portion sizes, and toppings. For precise nutritional information, use a nutrition calculator with specific ingredient details.

This Sweet Potato Black Bean Chili is not only delicious but also a nutritional powerhouse. It’s packed with plant-based protein from black beans, fiber from beans and sweet potatoes, and vitamins and minerals from the vegetables. It’s a healthy and satisfying meal option that is naturally vegan and gluten-free (ensure your broth and toppings are gluten-free if necessary).

Prep Time Breakdown for Sweet Potato Black Bean Chili

Prep Time: 10 minutes
- This includes dicing the onion and sweet potato, mincing the garlic, and gathering all the ingredients. The recipe is designed for efficiency, focusing on simple chopping and pantry staples.
Cook Time: 35 minutes
- This encompasses the sautéing of aromatics (5-6 minutes), blooming the spices (1 minute), bringing to a boil and simmering (30-40 minutes). The majority of the cook time is hands-off simmering, allowing you to multitask while the chili develops its flavors.
Total Time: 45 minutes
- From start to finish, you can have a delicious and healthy Sweet Potato Black Bean Chili on the table in under an hour, making it a perfect weeknight meal.

Serving Suggestions: Elevate Your Sweet Potato Black Bean Chili Experience

This chili is fantastic on its own, but the right accompaniments can truly elevate the dining experience. Here are some delicious ways to serve and enhance your Sweet Potato Black Bean Chili:

Toppings (The Flavor Fireworks):

Creamy & Cool:
- Diced Avocado: Adds healthy fats, creamy texture, and a mild, buttery flavor.
- Vegan Sour Cream or Cashew Cream: Provides a tangy and cooling counterpoint to the warmth of the chili.
Fresh & Herbaceous:
- Fresh Cilantro: Brightens the chili with its vibrant, citrusy flavor.
- Chopped Green Onions: Adds a mild oniony bite and fresh green color.
Crunchy & Savory:
- Tortilla Strips or Crushed Tortilla Chips: Provides satisfying crunch and a hint of corn flavor.
- Toasted Pumpkin Seeds or Sunflower Seeds: Adds nutty flavor and textural contrast.
Spicy & Bold:
- Diced Jalapeño or Serrano Peppers: For those who love extra heat, add a kick with fresh or pickled jalapeños.
- Hot Sauce: A drizzle of your favorite hot sauce allows everyone to customize their spice level.
Savory & Umami:
- Vegan Shredded Cheese: Adds a melty, cheesy element for a more indulgent chili experience.
- Nutritional Yeast: Provides a cheesy, umami flavor for a vegan-friendly cheesy note.
Sweet & Tangy:
- Pickled Red Onions: Adds a tangy and slightly sweet crunch that complements the chili’s flavors.
- A drizzle of Lime Juice: Brightens the overall flavor and adds a zesty touch.

Sides (The Perfect Partners):

Bread & Grains:
- Warm Cornbread: A classic chili pairing, cornbread’s slightly sweet and crumbly texture is perfect for soaking up the chili.
- Crusty Bread: Sourdough, baguette, or any crusty bread is great for dipping and scooping.
- Brown Rice or Quinoa: Serve the chili over a bed of cooked brown rice or quinoa for a heartier and more complete meal.
Salads & Greens:
- Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a counterpoint to the richness of the chili.
- Coleslaw: A creamy coleslaw can add a cool and crunchy element to the meal.
Other Complements:
- Baked Potato or Sweet Potato: Top a baked potato or sweet potato with the chili for a loaded and satisfying meal.
- Nachos: Spread tortilla chips on a baking sheet, top with chili and vegan cheese, and bake for delicious chili nachos.

Expert Tips for the Best Sweet Potato Black Bean Chili

Spice it Up (or Down): Customize the Heat Level: Chili is all about flavor and personal preference. If you prefer a spicier chili, add a pinch of cayenne pepper, a chopped chipotle pepper in adobo sauce, or use hot diced green chilies. For a milder version, ensure you use mild chili powder and mild green chilies, or reduce the amount of chili powder slightly.
Embrace the Slow Cooker or Instant Pot: This recipe is easily adaptable for slow cookers and Instant Pots.
- Slow Cooker: Sauté the onions and garlic on the stovetop as instructed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
- Instant Pot: Use the sauté function to sauté onions and garlic. Add spices and cook for 1 minute. Then add remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes, then quick release any remaining pressure.
  Both methods are great for hands-off cooking and allow the flavors to meld beautifully over time.
Boost the Flavor with Smoky Notes: For an even deeper smoky flavor, consider adding a teaspoon of smoked paprika along with the other spices. You can also use smoked salt instead of regular salt, or add a few drops of liquid smoke (use sparingly, as it’s potent). Fire-roasted tomatoes already contribute a smoky element, but these additions will amplify it.
Make it Ahead and Freeze for Later: Chili is a fantastic make-ahead meal and freezes exceptionally well. Make a big batch on the weekend and enjoy it throughout the week, or freeze portions for quick and easy meals in the future. Store leftover chili in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw frozen chili in the refrigerator overnight or gently reheat from frozen on the stovetop or in the microwave.
Vary the Vegetables: Feel free to add other vegetables to your chili! Diced bell peppers (any color), corn kernels (fresh or frozen), zucchini, or carrots are all excellent additions that will add more nutrients and flavor complexity. Get creative and use what you have on hand or what you enjoy most.

Frequently Asked Questions About Sweet Potato Black Bean Chili

Q1: Can I make this chili without olive oil?
A: Yes, absolutely! You can easily make this chili oil-free by using water sautéing instead of olive oil. Simply use ¼ cup of water to sauté the onions and garlic as instructed in the recipe. The flavor will be slightly lighter, but still delicious and healthy.

Q2: I don’t have fire-roasted diced tomatoes. Can I use regular diced tomatoes?
A: Yes, regular diced tomatoes will work perfectly fine. While fire-roasted tomatoes add a lovely smoky depth, regular diced tomatoes will still provide the necessary tomato base for the chili. If you want to add a touch of smokiness, you can add a pinch of smoked paprika or a few drops of liquid smoke.

Q3: Can I use different types of beans?
A: Yes, you can definitely experiment with other beans. Kidney beans, pinto beans, or cannellini beans would all be delicious substitutes or additions to black beans. Using a mix of beans can add even more complexity in flavor and texture to your chili.

Q4: How do I make this chili spicier?
A: To increase the spice level, you can:
* Use hot chili powder instead of mild or medium.
* Add a pinch of cayenne pepper.
* Include a chopped chipotle pepper in adobo sauce.
* Use hot diced green chilies.
* Add a dash of your favorite hot sauce.
Start with a small amount of any of these additions and taste as you go, as spice levels can be subjective.

Q5: Is this chili gluten-free?
A: Yes, this Sweet Potato Black Bean Chili recipe is naturally gluten-free, as it does not contain any gluten-containing ingredients. However, always double-check the labels of your canned goods and vegetable broth to ensure they are certified gluten-free if you are strictly following a gluten-free diet. Also, be mindful of gluten-containing toppings if serving to someone with gluten sensitivities.

Enjoy making and savoring this flavorful and wholesome Sweet Potato Black Bean Chili! It’s a recipe that is sure to become a family favorite, just like it has in mine.

Sweet Potato Black Bean Chili Recipe