Sweet Potato Black Bean Chili
Sweet potato black bean chili is a tomato-based vegetarian dinner with soft sweet potato cubes, canned beans and a smoky, mild spice blend. One pot and pantry staples make it practical for an autumn supper or a prepared-ahead lunch.
Ingredients and substitutions
Use orange-fleshed sweet potatoes, peeled and cut into uniform half-inch pieces. Large chunks take longer and can leave the onion and beans overcooked before the center softens. Canned beans are ready to eat and only need warming; dry beans are not an equal substitute. Drain and rinse them before measuring the recipe. The tomato liquid is part of the sauce, so do not drain the diced tomatoes. In US recipes, chili powder usually means a mild blend with cumin and other spices. Pure cayenne or hot ground chile used tablespoon-for-tablespoon would make a very different, much hotter chili.
How to make sweet potato black bean chili
1. Prepare
Heat the oil in a 4-quart pot over medium heat. Add onion and bell pepper; cook 5–6 minutes, stirring, until the onion softens. Add garlic and stir for 30 seconds.
2. Build the base
Add the sweet potato cubes, chili powder, cumin, paprika and salt. Stir for 30 seconds, then add tomatoes with juices, drained black beans and broth. Scrape the bottom and bring to a gentle simmer.
3. Cook or combine
Partly cover and simmer 25–30 minutes, stirring occasionally, until the sweet potato cubes yield easily to a fork. Add a splash of broth if the bottom begins to catch. The cubes should remain visible but be soft inside.
4. Finish and serve
For a thicker chili, mash a small spoonful of beans against the side of the pot and stir them back in. Add lime juice, taste and adjust salt. Serve as is, or with optional avocado or cilantro.
Practical tips and troubleshooting
Keep the simmer gentle rather than rolling. A partly covered lid reduces evaporation while letting the chili thicken. If the liquid seems thin early on, wait until the sweet potatoes are tender before reducing it further. Mash beans, not every piece of sweet potato, when you want body without turning the pot into puree. A squeeze of lime at the end brightens the sweet and smoky ingredients. Taste after adding the acid before reaching for more salt. For extra heat, add a small pinch of cayenne to your own bowl rather than changing the whole batch blindly.
Frequently asked questions
Can I use kidney beans?
Yes, use drained canned kidney beans in the same quantity. The texture and flavor will change slightly, but the timing is similar. Do not use uncooked dry kidney beans in this quick stovetop method.
Is this the same as a sweet potato bowl?
No. The ingredients simmer together in tomato broth to create chili, rather than being roasted separately and served over a grain. Use the thicker consistency cues in the instructions.
How do I store and reheat it?
Refrigerate in shallow containers within 2 hours and use within 3–4 days. Freeze for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F, loosening with broth as needed.
More recipes to try
For another meatless bean meal, try black bean corn quesadillas. Prefer roasted vegetables? See sweet potato black bean bowls. Serve chili with yogurt flatbread.
For another recipe to plan for the week, see chicken lentil soup.
Printable recipe
Sweet Potato Black Bean Chili
Equipment
- 1 4-quart heavy pot and lid
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 lb sweet potatoes 450 g; peeled, 1/2-inch cubes
- 1 tbsp mild American chili powder a blended seasoning, not pure hot chile
- 1 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp fine salt plus more to taste
- 1 28-oz can diced tomatoes with juices
- 2 15-oz cans black beans drained and rinsed
- 1 1/2 cups low-sodium vegetable broth 360 ml
- 1 tbsp lime juice
Instructions
- Heat the oil in a 4-quart pot over medium heat. Add onion and bell pepper; cook 5–6 minutes, stirring, until the onion softens. Add garlic and stir for 30 seconds.
- Add the sweet potato cubes, chili powder, cumin, paprika and salt. Stir for 30 seconds, then add tomatoes with juices, drained black beans and broth. Scrape the bottom and bring to a gentle simmer.
- Partly cover and simmer 25–30 minutes, stirring occasionally, until the sweet potato cubes yield easily to a fork. Add a splash of broth if the bottom begins to catch. The cubes should remain visible but be soft inside.
- For a thicker chili, mash a small spoonful of beans against the side of the pot and stir them back in. Add lime juice, taste and adjust salt. Serve as is, or with optional avocado or cilantro.
Notes
About the illustrations
The finished-dish image and preparation guide are AI-generated illustrations. They show the intended ingredients and stages, not photographs from a kitchen test. Appliance performance, ingredient moisture and pan size can change the final result. Use the written measurements and doneness cues rather than an image to judge readiness.
