Sweet Potato Black Bean Chili is totally my answer to those “what the heck’s for dinner” nights. You know the ones. You want something cozy but not heavy, healthy-ish but—let’s be real—satisfying. This recipe ticks off every box. Plus, it’s ridiculously easy. Like, I almost feel silly sharing it. Oh, also, if you ever want to jazz things up, you can read more about lentil veggie soup recipes for another cozy night. 
Why I Love This Recipe
Here’s the thing. I’ve eaten a mountain of chili in my life. But there’s something wild about Sweet Potato Black Bean Chili. It tastes like you spent all day on it, but nope. It’s pretty much “chop, dump in the pot, stir now and then, and wait.” If you’re on a mission to sneak more veggies into your day or just want an easy meatless dinner, you’ll be into this one.
Honestly, the black beans and sweet potatoes make this feel heartier than most stews. They hold up, and they soak up all that chili flavor like champs. Plus, my picky nephew ate TWO bowls, and he usually won’t touch anything orange. Shocked me and delighted my sister. I just really love the sweet-spicy thing going on, but you can tweak that if it’s not your jam.
How to Make Black Bean Sweet Potato Chili
Okay, grab your biggest pot. First, chop an onion (I know, everyone says that, but it actually matters for flavor. Don’t skip it). Peel and dice a couple of sweet potatoes. Toss both into the pot with a little oil over medium heat and let ‘em soften for a few minutes. Dump in a can or two of black beans (drained and rinsed), one big can of diced tomatoes, and a bell pepper if it’s lurking in your fridge.
Next, stir in plenty of chili powder, a pinch of cumin, and don’t be shy about garlic. Salt, pepper, a scoop of smoked paprika if you want to feel fancy, and a splash of veggie broth. Simmer, covered, for about 25 minutes. Give it a stir occasionally and add water if it gets too thick. That’s it. You can add toppings like avocado, or shredded cheese, or just eat it straight from the pot. It’s a forgiving recipe. No one’s judging, promise.
Oh, and don’t forget—this chili is even better the next day.
How to Store Black Bean Sweet Potato Chili
Now, I am a huge fan of leftovers, and this chili is one of those dishes that wants you to save it for tomorrow. Let it cool down first or you’ll steam up your containers (learned that one the hard way). Spoon the chili into airtight containers. Should keep fine in the fridge for four or five days.
If you’re more of a freezer person, let it cool all the way, then stash in a freezer-safe container or bag. It’s good for a few months frozen. Pull it out, thaw overnight, and heat gently on the stove. Maybe add a splash of water if it’s feeling thick. Tastes just as good (or better? Maybe). Don’t freeze with cheese or sour cream on it though. Trust me.
Tips & Tricks
Okay, real talk—here’s what works best for me:
- Use canned beans for speed. Dried ones work but it’s more work.
- If you like spicy, toss in a little chipotle powder or a diced jalapeño.
- It’s really friendly to pantry swaps. Out of sweet potatoes? Use butternut squash.
- Top with whatever you love: tortilla chips, sour cream, fresh cilantro, you name it.
Nutrition Notes
So, yer probably thinking, “Is this even good for me?” Short answer: Absolutely. Black beans are packed with fiber and plant protein, so you actually feel full. The sweet potatoes got all kinds of good-for-you stuff. Vitamin A for your eyes (and, I don’t know, your soul), plus more fiber. All together, it’s a solid bowlful.
Low in bad stuff, high in veggies, keeps you full for hours, and no tummy regrets. I started making this ages ago when I wanted more “weekday power food” instead of sad salads for dinner. And the best part? It honestly doesn’t taste like “health food” at all.
“I made this last week and my husband—who usually avoids anything with sweet potato—couldn’t stop eating it. The flavor was perfect, and it made enough for lunches, too!”
Common Questions
Can I make Sweet Potato Black Bean Chili in a slow cooker?
Yep, just toss everything in and let it go for about 4 hours on high or 7-8 on low.
What if I don’t have all the spices?
No problem. Chili powder and garlic are key, but you can skip or swap anything else.
Does it work with kidney beans or pinto beans?
Totally. Use what’s in your kitchen—no chili police here.
Is it gluten-free?
Yes, if you use spices and broth that are labeled gluten-free, you’re all set.
How should I reheat it?
On the stove is best, but the microwave works fine. Just add a splash of water if it gets too thick.
Give It a Whirl—You Won’t Regret It!
So, if you’re looking for a weeknight superstar, Sweet Potato Black Bean Chili is where it’s at. It’s filling, tasty, and makes you feel like you’ve got your life together—even if you finished that last load of laundry three days ago. For another spin on this classic, you can check out how What’s Gaby Cooking does their Black Bean Sweet Potato Chili, which is a fun twist if you’re digging for more ideas. Grab a spoon, give it a shot. You really can’t mess this one up. 
Sweet Potato Black Bean Chili
A cozy and satisfying meatless chili made with sweet potatoes and black beans, perfect for a weeknight dinner.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 onion, chopped
- 2 sweet potatoes, peeled and diced
- 2 cans black beans, drained and rinsed
- 1 large can diced tomatoes
- 1 bell pepper, chopped (optional)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- 1 cup vegetable broth
- Oil for cooking
Instructions
- Heat oil in a large pot over medium heat.
- Add chopped onion and diced sweet potatoes, and cook until softened, about 5 minutes.
- Stir in black beans, diced tomatoes, and bell pepper.
- Add chili powder, cumin, garlic, smoked paprika, salt, and pepper.
- Pour in vegetable broth and bring to a simmer.
- Cover and let simmer for about 25 minutes, stirring occasionally.
- If the chili gets too thick, add water to reach desired consistency.
- Serve hot with desired toppings.
Notes
Chili tastes even better the next day. Suitable for storage in the fridge for 4-5 days or in the freezer for a few months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg