Sweet Potato and Black Bean Chili

Why You’ll Love Sweet Potato and Black Bean Chili Recipe

• It’s hearty and filling thanks to the sweet potato and beans working together to create a satisfying texture and flavour.

• It delivers bold flavour — smoky spices, garlic, onions and the natural sweetness of the potato make every bite interesting.

• It’s versatile and convenient — whether you want to meal‑prep, serve at a cozy dinner or use up vegetables and pantry staples, this works beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet potato, peeled and diced
Black beans, drained and rinsed
Diced tomatoes
Onion, chopped
Garlic, minced
Chili powder
Ground cumin
Oregano
Ground black pepper
Cayenne or chili pepper (optional, for heat)
Vegetable broth (or water with bouillon)
Corn kernels (fresh, frozen or canned)
Bell‑peppers (optional)
Carrot (optional)
Toppings: avocado, green onions, cilantro (optional)

Directions

1. In a large pot or Dutch oven, sauté the onion and garlic until softened.

2. Add sweet potato (and any optional vegetables like bell‑pepper or carrot) and stir in the spices: chili powder, cumin, oregano, black pepper, cayenne/chili.

3. Pour in the broth or liquid, then add the diced tomatoes, black beans and corn. Stir to combine.

4. Bring to a gentle simmer, cover and cook until the sweet potatoes are tender and the flavours have melded (about 10–12 minutes for smaller pieces; longer if larger).

5. Taste and adjust seasoning (salt, pepper, heat). If desired, stir in fresh lime juice or chopped cilantro near the end.

6. Serve in bowls with toppings like avocado, green onions, cilantro or vegan sour cream if you like.

Servings and timing

This recipe yields about 4 servings (roughly 2 cups per serving).
Estimated timing: Prep time ~10 minutes; Cook time ~30–40 minutes (for stovetop version).
If using a slow cooker, cook for 2 hours on high or 5–6 hours on low.

Variations

• Swap the sweet potato for butternut squash or pumpkin for a different but similarly sweet base.

• Change the beans: substitute kidney beans, pinto beans or mix them in for variety.

• Add grains: stir in cooked quinoa or brown rice to bulk up the meal.

• Adjust the heat: skip or reduce cayenne/chili pepper for mild flavour; increase smoked paprika, chipotle or chopped jalapeño for extra kick.

• Make one‑pot/slow cooker: Use a slow cooker or Instant Pot for a hands‑off version — dump ingredients and set your timer.

Storage/Reheating

Storage: Allow the chili to cool to room temperature, then store in an airtight container in the refrigerator for up to 4–5 days.
Freezing: Portion into freezer-safe containers or freezer bags and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. Alternatively, microwave in 1-minute intervals, stirring between until hot throughout.

FAQs

1. Can I use dried black beans instead of canned?

Yes — soak them overnight and cook until tender before adding to the chili.

2. Do I need to peel the sweet potatoes?

No, it’s optional. Peeling gives a smoother texture, but the skin adds fiber and rustic texture.

3. Can I make this gluten‑free?

Yes — ensure all packaged ingredients are certified gluten-free.

4. How can I make this vegan?

It already is. Just use vegetable broth and plant-based toppings.

5. Can I add meat to this chili?

Yes — brown ground beef, turkey, or chicken and add it during the sauté step.

6. Will the chili get thicker the next day?

Yes — the flavours develop and it thickens. Add broth to loosen if needed.

7. What toppings go well with this chili?

Avocado, cilantro, green onions, vegan or regular sour cream, shredded cheese, or tortilla chips.

8. Can I make this in a slow cooker or Instant Pot?

Yes — for slow cooker, cook 2–2½ hours on high or 5–6 on low. For Instant Pot, cook under pressure for 10–15 minutes.

9. How do I adjust the spice level?

Omit spicy ingredients for mild flavor. Add jalapeño, chipotle, or cayenne for heat.

10. Is this recipe good for meal‑prep or freezing?

Absolutely. It stores and freezes well, making it ideal for batch cooking.

Conclusion

This sweet potato and black bean chili is a flavorful, healthy, and hearty option for any time of year. With its flexible ingredients, bold seasoning, and comforting texture, it’s sure to become a favorite whether you’re plant-based or just looking for a cozy meal.