If you’ve been on the hunt for a cozy, hearty, and downright delicious meal, you’re going to adore this Sweet Potato Black Bean Chili Recipe. It’s packed with flavor, easy to make, and perfect for those chilly nights when you just want something comforting yet nourishing. Trust me, once you try this, it’ll become your go-to chili that you’ll crave over and over again!

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Why This Recipe Works

Balanced Flavors: The combination of spices like chili powder, cumin, and smoked paprika bring warmth without overpowering the sweet potato’s natural sweetness.
Simple Ingredients: You likely already have everything in your pantry, making it a no-fuss meal on busy days.
Versatility: Whether you want it vegan, gluten-free, or a little heartier — this recipe adapts easily.
Comfort & Nutrition: It’s cozy like traditional chili but loaded with fiber and nutrients thanks to the sweet potatoes and black beans.

Sweet Potato Black Bean Chili, healthy vegetarian chili, hearty fall dinner, easy chili recipe, cozy plant-based meal - A white bowl filled with three main layers: the base is a thick stew of dark brown beans mixed with deep orange chunks of sweet potato and red tomato pieces in a reddish-brown sauce, topped on one side with bright green chopped avocado cubes and sprinkled with small rings of green onion, and on the other side with fresh green cilantro leaves. A silver spoon rests inside the bowl at the right side. The bowl sits on a white marbled surface next to two light beige round bread rolls and a loosely folded gray cloth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Sweet Potato Black Bean Chili Recipe is all about simple ingredients that come together to create a flavor-packed dish. The sweetness from the potatoes pairs beautifully with smoky spices while black beans add hearty texture and protein. Here are my favorite pantry essentials and tips for picking them out.

Sweet Potato Black Bean Chili, healthy vegetarian chili, hearty fall dinner, easy chili recipe, cozy plant-based meal - Flat lay of bright orange diced sweet potatoes with smooth skin, glossy black beans scattered around, vibrant red diced tomatoes with juicy textures, chopped white onion pieces with delicate layers, fresh green cilantro leaves, thinly sliced green onions with crisp edges, whole garlic cloves with papery skins, and deep red chili powder sprinkled artfully, all arranged naturally to showcase contrasting colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: Helps soften the onions and garlic, and adds a subtle richness — but you can swap with water if you want an oil-free option.
Medium onion: Adds that savory base flavor. I always choose a firm, fresh onion for best results.
Garlic cloves: Fresh garlic amps up the aroma and depth; avoid pre-minced garlic for a stronger taste.
Sweet potato: The star ingredient! Choose firm ones without blemishes. They naturally sweeten the chili and help thicken it.
Chili powder: Provides warmth without too much heat, essential for that chili flair.
Cumin: Adds an earthy, smoky nuance that complements the black beans perfectly.
Smoked paprika: This one’s a game-changer — it gives a subtle smoky flavor that makes the chili feel extra cozy.
Salt: Balances all the flavors and enhances sweetness and spices. Always season gradually to taste.
Diced tomatoes: Fresh or fire roasted both work great; the fire roasted ones add extra smoky character.
Black beans: I recommend canned, drained and rinsed for convenience. They bring that hearty texture and protein punch.
Water: To simmer everything and meld flavors without making the chili too watery.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Sweet Potato Black Bean Chili Recipe is how easy it is to personalize. Whether you like a bit more spice, a twist on veggies, or want to keep it oil-free, you can tweak it to fit your taste and lifestyle.

Add Some Heat: When I want a little kick, I toss in a diced jalapeño or a pinch of cayenne pepper — it gives the chili a lively spark without overwhelming it.
Veggie Swap: Sometimes I swap sweet potatoes for butternut squash or even add a couple handfuls of baby spinach or kale at the end for extra greens.
Instant Pot Version: I love using my Instant Pot on busy days — it speeds things up and concentrates the flavors beautifully.
Make It Heartier: Adding cooked quinoa or brown rice makes it a full meal-in-one, especially on those days when you want leftovers to last.

Step-by-Step: How I Make Sweet Potato Black Bean Chili Recipe

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot over medium heat. I dice the onion small so it softens quickly and adds that lovely base flavor. Sauté for about 3-4 minutes until translucent—don’t rush this step; it really develops the depth. Then, toss in the minced garlic and diced sweet potato and cook for another 2 minutes—just enough to wake those flavors up without burning the garlic.

Step 2: Spice It Up

Next, sprinkle in your chili powder, cumin, smoked paprika, and salt. Stir everything together so those spices coat the veggies nicely. This is where the magic happens — make sure your pot is warm enough so the spices bloom and release their aromas but not so hot they burn. The scent fills my kitchen every time and makes me so excited to eat.

Step 3: Build the Chili Base

Pour in the diced tomatoes with their juices, the drained and rinsed black beans, and the water. Give everything a good stir to combine. This liquid helps soften the sweet potatoes perfectly while melding all those flavors together.

Step 4: Simmer and Mash

Let your chili simmer uncovered for 20-25 minutes. This gives sweet potatoes time to become tender and spices to blend beautifully. If you want a thicker chili, here’s a little trick I learned: Use the back of a spoon to mash some of the sweet potatoes directly in the pot. It creates a luscious, creamy texture without needing any cream or thickeners.

Step 5: Serve and Enjoy

Ladle it into bowls and top with your favorite garnishes — think creamy avocado chunks, fresh cilantro, or crispy green onions.

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Tips from My Kitchen

Don’t Skip the Spice Blooming: Toasting the spices briefly in oil brings out much deeper flavors—try not to rush this step.
Drain and Rinse Beans: This keeps the chili from getting too thick or starchy, and cuts down on any canned bean aftertaste.
Mash With Confidence: Mashing some of the sweet potatoes right in the pot thickens the chili naturally and adds a cozy mouthfeel.
Adjust Water Gradually: Add less water at first — you can always thin the chili with a splash more later if it gets too thick.

How to Serve Sweet Potato Black Bean Chili Recipe

Sweet Potato Black Bean Chili, healthy vegetarian chili, hearty fall dinner, easy chili recipe, cozy plant-based meal - The image shows a white speckled bowl filled with a thick stew made of dark black beans and bright orange chunks of sweet potato in a rich red tomato sauce. The stew is garnished with vibrant fresh green cilantro leaves and sliced green onions, while creamy green avocado pieces sit on one side near the bowl’s edge. A silver spoon is placed in the stew with its handle resting on the edge of the bowl. The bowl is set on a white marbled surface with a gray cloth draped nearby. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this chili with creamy avocado chunks because they add a cool contrast to the warm spices. Fresh cilantro brings subtle brightness, while chopped green onions add crunch and a little sharpness. For a touch of indulgence, vegan sour cream is perfect — it adds creaminess and balances the smoky notes.

Side Dishes

I often serve it alongside vegan cornbread — the slight sweetness pairs beautifully with the chili’s smoky, spicy profile. If you’re feeling extra hungry, a simple side salad with a tangy vinaigrette provides a fresh counterpoint.

Creative Ways to Present

For dinner parties, I’ve ladled this chili into small bread bowls made from hollowed-out round sourdough loaves — it’s a fun, rustic presentation that also doubles as an extra side! Another idea is layering it in a cozy chili bar with all the toppings laid out, so guests can build their bowls just how they like.

Make Ahead and Storage

Storing Leftovers

I keep leftover Sweet Potato Black Bean Chili Recipe in airtight containers in the fridge. Because of the hearty beans and sweet potatoes, it stays satisfying for up to 4-5 days. It’s perfect to pack for work lunches or quick dinners during the week.

Freezing

This chili freezes beautifully. I portion it into individual freezer-safe containers so I can thaw exactly what I need. When you’re ready to enjoy, let it thaw overnight in the fridge or warm it gently from frozen on the stovetop or microwave.

Reheating

To reheat, I usually warm it on the stovetop over low-medium heat, stirring occasionally to prevent sticking and to bring back that fresh-from-the-pot taste. Adding a splash of water while reheating can help if it feels a bit thick.

FAQs

Can I make this Sweet Potato Black Bean Chili Recipe spicy?

Absolutely! This recipe uses mild chili powder by default, but you can easily add fresh jalapeños, cayenne pepper, or even a dash of hot sauce to turn up the heat. Start small and adjust to your heat preference — that way you avoid overpowering the chili’s natural sweetness.
Is this recipe suitable for meal prep and freezing?

Yes, it’s wonderful for meal prep! The chili freezes very well and retains its flavor and texture after reheating. Portion it into freezer-safe containers, and you’ll have ready-to-go meals that save you time on busy days.
Can I use other beans or vegetables instead of black beans and sweet potatoes?

Definitely! While black beans and sweet potatoes are the classic combo here, you can substitute black beans with pinto or kidney beans. For the sweet potatoes, butternut squash works beautifully. Adding leafy greens like kale or spinach near the end adds extra nutrition and color.
How do I make this chili oil-free?

Just swap out the olive oil for a splash of water or vegetable broth when sautéing the onions and garlic. This keeps everything moist and flavorful without added fat. Just be attentive and add little amounts of water as needed to avoid sticking.

Final Thoughts

This Sweet Potato Black Bean Chili Recipe has become a staple in my kitchen because it’s incredibly comforting and simple but still feels special. It’s like a big hug on a plate that’s also good for you. I hope you enjoy making and eating it as much as I do — trust me, this chili has a way of turning chilly nights into cozy, memorable moments with friends and family.