Easy Sweet Potato and Black Bean Chili

Easy sweet potato and black bean chili always makes me think of the first chilly evening I spent in my new apartment when I wanted something comforting but also hearty and healthy so I chopped up sweet potatoes and tossed in some black beans with spices then the aroma started filling the kitchen so it felt instantly cozy and welcoming then I curled up on the couch with a big bowl and watched my favorite show so each spoonful felt like a big warm hug and that night this dish officially became my go-to fall and winter comfort meal.

Now every time I make this easy sweet potato and black bean chili I feel like I’m creating a little moment of calm and warmth in the middle of a busy day so it’s perfect for meal prepping or for feeding a crowd on game day then the sweetness of the potatoes paired with the hearty beans and smoky spices makes each bite feel balanced and satisfying so I always end up making extra to enjoy throughout the week.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Sweet potatoes – Add natural sweetness and a hearty texture to the chili.
• Black beans – Provide protein and make the dish filling and satisfying.
• Onion – Adds savory depth and helps build a flavorful base.
• Garlic – Gives an aromatic kick and pairs perfectly with the spices.
• Diced tomatoes – Add juiciness and acidity to round out the chili.
• Vegetable broth – Helps create a rich, hearty consistency.
• Chili powder – Gives the dish that classic warm, smoky flavor.
• Cumin – Adds earthiness and depth to the spice mix.
• Smoked paprika – Enhances the smoky, savory notes.
• Olive oil – Used to sauté the vegetables and bring everything together.
• Salt and pepper – Balance and brighten all the flavors.
• Lime juice – Adds a final pop of brightness at the end.
• Toppings (like sour cream, green onions, avocado) – Optional but always fun for extra texture and creaminess.

Tools You’ll Need

• Large pot or Dutch oven – For cooking everything together evenly.
• Cutting board – To chop all your vegetables safely.
• Sharp knife – Makes prepping the sweet potatoes and onions easier.
• Wooden spoon – For stirring and helping to break down ingredients as they cook.
• Measuring cups and spoons – To ensure all the spices are balanced perfectly.

Instructions

Step 1: Sauté the aromatics

I heat olive oil in a large pot over medium heat then I add diced onion and cook until it becomes translucent so it creates a nice base. Next I stir in the garlic and cook for about a minute so it becomes fragrant.

Step 2: Add sweet potatoes

I toss in the diced sweet potatoes and stir everything together so they start to soften and absorb some flavor.

Step 3: Add beans and tomatoes

I add the black beans and diced tomatoes along with their juices then I stir so everything is well combined.

Step 4: Season and simmer

I add the vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper then I bring it to a simmer so the flavors can meld together. I cook for about 25-30 minutes until the sweet potatoes are tender.

Step 5: Finish with lime

I squeeze in some fresh lime juice to brighten everything up so it tastes fresh and balanced.

Step 6: Serve and garnish

I ladle the chili into bowls and top with a dollop of sour cream, chopped green onions, or avocado slices so each bowl feels extra special.

Tips

If you like more heat I sometimes add a pinch of cayenne or a chopped jalapeño when sautéing the onions so it kicks up the spice. You can also use kidney beans or pinto beans if that’s what you have on hand. This chili tastes even better the next day so it’s great for meal prep!

Ways to Serve

I love serving this easy sweet potato and black bean chili with a slice of warm cornbread or over rice for a more filling meal. It’s also delicious scooped up with tortilla chips for a fun twist or as a topping on baked potatoes.

Frequently Asked Questions

Can I freeze easy sweet potato and black bean chili?

Yes! I often make a big batch and freeze individual portions so they’re ready for quick lunches or dinners.

How long does easy sweet potato and black bean chili last in the fridge?

It keeps well for up to 5 days so it’s perfect for making ahead and enjoying all week.

Can I make easy sweet potato and black bean chili in a slow cooker?

Absolutely! Just sauté the onion and garlic first then add everything to the slow cooker and cook on low for 6-8 hours so it comes out perfectly tender.

See You in the Kitchen

I hope you give this easy sweet potato and black bean chili a try soon! It’s one of my favorite cozy meals, and I can’t wait to hear how you enjoy it. Share your photos or tell me about your favorite toppings! Don’t forget to save this recipe for your next chilly evening or meal prep session.

Happy Cooking!

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