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

• It’s a true one-pot wonder. From sautéing the aromatics to simmering the final dish, everything happens in a single pot. This means maximum flavor development with minimal cleanup—a win-win in my book, especially on a busy weeknight.
• The texture is absolutely dreamy. The sweet potatoes break down a little as they cook, naturally thickening the chili into a rich, almost creamy consistency without needing any dairy or flour. It’s hearty and substantial in the best way possible.
• It’s incredibly versatile and forgiving. Forgot to buy a pepper? No problem. Want to add some corn or greens? Go for it! This recipe is a fantastic template that welcomes your own creative twists.
• It tastes even better the next day. Like many great stews and chilis, the flavors have time to meld and deepen overnight. Making a big batch means you’re setting yourself up for effortless, delicious lunches all week.

Ingredients & Tools

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3-4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 2 large sweet potatoes (about 1.5 lbs / 680 g), peeled and cut into ½-inch cubes
• 2 (15 oz / 425 g) cans black beans, rinsed and drained
• 1 (28 oz / 800 g) can crushed tomatoes
• 2 cups vegetable broth
• 1 tbsp maple syrup or brown sugar (optional, to balance acidity)
• To serve: Fresh cilantro, avocado slices, lime wedges, sour cream or vegan alternative

Tools: A large Dutch oven or heavy-bottomed soup pot (at least 5 quarts), a sturdy wooden spoon, and a good knife for chopping.

Don’t be intimidated by the spice list—this is where the magic happens! The combination of chili powder, cumin, and smoked paprika creates a deep, smoky base that isn’t overly spicy. Using good-quality crushed tomatoes makes a huge difference in the final flavor, lending a rich, sweet acidity.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the spice toast. We’ll be adding the dried spices directly to the pot with the onions and peppers. This quick step, called “blooming,” wakes up the oils in the spices and intensifies their flavor exponentially. You’ll know it’s working when you get that incredible, fragrant aroma.
• Cube your sweet potatoes consistently. Try to cut them into roughly ½-inch cubes. If the pieces are too large, they’ll take forever to cook; if they’re too small, they might turn to mush. Uniform pieces ensure everything is perfectly tender at the same time.
• Rinse those beans! Always, always give your canned black beans a good rinse under cold water in a colander. This washes away the starchy, sometimes salty canning liquid, which gives you better control over the final flavor and texture of your chili.
• Taste and adjust at the end. The cooking time can vary slightly based on your stove and pot. The most important step is tasting the chili right before serving. Does it need more salt? A squeeze of lime for brightness? This is your chance to make it perfect for your palate.

How to Make Sweet Potato and Black Bean Chili

Serving Suggestions

Complementary Dishes

• Skillet Cornbread — The slightly sweet, crumbly texture of warm cornbread is the ultimate partner for scooping up every last bit of this hearty chili. It’s a classic combination for a very good reason.
• Simple Green Salad with a Lime Vinaigrette — A crisp, refreshing salad provides a lovely contrast to the rich, warm chili. The acidity from the lime dressing helps cleanse the palate between bites.
• Quesadillas or Tortilla Chips — For a more casual, hands-on meal, serve the chili with cheesy quesadillas for dipping or a big bowl of sturdy tortilla chips for crunch.

Drinks

• Ice-Cold Mexican Lager — The crisp, clean taste of a light beer like a lager is fantastic at cutting through the richness of the chili and complementing the smoky spices.
• Spicy Margarita — If you’re feeling festive, a margarita with a little kick (maybe from a jalapeño slice) echoes the chili’s flavors and adds a fun, celebratory touch.
• Sparkling Water with Lime — A non-alcoholic option that’s just as refreshing. The bubbles and citrus are a perfect, simple palate cleanser.

Something Sweet

• Dark Chocolate Avocado Mousse — The deep, rich flavor of dark chocolate provides a sophisticated and surprisingly light ending to the meal, and the creaminess continues the theme.
• Cinnamon-Dusted Plantain Slices — Sautéed ripe plantains with a sprinkle of cinnamon offer a warm, caramelized sweetness that feels like a natural extension of the sweet potatoes in the chili.
• Orange Segments with a Hint of Chili Powder — This might sound unusual, but it’s incredible. The sweet, juicy oranges with a tiny dusting of chili powder create a fascinating and refreshing flavor contrast.

Top Mistakes to Avoid

• Mistake: Burning the Spices. When you add the dried spices to the pot in Step 2, keep the heat at medium and stir constantly. They can burn in a matter of seconds, which will make your chili taste bitter. The trick is to toast them just until fragrant.
• Mistake: Overcooking the Sweet Potatoes. We want them tender, but we don’t want them to turn into a complete puree within the chili. Check them at the 20-minute mark. They should be easily pierced with a fork but still hold their shape.
• Mistake: Not Tasting Before Serving. This is the most common oversight! The saltiness of broth and tomatoes can vary by brand. Always, always taste your chili at the end and adjust the seasoning with salt, pepper, or even a pinch of sugar if the tomatoes are too acidic.
• Mistake: Adding the Beans Too Early. If you add the black beans at the same time as the sweet potatoes, they’ll become mushy and break down. Adding them at the end ensures they stay intact and maintain their perfect texture.

Expert Tips

• Tip: For a deeper flavor, use fire-roasted crushed tomatoes. This simple swap adds another layer of smokiness that complements the spices beautifully. It’s a small change with a big impact.
• Tip: Make it ahead for best results. Chili is one of those dishes that truly benefits from sitting overnight. The flavors meld and become more complex. Simply cool it completely and store it in the fridge, then reheat gently on the stove.
• Tip: Add a splash of acidity at the end. A tablespoon of lime juice or even apple cider vinegar stirred in right before serving can lift all the flavors and make the chili taste brighter and more balanced.
• Tip: Freeze individual portions. This chili freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags. It’s a lifesaver for a future quick and healthy dinner.

FAQs

Can I make this chili in a slow cooker?
Absolutely! It adapts wonderfully. Simply sauté the onions, pepper, and garlic in a skillet first (don’t skip blooming the spices in this step!), then transfer everything to your slow cooker. Add the remaining ingredients except for the black beans. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the sweet potatoes are tender. Stir in the black beans during the last 30 minutes of cooking to heat them through.

How can I make this chili spicier?
There are a few easy ways to turn up the heat. You could add a diced jalapeño or serrano pepper (seeds included for maximum heat) when you sauté the onions. Alternatively, a pinch of cayenne pepper along with the other spices will do the trick. For a final touch, offer your favorite hot sauce at the table so everyone can customize their own bowl.

Is this chili freezer-friendly?
It’s one of the best freezer meals! The texture holds up perfectly. Just make sure the chili is completely cooled to room temperature before transferring it to freezer-safe containers or bags. Leave a little space at the top as it will expand when frozen. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Can I use other types of beans?
Of course! While black beans are classic, kidney beans or pinto beans would work beautifully here. You could even use a mix. Just make sure they are canned and rinsed, or if using dried, that they are fully cooked before adding them to the chili in the final step.

My chili is too thin. How can I thicken it?
If you prefer a thicker consistency, you have a couple of options. The easiest is to let it simmer uncovered for an additional 10-15 minutes, which will allow more liquid to evaporate. Alternatively, you can mash a small portion of the sweet potatoes and beans right in the pot with the back of a spoon—this will naturally thicken the broth without any added thickeners.