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 Dutch oven or large pot. This means incredible flavor development and, let’s be honest, a lot less washing up, which is always a win in my book.
• The texture is absolutely divine. You get the creamy softness of the sweet potatoes, the firm heartiness of the black beans, and the rich, thick body of the tomato base. It’s a wonderfully satisfying combination that feels substantial and comforting with every single spoonful.
• It’s incredibly versatile and forgiving. Feel free to play around with the spice level, add different vegetables like corn or bell peppers, or even stir in some leafy greens like kale at the end. This recipe is a fantastic template that welcomes your own personal touch.
• 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 delicious lunches or an easy dinner later in the week—it’s a gift that keeps on giving.

Ingredients & Tools

• 2 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (optional, for heat)
• 2 large sweet potatoes (about 1.5 lbs), peeled and cut into ½-inch cubes
• 2 (15 oz) cans black beans, rinsed and drained
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth
• 1 tsp salt, plus more to taste
• Freshly ground black pepper
• For serving: Fresh cilantro, avocado slices, lime wedges, sour cream or plain yogurt

Tools: A large Dutch oven or heavy-bottomed pot is essential here.

The quality of your spices really makes a difference—toasting them briefly in the oil with the onions unlocks their full, aromatic potential. And don’t skip rinsing the black beans; it removes that starchy canning liquid and gives you a cleaner, better-textured chili.

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

Before You Start: Tips & Ingredient Notes

• Dice your sweet potatoes evenly. This is probably the most important prep step. If the pieces are all different sizes, they’ll cook at different rates, leaving you with some mushy bits and some undercooked bits. Aim for a consistent ½-inch cube for perfect, tender results.
• Don’t rush the aromatics. Taking a few extra minutes to really sauté the onion and bell pepper until they’re soft and sweet is the foundation of your chili’s flavor. You’re not just cooking them; you’re building a flavor base.
• Toast your spices! When you add the chili powder, cumin, and paprika to the pot, stir them constantly for about 30 seconds until they become fragrant. This simple step transforms them from dusty powders into something deeply aromatic and complex.
• Consider your bean options. While canned black beans are perfectly convenient, you can absolutely use home-cooked beans from dried. You’ll need about 3 to 3 ½ cups of cooked beans. The texture might be a little firmer, which is a lovely thing.

How to Make Sweet Potato and Black Bean Chili

Serving Suggestions

Complementary Dishes

• A simple cornbread or warm tortillas — The slight sweetness of cornbread is a classic pairing for a reason, and soft tortillas are perfect for scooping up every last bit of chili from the bowl.
• A crisp, refreshing slaw — A tangy cabbage slaw with a lime vinaigrette provides a fantastic crunchy, cool contrast to the warm, soft texture of the chili.
• Buttery avocado toast slices — For a less traditional but utterly delicious side, serve thick slices of crusty toast topped with mashed avocado and a sprinkle of flaky salt.

Drinks

• A cold, crisp lager — The clean, effervescent quality of a good lager cuts through the richness of the chili and cleanses the palate beautifully between bites.
• Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the spices without overpowering them.
• A bold Zinfandel or Malbec — If you’re a red wine fan, a fruit-forward red with low tannins can stand up to the smoky, spicy notes in the dish.

Something Sweet

• Dark chocolate almond clusters — A few pieces of rich, slightly bitter dark chocolate provide a lovely, simple finish that complements the chili’s deep flavors.
• Orange slices with cinnamon — The bright, juicy citrus is a palate-cleanser, and a light dusting of cinnamon echoes the warm spices in the main dish.
• A scoop of mango sorbet — The tropical fruitiness is a surprising and delightful contrast, offering a cool, sweet, and tangy end to the meal.

Top Mistakes to Avoid

• Mistake: Adding the beans too early. If you add the black beans at the same time as the sweet potatoes, they’ll become far too soft and mushy by the time the potatoes are cooked. Stirring them in at the end preserves their texture and integrity.
• Mistake: Not tasting before serving. Seasoning is everything. The amount of salt needed can vary based on the saltiness of your broth and tomatoes. Always, always taste at the end and adjust with more salt, pepper, or even a pinch of sugar if the tomatoes are too acidic.
• Mistake: Boiling instead of simmering. Once you’ve brought the chili to a simmer, turning the heat down is crucial. A rolling boil can break down the sweet potatoes too quickly, making them disintegrate and turning your chili into a thick paste.
• Mistake: Skipping the garnishes. Toppings like fresh cilantro, creamy avocado, and a squeeze of lime juice aren’t just decorative. They add crucial layers of fresh flavor, brightness, and creaminess that elevate the entire dish from good to unforgettable.

Expert Tips

• Tip: For a deeper, smokier flavor, char your bell pepper. Before dicing, you can place the whole pepper directly over a gas flame or under the broiler, turning until the skin is blackened. Let it steam in a bowl covered with plastic wrap, then peel off the skin. The flavor is incredible.
• Tip: Make it ahead for best results. As mentioned, this chili is fantastic made a day in advance. Let it cool completely, then store it covered in the fridge. The next day, gently reheat it on the stove, and you’ll be amazed at how the flavors have deepened and married.
• Tip: Add a secret umami boost. For an even richer, more savory flavor (and if you’re not strictly vegetarian), try stirring in a teaspoon of fish sauce or a tablespoon of soy sauce at the end of cooking. It sounds weird, but it adds a deep, savory backbone that people won’t be able to pinpoint but will absolutely love.
• Tip: Freeze individual portions. This chili freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It’s a lifesaver on busy nights—just thaw and reheat for a instant homemade meal.

FAQs

Can I make this chili in a slow cooker?
Absolutely! It adapts wonderfully. Sauté the onion, pepper, and garlic in a skillet first (this step is key for flavor), then transfer them to the slow cooker. Add the toasted spices, sweet potatoes, crushed tomatoes, and broth. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender. Stir in the black beans during the last 30 minutes of cooking to heat them through.

Is this chili spicy? How can I adjust the heat level?
The base recipe has a gentle warmth from the chili powder, but the cayenne is optional and is your control knob for heat. For a very mild chili, simply omit the cayenne. If you love heat, don’t stop at cayenne—try adding a minced jalapeño or serrano pepper with the onions, or a dash of your favorite hot sauce at the end. It’s completely customizable.

My chili is too thin. How can I thicken it?
If you prefer a thicker chili, the easiest fix is to let it simmer uncovered for an extra 10-15 minutes to reduce and concentrate. Alternatively, you can mash a small portion of the sweet potatoes and beans right in the pot with a fork or potato masher—this will release their starches and naturally thicken the sauce beautifully.

Can I use other types of beans?
Of course! While black beans are classic, kidney beans or pinto beans would work very well. You could even use a mix. I’d avoid more delicate beans like cannellini, as they might break down too much. The principle is the same: use beans that hold their shape during simmering.

How long will leftovers keep in the refrigerator?
Stored in an airtight container, this chili will keep beautifully in the fridge for 4 to 5 days. In fact, I often think it tastes best on day two or three. Just make sure to reheat it gently on the stove or in the microwave, adding a splash of water or broth if it has thickened up too much.