There’s something incredibly cozy about a big pot of chili simmering on the stove, and let me tell you, this Sweet Potato Black Bean Chili Recipe absolutely delivers that warm, comforting vibe with a twist. It’s not your typical chili—loaded with tender sweet potatoes, hearty black beans, and just the right blend of spices, this recipe is both satisfying and nourishing. If you’ve been searching for a chili recipe that’s easy, flavorful, and vegan-friendly, stick around because I’m about to walk you through everything I’ve learned making this one a household favorite.

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Why This Recipe Works

Simple, wholesome ingredients: The combination of sweet potatoes and black beans gives you a hearty, fiber-rich chili that’s satisfying and nourishing.
Balanced flavor profile: Mild chili powder, cumin, and smoked paprika bring warmth and depth without overpowering the natural sweetness of the potatoes.
Versatile and easy: Whether you’re cooking on the stove, in an Instant Pot, or a slow cooker, this chili adapts perfectly to your kitchen setup.
Perfect for meal prep: It keeps well in the fridge and freezes beautifully, making it an ideal make-ahead meal.

Sweet Potato Black Bean Chili, hearty vegan chili, healthy chili recipe, easy vegetarian chili, comforting plant-based dinner - 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

Every ingredient in this Sweet Potato Black Bean Chili Recipe plays its part to create a chili that’s rich, comforting, and full of textures. Shopping tip? Look for firm, bright orange sweet potatoes (not too soft or sprouted) and quality canned black beans to ensure your chili comes out just right.

Sweet Potato Black Bean Chili, hearty vegan chili, healthy chili recipe, easy vegetarian chili, comforting plant-based dinner - 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: Adds a subtle richness and helps soften the onion and garlic beautifully.
Onion: The base for almost any good chili, it adds sweetness and a mellow depth of flavor.
Garlic: Gives that classic punch of warmth and aroma you crave in chili.
Sweet potato: The star ingredient here—its natural sweetness balances the spices and adds lovely creaminess once cooked.
Chili powder: Provides mild heat and that signature chili flavor without overwhelming the dish.
Cumin: Earthy and warm, it enhances the chili’s complexity.
Smoked paprika: Adds subtle smokiness, making the chili taste like it’s been simmering for hours.
Salt: Essential for bringing all those flavors together and making each bite pop.
Diced tomatoes: Either regular or fire-roasted, they add acidity and body to the sauce.
Black beans: Protein-packed and hearty, they make the chili filling and nutritious.
Water: Helps everything meld together and controls the chili’s thickness.

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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.

Tweak to Your Taste

I love making this Sweet Potato Black Bean Chili Recipe my own depending on my mood or what’s in the fridge. The beauty of this recipe is how flexible it is, so don’t be afraid to experiment with add-ins or spice levels!

Spice level: If you like it hotter, toss in a pinch of cayenne pepper or some chopped jalapeño — I sometimes do this when I’m craving a little kick.
Greens: Adding a handful of chopped kale or spinach near the end of cooking is a great way to boost nutrition without changing the flavor much.
Butternut squash swap: I’ve swapped sweet potatoes with butternut squash when I couldn’t find the former, and it’s just as delicious with a slightly different texture.
Protein options: For a non-vegan twist, I like adding some cooked ground turkey or chicken for extra protein.

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

Step 1: Sauté the Flavor Base

Start by warming up olive oil in a large pot over medium heat. Toss in the diced onion and let it cook for about 3-4 minutes until it turns soft and translucent—this step brings out its natural sweetness, which really deepens the flavor. Next, add minced garlic and the diced sweet potato, stirring everything around for two more minutes to wake up those aromas without burning.

Step 2: Spice It Up

Now it’s time for the spices! Sprinkle in the chili powder, cumin, smoked paprika, and salt. Give everything a good stir so the spices coat the veggies evenly—the heat will start blooming, and you’ll notice your kitchen starting to smell amazing (promise, it’s worth the wait!).

Step 3: Build the Chili

Pour in the diced tomatoes with their juices, add the black beans you’ve drained and rinsed, and then the water. Stir to combine all the ingredients, making sure nothing’s sticking to the bottom. Turn the heat down a bit and let it simmer uncovered for 20-25 minutes. Time to let those flavors marry while the sweet potatoes soften perfectly.

Step 4: Perfect the Texture

Once the sweet potatoes are tender, grab the back of a spoon and gently mash some of them right in the pot. This trick thickens the chili naturally without needing any extra thickeners — it’s such a cozy texture and creates that lovely hearty feel chili lovers crave.

Step 5: Serve with Love

Scoop the chili into bowls and load up on your favorite toppings — I’m partial to creamy avocado chunks, fresh cilantro, and chopped green onions. If you can get your hands on some vegan sour cream or vegan cornbread, that’s a whole next level of yum that you’ll enjoy!

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Pro Tips for Making Sweet Potato Black Bean Chili Recipe

Choose firm sweet potatoes: Using sturdy, unblemished sweet potatoes ensures they hold their shape and texture during simmering.
Don’t skip mashing some sweet potatoes: This step naturally thickens your chili and intensifies its creaminess without added flour or cornstarch.
Adjust liquid as needed: Depending on how juicy your tomatoes are, reduce or add a splash of water if you want thicker or soupier chili.
Simmer uncovered on low: Avoid covering the pot to prevent the chili from becoming watery and lose intensity.

How to Serve Sweet Potato Black Bean Chili Recipe

Sweet Potato Black Bean Chili, hearty vegan chili, healthy chili recipe, easy vegetarian chili, comforting plant-based dinner - 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 slices—they add that cool, buttery contrast to the warm spices. Fresh chopped cilantro and green onions bring brightness and a pop of color. And when I’m feeling indulgent, a dollop of vegan sour cream adds every bite a lovely smooth finish.

Side Dishes

For sides, I’m a big fan of vegan cornbread—it’s crumbly, slightly sweet, and perfect for mopping up every last drop. Sometimes I’ll also serve it alongside a simple mixed greens salad dressed with a citrus vinaigrette to balance the hearty chili with freshness.

Creative Ways to Present

For fun gatherings, I’ve served this chili in small mason jars with little toppings on the side, letting guests customize their bowls. Another favorite is spooning it over baked sweet potatoes or even cauliflower rice for a different spin. Trust me, these presentations get everyone excited about this humble chili.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and keep them in the fridge. This chili holds up beautifully for 4-5 days, and I find the flavors even deepen after resting overnight, making leftovers arguably better than the original serving!

Freezing

This chili freezes wonderfully. You can portion it into individual freezer-safe containers or bags, and it’s perfect for quick dinners on busy nights. Just thaw overnight in the fridge and it’s ready to reheat without losing any of its great flavor or texture.

Reheating

I reheat on the stovetop over low heat, stirring occasionally to warm it evenly. If the chili seems thick after sitting, I add a splash of water or veggie broth to loosen it up. Microwave works too—just cover and heat in short bursts to avoid drying out.

FAQs

Can I make this Sweet Potato Black Bean Chili Recipe oil-free?

Absolutely! Instead of olive oil, you can sauté the onions and garlic in a splash of water or vegetable broth. Just keep an eye on the pan and add a little more liquid as needed to prevent sticking.
What can I substitute for sweet potatoes if I don’t have any?

Butternut squash is a fantastic alternative—you’ll get a similar sweetness and texture. You can also add some cooked pumpkin or even diced carrots, although the flavor will shift slightly.
How spicy is this chili?

This Sweet Potato Black Bean Chili Recipe has a mild heat from the chili powder, making it very approachable. You can easily customize the spice level by adding cayenne pepper, jalapeños, or even a pinch of chipotle for smokier heat.
Can I prepare this chili in a slow cooker?

Yes! Just dump all ingredients into your slow cooker and cook on high for 4-5 hours or low for 7-8 hours. It’s a hands-off way to get all the flavors infused perfectly.

Final Thoughts

This Sweet Potato Black Bean Chili Recipe has become one of those go-to meals in my kitchen when I want something cozy, nutritious, and fuss-free. I love how it fills the house with the smell of warm spices and leaves everyone feeling satisfied without heaviness. If you haven’t tried it yet, I truly recommend giving this recipe a spin—your future self will thank you for a bowl full of comfort and flavor, any day of the week.