There are certain meals that just feel like home — warm, filling, comforting, and made with ingredients you probably already have on hand. This Sweet Potato Black Bean Chili is one of those recipes.
It’s hearty without being heavy, naturally budget-friendly, and comes together in under 40 minutes, making it perfect for busy weeknights when everyone’s hungry and no one wants to overthink dinner.
Even better? It’s endlessly flexible. Serve it over rice, pair it with cornbread, or add ground beef or turkey if you want a little extra protein. This is one of those “back pocket” meals you’ll come back to again and again.
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Why You’ll Love This Sweet Potato Black Bean Chili
- Affordable pantry staples (beans, sweet potatoes, spices)
- Ready in under 40 minutes
- Naturally vegetarian with easy protein add-ins
- Cozy, filling, and family-friendly
- Perfect for meal prep or leftovers
- Tastes even better the next day
This is the kind of recipe that works whether you’re feeding a family, meal-prepping for the week, or just trying to get something nourishing on the table without ordering takeout again.
Ingredients you’ll need:
This chili is built on simple, accessible ingredients that don’t require a special grocery run:
- Sweet potatoes, peeled and diced
- Black beans
- Onion and garlic
- Bell pepper
- Crushed or diced tomatoes
- Vegetable broth
- Chili powder, cumin, paprika
- Olive oil
- Salt & pepper
Optional toppings:
Greek yogurt or sour cream, avocado, cilantro, green onions, shredded cheese, lime wedges
(Inspired by this recipe from Mealime, adapted for everyday home cooking.)
How to Make Sweet Potato Black Bean Chili
Step 1: Prep your veggies
Dice the sweet potatoes into small, even cubes so they cook quickly. Chop the onion, garlic, and bell pepper.
Step 2: Build the base
In a large pot or Dutch oven, sauté the onion and bell pepper in olive oil until softened. Add garlic and spices and cook until fragrant.
I make this chili in my favorite large Dutch oven — it holds heat beautifully and is perfect for one-pot meals like this.
👉 Affiliate link: [Shop my favorite Dutch oven here]
Step 3: Simmer
Add sweet potatoes, beans, tomatoes, and broth. Bring to a gentle boil, then reduce to a simmer.
Step 4: Cook until tender
Simmer for about 20–25 minutes, until the sweet potatoes are fork-tender and the chili has thickened.
Step 5: Finish & serve
Season to taste and serve hot with your favorite toppings.
Easy Protein Add-Ins (If You Want Them)
This chili is delicious as-is, but if you’re cooking for bigger appetites or want extra protein:
- Ground beef or ground turkey:
Brown 1 lb in the pot before adding onions and spices. - Shredded rotisserie chicken:
Stir in at the end to warm through.
This flexibility is what makes this recipe so weeknight-friendly — it adapts to your house.
What to Serve With Sweet Potato Black Bean Chili
This chili is filling on its own, but it pairs beautifully with:
- Steamed white or brown rice (perfect for stretching leftovers)
- Buttery cornbread or cornbread muffins
- Tortilla chips or crusty bread
- A simple side salad
If I’m feeding a crowd or stretching the meal, rice + cornbread is always the move.
Perfect for Busy Weeknights (and Leftovers)
If your evenings look anything like mine — chaotic, busy, and hungry — this recipe checks every box:
- One pot
- Minimal prep
- No fancy techniques
- Reheats beautifully
It’s also freezer-friendly, making it great for meal prep or stocking your freezer for those nights when cooking feels like too much.
Final Thoughts
This Sweet Potato Black Bean Chili is cozy, affordable, and exactly the kind of recipe that belongs in regular rotation. It’s proof that simple ingredients can still feel intentional, nourishing, and comforting — even on the busiest nights.
If you make this, let me know how you served it. Over rice? With cornbread? Extra toppings? I love seeing how these recipes come to life in your homes.
Save this one — you’ll want it again. 🤍
If your looking for another cozy recipe, check out my favorite chicken noodle soup recipe HERE
Sweet Potato Black Bean Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper and sweet potato; sauté until softened (3–4 minutes).
- Stir in garlic and spices; cook until fragrant.
- Add beans, tomatoes, and broth.
- Bring to a boil, then reduce to a simmer.
- Cook 20–25 minutes until sweet potatoes are tender.
- Season to taste and serve with desired toppings.
Notes
Serving Suggestions
Serve over rice, with cornbread, or topped with Greek yogurt and avocado.Estimated Nutrition (Per Serving, Without Meat)
(Based on 1/6 of recipe, no toppings)
- Calories: ~320
- Protein: ~13g
- Carbohydrates: ~48g
- Fiber: ~14g
- Fat: ~6g
- Sugar: ~9g
- Sodium: ~480mg (varies by broth & beans)
Nutrition information is estimated and will vary depending on ingredients used.
FAQs
Can I add meat to this sweet potato black bean chili?
Yes. This recipe is delicious as written, but you can easily add ground beef or ground turkey for extra protein. Brown about 1 pound of meat in the pot before adding the onions and spices.
Can I make this chili ahead of time?
Absolutely. This chili tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days.
Is this sweet potato black bean chili freezer-friendly?
Yes. Let the chili cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
What can I serve with sweet potato black bean chili?
This chili pairs well over rice, with cornbread, tortilla chips, or a simple side salad. It’s hearty enough to stand alone but easy to stretch into a bigger meal.
Can I make this chili vegan or dairy-free?
The base recipe is naturally vegan. Just skip dairy toppings or use plant-based yogurt or sour cream.
How can I make it spicier?
Add a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño when sautéing the vegetables.
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