This Sweet Potato & Black Bean Chili is a hearty, plant-based meal I can enjoy any time of year. The smoky warmth of cumin, chili powder, and chipotle perfectly balances the natural sweetness of the sweet potatoes, while black beans bring plenty of protein and fiber. A touch of lime juice adds brightness, and fresh cilantro gives it a final burst of flavor. I find it comforting, filling, and just as good the next day.

Why You’ll Love This Recipe

I love this chili because it’s quick, nourishing, and adaptable. It takes less than an hour from start to finish, so I can make it on a weeknight without stress. The sweet potatoes naturally thicken the chili, making it rich without needing cream or cheese, and the spice blend brings just the right amount of heat. I can also customize it with toppings, from avocado slices to shredded cheese, depending on my mood. Best of all, it’s perfect for meal prep since the flavors deepen after a day in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
½ teaspoon ground chipotle chile
¼ teaspoon salt
2½ cups water
2 (15-ounce) cans black beans, rinsed
1 (14-ounce) can diced tomatoes
4 teaspoons lime juice
½ cup chopped fresh cilantro

Directions

1. I heat the oil in a Dutch oven over medium-high heat. I add the sweet potato and onion, cooking and stirring often until the onion starts to soften, about 4 minutes.

2. I stir in the garlic, chili powder, cumin, chipotle, and salt, cooking for about 30 seconds until fragrant.

3. I pour in the water, bring it to a simmer, then cover and reduce the heat to maintain a gentle simmer until the sweet potato is tender, about 10 to 12 minutes.

4. I stir in the beans, tomatoes, and lime juice, then raise the heat to high until it returns to a simmer. I reduce the heat again and cook for about 5 minutes until slightly thickened.

5. I remove it from the heat and stir in the cilantro before serving.

Servings And Timing

This recipe makes 4 servings, each about 2 cups. Active cooking time is 25 minutes, with an additional 15 minutes for simmering, so the total time is around 40 minutes.

Variations

I sometimes swap the sweet potatoes for butternut squash for a slightly nuttier flavor. If I want more spice, I add extra chipotle or a dash of cayenne. For a chunkier chili, I leave the sweet potato peel on, and when I want a creamier consistency, I blend a portion of the chili and stir it back in. I’ve also added corn, bell peppers, or even cooked quinoa to make it heartier.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a pot over medium heat until hot, adding a splash of water or broth if it’s too thick. This chili also freezes well; I portion it into freezer-safe containers, freeze for up to 3 months, and thaw overnight in the fridge before reheating.

FAQs

1. Can I Make This Chili In A Slow Cooker?

Yes, I can sauté the onions, garlic, and spices first, then add everything except the cilantro to the slow cooker. I cook on low for about 6–7 hours or high for 3–4 hours, adding the cilantro at the end.

2. What Can I Use Instead Of Chipotle Chile?

If I don’t have ground chipotle, I use smoked paprika for a milder smoky flavor, or chipotle in adobo for extra heat.

3. How Can I Make This Chili Thicker?

I blend about one cup of the chili and stir it back into the pot, or let it simmer uncovered a bit longer to reduce the liquid.

4. Can I Add Meat To This Recipe?

Yes, I can brown ground turkey, beef, or sausage before adding the vegetables, or stir in cooked shredded chicken at the end.

5. What Toppings Go Well With This Chili?

I like adding avocado slices, shredded cheese, sour cream (vegan if needed), chopped onions, or even roasted corn for texture and flavor.

Conclusion

This Sweet Potato & Black Bean Chili is one of my go-to recipes when I want something fast, filling, and wholesome. I can enjoy it as-is for a light plant-based dinner, or load it up with toppings and sides for a more indulgent meal. It’s versatile enough to suit different tastes and diets, and it always tastes even better the next day.