About this recipe
This black bean and sweet potato chili is one of those meals I make when I want something warm, filling, and fast. It uses pantry staples, it’s delicious, and it comes together in about 20 minutes if you use canned beans.
I love a big pot of soup or chili waiting for me on a cold day. This one is smoky, hearty, and works as a plant-based meal or as a base that you can build on with whatever protein you want.
How to make it
- Heat oil (or water or broth) in a large pot over medium heat. Add the chopped onion and garlic. Cook until soft, about 3 minutes.
- Add the cumin, chili powder, oregano, and salt. Stir for 30 seconds until fragrant.
- Add the cubed sweet potatoes and stir to coat with the spices. Cook for 2 to 3 minutes.
- Pour in the diced tomatoes, beans, and water (or broth). Stir everything together.
- Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes until the sweet potatoes are tender.
- Taste, adjust salt, and serve.
Tips
- Beans: homecooked beans are always better, but canned work perfectly. Rinse them before adding.
- Sweet potatoes: cut them small so they cook in 15 minutes. Butternut squash is a good swap if you prefer.
- Any bean works: black beans, garbanzo, navy, lentils, or a mix of all.
- Tomatoes: fresh, canned, fire-roasted, whatever you have.
- Slow cooker: dump everything in and cook on low for 6 hours.
- Spices go in early: add them with the onion so they bloom and release flavor before the liquid goes in.
Chili always tastes better the next day. Make a double batch and save some for tomorrow. The flavors meld overnight and it reheats beautifully.
Variations
- More heat: add cayenne, diced jalapeños, or a few dashes of hot sauce.
- More texture: throw in corn kernels or diced bell pepper.
- With meat: brown ground beef, turkey, or chorizo at the beginning and continue with the recipe.
- More protein: add crumbled tofu, tempeh, or an extra can of beans.
How to serve it
- With cornbread on the side.
- Over rice, quinoa, or any grain you have ready.
- With tortilla chips, avocado, and a squeeze of lime.
- Topped with crema (or sour cream), cilantro, and hot sauce.
Healthy Black Bean Sweet Potato Chili
Equipment
- 1 5-qt soup pot
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 teaspoon salt, Kosher
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 ½ cups sweet potatoes cut into medium sized pieces
- 2 cups canned tomatoes, whole or chopped
- 2 cups water
Instructions
- Heat the oil in a large pot.
- Add onion and garlic, constantly stirring to prevent sticking. Add salt, cumin, chili powder, and oregano. Leave for 30 seconds or until fragrant.
- Add the sweet potatoes, leave for about three minutes. Add the tomatoes, water, and beans.
- Cover and simmer for 15-20 minutes.
- Check for seasoning, adjust if necessary.
- Serve with avocado pieces, chopped cilantro and tortilla chips, rice or quinoa.
Notes
- Canned beans work perfectly. Drain and rinse before adding.
- Cut sweet potatoes small so they cook in 15 minutes.
- Any bean works: black, pinto, navy, garbanzo, or lentils.
- Spices go in early with the onion so they bloom before adding liquid.
- Freezes great in individual portions, up to 3 months.
- Add ground beef, turkey, or chorizo at the beginning for a meat version.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.