Sweet Potato Black Bean Chili Recipe

If you’re looking for a hearty, comforting, and flavorful meal that’s also packed with goodness, you’re going to adore this Sweet Potato Black Bean Chili Recipe. It’s one of those dishes I come back to again and again because it’s so simple to make, uses wholesome ingredients, and fills the house with that irresistible chili aroma. Whether you’re cozying up on a chilly evening or craving something nourishing and satisfying, this chili is the answer.

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Ingredients You’ll Need

All the ingredients in this Sweet Potato Black Bean Chili Recipe come together like a dream — familiar pantry staples and a handful of fresh elements. I usually keep these items on hand because they’re so versatile. Here’s a quick look at what you’ll need and why each one works so well here.

• Avocado oil: I recommend this for its high smoke point and mild flavor, which lets the spices shine.
• Ground beef (90% lean): Adds richness and savoriness without too much fat.
• Yellow onion: Brings a natural sweetness and helps build flavor from the base.
• Garlic: Because, well—garlic makes everything better!
• Cumin: This spice is key for that earthy, warm chili taste.
• Chili powder: Your classic chili depth here—adjust amount to your heat preference.
• Salt: Enhances all the flavors, but I suggest seasoning gradually and tasting as you go.
• Paprika: Adds a subtle smoky note without overpowering.
• Dried oregano: A little herbaceous balance that perks up the chili.
• Chipotle powder: A gentle smoky heat that complements the sweet potatoes beautifully.
• Sweet potatoes: A game changer here—they soften to a creamy texture and add natural sweetness.
• Beef broth: Helps meld flavors and adds savory depth.
• Fire roasted diced tomatoes: I love using fire roasted for that extra smoky flavor kick.
• Black beans: For protein, fiber, and that classic chili heartiness.

Variations

One of the best things about this Sweet Potato Black Bean Chili Recipe is how easy it is to make it your own. I’ve tried several tweaks over time and loved how flexible the recipe is for different tastes and needs.

• Vegetarian version: Swap the ground beef for extra black beans and add chopped bell peppers; I tried this once and the chili became just as satisfying, without missing the meat.
• Spice it up: If you like things hotter, add extra chipotle powder or a diced jalapeño during the onion and garlic stage—my husband loves the extra kick this adds!
• Swap the protein: Ground turkey or chicken work well here too, especially if you want a lighter option.
• Make it creamier: Stir in a dollop of sour cream or Greek yogurt right before serving for richness, which my kids adore.

How to Make Sweet Potato Black Bean Chili Recipe

Step 1: Brown the Beef and Build Your Flavor Base

Start by heating avocado oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the ground beef. Use a sturdy wooden spoon or spatula to break it up as it cooks, stirring occasionally until nicely browned. This step is crucial for developing that deep, meaty flavor foundation. Don’t rush it—letting the beef brown properly will add so much richness later on.

Step 2: Add Aromatics and Spices

Once the beef is browned, toss in the diced onion, minced garlic, salt, cumin, chili powder, paprika, oregano, and chipotle powder. Stir everything together and cook for about 5 minutes until the onions soften and the spices become fragrant. This is where your kitchen starts smelling amazing. I learned early on not to skip stirring here because those spices need to toast a bit to release their full flavor.

Step 3: Incorporate Sweet Potatoes and Liquids

Next, add the diced sweet potatoes, beef broth, fire roasted diced tomatoes, and rinsed black beans to the pot. Give everything a good stir to combine. The sweet potatoes might feel firm now, but don’t worry—they’ll soften up nicely as the chili simmers. I recommend chopping them into evenly sized pieces for consistent cooking.

Step 4: Simmer to Perfection

Bring the whole pot to a boil, then lower the heat to a gentle simmer and cover. Let it cook for 20 to 30 minutes until the sweet potatoes are tender when pierced with a fork. It’s during this time that all those flavors mingle beautifully. I usually check after 20 minutes and taste to adjust salt or spice if needed. If the chili seems too thick, add a splash more broth or water.

Step 5: Serve and Enjoy!

Ladle the chili into bowls and serve with your favorite toppings. I love adding creamy sour cream, sliced avocado, a handful of green onions, a sprinkle of shredded cheddar, and fresh cilantro leaves to balance all the warmth with fresh brightness.

How to Serve Sweet Potato Black Bean Chili Recipe

Garnishes

I’m all about toppings when it comes to chili — they elevate the dish and add fun textures. I usually grab whatever fresh herbs or flavorful toppings I have on hand. A sprinkle of chopped green onions and fresh cilantro provides fresh zing, creamy sour cream or avocado cools down the heat, and shredded cheddar adds a melty, cheesy finish. If you like a bit of heat, sliced jalapeños are my go-to garnish. It’s a small step that makes a big difference.

Side Dishes

This chili is often a standalone meal for me, but I love pairing it with warm cornbread or tortilla chips for some crunch. Simple steamed rice or a green salad also go perfectly if you want to round out the meal without adding much prep time. One of my favorite combos is a crisp arugula salad with lemon vinaigrette alongside — the peppery greens balance the chili’s richness beautifully.

Creative Ways to Present

For entertaining, I’ve served this Sweet Potato Black Bean Chili Recipe in little bread bowls or scooped it into roasted bell peppers for an extra special presentation. Hosting game night? Set up a chili bar with toppings and sides so guests can customize. It’s a crowd-pleaser and super easy to scale up for bigger groups.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge, where this chili keeps well for up to 4 days. One thing I found helpful is to let it cool completely before refrigerating to avoid condensation that can water down the flavor.

Freezing

This chili freezes beautifully — perfect for meal prepping or saving for busy nights. I portion it into freezer-safe containers or bags, leaving some room for expansion, and it lasts up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best texture.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in short bursts to avoid overcooking. If the chili thickened too much in the fridge, splash in a little broth or water to loosen it up as you warm it back up.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Black Bean Chili Recipe comes together with such simple ingredients and turns into a bowl of pure comfort. It’s one of those go-to meals I recommend to friends when they need a satisfying, healthy, and easy dinner. I hope you enjoy making it as much as I do — and don’t forget to play with the toppings and spices to make it your own. Trust me, once you try it, this chili might just become your new favorite!

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