Trust us, this sweet potato chili is a keeper. Since its first publication over ten years ago, it has consistently been one of the most popular recipes on the site. It’s easy, healthy, affordable, and feeds a crowd, so we get it!
Why You’ll Love This Recipe
There are some fundamental truths in the kitchen: you should always have a well-stocked pantry, eating seasonally always results in better food, and that it’s key to have a handful of simple, easy, and healthy recipes that you can pull out for anything from a weeknight meal to when you need to feed a crowd. Try this sweet potato chili recipe, which is vegetarian, vegan, and delicious! It’s a plant-based recipe that’s equally beloved by meat-eaters and vegans because it’s filling, delicious, and still healthy. Kids like it as much as adults do, and the leftovers taste delicious.We often make this recipe for potlucks or tailgates, but even more so for road trips where we’ll be renting a house with friends, because the ingredients can be found at almost any market. This recipe makes numerous appearances during ski season because we put it in the slow cooker before heading out, and it’s ready when we return. Not to mention that it is healthy, nutritious fuel for a day of high-altitude exertion! Oh, and for frequent flyers like us, you can indulge in it to kickstart a clean eating routine after an indulgent vacation.
Recipe Ingredients
Here are the ingredients you need to make this sweet potato chili:
For The Chili
- Vegetable Oil: Or avocado or olive oil.
- Yellow Onion: Or red onion or shallots will do.
- Garlic Cloves: To bring a great base of flavor.
- Kosher Salt: To bring out the spices.
- Chili Powder: This can be chipotle powder or your favorite ground chile.
- Ground Cumin: Or you can use crushed whole cumin seeds.
- Chipotles en Adobo (canned chipotle chiles): You want a few of the chipotle chiles and some of the sauce they’re stored in!
- Diced Tomatoes: These can be diced canned tomatoes or seasoned diced canned tomatoes, if that’s what you have.
- Broth or Water: Use vegetable broth to keep it vegetarian.
- Sweet Potatoes: We keep them unpeeled for more fiber, but feel free to peel them.
- Black Beans: If you have time, make them yourself. Or use canned black beans (or kidney beans), if you’re in a hurry.
For The Garnish (all optional)
- Green Onions: Slice the scallions for a fresh note. You could also add in some fresh cilantro if you’d like.
- Crumbled Cheese: This could be shredded cheddar or Monterey Jack, but I like it best with crumbled Cotija or Feta.
- Jalapenos: Sliced fresh jalapenos or pickled jalapenos for those who want extra spice.
- Limes: Give everyone a wedge of lime so they can squeeze it on last minute — it’ll really bring out all the flavors!
- Tortilla Chips: FYI, I sometimes crush up tortilla chips or add in dried polenta and let it cook for at least 10 minutes if I need the chili to thicken up a bit.
- Avocados: I budget one quarter to one half avocado per person.
- Sour Cream: Or whole milk Greek yogurt if you want an extra dose of protein and a cooling note.
How To Cook This Recipe
It only takes a few steps to make this sweet potato chili so it’s a totally beginner cook-friendly recipe. Namely, you have to:
- Cook The Onions And Garlic: Saute the onions and garlic then cook the herbs, spices, and chipotles.
- Simmer The Sweet Potatoes: Then stir in the tomatoes, broth, and sweet potatoes and simmer until they’re tender.
- Add The Black Beans And Serve: You then add in the cooked black beans and serve it garnished with whatever floats your boat, be it crumbled Cotija cheese, sour cream, tortilla chips, or veggies.
4 Tips For Making Sweet Potato Chili
Here are a few specific tips to help you make this recipe a success:
Make It In The Slow Cooker Or Instant Pot
To make this even quicker and easier, consider using a slow cooker or Instant Pot. We recommend sautéing the onions and garlic with the spices according to the recipe instructions, then transferring them to a slow cooker or Instant Pot once you add the tomatoes. If you don’t, the final chili will likely be bland.
Make It Ahead
Like most stews, soups, or slow-simmered recipes, this dish tastes even better the next day. Feel free to prepare it up to four days in advance and refrigerate until you’re ready to serve.
Keep The Ingredients On Hand
Keep the main ingredients — black beans, sweet potatoes, chipotles, and canned tomatoes — in your pantry so you can cook it when you feel like you have nothing in the house.
Freeze IT!
This black bean chili freezes like a champ, allowing you to make multiple batches and store them in the freezer for when you don’t feel like cooking.
Variations On This Swet Potato Chili Recipe
This black bean sweet potato chili is the kind of dish that, after you’ve made it a couple of times, you don’t even need a proper recipe to follow. Plus, it’s one that’s delicious as is but also great with twists.
Use chipotles en adobo sauce
The sweet, spicy, smoky flavor of the chipotles makes this recipe, so don’t skimp on them. You can find them in the canned goods aisle at the store.
Use Kidney Beans Instead
Our first choice for this recipe is black beans, but you can use kidney beans as a substitute in a pinch.
Or Add-In Grains
Want to make it even healthier? Stir in some cooked quinoa!
Use Butternut Squash Instead Of Sweet Potatoes
The sweet potatoes add a slightly sweet, earthy flavor to the chili, but you can use butternut squash instead.
Add In Animal Protein
Have some ground bison or turkey? Cook it until it’s browned, then toss it in!
Top It With Tons Of Veggies
We like to top this with a generous amount of fresh veggies – sliced radishes, scallions, jalapenos, and cilantro – for a surprisingly healthy yet satisfying meal.
What To Serve With This
This hearty chili is super satisfying on its own, but shines even brighter with the right pairings. Serve it with a side of warm cornbread, tortilla chips, or a scoop of brown rice to make it even more filling. For toppings, try avocado slices, a dollop of sour cream or Greek yogurt, chopped cilantro, and pickled onions for contrast and crunch.
If you’re entertaining, add a crisp slaw or a citrusy green salad to round out the meal. And don’t forget a refreshing drink—something like a cucumber agua fresca or a smoky mezcal margarita would tie it all together beautifully.
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Healthy Black Bean and Sweet Potato Chili Recipe
Equipment
Ingredients
For The Vegetarian Chili:
- 2 tablespoons canola, grapeseed, or peanut oil
- 1 medium yellow onion finely chopped
- 10 medium garlic cloves (about 1 head of garlic), finely chopped or grated
- kosher salt
- 4 teaspoons chili powder
- 2 teaspoon ground cumin
- 1 chipotle en adobo stem and seeds discarded then chopped (about 2 teaspoons)
- 1 (28 ounce) can diced tomatoes
- 4 cups water or low-sodium chicken or vegetable broth
- 2 pounds sweet potatoes medium dice (from 4 sweet potatoes)
- 3 cups cooked black beans use the Frijoles De Olla or you can use 2 (15) ounce cans of beans
For Serving:
- Green onions thinly sliced, for garnish (optional)
- Crumbled feta or Cotija cheese for garnish (optional)
- 1 medium jalapeño thinly sliced, for garnish (optional)
- 1 medium Lime cut into sixths, for garnish (optional)
- tortilla chips for garnish (optional)
- Firm-ripe avocados pitted and sliced, for garnish (optional)
- Crema or sour cream for garnish (optional)
Instructions
- Saute The Onions: Heat oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. When it shimmers, add the onion, season with salt and freshly ground black pepper, and cook until softened and onions are translucent, about 5 minutes. Stir in the garlic, chile powder, cumin, and chipotle and cook until fragrant, about 2 minutes.
- Add The Tomatoes: Be sure to scrape up any browned bits off the bottom of the pan (using a wooden spoon or spatula) in order to get the most flavor in the chili then add the tomatoes, water or broth, sweet potatoes, and a pinch of salt, and bring to a boil over high heat, about 5 minutes.
- Simmer The Chili: Reduce the heat to medium-low, stir in the beans (if you've made Frijoles De Olla the leftovers would be delicious here!), and simmer, partially covered, until the liquid is slightly thickened, the potatoes are cooked through, about 30 to 40 minutes.Be sure to adjust the heat as needed to keep the liquid at a simmer. If the heat it too high, the potatoes and beans will get mushy.
- Serve The Chili: Taste, and add more salt and/or a squeeze of lime juice, as desired. Garnish with scallions, cheese, and jalapeños, as desired, and serve with tortilla chips.
