A big, warming bowl of Sweet Potato Chili is sure to satisfy. This vegetarian chili is full of creamy sweet potatoes, colorful vegetables, and hearty beans. It’s an easy, flavorful recipe that can be ready in about 30 minutes and makes a comforting meal for chilly days.
Bursting with warm spices and wholesome ingredients, this sweet potato and black bean chili is thick, nutritious, and simple to prepare. It’s perfect for meal prep—make a pot ahead of time and enjoy leftovers for several days.
This vegetarian chili combines warming spices with satisfying textures: tender sweet potatoes, tender beans, and rich tomatoes. It’s an excellent dish for families and makes a filling main course. Serve it with your favorite toppings for added freshness and flavor.
Why you’ll love this
- Bursting with flavor. A blend of spices gives this chili a warm, savory profile.
- Healthy and nourishing. It’s packed with nutrient-rich sweet potatoes, beans, and vegetables.
- Quick and easy. Made with pantry staples and ready in around 30 minutes.
Ingredients you’ll need
Full measurements are included in the recipe card below. Main ingredients include:
- Olive oil (or avocado oil)
- Vegetables: onion, canned tomatoes, sweet potatoes
- Black beans: canned and drained (you can substitute pinto or other beans)
- Garlic (fresh cloves)
- Seasonings: chili powder, cumin, smoked paprika, salt, and pepper
- Vegetable stock (or water; use chicken stock if not vegetarian)
- Toppings: cilantro, crusty bread, or other favorites
How to make sweet potato chili on the stovetop
- Sauté: Heat oil in a large pot or Dutch oven and cook the diced onion for 3–4 minutes until soft.
- Add aromatics and tomatoes: Stir in garlic, canned tomatoes, and the seasonings. Crush the tomatoes with a spoon.
- Add the main ingredients: Add diced sweet potatoes, drained beans, and broth or water. Stir to combine.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, until the sweet potatoes are tender and the flavors meld.
- Garnish, serve, and enjoy.
Making sweet potato chili in a crockpot or slow cooker
- Sauté the onions in a pan with oil on the stovetop until translucent to build extra flavor.
- Transfer the onions to the crockpot. Stir in garlic, tomatoes, and seasonings, crushing the tomatoes with a spoon.
- Add chopped sweet potatoes, beans, and broth or water. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the sweet potatoes are tender.
- Serve hot with toppings of your choice.
How to make in an Instant Pot
- Saute: Set the Instant Pot to sauté, add oil and onions, and cook for 2–3 minutes until softened.
- Stir in garlic, tomatoes, and seasonings, crushing the tomatoes with a spoon.
- Add chopped sweet potatoes and broth. Hold off on adding the beans.
- Pressure cook: Close the lid and set to manual/high for 8 minutes. It will take 15–20 minutes to come to pressure. Perform a quick release, open the lid, then stir in the drained beans.
- Either let the pot sit with the lid on for 10 minutes to finish cooking, or switch to sauté and cook 4–5 more minutes if you prefer a thicker texture.
- Serve with your favorite toppings.
Recipe notes and tips
- Spices: Cumin, smoked paprika, and chili powder create a well-rounded flavor. Adjust the chili powder or add a pinch of cayenne for extra heat.
- Beans: Black beans work wonderfully, but pinto, kidney, or white beans are also great.
- Tomatoes: Use whole, diced, crushed, or fire-roasted canned tomatoes—whichever you have on hand.
- Broth: Low-sodium vegetable broth helps control salt; water also works if needed.
- Toppings: Try cilantro, avocado, Greek yogurt or sour cream, shredded cheese, jalapeños, green onions, tortilla chips, or lime wedges.
- Substitutes: Swap sweet potatoes for butternut squash if desired.
- Add more veggies: Bell peppers, corn, kale, or zucchini are good additions for extra texture and nutrition.
- Make it heartier: Stir in 1/2 cup cooked quinoa for a thicker, more filling chili—add an extra 1/2 cup broth if you do.
Storing and reheating
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months.
- Reheating: Reheat gently on the stovetop or in the microwave until warmed through.
What to serve with sweet potato chili
This chili is delicious on its own but also pairs well with a variety of sides and toppings. Ideas include:
- Crusty bread or dinner rolls
- Sour cream or Greek yogurt
- Avocado, sliced or diced
- Shredded cheese
- Green onions or minced red onion
- Tortilla chips
- Fresh or pickled jalapeños
- Cilantro and lime wedges
Frequently asked questions
You can add zucchini, cauliflower, corn, carrots, celery, kale, spinach, or swap sweet potatoes for butternut squash. Mix and match to suit your taste.
Yes. Sweet potatoes are a great addition to chili, especially vegetarian versions. They add natural sweetness, fiber, and nutrients.
Yes. This is a wholesome, nutrient-dense vegetarian dish rich in fiber, vitamins, and minerals.
Yes. Made with naturally gluten-free ingredients like sweet potatoes and beans, this chili is gluten-free as long as you avoid any gluten-containing toppings or sides.
Other sweet potato recipes
- Healthy Mashed Sweet Potatoes
- Crispy Baked Sweet Potato Wedges
- Crispy Sweet Potato Fries
- Healthy Sweet Potato Casserole
- Healthy Sweet Potato Shepherd’s Pie
- Baked Smashed Sweet Potatoes
More homemade chili recipes
- White Bean Turkey Chili
- Keto Beef Chili
- White Bean Pumpkin Chili
- Easy Vegan Chili
- Homemade Beef Chili
- White Chicken Chili
If you try this recipe and enjoy it, please leave feedback in the comments and consider rating it. I’d love for you to share it with friends and family.
Equipment
- Pot or Dutch oven
- Knife
- Cutting board
- Spatula
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 28 ounces canned whole tomatoes with juices (or diced)
- 2 tablespoons mild chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- Kosher salt and ground pepper, to taste
- 2 medium sweet potatoes, peeled and diced
- 30 ounces canned black beans, drained and rinsed (about 2 cans)
- 2 cups water or low-sodium vegetable stock
Optional toppings
- Freshly chopped cilantro
- Crusty bread
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté until soft, about 3–4 minutes.
- Stir in the garlic, tomatoes, and seasonings. Crush the tomatoes with the back of a spoon.
- Add the chopped sweet potatoes, beans, and water or stock.
- Stir well, bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, until the sweet potatoes are tender.
- Serve hot with your choice of toppings.
Notes
- Serving size is about one bowl (roughly 2 cups).
- Adjust chili powder to taste; add cayenne for extra heat.
- Swap beans or tomatoes as needed, and use low-sodium broth to control salt.
- Garnish with lime, cilantro, avocado, sour cream, or cheese.
- For a thicker chili, stir in cooked quinoa (add extra broth if needed).