Name: Sweet Potato and Black Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon avocado oil; 1 pound 90% lean ground beef; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon cumin; 1 tablespoon chili powder; 1 teaspoon salt (plus more to taste); 1 teaspoon paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon chipotle powder; 1 1/2 – 2 cups diced sweet potatoes (roughly 1 large sweet potato or 2 medium sweet potatoes); 2 cups beef broth; 1-15 oz can fire roasted diced tomatoes; 1-15 oz can black beans, rinsed and drained

This hearty Sweet Potato and Black Bean Chili is filled with flavorful spices and tender sweet potatoes. It’s so easy to make and perfectly comforting!

I am a big fan of hearty one-pot meals like soups, stews, and of course chili!

This delicious sweet potato and black bean chili is the perfect combination of flavorful chili spices, tender black beans, and hearty ground beef.

Watch How to Make This Recipe

Not only does it taste good, this chili is incredibly easy to make and perfect for a cozy weeknight dinner.

The chili simmers until the sweet potato is perfectly tender and trust me, it is so good!

More Delicious Chili Recipes

Sweet Potato Black Bean Chili Ingredients

Ground Beef: lean ground beef is the protein of choice in this hearty chili. I include information on swaps, below, if you are curious.

Onion & Garlic: to build the base of all that chili flavor.

Spices: I love to use a variety of spices and dried herbs in my chili! Chipotle powder, dried oregano, and of course chili powder are all in the mix.

Sweet Potato: diced sweet potato help to add a unique flavor and texture to this chili. To make this recipe even easier, you can buy pre-peeled and diced sweet potatoes if you prefer.

Beef Broth: I like to use low-sodium broth so that I can control the amount of salt in the dish.

Fire Roasted Diced Tomatoes: you can use regular diced tomatoes but I love the extra bit of flavor that fire roasted tomatoes give the dish.

Black Beans: these are high in fiber and a delicious addition to the chili!

Substitutions and Additions

sweet potato – don’t have sweet potato? feel free to use butternut squash instead!
beans – I love the combination of black beans and sweet potato but you could also use another bean like kidney beans.
ground beef – feel free to sub the ground beef with ground turkey if you prefer! you can also use your favorite plant-based meat substitute or just leave out the beef if you like.
broth – don’t have beef broth? chicken broth or vegetable broth will also work.
veggies – extra veggies are a great addition to this chili! diced bell pepper, zucchini, or mushrooms would all be delicious!

How to Make This Easy Chili

Step One: Heat the avocado oil in a large heavy bottomed pot or dutch oven over medium heat. Once the oil is hot, add the ground beef and cook until brown, breaking it up as it cooks.

Step Two: Next, add the minced garlic, diced onion salt, and spices, to the ground beef and cook until the onion begins to become tender.

Step Three: Add the diced sweet potatoes, beef broth, diced tomatoes, and black beans to the pot. Stir until well combined.

Step Four: Bring the chili to a boil and then reduce the heat to low. Let the chili simmer for 20-30 minutes, until the sweet potatoes are tender.

Step Five: Serve with your favorite toppings like green onion onion, sour cream, avocado, shredded cheddar, sliced jalapeño, and cilantro.

Can I Make This Recipe in the Slow Cooker?

Yes! You can easily make this chili in the slow cooker if needed.

You’ll start the chili on the stovetop by browning the ground beef, onion, and garlic. Next:

Transfer the ground beef mixture to your slow cooker. Add in the sweet potatoes, black beans, tomatoes, spices, and broth. Stir everything together until well combined.
Cover and cook the chili on high for five to six hours or on low for seven to eight hours until the butternut squash is tender.

Best Topping Ideas

There are so many delicious ways to top your chili! Here are a few of my favorites!

Greek yogurt / sour cream
shredded cheddar
avocado
jalapeno
cilantro
green onion

What to Serve With Your Chili

Cornbread is the obvious choice when it comes to chili sides, am I right? If you need some tried and true cornbread recipes here are some reader favorites!

Herbed Brown Butter Cheddar Cornbread

Gluten Free Honey Cornbread Muffins

How to Store and Reheat

Storage: Store the chili in an air-tight container in the fridge for three to four days. I prefer to reheat on the stovetop by slowly simmering the chili until it is warmed through. You can add a bit of extra broth to the chili while it’s simmering if needed.

Freezer: If you like, you can also freeze the chili for up to three months in a freezer safe container. When you are ready to eat, let the chili thaw completely in the fridge. When you are ready to eat, you can reheat on the stovetop or in the microwave.

More Delicious Recipes with Black Beans

I hope you give this Sweet Potato and Black Bean Chili a try! It’s a hearty, unique spin on chili that I know you will love!

If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.