September 22, 2021

Sweet Potato and Black Bean Chili

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

Black Bean Turkey and Butternut Squash Chili

Healthy Southwest Chicken Chili

White Bean Turkey Chili

Slow Cooker Chili

sweet potato black bean chili ingredients

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!

ground beef with onion and spices

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.

black beans, broth, sweet potato, and tomato in pot

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:

  1. 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.
  2. 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

chili in pot

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.

chili in bowl with toppings

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.

Print

Sweet Potato and Black Bean Chili

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Lunch & Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Lunch & Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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 1/22 cups diced sweet potatoes (roughly 1 large sweet potato or 2 medium sweet potatoes)
  • 2 cups beef broth
  • 115 oz can fire roasted diced tomatoes
  • 115 oz can black beans, rinsed and drained

Method

  1. 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.
  2. Next, add the minced garlic, diced onion salt, and spices, to the ground beef and cook until the onion begins to become tender.
  3. Add the diced sweet potatoes, beef broth, diced tomatoes, and black beans to the pot. Stir until well combined.
  4. 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.
  5. Serve with your favorite toppings like green onion onion, sour cream, avocado, shredded cheddar, sliced jalapeño, and cilantro.

Keywords: sweet potato and black bean chili, sweet potato black bean chili, sweet potato black bean chili slow cooker

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA

This post contains affiliate links.

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Recipe rating

    20 comments
  1. I made this this week and it was fantastic! My husband said it’s one of the best chili recipes he’s tasted. Yum!

  2. Really fast and easy, but still has lots of depth of flavor. Perfect recipe to use up the random single sweet potato in my pantry. I held back a bit on the chipotle bc my three year old was eating it, but next time I’d add more because it was really totally mild.

  3. This chili is absolutely amazing! My favorite chili recipe and I’ve tried many. The blend of flavors is delicious! I doubled the recipe because the first time I made it, everyone wanted seconds and there wasn’t enough. A must try!

  4. My family absolutely LOVES this recipe!! So much my sister will have me make it for her! We always have to double the recipe. It’s full of flavor and extremely hearty. Perfect for a cold fall day. Thank you!!

  5. I made this for dinner last night and it was a HIT! My husband was naming all of the upcoming events (dinner parties, etc) we could bring it to. He was also already on his way for a second helping while scooping the final bite of his first into his mouth.

  6. I made this for dinner last night and it was a HIT! My husband was naming upcoming events (dinner parties and such) we should bring this to. He was already walking to the kitchen for a second healping while scooping the last bite of his first into his mouth.

  7. This chili was fall vibes in a bowl. It made my entire house smell amazing and was so delicious. The sweet potatoes and the spices used made for a flavorful but not too spicy chili that is perfect for fall and winter. The recipe was easy to follow and all of the tips included in the post made preparation and storing it simple. Will definitely make a double batch next time so I can freeze one.

  8. Excellent recipe! I have a husband who doesn’t like “weird” stuff in his food, and was very sceptical on the sweet potato, but he loved it too. A definite repeater!!

  9. Easy, healthy and delicious! I had everything needed on hand, so it was a good pick for this rainy fall night. Both my picky kid and husband chowed down! Definite repeat!

  10. So easy and delicious! Chili turned out nice and thick, just the right consistency, and flavor was great. I think this recipe will go in regular rotation with swaps for whatever I have on hand. Thank you Ashlea!

  11. Great recipe! It was easy to make and very flavorful. Next time I make the recipe, I’m planning to double it for more leftovers.

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