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Black Bean and Sweet Potato Chili
5 from 33 votes

Black Bean and Sweet Potato Chili

This Black Bean and Sweet Potato Chili combines sweet, tender potatoes with black beans in a richly spiced tomato base. The chili features a blend of chili powder, cumin, smoked paprika, and optional cocoa powder for depth, simmered until flavorful and thickened. It offers a warm, hearty texture with a balance of savory and mildly spicy notes, perfect for cold days and customizable with a selection of fresh toppings.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 299 kcal
Course: Main Course
Cuisine: American, Vegetarian

Ingredients

  • 1 TBSP avocado oil or olive oil
  • 1 yellow onion medium
  • 1 sweet potato large
  • 1 jalapeño
  • 3-4 cloves garlic
  • 2 TBSP chili powder
  • 1 TBSP cumin ground
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp cocoa powder optional but tasty!, unsweetened
  • 1 can tomato crushed, fire roasted, 15 oz
  • 1 can tomato with juices, petite diced, 15 oz
  • 1 cup vegetable broth or water
  • 2 cans black beans (15 oz each) drained and rinsed
TASTY TOPPING OPTIONS - choose your favorites
  • sour cream or greek yogurt
  • avocado chopped or sliced
  • jalapeño sliced
  • cheddar cheese grated
  • Pico de Gallo
  • red onion pickled
  • green onion or cilantro, chopped
  • corn chips crispy

Instructions

    Cup of Yum
  1. Prep your vegetables and measure out remaining ingredients - this chili comes together fast!
  2. Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
  3. Add 1 TBSP oil to a large pot or dutch oven over medium-high heat. Sauté onion for 4-5 minutes then add jalapeño, sweet potato, and garlic. Season with chili powder, cumin, smoked paprika, cocoa powder, and salt. Mix well and sauté for a few minutes until fragrant.
  4. Next add the remaining ingredients and increase heat until chili starts to boil. Stir and reduce heat to an active simmer. Cook covered for 25 minutes or until sweet potatoes are deliciously tender.
  5. Taste chili and add any additional spices to taste. Ground cayenne pepper is a nice add in if you'd like to make it spicy. Portion chili into bowls, add your favorite toppings from the list above, and enjoy!
SLOW COOKER INSTRUCTIONS
  1. Peel and dice onion. For a less spicy chili use a spoon to remove seeds and pith from jalapeños before dicing. Peel and mince 3-4 cloves fresh garlic. Peel and dice sweet potato into ½ inch cubes.
  2. Because we’re not sautéing the vegetables to soften them in this case, you’ll skip adding the oil and may want to add a little extra liquid to the pot to make sure the vegetables are all covered. A cup of vegetable broth should do the trick!
  3. Seal slow cooker lid and cook on high for approx. 3-4 hours or on low for 5-6 hours until the sweet potatoes are tender and easily cut with a fork.

Notes

  • Use canned tomato sauce instead of diced tomatoes for a thicker chili.
  • Adjust spice levels by adding ground cayenne pepper if you prefer more heat.
  • Nutritional values will vary based on chosen toppings and seasoning adjustments.

Nutrition Information

Calories 299kcal (15%) Carbohydrates 54g (18%) Protein 16g (32%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Sodium 714mg (30%) Potassium 1085mg (23%) Fiber 17g (68%) Sugar 8g (16%) Vitamin A 6582IU (132%) Vitamin C 19mg (21%) Calcium 122mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 299

% Daily Value*

Calories 299kcal 15%
Carbohydrates 54g 18%
Protein 16g 32%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 714mg 30%
Potassium 1085mg 23%
Fiber 17g 68%
Sugar 8g 16%
Vitamin A 6582IU 132%
Vitamin C 19mg 21%
Calcium 122mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.