Sweet Potato Chili combines tender sweet potatoes, hearty black beans, and fire-roasted tomatoes, finished off with your favorite toppings!
The BEST Sweet Potato Chili
When it gets cold, chili’s my ultimate comfort food! I’ve got at least 10 different chili recipes on the website—this Crockpot Chili is the top favorite, and White Chicken Chili is a close second.
But if you know me, my love for sweet potatoes won’t surprise you—this Sweet Potato Chili is at the top of my list! It’s hearty, comforting, and packed with flavor. Plus, it’s a fun twist on classic chili since it’s meatless. It’s also super easy to make, comes together in about 30 minutes, and only needs one pot!
Ingredients In Sweet Potato Chili
- Oil: Adds flavor and helps cook the veggies.
- Yellow Onion: Chopped finely for a touch of sweetness.
- Sweet Potatoes: Dice into small pieces so they cook quickly and get some nice color.
- Garlic: Freshly minced or jarred—use whatever you have on hand!
- Jalapeño: Adds a touch of spice; leave out seeds for less heat.
- Seasonings: These give warmth, a touch of smokiness, and that classic chili flavor.
- Chili Beans: Keep the liquid for extra flavor!
- Black Beans: Rinse well to remove the excess saltiness.
- Diced Tomatoes: Fire-roasted add a smoky hint; regular diced are fine too.
- Vegetable Broth: Chicken broth works if not vegetarian.
- Cilantro: Adds freshness at the end; stir in or sprinkle on top.
- Lime: A squeeze before serving brightens everything up.
Quick Tip
Adjust seasonings to taste. For less heat, reduce or omit cayenne and jalapeño. Taste and adjust before serving. Here are some tips for cooling down chili if it’s too spicy!
How To Make Sweet Potato Chili
- Heat Oil: In a large pot over medium-high heat.
- Cook Onion: Add onion and cook until soft, about 3 minutes.
- Add Sweet Potatoes: Stir in and cook for 9–10 minutes, stirring occasionally.
- Add Garlic and Seasonings: Stir for 1 minute until fragrant.
- Combine Beans, Tomatoes, and Broth: Add to pot and stir.
- Simmer: Bring to a boil, reduce heat to medium-low, cover, and simmer for 8–15 minutes until sweet potatoes are tender.
- Serve: Ladle into bowls, add toppings, and enjoy!
Sweet Potato Chili Topping Ideas
- Sour Cream or Greek Yogurt: Adds creaminess and helps tame down the heat.
- Shredded Cheddar Cheese: Melts perfectly into the chili.
- Avocado Slices or Guacamole: Adds a creamy, fresh touch.
- Cilantro: For a pop of freshness.
- Tortilla Strips or Crushed Tortilla Chips: For some nice crunch.
- Lime Wedges: A squeeze brightens up the flavors.
- Sliced Jalapeños: For extra heat.
What To Serve With This Chili
Serve this Sweet Potato Chili with any of these sides for a complete meal:
- Cornbread or Cheesy Biscuits: Perfect for soaking up every last bit.
- Rice or Quinoa: Adds a hearty base to enjoy with the chili.
- Garden Salad: Light and fresh to balance out the richness.
- Grilled Cheese Sandwich: Because chili and a gooey sandwich are the ultimate combo.
- Baked Potatoes: Serve chili right over a baked potato!
Storage
Leftovers?
Refrigerate: Cool to room temp, then store in an airtight container for up to 5 days.
Freeze: Freeze in portions for up to 3 months.
Reheat: Thaw in the fridge, then warm on the stove or microwave.
More Sweet Potato Recipes To Love:
- Sweet Potato Stew made in the CrockPot
- Kale Sweet Potato Salad with a lemon basil dressing
- Sweet Potato And Sausage made on one pan
- Sweet Potato & Black Bean Burrito Bowls with a delicious sauce
- Taco Sweet Potato Foil Packets with taco meat
Sweet Potato Chili
Equipment
- Large pot
Ingredients
- 1-1/2 tablespoons olive oil
- 1/2 large yellow onion finely diced, 1 cup
- 2 cups peeled and diced sweet potatoes 1/2-inch pieces, 1 medium potato
- 1 tablespoon minced garlic 4 cloves
- 1 tablespoon minced jalapeño 1/2 of a full one, optional
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16-ounce) can chili beans pinto beans in chili sauce
- 2 (15.5-ounce) cans black beans drained and rinsed
- 1 (14.5-ounce) can petite diced tomatoes
- 1-1/2 cups vegetable broth or stock; chicken broth works if not vegetarian
- 1/4 cup finely diced cilantro optional
- 1 lime optional
- Toppings as desired see note 1
Instructions
- Heat oil in a large pot over medium-high. Add onion and cook until nearly translucent, about 3 minutes. Add chopped sweet potato and cook, stirring occasionally, until tender, about 9–10 minutes. Mix in garlic, jalapeño, and all the seasonings; cook until fragrant, about 1 minute.
- Add undrained chili beans, drained black beans, and undrained tomatoes. Pour in broth.
- Bring to a boil, then lower heat to medium-low and cover. Simmer 8–15 minutes until sweet potatoes are tender and a good amount of liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove from heat. Adjust seasonings to personal preference. Add lime juice (I start with 1 tablespoon) and cilantro if using.
- Ladle into bowls and add desired toppings. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So Delicious!!!! My husband and I loved this chili. I will be making this dish again and again. And so healthy. Love Love it!
I am so thrilled to hear this! Thanks so much Diane!
Can you edit it so you say; stir in the sweet potato chunks? Why out the 1/2 inch there? It made me think I had to stir in 1/2 the sweet potato!
Make this all the time. Delicious!
Yay! Thank you Patty!
Very tasty recipe. The family enjoyed. Thank you for this keeper!
So happy to hear that, thank you Susan!
Thank you for sharing this recipe ❣️It is one of my favorites ❤️Today tho I added a little to much chilli powder because I was doubling the recipe 🤣So I was wondering if you knew of anything I could do to help with it being a little to spicy?
I can’t find the Pinto Beans in Chili Sauce. Do you have a suggestion to substitute for or work around this? Thank you!
You could do plain pinto beans; maybe just amp up the seasonings a touch!
This chilli is amazing and has become a regular in my household! Perfect for the days I need to get some extra protein in and is easy to vary depending on what you have at home.
I’m so glad you’re loving this recipe! Thanks so much Minnie! 🙂
I want to make this in my slow cooker – any suggestions?
Yes! I’d recommend following the instructions in this Sweet Potato Stew (https://www.chelseasmessyapron.com/crockpot-sweet-potato-stew/)—it should work great!
Made a few changes to make it even more healthy. Just added an off brand can of chili beans and 1 can of black beans. Roasted/broiled fresh cut cherry tomatoes. Did 1 cup veggie broth and 1 cup chicken broth for flavor. Before serving to thicken it, I blended about 1 1/2 cups of the soup and added it to the rest of the soup. Didn’t have lime or cilantro or toppings but it was tasty. Will make again. Thanks.
That sounds awesome! Thanks so much for sharing! 🙂
Overall great flavors, will make again however sweet potatoes cooked in no broth in 10 minutes not possible: I’ve been cooking for over 40 years; I’m not sure a novice cook would have known what to do.
They aren’t supposed to cook in only 10 minutes! 🙂 They are sautéed in step 1 for 9-10 minutes and then in the broth for 8-15 minutes (or as the recipe reads: “or until a good amount of the liquid is absorbed and the sweet potatoes are tender”). If they are chopped small (into 1/2 inch cubes) they will be done in time. Hope that helps!
There are some recipes worth dying for. This one is worth killing for! I couldn’t believe how delicious it was! Thank you!
HAHA!! So thrilled to hear you enjoyed this, thanks so much Natalie! 🙂