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.
Just made this. It was easy and absolutely delicious… Thank you for sharing!
So glad you’ve enjoyed it! Thanks Sharon 🙂
This is such an amazing chili! So flavorful and spicy. I think it might be too spicy for some, but it was perfect for us. All the flavors really blend together so well. I can’t wait to make it again!
I’m so glad you guys enjoyed this black bean chili! Thanks so much for your comment! 🙂
Made this tonight for dinner and it was delicious! Once I had the sweet potato, garlic, onion, and spices simmered in the skillet I added it with all the other ingredients to my crock pot and let it cook on low for a couple of hours while I took my evening walk. I will definitely be making this again!
That’s the way to do it! So happy you loved it! Thanks for your comment! 🙂
Loved this recipe! Comes together easily! Delish!
Just made this with regular Black and kidney Beans, put in a little 70% dark chocolate and some chicken also.. Delscious! Thank you.
So happy to hear! Thanks for your comment! 🙂
Check this recipe. In on section it seems to tell you to use black beans in chili sauce. In another spot it tells you to rinse and drain a can of regular black beans. I’m confused.
Either works; a lot of people have had problems finding the black chili beans, so whatever you can find, we’ve used both in the recipe and there’s not much of a difference.
This was sooo good! Made it as directed (used the regular black beans) and it was perfect! And you are right about the toppings – definitely add them to make it even more delicious – perfect meatless meal!
So happy to hear this was a hit 🙂 Thanks for the comment Melissa 🙂
Made this last night and it was delicious! I’m reheating leftovers right now and serving it over quinoa. Brown rice would be good too. Thanks for the recipe!
So glad you enjoyed!! Thanks Linda 🙂
Can you make this in a crockpot?
I’m sure you could, I haven’t personally tested it though so I can’t give you exact recommendations (sorry!). I would avoid too long though, I think it could get mushy quickly!
I made this for dinner tonight, and my husband and I really loved it! It’s easy and simple and flavorful. It’s really good for you. It’s a keeper!
Looks amazing, what an amazing recipe, chilli is one of my favorite dishes!
Thank you Marina! 🙂