This post may contain affiliate links. For more information, please see our affiliate policy.
This delicious, hearty Sweet Potato Chili is loaded with black beans, vegetables, and all the classic spices. It also freezes well and makes a great meal prep option.
Table of Contents
Recipe ingredients
Ingredient notes
- Bell peppers: Or add or substitute corn or zucchini.
- Chipotle chili powder: Substitute ¼ teaspoon cayenne pepper or omit if you don’t like spicy food.
- Black beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black beans.
- Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are a good option too.
Step-by-step instructions
- In a large stock pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onions, bell pepper, carrot, celery, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Stir in sweet potatoes, black beans, tomato puree, diced tomatoes and their juice, water, and the bay leaf. Bring to a simmer, cover, and cook until the sweet potatoes are tender and starting to break down, about 30 minutes.
- Remove lid and continue to simmer until slightly thickened, about 30 minutes longer. Simmer longer for a thicker sauce. Remove the bay leaf and season to taste with salt and pepper. Serve avocado, cilantro, and scallions if desired.
Recipe tips and variations
- Yield: About 3-½ quarts (14 cups).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Cool within 2 hours, cover, and refrigerate up to 3 days in advance. Reheat the full recipe on the stove over low heat to 165 degrees. Reheat small batches in the microwave.
- Freezer: Cool cooked chili to below 40 degrees on an instant-read thermometer within 2 hours and place into airtight containers. Frozen chili will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator.
- Instant Pot: Use the sauté function to sauté the oil, vegetables, and spices. Then add the rest of the ingredients. Cook on manual or high pressure for 20 minutes. Fast release the pressure when done. Remove the bay leaf and season to taste with salt and pepper.
- Slow cooker: In a slow cooker, combine everything. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Remove bay leaf and season to taste with salt and pepper.
- More toppings: Try shredded cheese, sour cream, minced onion, hot sauce, lime wedges, tortilla chips, corn chips, or oyster crackers.
More hearty chili recipes
Beef Recipes
Cincinnati Chili
Soup and Stew Recipes
Beef Chili
Soup and Stew Recipes
Slow Cooker White Chicken Chili
Soup and Stew Recipes
Turkey Chili
Join Us
HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Sweet Potato Chili with Black Beans
This delicious, hearty Sweet Potato Chili is loaded with black beans, vegetables, and all the classic spices. It also freezes well and makes a great meal prep option.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 bell pepper stemmed, seeded, and chopped (see note 1)
- 1 carrot peeled and chopped
- 1 celery rib chopped
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder (see note 2)
- 2 teaspoons dried thyme
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
- 8 cloves garlic minced
- 2 pounds sweet potatoes peeled and cut into 1-inch chunks
- 2 (15.5 ounce) cans black beans drained and rinsed (see note 3)
- 1 (28 ounce) can tomato purée
- 2 (10 ounce) cans fire-roasted diced tomatoes with green chiles undrained (see note 4)
- 2 cups water
- 1 bay leaf
- avocado and scallions and minced cilantro, for serving
Instructions
- In a large stock pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onions, bell pepper, carrot, celery, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Stir in sweet potatoes, black beans, tomato puree, diced tomatoes and their juice, water, and the bay leaf. Bring to a simmer, cover, and cook until the sweet potatoes are tender and starting to break down, about 30 minutes.
- Remove lid and continue to simmer until slightly thickened, about 30 minutes longer. Simmer longer for a thicker sauce. Remove the bay leaf and season to taste with salt and pepper. Serve avocado, cilantro, and scallions if desired.
Notes
- Bell peppers: Or add or substitute corn or zucchini.
- Chipotle chili powder: Substitute ¼ teaspoon cayenne pepper or omit if you don’t like spicy food.
- Black beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black beans.
- Canned tomatoes: I love the flavor of fire-roasted tomatoes with green chiles, but you can substitute regular canned tomatoes and add 1 (4-ounce) can diced green chilies. Ro*tel tomatoes are a good option too.
- Yield: About 3-½ quarts (14 cups).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Cool within 2 hours, cover, and refrigerate up to 3 days in advance. Reheat the full recipe on the stove over low heat to 165 degrees. Reheat small batches in the microwave.
- Freezer: Cool cooked chili to below 40 degrees on an instant-read thermometer within 2 hours and place into airtight containers. Frozen chili will last 4 to 6 months in the freezer. Thaw overnight in the refrigerator.
- Instant Pot: Use the sauté function to sauté the oil, vegetables, and spices. Then add the rest of the ingredients. Cook on manual or high pressure for 20 minutes. Fast release the pressure when done. Remove the bay leaf and season to taste with salt and pepper.
- Slow cooker: In a slow cooker, combine everything. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Remove bay leaf and season to taste with salt and pepper.
- More toppings: Try shredded cheese, sour cream, minced onion, hot sauce, lime wedges, tortilla chips, corn chips, or oyster crackers.
Nutrition
Serving: 2cupsCalories: 238kcalCarbohydrates: 43gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 278mgPotassium: 896mgFiber: 10gSugar: 9gVitamin A: 26973IUVitamin C: 33mgCalcium: 141mgIron: 5mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
I am cooking this now and just tasted it and it is delicious!!
So glad you like it CJ! – Meggan
This was so delicious!