Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili recipe is super easy to make, is healthy, and is full of bold flavor! 

I have been making this Sweet Potato and Black Bean Chili for over a decade, and it never gets old. It’s easy to make, ready in about 45 minutes, and has bold flavor. Start making this in the fall, and you’ll crave it all winter long. That’s not a bad thing. Let’s get to it!

Recipe Ingredients for Sweet Potato and Black Bean Chili

• 1 tbs Extra virgin olive oil: Olive oil provides mostly monounsaturated fats and helps soften the onion and garlic as they cook. It adds a little richness and helps distribute the spices throughout the chili.
• 1 Onion: Onion adds savory flavor and a touch of sweetness that deepens as it cooks. It also contributes small amounts of fiber and antioxidant compounds.
• 3 cloves Garlic: Fresh garlic gives this chili a flavorful, aromatic base that pairs beautifully with the smoky spices. It also contains naturally occurring sulfur compounds, including allicin, which forms when garlic is chopped or crushed.
• 2 medium/large Sweet potatoes: Sweet potatoes provide fiber and beta-carotene, which your body converts into vitamin A to support normal vision and immune function. Their natural sweetness balances the chili’s smoky flavors, while the tender cubes make each bowl hearty and satisfying.
• 1 1/2 tbs Ancho chili powder: Made from dried poblano peppers, ancho chili powder brings mild heat and a rich, complex flavor.  It also contributes plant compounds, though its main role here is giving the chili depth without overwhelming the other ingredients.
• 2 tsp Ground cumin: Cumin adds warm, earthy flavor that complements the black beans and sweet potatoes. Like other spices, it contributes small amounts of antioxidant compounds while adding plenty of flavor.
• 1 tsp Salt: Salt brings out the sweetness of the potatoes and rounds out the flavors of the tomatoes, beans, and spices. Since canned ingredients and stock vary in sodium, taste the chili before adding any extra.
• 1/4 tsp Black pepper: Black pepper adds a gentle bite and contains piperine, the compound responsible for its pungent flavor. A small amount helps balance the sweetness of the potatoes without making the chili overly spicy.
• 1/4 tsp Smoked paprika: Smoked paprika adds a smoky flavor that complements the fire-roasted tomatoes. It also contains carotenoid pigments, although the small amount used here contributes more flavor than nutrients.
• 1/4 tsp Ground cinnamon: The secret ingredient you wouldn’t expect but cannot skip! A little cinnamon adds warmth and brings out the sweet potatoes’ natural sweetness without making the chili taste like dessert. It also contributes small amounts of plant compounds with antioxidant activity.
• 1 (15 ounce) can Diced fire-roasted tomatoes: Tomatoes provide vitamin C and lycopene, the antioxidant pigment that gives them their red color. The fire-roasted variety adds subtle smokiness, while the tomatoes and their juices help create the chili’s flavorful base.
• 3-4 cups Chicken or vegetable stock: Stock ties the ingredients together and lets you adjust the chili’s thickness to your liking. Its nutrient and sodium content vary by brand; choose vegetable stock to keep the recipe vegetarian.
• 2 tbs Tomato paste: Tomato paste adds concentrated tomato flavor, richness, and body to the broth. It also contributes lycopene, making this small addition useful for both flavor and nutrition.
• 2 (15 ounce) cans Black beans: Black beans provide plant-based protein and fiber, helping make this meatless chili filling and satisfying. Their creamy texture complements the tender sweet potatoes, and draining and rinsing canned beans helps reduce their sodium content.

Optional Toppings

• Fresh cilantro: Cilantro adds a fresh, herbal finish that brightens the chili’s rich, smoky flavors. It contributes small amounts of vitamins and plant compounds, though a garnish is mainly there for flavor.
• Lime wedges: A squeeze of lime adds acidity that perks up the beans, sweet potatoes, and spices. Lime juice also contributes a little vitamin C.
• Avocado slices: Avocado provides monounsaturated fats and fiber, along with a creamy texture. It makes a delicious contrast to the chili’s warm spices and adds richness to each bowl.

How to Make Sweet Potato and Black Bean Chili

I’m in love with this sweet potato and black bean chili because of its bold flavor, but I can’t ignore that it’s also a super easy recipe.  The hardest thing you have to do is chop an onion and some sweet potatoes.  You can handle that, right?  Here are the step-by-step instructions. If you’d like the printable version of these, along with the full ingredient list and nutritional information, scroll to the recipe card below. 

1. Prep: Peel and cut the sweet potato into cubes. Dice the onion. If not used pre-minced garlic, mince the garlic cloves.
2. Heat the olive oil over medium heat.
3. Add the onion and cook until softened and lightly browned, about 5-7 minutes.
4. Add the garlic and cook one more minutes.
5. Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices.
6. Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes.
7. Stir in the black beans and cook until they are warmed, a few minutes more.
8. If the chili is too thick for your preference, add another cup of stock. I typically like all 4 cups of stock. 
   Serve with fresh cilantro, lime wedges, and avocado, if preferred.
9. NOTE:  Although optional, I highly recommend using the cilantro and lime! The cilantro and lime juice compliments and balances the flavors nicely. Enjoy!

I think you’re going to love this Sweet Potato and Black Bean Chili, so I hope you give it a try! If you try it, or any of my other healthy recipes, please leave a star rating and comment below — it really helps other readers see which recipes are tried and true. I appreciate you! I’d love to connect on Instagram and Facebook.

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Sweet Potato and Black Bean Chili

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Healthy Happy Mama
• Total Time: 44 minutes
• Yield: serves 4
• Diet: Dairy-Free, Gluten-Free

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Description

This healthy Sweet Potato Black Bean Chili is full of flavor, easy to make, and always a hit.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon extra virgin olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium-large sweet potatoes, peeled and cubed
• 1 1/2 tablespoons ancho chili powder
• 2 teaspoons ground cumin powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1 (15 ounce) can diced fire-roasted tomatoes
• 3-4 cups chicken or vegetable stock
• 2 tablespoons tomato paste
• 2 (15 ounce) cans black beans, drained and rinsed
• Optional
• fresh cilantro
• lime wedges
• avocado slices

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Instructions

1. Heat the olive oil over medium heat.
2. Add the onion and cook until softened and lightly browned, about 5-7 minutes.
3. Add the garlic and cook one more minutes.
4. Next, add the sweet potato, chili powder, cumin, salt, pepper, smoked paprika, and cinnamon. Stir until the sweet potatoes are coated with the spices.
5. Next, add the diced fire-roasted tomatoes, 3 cups of the stock, and the tomato paste. Bring it to a boil, and then reduce the heat and allow the mixture to simmer until the potatoes are soft, about 30 minutes.
6. Stir in the black beans and cook until they are warmed, a few minutes more.
7. If the chili is too thick for your preference, add another cup of stock.
8. Serve with fresh cilantro and lime wedges. <—–Although optional, I highly recommend using the cilantro and lime! The cilantro and lime juice compliments and balances the flavors nicely. Enjoy!

• Prep Time: 7 minutes
• Cook Time: 37 minutes
• Category: main meal
• Method: stove top
• Cuisine: Mexican

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 264
• Sugar: 14 grams
• Fat: 7 grams
• Saturated Fat: 1 gram
• Trans Fat: 0 grams
• Carbohydrates: 40 grams
• Fiber: 8 grams
• Protein: 9 grams