Name: Best Sweet Potato Chili Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 1 medium onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 2 tbsp olive oil; 2 tbsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 can (15 oz) tomato sauce; 2 cups vegetable broth; Salt and pepper, to taste; Optional toppings: cilantro, lime wedges, avocado slices

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I love cozying up with a hearty bowl of this sweet potato chili. It’s a wholesome, one-pot dish brimming with black beans, sweet potatoes, tomatoes, and warm spices. It’s perfect for weeknights, meal prep, or chilly days when comfort food is calling.

Best Sweet Potato Chili Recipe

Why You’ll Love This Recipe

This sweet potato chili is one of those recipes I keep coming back to—it’s bold, easy, and endlessly adaptable.

Flavor Explosion: I get the perfect balance of sweet and savory with just the right kick of spice.
One-Pot Wonder: Everything cooks in one Dutch oven, so cleanup is a breeze.
Healthy and Hearty: It fills me up without weighing me down, thanks to all the fiber and protein.
Customizable: I often mix up the beans or spice level depending on my mood.
Meal Prep Friendly: I find it tastes even better the next day and freezes beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 tbsp olive oil
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 can (15 oz) tomato sauce
2 cups vegetable broth
Salt and pepper to taste
Optional: cilantro, lime, avocado for garnish

Directions

Prep Ingredients
I start by dicing the sweet potatoes, onion, and red bell pepper. I also rinse the black beans and mince the garlic so everything is ready to go.
Sauté Aromatics
In a Dutch oven, I heat olive oil over medium heat and sauté the onion until soft. Then I add garlic and bell pepper, cooking just until fragrant.
Add and Bloom Spices
I sprinkle in chili powder, cumin, and smoked paprika. Stirring them for about 30 seconds brings out their bold, smoky flavor.
Combine Main Ingredients
I toss in the sweet potatoes, black beans, diced tomatoes, tomato sauce, and broth. Everything gets a good stir so the sweet potatoes are nicely submerged.
Simmer
I bring it to a gentle boil, then lower the heat and let it simmer covered for 25–30 minutes. I stir occasionally and check the potatoes—they should be tender but not falling apart.
Season and Adjust
Once the sweet potatoes are just right, I season with salt and pepper, tasting as I go. If I want extra heat, I’ll add more chili powder or a pinch of cayenne.
Serve
I ladle it into bowls and top with cilantro, avocado, or lime juice. It’s warm, comforting, and full of flavor.

Servings and Timing

This recipe serves 4 to 6 people and takes about 45 minutes from start to finish:

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I love how customizable this chili is. Here are a few fun twists I’ve tried:

Add Protein: Ground turkey or chicken makes it even heartier.
Turn Up the Heat: I’ve added jalapeños or chipotle peppers for extra spice.
Change the Beans: Sometimes I swap in kidney or pinto beans.
Add Leafy Greens: Stirring in kale or spinach at the end gives it a boost.
Make It Meaty: A bit of crumbled sausage adds great depth for meat lovers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, I freeze individual portions for up to 3 months.

To reheat, I warm it on the stove over medium heat, stirring occasionally. If it thickens too much, I add a splash of broth. The microwave also works—just heat in intervals, stirring every 30 seconds.

FAQs

1. Can I make this sweet potato chili in a slow cooker?

Yes, I’ve made it in a slow cooker before. I just sauté the aromatics and spices first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

2. Is this recipe gluten-free?

It is! All the ingredients are naturally gluten-free, but I always double-check the broth to make sure it’s labeled as such.

3. Can I add meat to this recipe?

Definitely. I sometimes brown ground beef or turkey right after sautéing the onion, then proceed with the recipe as usual.

4. How do I make this chili spicier?

If I want more heat, I add diced jalapeños, chipotle in adobo, or cayenne pepper along with the spices.

5. Can I use fresh tomatoes instead of canned?

Yes, I use about 2 cups of diced fresh tomatoes in place of canned. Sometimes I add a pinch more salt since fresh tomatoes can be less intense.

Conclusion

This sweet potato chili has become one of my go-to comfort meals. It’s easy to make, loaded with nourishing ingredients, and packed with flavor. Whether I’m feeding a crowd or meal prepping for the week, it never lets me down.