Hearty, delicious sweet potato and black bean chili that comes together in under 30 minutes! Loaded with hearty black beans, fire roasted veggies, sweet potatoes and mildly spicy poblano pepper. One-pot recipe for a warm and hearty bowl on a cold, blistery night!
With dipping temperatures and freezing rains, all I can think of is a bowl of warm and comforting sweet potato and black bean chili. This chili recipe is my family's favorite and the best part about it is that it comes together in no time.
This chili tastes even better the next day. It's an excellent recipe for busy weeknights. I always double the recipe and freeze some.
Make this chili for potlucks or football nights. Enjoy this hearty, healthy chili with friends and family. This chili is an absolute crowd pleaser!! Make it vegan and gluten free by choosing the right toppings. This chili recipe is easily customizable to ones taste.
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About Sweet Potato Bean Chili
Hands down the best sweet potato and black bean chili we have ever devoured. Hearty, healthy and easy to make this chili is bursting with flavors, bet you will not miss the meat!!
Sweet potato and black bean chili is a comforting bowl of meal with all the goodness of veggies, beans and tomatoes, gives this chili bold flavors that you would absolutely love to dig in. This is a great recipe for your meatless Monday’s and for all the vegetarians.
With just the few simple ingredients, this chili recipe is a easy and hands down the best chili recipe. You can use Instant Pot (pressure cooker) or make it on a stove top. Sharing Instant Pot and stove top recipe for making this amazing sweet potato black bean chili.
Ingredients
- 1 large sweet potato, diced (about 2 cups)
- 1 poblano or jalapeno pepper, seeded and chopped
- 3-4 garlic cloves, minced
- 1 medium yellow or red onion, diced
- 1 15 oz. can black beans, rinsed and drained
- ⅔ cup fresh or frozen fire roasted corn
- 2 14 oz. can fire roasted diced tomatoes
- 2 tablespoon olive oil
- 1 cup vegetable broth, plus as needed
Spices & Seasonings:
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- ½ tablespoon unsweetened cocoa powder
- 1 bay leaf
- pinch of cayenne pepper (or red pepper flakes)
- salt & black pepper, adjust to taste
- Juice of 1 lime (about 1 tablespoon), adjust to taste
For The Toppings (optional):
- 1 avocado, sliced
- tortilla chips
- sour cream; For vegan, use dairy free
- salsa
- shredded Cheddar cheese, For vegan, use dairy free
- fresh cilantro, chopped
Pic Shown: Sweet Potato Black Bean Chili
How To Make Sweet Potato Bean Chili
This Instant Pot sweet potato and black bean chili is my go-to-recipes on this cold, wintry nights. This warm, hearty, comforting bowl of chili tastes as if it has been simmered for hours. Making this chili in an Instant Pot is hands down the easiest and the quickest way without compromising on its taste or flavors. Here's how I make chili in Instant Pot in under 30 minutes!
Instant Pot Sweet Potato Bean Chili
- Turn ON sauté (more) and heat the oil. Add onion, garlic, bay leaf, poblano pepper, sauté for 1-2 minutes. Next add dry spices – chili powder, cumin powder, paprika, cocoa, sauté for 15-30 seconds.
- Add some broth, deglaze the pot. Turn OFF sauté.
- Add sweet potato, beans, tomatoes, remaining broth, give it a quick stir. Close the Instant Pot, vent sealed. Turn ON pressure cook (high) for 5 minutes. Let pressure release naturally, around 10 minutes.
- Stir in corn. Turn ON sauté (more), simmer the chili for 1-2 minutes or to a desired consistency. Turn OFF sauté.
- Serve sweet potato black bean chili with your favorite topping!
Stovetop Sweet Potato Bean Chili
For stove top cooking, follow the same steps as discussed in the recipe. Bring the mixture to a boil, reduce the heat to medium-low and let it simmer for around 20-25 minutes or to a desired consistency.
Chili thickens as it cools down. Adjust the consistency of chili by adding broth as required.
Pic Shown: Instant Pot Sweet Potato Black Bean Chili
Frequently Asked Questions
What beans can you add to chili?
I like black beans and sweet potato combo. Kidney beans, pinto beans and cannellini beans, work great in this recipe.
What vegetables to add to chili?
You can add veggies of your choice. Sometimes, I add some celery, carrots, bell peppers, jalapeno pepper for some spiciness. Sweet potatoes, pumpkin, or any sweet winter squash can be used in this recipe. Leafy greens like spinach, kale, and beetroot greens add a great flavor and nutritional value to this chili.
Veggies you can add
I like the addition of fire roasted tomatoes and fire roasted corn for added smoky flavor to this chili. You can use regular tomatoes and corn, it works well.
I prefer vegetable broth to keep this chili vegetarian. Chicken or vegetable broth, both work fine.
Spices & Seasonings
Toasting the dry spices, adds a nice aroma to this chili. I prefer dark chili powder. It gives chili a slightly earthier and smoky flavor. Regular chili powder works well too.
Cocoa powder is quite an unusual ingredient found in chili. It adds depth of flavor and richness to this chili.
For the spiciness
Poblano pepper is a mild pepper, and adds a nice flavor to the chili. For spiciness, add some Jalapeno or Serrano pepper. Chipotle pepper in adobe sauce can be used for an extra heat and smoky flavor.
Can you use dried beans?
Yes, you can! Cook the beans first and then use it in the recipe.
Toppings Suggestions
This sweet potato black bean chili can be customized as per taste. Add toppings of your choice. To keep it vegan, dairy free skip the sour cream and cheese. Some of my favorite toppings include,
- Avocado
- Fresh Cilantro
- Lime Juice
- Jalapeno
- Tortilla Chips
- Sour Cream
- Cheese
Storage
This sweet potato black bean chili stays fresh in refrigerator for 3-4 days. Reheat the chili in a bowl and top with your favorite toppings.
You can freeze the chili for up to a month. Divide the chili into freezer safe containers and freeze it. Thaw it overnight in the refrigerator, reheat and serve.
Sweet Potato Black Bean Chili - Recipe Video
Equipment
Ingredients
Ingredients
- 1 large sweet potato, diced (about 2 cups)
- 1 poblano pepper or jalapeno, seeded and chopped
- 3-4 garlic cloves, minced
- 1 medium yellow or red onion, diced
- 1 15 oz. can black beans, rinsed and drained
- ⅔ cup fresh or frozen fire roasted corn
- 2 14 oz. can fire roasted diced tomatoes
- 2 tablespoon olive oil
- 1 cup vegetable broth
Spices & Seasoning
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- ½ tablespoon unsweetened cocoa powder
- 1 bay leaf
- pinch cayenne pepper (or red pepper flakes)
- salt & black pepper, adjust to taste
- Juice of 1 lime about 1 tablespoon, adjust to taste
For The Toppings (optional):
- 1 avocado, sliced
- tortilla chips
- sour cream; For vegan, use dairy free
- shredded Cheddar cheese; For vegan, use dairy free
- fresh cilantro, chopped
Instructions
Instant Pot Sweet Potato Bean Chili
- Turn ON sauté (more) and heat the oil. Add onion, garlic, bay leaf, poblano pepper, sauté for 1-2 minutes. Next add dry spices – chili powder, cumin powder, paprika, cocoa, sauté for 15-30 seconds.
- Add some broth, deglaze the pot. Turn OFF sauté.
- Add sweet potato, beans, tomatoes, remaining broth, give it a quick stir. Close the Instant Pot, vent sealed. Turn ON pressure cook (high) for 5 minutes. Let pressure release naturally, around 10 minutes.
- Stir in corn. Turn ON sauté (more), simmer the chili for 1-2 minutes or to a desired consistency. Turn OFF sauté.
- Serve sweet potato black bean chili with your favorite topping!
Stovetop Sweet Potato Bean Chili
- For stove top cooking, follow the same steps as discussed in the recipe. Bring the mixture to a boil, reduce the heat to medium-low and let it simmer for around 20-25 minutes or to a desired consistency.
Video
Notes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Lauren Michael Harris says
This sweet potato chili is the perfect dinner for the cooler weather that has just moved in - it tastes even better the next day!
Jyoti Behrani says
Absolutely!
Gloria says
We enjoy a few "meatless meals" during the week. This chili looks hearty and delicious. What a great way to warm up on a chilly day.
Jyoti Behrani says
Glad you liked my recipe 🙂
Claudia says
Great idea adding a little sweetness this will be on my list to make this week great fall recipe
Kristen says
I made this chili last night and it was wonderful. We all went back for seconds!
Jyoti Behrani says
Awesome! I'm so glad you all like my chili recipe 🙂
Jessica Stroup says
Talk about a great recipe! This is delicious and I love the wholesome ingredients!
Jyoti Behrani says
Wonderful! I'm so glad you liked the chili recipe 🙂
Shelley says
We tried your recipe tonight. Thank you for it
Can you please tell e if you think the heat co.es from the pabalano pepper or the chili powder? I am needing to adjust the heat down a little bit ?
Jyoti Behrani says
Hi, This sweet potato black bean chili is quite mild, as I have used pabalano pepper which is very mild as compared to jalapeno pepper. Chili powder is a combination of spices and it adds a ton of flavor to the chili. You can skip the pabalano pepper and use bell pepper instead, reduce the amount of spices as per liking. Hope this helps. Thanks!
Lynn R says
I am going to make this this week. If I make it exactly as is, do you find it to be more brothy or thicker? I was also wondering how to you think this would go if I added quinoa either to cook in it or already cooked thrown in at the end? I'm thinking maybe a quarter cup?
Jyoti Behrani says
Hi Lynn,
This chili is on a thicker side, add more broth to adjust the consistency as per liking. You can add uncooked quinoa, along with all the ingredients. For quarter cup of quinoa, I would suggest using 1/2-3/4 cup of broth. Hope this helps. Thanks!
Lynn R says
Sorry to post again before you get to respond but any thought on replacing the cocoa with cacao powder? I'm not at home now and don't know if the cocoa powder I have at home is past its best by date or not buy I do have cacao powder that I know isn't past the best by date.
Jyoti Behrani says
Yes, you can substitute cacao powder for cocoa powder. I would use less of cacao powder as it is quite strong and is more bitter than the cocoa powder. I would suggest using 1/2-3/4 teaspoon of cacao powder for this recipe. Hope this helps. Thanks!
Jess says
Love the flavor combo here. Total comfort food at its finest!
Jyoti Behrani says
Thanks Jess!!
Shadi Hasanzadenemati says
I have everything I need for this dish, can’t wait to make it this weekend!
Jyoti Behrani says
Great! I hope you like it as much as we do!
Elaine Benoit says
I love both black beans and sweet potatoes. And combined in this chili was outstanding. This is now my go-to chili recipe!
Jyoti Behrani says
Hi Elaine, I'm so happy to hear that you enjoyed the chili 🙂
Dannii says
What a delicious hearty chilli. Perfect for all this cold weather we have been having.
Jyoti Behrani says
Hi Dannii, I'm so glad you liked my recipe 🙂
Andrea says
I love finding meatless soup options. Thanks for the recipe!
Jyoti Behrani says
So glad to hear. You're welcome!
Kristen says
LOVED this chili! Definitely making double next time! Quick question though, the lime is listed under “spiced and seasonings,” but is not added at any point in the directions. Which is odd since the recipe specifically mentions adding the *dry* ingredients, but not the only wet “seasoning” - the lime. We used it as a garnish, but wondering if it can just be mixed in with the corn.
Jyoti Behrani says
Hi Kristen, Sorry about it. Yes, I just add lime to taste along with the corn. I'm so glad you liked my recipe 🙂