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    Home >> Recipes >> Soup

    Sweet Potato Black Bean Chili

    Published: Nov 5, 2021 by Jyoti Behrani · This post may contain affiliate links · 27 Comments

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    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!

     

    instant pot sweet potato black bean chili

     

    SWEET POTATO BLACK 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 dipping temperature 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 week nights. I always double the recipe and freeze some.

    Make this chili for potlucks or for 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.

    HOW TO COOK SWEET POTATO BLACK BEAN CHILI

    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 FOR SWEET POTATO BLACK BEAN CHILI

    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

    â…” 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

    TOPPINGS OF CHOICE

    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

     

    instant pot sweet potato black bean chili

     

    INSTANT POT SWEET POTATO BLACK 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!

    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!

    STOVE TOP SWEET POTATO BLACK 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

     

    instant pot sweet potato black bean chili

     

    FREQUENTLY ASKED QUESTIONS

    WHAT BEANS CAN BE ADDED IN CHILI

    I like black beans and sweet potato combo. Kidney beans, pinto beans and cannellini beans, work great in this recipe.

    WHAT VEGETABLES CAN BE ADDED IN 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.

    FIRE ROASTED VEGGIES

    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 AND 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 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 I USE DRY BEANS 

    Yes, you can! Cook the beans first and then use it in the recipe.

    TOPPINGS FOR SWEET POTATO BLACK BEAN CHILI

    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

    HOW TO STORE SWEET POTATO BLACK BEAN CHILI

    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

     

    Sweet Potato Black Bean Chili

    Jyoti Behrani
    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!
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Soup/Chili
    Cuisine American
    Servings 4

    Ingredients
      

    INGREDIENTS FOR SWEET POTATO BLACK BEAN CHILI

    • 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
    • â…” cup fresh or frozen fire roasted corn
    • 2 14 oz. can fire roasted diced tomatoes
    • 2 tablespoon olive oil
    • 1 cup vegetable broth

    SPICES & SEASONINGS

    • 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

    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 BLACK BEAN CHILI

    • Turn ON sautĂ© (more) and heat the oil. Add onion, garlic, bay leaf, poblano pepper, sautĂ© for 1-2 minutes. Next add dry spices – chili powder, cumin powder, paprika, cocoa, sautĂ© for 15-30 seconds.
    • Add some broth, deglaze the pot. Turn OFF sautĂ©.
    • 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 sautĂ© (more), simmer the chili for 1-2 minutes or to a desired consistency. Turn OFF sautĂ©.
    • Serve sweet potato black bean chili with your favorite topping!

    STOVE TOP SWEET POTATO BLACK 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

    Please refer to the post for - Frequently Asked Questions

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
    Subscribe to my YouTube Channel!Check out Living Smart And Healthy!

    KEYWORD

    black bean chili, chili, instant pot chili, sweet potato black bean chili, sweet potato chili

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    Reader Interactions

    Comments

    1. Lauren Michael Harris says

      November 05, 2021 at 1:04 pm

      5 stars
      This sweet potato chili is the perfect dinner for the cooler weather that has just moved in - it tastes even better the next day!

      Log in to Reply
      • Jyoti Behrani says

        November 05, 2021 at 1:32 pm

        Absolutely!

        Log in to Reply
    2. Gloria says

      November 05, 2021 at 1:18 pm

      5 stars
      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.

      Log in to Reply
      • Jyoti Behrani says

        November 05, 2021 at 1:31 pm

        Glad you liked my recipe 🙂

        Log in to Reply
    3. Claudia says

      November 05, 2021 at 1:36 pm

      5 stars
      Great idea adding a little sweetness this will be on my list to make this week great fall recipe

      Log in to Reply
    4. Kristen says

      November 05, 2021 at 2:01 pm

      5 stars
      I made this chili last night and it was wonderful. We all went back for seconds!

      Log in to Reply
      • Jyoti Behrani says

        November 06, 2021 at 5:20 pm

        Awesome! I'm so glad you all like my chili recipe 🙂

        Log in to Reply
    5. Jessica Stroup says

      November 05, 2021 at 2:52 pm

      5 stars
      Talk about a great recipe! This is delicious and I love the wholesome ingredients!

      Log in to Reply
      • Jyoti Behrani says

        November 05, 2021 at 3:07 pm

        Wonderful! I'm so glad you liked the chili recipe 🙂

        Log in to Reply
    6. Shelley says

      November 14, 2021 at 2:03 am

      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 ?

      Log in to Reply
      • Jyoti Behrani says

        November 14, 2021 at 10:05 pm

        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!

        Log in to Reply
    7. Lynn R says

      December 07, 2021 at 11:19 pm

      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?

      Log in to Reply
      • Jyoti Behrani says

        December 08, 2021 at 12:46 am

        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!

        Log in to Reply
    8. Lynn R says

      December 07, 2021 at 11:22 pm

      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.

      Log in to Reply
      • Jyoti Behrani says

        December 08, 2021 at 12:47 am

        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!

        Log in to Reply
    9. Jess says

      December 09, 2021 at 4:19 pm

      5 stars
      Love the flavor combo here. Total comfort food at its finest!

      Log in to Reply
      • Jyoti Behrani says

        December 09, 2021 at 6:19 pm

        Thanks Jess!!

        Log in to Reply
    10. Shadi Hasanzadenemati says

      December 09, 2021 at 4:33 pm

      5 stars
      I have everything I need for this dish, can’t wait to make it this weekend!

      Log in to Reply
      • Jyoti Behrani says

        December 09, 2021 at 6:19 pm

        Great! I hope you like it as much as we do!

        Log in to Reply
    11. Elaine Benoit says

      December 09, 2021 at 4:39 pm

      5 stars
      I love both black beans and sweet potatoes. And combined in this chili was outstanding. This is now my go-to chili recipe!

      Log in to Reply
      • Jyoti Behrani says

        December 09, 2021 at 6:18 pm

        Hi Elaine, I'm so happy to hear that you enjoyed the chili 🙂

        Log in to Reply
    12. Dannii says

      December 09, 2021 at 4:40 pm

      5 stars
      What a delicious hearty chilli. Perfect for all this cold weather we have been having.

      Log in to Reply
      • Jyoti Behrani says

        December 09, 2021 at 6:17 pm

        Hi Dannii, I'm so glad you liked my recipe 🙂

        Log in to Reply
    13. Andrea says

      December 09, 2021 at 5:48 pm

      5 stars
      I love finding meatless soup options. Thanks for the recipe!

      Log in to Reply
      • Jyoti Behrani says

        December 09, 2021 at 6:16 pm

        So glad to hear. You're welcome!

        Log in to Reply
    14. Kristen says

      January 08, 2022 at 10:31 pm

      5 stars
      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.

      Log in to Reply
      • Jyoti Behrani says

        January 10, 2022 at 11:47 am

        Hi Kristen, Sorry about it. Yes, I just add lime to taste along with the corn. I'm so glad you liked my recipe 🙂

        Log in to Reply

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