Sweet Potato Chili

This sweet potato chili with black beans is an easy one-pot meal that is perfect for a weeknight dinner or easy lunch. It’s gluten-free, vegetarian and vegan-friendly. Serve up this vegetarian chili on its own or with your favourite crusty bread!

Easy sweet potato black bean chili

With the chili weather right around the corner, there’s only one way to cozy up: with a big bowl of sweet potato chili!

There’s nothing like enjoying a chili during the colder months of the year for a warm meal. From white chili, to instant pot chili, there are so many variations and ways you can make chili and always new ingredients you can try adding.

One ingredient that is absolutely delicious to add to chili is sweet potato. Sweet potatoes are not only packed with tons of health benefits, but they add some sweetness, thickness and a satiating quality to this chili.

This chili is delicious to enjoy in a bowl as is, or it can be served over some rice or quinoa or with a side of your favourite crusty bread. You can even use this chili as a filling for a veggie burrito to make it easy to eat on the go!

Key Ingredients you’ll need

• Sweet potato: this is the star ingredient of the chili! If you don’t love sweet potatoes you can also use regular russet potatoes. You can also substitute with butternut squash.
• Black beans: I use canned black beans. If using dried black beans, make sure to cook them before adding them to the chili.
• Canned tomatoes: I like to use diced tomatoes, but if you prefer whole canned tomatoes you can use them too. They’ll break down as the chili cooks.
• Vegetable broth: Not photographed above, but vegetable broth will the chili cook down into the perfect texture.
• Peppers: you want to use one red bell pepper and one jalapeno pepper for a little heat.
• Onion & garlic: for flavour.
• Spices: the spices used for this chili are chili powder, cumin, smoked paprika, salt and pepper.

How to make Sweet Potato Chili

Step 1

Add some oil to a large pot on medium-high heat. Then add the onions and garlic and sauteé for 1-2 minutes. Then add the bell pepper and jalapeno pepper and sauteé for another 2 minutes.

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Step 2

Add in the cubed sweet potato, black beans and spices and mix everything together.

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Step 3

Add the crushed tomatoes and vegetable broth to the pot and bring everything to a light boil, then cover and let the chili simmer on low heat for about 30 minutes, or until the sweet potatoes are tender.

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Step 4

Serve the chili and top it off with whatever toppings you like such as sour cream, jalapenos and lime.

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How to make instant pot sweet potato chili

Want to make this recipe in your instant pot? No problem! Here’s how:

1. Turn the Instant Pot on Saute mode then add the onions, garlic and peppers. Saute for 5 minutes until the veggies are tender.
2. Add the rest of the ingredients and mix them together.
3. Close the lid, make sure it’s set to sealing and pressure cook (on manual) for 10 minutes. Let the pressure release naturally then turn to venting.

Ways to serve this vegetarian chili

There are so many different ways you can serve chili beyond just eating it in a bowl. Here are some fun and creative ways you can enjoy this chili.

• With your favourite crusty bread
• Wrapped in a tortilla
• Over rice or quinoa
• On a bun
• As a topping for nachos

Chili topping ideas

My personal favourite way to enjoy chili is in a big bowl with a variety of yummy toppings. Here are some different topping options you can add to your bowl of sweet potato chili.

• Sour cream
• Greek yogurt
• Shredded cheese
• Lime wedge
• Jalapeno peppers
• Green onions
• Red onion
• Cilantro
• Shredded lettuce
• Cherry tomatoes
• Tortilla chips
• Salsa
• Avocado
• Guacamole
• Sriracha

How to store and freeze

Fridge: store any leftover sweet potato chili in the fridge in an airtight container for up to 5 days. If you prepare the chili ahead of time you can also store it directly in the pot you cooked it in in the fridge. Reheat the chili in the microwave or in a pot on the stove.

Freezer: let the chili cool completely, then transfer it to an airtight container or to a large freezer bag and place in the freezer for up to 3 months. To defrost, let the chili thaw on the countertop.

Sweet Potato Chili FAQ

More sweet potato recipes to try

• Roasted Sweet Potato Soup
• Thai Sweet Potato Curry
• Stuffed Sweet Potatoes
• Quinoa Salad With Sweet Potatoes

If you tried this Sweet Potato Chili or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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