Nothing beats coming home to the smell of chili simmering on the stove, but who has hours to spend cooking on a weeknight? This sweet potato black bean chili proves that comfort food doesn’t need to take all day. In just 30 minutes, this hearty bowl combines tender sweet potatoes with protein-packed black beans and warm spices that make your kitchen smell amazing. The best part? It tastes even better the next day, so leftovers become a gift rather than a chore.
Why sweet potatoes work so well in chili
Sweet potatoes bring a natural sweetness that perfectly balances the smoky spices in chili. Unlike regular potatoes that can get mushy, sweet potatoes hold their shape while cooking and add a creamy texture without any dairy. They also cook faster than you might expect – diced into half-inch pieces, they become tender in just 15 minutes of simmering.
The key is cutting them into uniform pieces so they cook evenly. About two medium sweet potatoes or one large one gives you the perfect amount for this recipe. Don’t worry about peeling them – the skin adds extra fiber and saves prep time. Just give them a good scrub and start chopping.
The spice blend that makes all the difference
The magic happens when you combine cumin, coriander, smoked paprika, and chili powder. These four spices create layers of warmth without overwhelming heat. Cumin adds earthiness, coriander brings a subtle citrus note, smoked paprika gives that campfire taste, and chili powder ties it all together. Don’t skip the step of cooking the spices with the onions for about a minute – this “blooming” releases their essential oils.
One secret ingredient that really elevates this chili is a single chipotle pepper from a can of chipotles in adobo sauce. Just one pepper adds incredible smoky depth without making the chili too spicy. Store the rest of the can in your freezer in ice cube trays – each cube will have one or two peppers ready for your next batch of chili.
Canned versus dried black beans
Canned black beans are the hero of weeknight cooking. Two 15-ounce cans give you plenty of protein and fiber, and they’re already cooked and ready to go. Just drain and rinse them to remove excess sodium and that slightly metallic taste from the can. If you want to save even more money, dried beans work too, but they need to be soaked overnight and cooked for about an hour before adding to the chili.
For variety, try swapping half the black beans for pinto beans or cannellini beans. Each type brings a slightly different texture and taste. Cannellini beans are particularly creamy and work beautifully with the sweet potatoes. The key is having about 3 cups of beans total, which provides plenty of heartiness.
Building layers of taste quickly
Start by sautéing onions and garlic in olive oil until they soften – this creates the aromatic base that makes your whole house smell incredible. Yellow onions work best because they become sweet when cooked, but red onions add a slightly sharper bite if that’s what you have. Three or four garlic cloves might seem like a lot, but garlic mellows as it cooks and adds crucial depth.
Adding tomato paste along with the spices creates another layer of richness. Cook it for just a minute until it darkens slightly – this concentrates the tomato taste and removes any raw edge. Then comes the fun part: adding the sweet potatoes and watching everything come together as the broth simmers and the vegetables soften.
Getting the consistency just right
Nobody wants watery chili or chili so thick you need a fork. The secret is using just enough vegetable broth to barely cover the sweet potatoes – about two cups usually does it. As the chili simmers, some of the liquid evaporates and the sweet potatoes release their natural starches, which naturally thickens everything without any flour or cornstarch.
If your chili ends up too thin, remove about a cup and blend it until smooth, then stir it back in. This creates a thicker base while still leaving plenty of chunky vegetables and beans. If it gets too thick, just add more broth or water. Remember that chili continues to thicken as it cools, so err on the side of slightly too thin while it’s hot.
Toppings that make it special
Plain chili is good, but the right toppings make it great. Sour cream or Greek yogurt adds cooling creaminess that balances the warm spices. Crumbled feta, goat cheese, or cotija cheese each bring their own personality – feta is tangy, goat cheese is mild and creamy, and cotija adds a salty punch like parmesan. Fresh cilantro brightens everything up with its herbal notes.
Don’t forget the crunch factor. Sliced green onions, diced avocado, or tortilla chips all add textural interest that makes each bite more satisfying. A squeeze of fresh lime juice right before eating adds a bright acid note that makes all the other tastes pop. Set up a topping bar and let everyone customize their bowl.
Making it work in different cooking methods
While stovetop cooking gives you the most control, this chili adapts beautifully to other methods. In an Instant Pot, sauté the onions and spices using the sauté function, then add everything else and pressure cook for just 5 minutes. The sweet potatoes cook perfectly in that short time, and you get the same great taste in even less time.
For slow cooker fans, sauté the aromatics on the stove first, then transfer everything to your crockpot. Cook on high for about 3 hours or low for 6 hours. The longer cooking time makes the sweet potatoes incredibly tender and allows the spices to meld beautifully. Just add any delicate ingredients like spinach in the last 30 minutes.
Storage and reheating tips
This chili improves with time as the spices continue to blend and develop. Store leftovers in the refrigerator for up to 5 days in airtight containers. The chili will thicken as it cools, so add a splash of broth or water when reheating. On the stove, warm it over medium-low heat, stirring occasionally. In the microwave, use 50% power to prevent hot spots and stir every minute.
For longer storage, this chili freezes beautifully for up to 3 months. Cool it completely before freezing in portion-sized containers or freezer bags. Thaw overnight in the refrigerator, then reheat gently. The sweet potatoes might be slightly softer after freezing, but the taste remains excellent. Make a double batch on Sunday and you’ll have easy dinners ready all week.
What to serve alongside this chili
Cornbread is the classic chili companion, and for good reason. Its slightly sweet taste and crumbly texture are perfect for soaking up every last drop. Warm flour or corn tortillas work just as well and turn your chili into an interactive meal. For something heartier, serve it over brown rice, quinoa, or even baked sweet potatoes for a sweet potato double-down.
Simple sides let the chili shine. A basic green salad with lime vinaigrette cuts through the richness, while roasted vegetables add more nutrition without competing with the main event. Crusty bread for dipping never goes wrong either. The goal is complementing the chili’s warm, comforting nature rather than overwhelming it with too many competing tastes.
This sweet potato black bean chili proves that quick doesn’t mean compromising on taste. With just 30 minutes of active cooking time, you get a bowl of comfort that satisfies completely. The combination of sweet potatoes and black beans creates a hearty, filling meal that works for everyone at the table, whether they eat meat or not.
30-Minute Sweet Potato Black Bean Chili
Course: Dinner6
servings15
minutes30
minutes226
kcalA hearty, warming chili that combines tender sweet potatoes with protein-rich black beans and aromatic spices, ready in just 30 minutes.
Ingredients
2 tablespoons olive oil
1 medium red or yellow onion, chopped
2 garlic cloves, grated or finely chopped
1 tablespoon each: ground cumin, coriander and smoked paprika
1 teaspoon chili powder
2 tablespoons tomato paste
1 piece chipotle chili from can in adobo sauce, chopped
1 tablespoon hot sauce, such as Tabasco
2 teaspoons kosher salt
¾ pound sweet potatoes, peeled and diced into ½-inch pieces
2 cups vegetable broth
2 15-ounce cans black beans, drained
½ cup sour cream or Greek yogurt
Directions
- Place a Dutch oven or large pot over medium heat and add the olive oil and onion. Cook until the onion softens, about 2-3 minutes. The onion should be translucent but not browned.
- Stir in the garlic, all the spices, tomato paste, chipotle pepper, hot sauce, and salt. Cook about 1 minute until the garlic becomes fragrant and the spices are aromatic. This blooming step is crucial for developing deep spice taste.
- Add the diced sweet potatoes and pour in enough vegetable broth to just cover them, about 2 cups. Bring the mixture to a simmer over medium-high heat, then reduce heat and cover the pot.
- Cook for 15 minutes, or until the sweet potatoes are tender when pierced with a fork but not mushy. Stir occasionally to prevent sticking and ensure even cooking.
- Add the drained black beans and sour cream to the pot and stir well to combine. The sour cream will add creaminess and help thicken the chili slightly.
- Cook for another 5 minutes to heat the beans through and blend all the ingredients together. The chili should be thick but still spoonable.
- If you prefer a thicker chili, remove about 1 cup of the mixture and puree it in a blender, then stir it back into the pot. Alternatively, use an immersion blender directly in the pot.
- Taste and adjust seasoning with more salt or hot sauce as needed. Serve hot in bowls with your choice of toppings like cheese, green onions, avocado, or tortilla chips.
Notes
- Cut sweet potatoes into uniform ½-inch pieces so they cook evenly in the 15-minute timeframe
- Store leftover chipotle peppers in adobo sauce in the freezer using ice cube trays for easy portioning
- This chili tastes even better the next day as the spices have more time to meld together
- For a vegan version, substitute the sour cream with cashew cream or skip it entirely
- Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months
Frequently asked questions
Q: Can I make this chili without the chipotle pepper?
A: Absolutely! The chipotle adds smoky heat, but you can substitute it with an extra teaspoon of smoked paprika and a pinch of cayenne pepper, or simply leave it out for a milder chili.
Q: What if my sweet potatoes are still hard after 15 minutes?
A: Make sure you cut them into ½-inch pieces or smaller. If they’re still firm, continue cooking for another 5-10 minutes until tender. Older sweet potatoes sometimes take longer to soften.
Q: Can I use other types of beans instead of black beans?
A: Yes! Pinto beans, kidney beans, or cannellini beans all work well. You can even use a combination of different beans for varied texture and taste.
Q: How can I make this chili thicker without blending any of it?
A: Let it simmer uncovered for an extra 5-10 minutes to reduce the liquid, or mash some of the sweet potatoes against the side of the pot with a wooden spoon to naturally thicken the base.
