There are days when nothing beats a warm bowl of chili. The kind that hugs your insides and makes you feel like you’re wrapped in a cozy blanket. That’s exactly what happened when I created this Sweet Potato and Black Bean Chili. It’s the perfect combination of comforting, hearty ingredients with a surprising twist — sweet potatoes and black beans.
It all started on a chilly evening when I was craving a vegetarian dish that still felt hearty and filling. As a mom, I’m always looking for ways to sneak in extra nutrients for my kids, Emma and Jack, and this chili was the perfect solution. The sweet potatoes add natural sweetness, and the black beans bring a satisfying richness. Plus, the smoky heat from the chipotle and chili powder gives it just the right amount of spice to warm you up from the inside out. The best part? It’s super easy to make, and I can double the batch for lunch leftovers the next day.
This dish has quickly become one of my go-to meals — it’s healthy, flavorful, and absolutely satisfying. Let me walk you through how to make this comfort food twist.
Why You’ll Love This Sweet Potato and Black Bean Chili
When I think of comfort food, I think of dishes that bring me back to my roots, but with a little extra excitement. This Sweet Potato and Black Bean Chili is exactly that. It’s packed with fiber-rich black beans, sweet potatoes for a creamy texture, and all the bold flavors we crave. The combination of spices — chili powder, cumin, and chipotle — gives the chili depth, while the lime juice and cilantro finish it off with a burst of freshness.
This dish is naturally vegan, gluten-free, and dairy-free, making it perfect for anyone with dietary restrictions. But even if you’re not vegan or gluten-free, you’ll love the heartiness and satisfying flavors it provides. And don’t get me started on how easy it is to make — it’s perfect for a weeknight dinner or for meal prep. The leftovers? Even better the next day!
Ingredients for Sweet Potato and Black Bean Chili
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- ½ teaspoon ground chipotle chile
- ¼ teaspoon salt
- 2½ cups water
- 2 (15 oz) cans black beans, rinsed
- 1 (14 oz) can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
How to Make Sweet Potato and Black Bean Chili
Step 1: Sauté the Vegetables
Start by heating the olive oil in a Dutch oven over medium-high heat. Add the diced sweet potato and onion, and cook, stirring often, until the onion begins to soften — about 4 minutes. The smell of sautéing onions and sweet potatoes is already enough to make your kitchen smell like home.
Step 2: Add Garlic and Spices
Add the minced garlic, chili powder, ground cumin, chipotle chile, and salt to the pot. Stir constantly for about 30 seconds to toast the spices and release their full flavor. This is where the magic happens — the spices will begin to coat the sweet potatoes and onions, giving them a warm, smoky aroma.
Step 3: Simmer the Chili
Add the water to the pot and bring it to a simmer. Cover and reduce the heat to maintain a gentle simmer, cooking until the sweet potato is tender, about 10-12 minutes. You’ll want to check the sweet potatoes during this time to make sure they’re fork-tender and perfectly soft.
Step 4: Add Beans, Tomatoes, and Lime Juice
Once the sweet potatoes are cooked, add the black beans, diced tomatoes, and lime juice to the pot. Stir everything together and increase the heat to bring the chili back to a simmer. Let it cook for about 5 more minutes, allowing the flavors to blend together. The chili will thicken a bit, but you can always add more water if you prefer a thinner consistency.
Step 5: Stir in the Cilantro and Serve
Once the chili is ready, remove it from the heat and stir in the fresh cilantro. The cilantro adds such a fresh, bright note to the dish that makes the richness of the chili feel light and balanced.
Serve this chili in bowls with your favorite toppings. I love it with sliced avocado, fresh radishes, or a dollop of vegan sour cream to balance out the spice.
Why This Chili is a Winner
This Sweet Potato and Black Bean Chili has it all: it’s comforting, flavorful, and packed with nutrients. The combination of sweet potatoes and black beans makes for a fiber-rich, hearty meal that will fill you up without weighing you down. The smoky, spicy kick from the chipotle and chili powder is perfectly complemented by the lime juice and cilantro for a fresh, well-rounded flavor profile.
It’s also an incredibly easy recipe — you can have it ready in under 40 minutes! And, of course, it’s perfect for meal prep. I often make a double batch so we have leftovers for the next day, or I’ll freeze some for a quick dinner later on.
If you’ve been looking for a healthy, satisfying chili that’s a little bit different, this is it. Trust me, it’s a dish you’ll want to make again and again.
Looking for More Comfort Food with a Twist? (H2)
If you loved this Sweet Potato and Black Bean Chili, be sure to check out more comfort food twists in our Comfort Food with a Twist category. And if you’re craving more creamy, indulgent twists on classic dishes, take a look at my Butternut Squash Mac and Cheese Comfort Food Twist – A Creamy Classic Reinvented, or try my Spicy Chorizo Shepherd’s Pie Comfort Food Twist for another bold, flavorful twist on comfort food.
