Bean Sweet Potato Chili Recipe

If you’re searching for a bold and vibrant dinner with all the comfort of a classic stew and a nutritional punch that’ll leave you feeling great, look no further than Bean Sweet Potato Chili. Packed with hearty beans, sweet chunks of potato, and a rainbow of veggies and spices, this chili is savory, colorful, and deliciously satisfying. It’s as perfect for busy weeknights as it is for meal prep, and the layers of flavor get even better the next day. Best of all, the entire pot comes together in under an hour, making it your new cozy-season go-to.

this Recipe

Ingredients You’ll Need

What’s truly wonderful about Bean Sweet Potato Chili is how simple the ingredient list is, yet how much each one brings to the party. Every element here adds either bold flavor, satisfying texture, or an appealing pop of color for a dish that feels both wholesome and crave-worthy.

• Olive oil: The rich, smooth foundation that helps soften and caramelize the veggies from the start.
• Onion (diced): Brings sweetness and depth that infuses every bite.
• Garlic (minced): A subtle pungency that wakes up all the flavors and blends seamlessly into the stew.
• Sweet potato (peeled and diced): The star of the show! Its natural sweetness balances the earthy beans and warming spices.
• Red bell pepper (diced): Adds juicy crunch and a gorgeous burst of color.
• Black beans (drained and rinsed): Creamy and filling, they give the chili heft and plant-based protein.
• Kidney beans (drained and rinsed): Their robust texture and mild flavor complement the black beans beautifully.
• Diced tomatoes (with juices): The tangy, saucy base that melds flavors and keeps everything juicy.
• Vegetable broth: Keeps the chili moist and imparts an extra savory undertone.
• Chili powder: Brings classic chili flavor and a hint of warmth—adjust to taste if you like it extra spicy.
• Ground cumin: Adds earthiness and a subtle smokiness that echoes the chili powder.
• Smoked paprika: Lends a gentle, smoky depth and a beautiful red hue.
• Salt: Brightens and balances all the other flavors.
• Black pepper: A dash of spice and complexity.
• Juice of 1 lime: Don’t skip this! It lifts and brightens the whole pot right before serving.
• Chopped cilantro (optional): For a fresh, herby finish that looks as good as it tastes.

How to Make Bean Sweet Potato Chili

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Add your diced onion and let it cook, stirring occasionally, for 3 to 4 minutes—just until it turns soft and a little golden. A good sauté will build a deep flavor base for your Bean Sweet Potato Chili.

Step 2: Add Veggies

Stir in the minced garlic, sweet potato, and bell pepper. Cook for another 5 minutes, stirring every so often. This gives the sweet potato a head start to get tender and allows the garlic to mellow out and mingle with the peppers.

Step 3: Stir in Beans, Tomatoes, and Broth

Add the black beans, kidney beans, diced tomatoes (with their juices), and vegetable broth directly into the pot. This is where your Bean Sweet Potato Chili takes on its hearty, stew-like consistency.

Step 4: Spice It Up

Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir thoroughly to make sure every bite of chili gets that robust, deeply flavored kick. Adjust seasonings if you want a little more heat.

Step 5: Simmer and Finish

Bring the chili up to a simmer, lower the heat, then cover and cook for 25 to 30 minutes. You’ll know it’s ready when the sweet potato cubes are fork-tender. Finally, squeeze in the lime juice for that essential zesty lift, taste, and adjust seasonings if needed. Top with a shower of chopped cilantro if you like!

How to Serve Bean Sweet Potato Chili

Garnishes

The perfect garnish is like the crown jewel of Bean Sweet Potato Chili. A sprinkle of chopped cilantro adds freshness, and a squeeze of extra lime can really make the flavors sing. For a little crunch, you might like adding sliced radishes or tortilla strips. A dollop of vegan sour cream or shredded cheese (dairy or non-dairy) also adds a cool, creamy finishing touch.

Side Dishes

This hearty chili pairs beautifully with so many sides. Try it with crusty bread, warm cornbread, or fluffy rice to soak up every last drop. For a lighter option, serve alongside a crisp green salad with a citrusy dressing. A side of guacamole and chips is always a crowd-pleaser next to a big bowl of Bean Sweet Potato Chili.

Creative Ways to Present

Let your imagination run wild! Ladle your chili into roasted sweet potato halves for a pretty and tasty presentation, or serve it inside mini bread bowls for a fun twist. You can even spoon it over baked potatoes or nachos for an irresistible comfort food upgrade—perfect for gatherings or game nights.

Make Ahead and Storage

Storing Leftovers

One of the best things about Bean Sweet Potato Chili is how well it holds up for leftovers. Simply allow any extra chili to cool completely, then transfer it to an airtight container. It’ll keep happily in the fridge for up to 4 days, and the flavors will get even deeper and more delicious overnight.

Freezing

This chili is a meal-prep dream. Portion cooled chili into freezer-safe containers, leaving a little room at the top for expansion. It freezes beautifully for up to 3 months. To thaw, just pop a portion into the fridge the night before you need it or gently reheat straight from frozen on the stove.

Reheating

To reheat Bean Sweet Potato Chili, simply warm it on the stovetop over medium-low heat, stirring occasionally until piping hot. You can also microwave single servings—just cover the bowl and heat in short intervals, stirring in between, until it’s steamy and ready to enjoy.

FAQs

Can I add other veggies to Bean Sweet Potato Chili?

Absolutely! This chili is super flexible. Try adding corn, zucchini, or carrots for extra texture and flavor. Just dice any extra vegetables small so they cook through evenly along with the sweet potato.

How do I make the chili spicier?

If you love a fiery kick, toss in a chopped jalapeño or a pinch of cayenne pepper along with the other spices. For a smokier heat, chipotle powder is a delicious addition to Bean Sweet Potato Chili as well.

Is Bean Sweet Potato Chili suitable for meal prep?

Yes, this chili is practically made for meal prep! It stores and reheats beautifully, making it a time-saving option for busy weeks. You can portion it into containers for easy lunches and dinners all week long.

Can I use different beans?

Certainly! Mix and match your favorite beans—pinto, cannellini, or even chickpeas work well. You can use all black beans or all kidney beans if that’s what you have on hand. Just aim for about 3 cups of cooked beans total.

What’s the best way to thicken Bean Sweet Potato Chili?

If your chili seems too thin, simply simmer it uncovered for a few extra minutes to let some liquid evaporate. You can also mash a few sweet potato cubes against the side of the pot and stir them back in for a naturally thicker texture.

Final Thoughts

If you’re ready to dig into a bowl of pure comfort that’s easy, nourishing, and always a crowd-pleaser, give Bean Sweet Potato Chili a try. It’s the kind of recipe you’ll return to again and again—deliciously simple, endlessly flexible, and sure to fill your kitchen with warmth. Happy cooking!

Print