Simple Sweet Potato and Black Bean Chili: Comfort in a Bowl

Let’s be honest—some days just scream “bowl of something warm, comforting, and cheap-but-delicious.” This Sweet Potato and Black Bean Chili is that answer. It’s rich, cozy, and packed with flavor—but still easy enough to whip up after work when you’re running low on energy and groceries.

Whether you’re meal prepping, stretching your grocery budget, or trying to sneak more veggies into your life, this chili gets the job done. Plus, it’s naturally vegan and gluten-free without even trying. We love an effortless overachiever.

Key Ingredients for your Sweet Potato and Black Bean Chili

Here’s what makes this chili not just good, but lick-the-bowl good:

Sweet Potato

Nature’s candy—but make it savory. Sweet potatoes add a silky texture and natural sweetness that balances the smoky spices perfectly.

Black Beans

These protein-packed little guys are filling, fiber-rich, and a pantry staple. Bonus: they add a creamy texture without needing cream.

Smoked Paprika & Chili Powder

This spicy-smoky combo brings that deep, slow-cooked flavor without, you know, having to slow cook anything.

Diced Tomatoes

Whether you’re going canned or fresh, tomatoes add acidity and juiciness to make this chili sing.

Cinnamon (Yes, Seriously)

Just a pinch adds warmth and a subtle sweetness that ties everything together in the most surprising, delightful way.

How to Make Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, flavorful, and budget-friendly meal that’s perfect for any occasion.

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed (or 1.5 cups cooked black beans)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 2 cups vegetable broth (or water)
• 1 tbsp olive oil (optional)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon (optional, for a hint of sweetness)
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)
• Cooked rice or tortilla chips for serving (optional)

Prepare Ingredients:

• Peel and dice the sweet potato.
• Drain and rinse the black beans.
• Chop the onion and bell pepper.
• Mince the garlic.

Sauté Vegetables:

• In a large pot, heat the olive oil over medium heat (if using).
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Sweet Potato and Bell Pepper:

• Add the diced sweet potato and chopped bell pepper to the pot.
• Stir to combine.

Add Spices:

• Stir in the chili powder, ground cumin, smoked paprika, and ground cinnamon (if using).
• Cook for about 1-2 minutes, stirring constantly, until the spices are fragrant.

Add Beans, Tomatoes, and Broth:

• Add the drained black beans and diced tomatoes (with their juice) to the pot.
• Pour in the vegetable broth (or water).
• Stir well to combine.

Simmer:

• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for about 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together.

Season:

• Season with salt and pepper to taste.

Serve:

• Ladle the chili into bowls and garnish with fresh cilantro if desired.
• Serve with lime wedges on the side for an extra burst of flavor.
• Enjoy the chili on its own or with cooked rice or tortilla chips.

Ways to Enjoy Your Sweet Potato and Black Bean Chili

Don’t let this bowl of goodness be a one-trick pony. Here’s how to remix your chili like the adulting wizard you are:

• Serve over rice or quinoa for a hearty, burrito-bowl-style meal.
• Scoop with tortilla chips and call it chili nachos. You’re welcome.
• Top it with avocado slices, dairy-free sour cream, or shredded cheese (if you roll that way).
• Use as a taco or burrito filling—leftovers never looked so good.
• Chili-stuffed sweet potatoes? Double the sweet potato, double the comfort.

Tips for Storage, Nutrition, and Swaps

Storage & Meal Prep

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze in individual portions for up to 2 months. It’s the ultimate “I don’t feel like cooking” backup plan.
• Reheat: A splash of water or broth brings it back to life on the stovetop or in the microwave.

Nutritional Glow-Up

• High in fiber ✔️
• Plant-based protein ✔️
• Naturally low in fat ✔️
• Gluten-free ✔️
• Budget-friendly AF ✔️

Quick Swaps

• No sweet potatoes? Use butternut squash or even regular potatoes.
• Don’t have black beans? Kidney or pinto beans work just fine.
• Hate chopping? Pre-chopped veggies from the freezer aisle are your secret weapon.

Shop the Essentials

Here’s your one-click grown-up pantry upgrade. These Amazon finds make this recipe (and your kitchen life) easier:

Final Scoop

This Sweet Potato and Black Bean Chili is warm, hearty, and full of feel-good vibes. It’s the kind of meal that makes you feel like you’ve got your life together—even if your laundry says otherwise.

Make a big batch. Eat it all week. Freeze a portion for Future You. Add chips and call it a party. You’ve got options, friend—and you’ve got this.

Affiliate Disclosure
This blog contains affiliate links, which means I may earn a commission if you click on a link and make a purchase or subscribe to a service. As an affiliate marketer, I partner with various companies and receive compensation for promoting their products or services. This in no way affects the opinions or recommendations I give.

Adulting Like A Grown-Up is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.