Photo by Jennifer Rice

Sweet Potato And Black Bean Chili

Cuisine: American
Prep Time: 20 minutes
Cook Time: 90 minutes
Servings: 4-6 servings
A beautiful vegetarian chili that is bursting with flavors.

I am surrounded by vegetarians, so I spend a lot of time coming up with new takes on old recipes. This is an amazing sweet potato black bean chili that even the staunchest meat eaters can't resist!

The roasted sweet potato with paprika makes this chili perfect. If you have the time, this recipe can be made in a slow cooker or in the oven on low and slow.

Black beans and sweet potatoes are two of the world's healthiest foods. Mix them together and basically you have a pot of "superfood chili".

As with most chili if you can keep some its always amazing the next day, and the sky is the limit for topping options: chopped avocado, chopped tomato, grated cheeses, chopped fresh cilantro, fresh chopped chilies, yogurt, sour cream... the list goes on and on.


A few more recipes to use black beans and sweet potatoes:

Creamy Black Bean and Chicken Soup

Sweet Potato, Black Bean and Chorizo Quesadillas

Chipotle Sweet Potato Enchiladas



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix sweet potatoes with 1 tablespoon olive oil, pinch of salt and paprika. Place on a baking sheet in the oven for 20 minutes or until slightly crunchy on the outside.
  3. In a large pot add, olive oil, onion, garlic, chili powder, cumin, and cook until onions are translucent
  4. Add tomatoes, stock, salt, maple syrup, vinegar and coconut powder, bring to a slow simmer and cook for 35 minutes.
  5. Add black beans and sweet potato simmering for another 20 minutes.
  6. Serve with sour cream or Greek yogurt, some chopped avocado and grated cheese.
View Comments
Dinner Lunch