Sweet potato black bean chili is the ultimate comfort food. So thick, filling, and belly-warming good. It’s easy to make with simple pantry staple ingredients!

Love making chili at home? Then you may also enjoy my black bean quinoa chili!

Bring on the comfort with this warm Sweet Potato Black Bean Chili recipe. Each bite is infused with bacon-y goodness and all your favorite chili flavors!

The best part is most of the ingredients are pantry staples, so you can throw this hearty bean and potato chili together on a whim and serve a delicious, family-friendly dinner.

Save the leftovers for meal prep during the week or toss them in the freezer to enjoy again later.

Reasons to Love This Black Bean Chili with Sweet Potatoes

  • A big bowl of warm and cozy flavors. Each ingredient adds something special to this robust bean potato chili. It starts with bacon… Need I say more? The chili’s sauce hits those umami notes with the addition of Worcestershire and broth.
  • Deliciously hearty chili. This recipe packs in the black beans and is made heartier with the addition of sweet potatoes.
  • Easy one-pot meal. What’s better than a meal cooked all in one pot? This black bean chili starts with bacon to elevate the flavor instantly but has all the makings of tasty chili.
  • Fantastic make-ahead recipe. Whether saving leftovers or planning out your week of meals, this chili is ideal for making ahead of time. 
Black Bean and Sweet Potato Chili - the best chili! | littlebroken.com @littlebroken

Ingredients

This chili recipe is made with pretty tasty ingredients and takes sweet potatoes and black beans, making them the star of the show. Add a few more pantry staples, and you’ve got a wholesome, easy-to-make chili.

  • Sweet Potatoes: A quick way to bulk up a recipe and add sweetness to the pot. 
  • Black beans: The base of this tasty chili recipe is the black beans with a whopping four cans! Drain and rinse them to rid some of the sodium. You could also use prepared dry black beans.
  • Bacon: Bacon does some magical work to enhance the flavor of this chili. Use extra fatty bacon and reserver the grease to cook the onions. If there’s not enough to cook with, add some olive oil.
  • Onion + Garlic: Both add aromatics that add flavor to the chili. For best taste, use fresh garlic.
  • Diced tomatoes: I usually use low-sodium canned tomatoes to better control the saltiness of added premade ingredients.
  • Broth: Chicken broth really elevates the rich and savoriness of chili, but you could easily replace it with vegetable or beef broth.
  • Seasonings: Worcestershire sauce, chili powder, cumin, salt, and pepper.
  • Flavorings: Ketchup, cilantro, lime juice.

See the recipe card for quantities.

Black Bean and Sweet Potato Chili - the best chili! | littlebroken.com @littlebroken

How to Make Sweet Potato Black Bean Chili

The best part about chili recipes is how easy they make in just one pot. Chop your vegetables and bacon to make it a quick and seamless cooking experience before you start. 

  • Cook the bacon in a large heavy-duty pot until it renders its fat. 
  • Add the onion and cook until soft.
  • Add the garlic and cook until just fragrant.
  • Stir in the tomatoes, sweet potatoes, black beans, ketchup, broth, and spices. Cover and bring to a boil before reducing the heat to a simmer. Continue cooking until the liquid has reduced and the potatoes are fork-tender.
  • Add the lime juice and cilantro.
  • Scoop out some chili and add to a food processor or blender. Give it a good whirl and pour it back into the pot. Serve as is or with your favorite chili toppings.
Black Bean and Sweet Potato Chili - the best chili! | littlebroken.com @littlebroken

Toppings Ideas for Chili

  • Shredded cheese
  • Green onions
  • Tortilla strips
  • Sour cream
  • Sliced jalapenos
  • Crispy fried onions
  • Avocado
  • Diced onions

Recipe Tips

This recipe makes a big pot chili, is hearty with black beans and sweet potatoes, and has the best sweet, smoky, and ridiculously satisfying bowl of goodness. Here are a few tips and ingredient substitutions to make this chili recipe perfect every time.

  • Add oil if needed. Take advantage of all the tasty brown bacon drippings to cook the onions. But if there’s just not enough bacon grease left over, add some oil.
  • Make it spicy. Kick up the heat with some red pepper flakes or cayenne. A little goes a long way so add in slowly to taste.
  • Make it a vegetarian dish. A few substitutions are available to make this a vegetarian sweet potato black bean chili. First, skip the bacon and cook the onions and garlic in olive oil. Then, swap the chicken broth for vegetable broth. That’s it! 
Black Bean and Sweet Potato Chili - the best chili! | littlebroken.com @littlebroken

How to Store Chili

Refrigerate: Allow the leftovers to cool entirely and transfer them to an air-tight container. Store for up to 5 days in the refrigerator.

Freeze: Freeze for up to 3 months. Defrost in the refrigerator overnight and reheat in a pot on the stove or in the microwave until heated through.

Meal Prep: Leftover chili is excellent for your meal prep rotation. Just divide the recipe into individual servings.

FAQs

Can I add the black beans without draining and rinsing them?

This simple step rinses away about 40% of the sodium in canned black beans giving you more control of the final dish. Adjust the salt added if you decide to keep the bean water.

What can I use as a replacement for the bacon?

If you want to add flavor to your chili but want to skip the bacon, try using mushrooms for a vegetarian option, or you could simply brown some ground beef or ground turkey.

Do I need to peel the sweet potatoes?

We peel the sweet potatoes in this recipe which helps the potatoes break down and thicken the chili. However, if you prefer more texture, feel free to leave the peels on.

More Chili Recipes

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Black Bean and Sweet Potato Chili - the best vegetarian chili! | littlebroken.com @littlebroken

Sweet Potato Black Bean Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 810 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

Black bean and sweet potato chili is the ultimate comfort food. So thick, filling, and belly warming good. It’s easy to make with simple pantry staple ingredients!


Ingredients

Units Scale
  • 3 bacon strips*, chopped
  • 1 large sweet onion, chopped, about 2 cups
  • 6 garlic cloves, minced
  • 1 (14.5 oz.) can diced tomatoes
  • 1 medium sweet potato, peeled and diced, about 2 cups
  • 4 (15 oz.) cans black beans, rinsed and drained
  • 2 Tbsp. ketchup
  • 2 tsp. Worcestershire sauce
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 2 cups water
  • 1 bunch cilantro, roughly chopped
  • 1 lime, juiced
  • Kosher salt and fresh ground black pepper

Instructions

  1. In a large heavy duty bottom stockpot or dutch oven, cook bacon over medium heat until it renders its fat, about 3-4 minutes.
  2. Add onion and cook until soft, about 4-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  3. Stir in tomatoes, sweet potatoes, beans, ketchup, Worcestershire sauce, chili powder, cumin, chicken broth, and water. Season with salt and pepper, to taste.
  4. Cover, increase the heat to high, and bring to a boil. Then reduce the heat to medium and simmer, uncovered, for 20-30 minutes until liquid has slightly reduced and sweet potatoes are completely tender.
  5. Stir in cilantro and lime juice. Remove the chili from the heat.
  6. Puree 2 cups of chili in a food processor or blender and then stir the mixture back into the pot.
  7. Serve with cheddar cheese, green onions, sour cream, or tortilla strips, if desired.

Notes

  • I used organic uncured bacon, which is fattier than regular bacon. So I had plenty of fat to cook the onion in but if you find that you do not have enough fat from the bacon, add 1 Tablespoon of olive oil before adding the onion.

Nutrition

  • Serving Size: about 2 cups
  • Calories: 446
  • Sugar: 7.8 g
  • Sodium: 387.7 mg
  • Fat: 5.9 g
  • Carbohydrates: 76.5 g
  • Protein: 24.8 g
  • Cholesterol: 6.9 mg