Dinner

Sweet Potato Chili Recipe

ByClara Bennett March 6, 2026March 6, 2026

Introduction

Sweet Potato Chili is a hearty and flavorful dish perfect for cozy nights. Combining tender sweet potatoes with spicy seasonings and beans, it’s a nutritious and satisfying meal that warms from the inside out.

A white bowl filled with a thick, rich red chili soup made of black beans and diced orange sweet potatoes, creating a chunky, hearty texture. On top, there are bright green avocado cubes placed near the center, several thin slices of fresh green jalapeño scattered around, and a small heap of shredded pale yellow cheddar cheese. Next to the cheese, there is a dollop of smooth white sour cream with a sprinkle of black pepper, and finely chopped green herbs are spread lightly over the surface. The bowl sits on a white marbled texture surface, with a small wooden plate holding lime wedges next to it, adding a fresh contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp Olive oil
1 medium Onion, diced
2 medium Bell peppers, diced
8 cloves Garlic, minced
2 tbsp Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
1/2 tbsp Sea salt
1 1/2 lb Sweet potatoes, peeled and cut into 1/2-inch cubes
2 15-oz cans Black beans, drained and rinsed
2 15-oz cans Petite diced tomatoes, with liquid
1 10-oz can Diced tomatoes with green chiles, with liquid
1 cup Vegetable broth

Instructions

Step 1: Heat the olive oil in a Dutch oven over medium heat. Add the diced onions and bell peppers and sauté for about 10 minutes until they start to brown.
Step 2: Stir in the minced garlic, chili powder, cumin, and dried oregano. Continue sautéing for 1 minute until the spices become fragrant.
Step 3: Add the cubed sweet potatoes, black beans, petite diced tomatoes, diced tomatoes with green chiles, vegetable broth, and sea salt. Bring the mixture to a boil.
Step 4: Reduce the heat to low, cover the pot, and simmer for about 30 minutes. Cook until the sweet potatoes are tender and the chili thickens.
Step 5: Taste and adjust the seasoning with additional salt and pepper if needed before serving.

Tips & Variations

For extra depth, add a splash of lime juice or a handful of chopped fresh cilantro before serving.
Try substituting kidney beans or pinto beans if you prefer a different texture.
Add corn for a bit of sweetness and extra color.
If you like it spicier, include a diced jalapeño or a pinch of cayenne pepper when sautéing the garlic and spices.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it seems too thick. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white pot filled with chunky stew showing three main layers: the base layer is deep red thick sauce with a glossy texture, the middle layer has bright orange cubed sweet potatoes and black beans scattered evenly, and the top layer features tomato pieces and small bits of spices mixed throughout. A silver ladle scoops the stew, lifting a generous portion that clearly shows all the layers mixed, while the pot rests on a white marbled surface with some green leafy garnish blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegan?

Yes, this recipe is naturally vegan since it uses vegetable broth and no animal products.

How do I know when the sweet potatoes are cooked?

They should be tender and easily pierced with a fork after about 30 minutes of simmering. If they’re still firm, continue simmering a little longer until soft.