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Sweet Potato Black Bean Chili

Total Time

Prep: 25 min. Cook: 35 min.

Makes

8 servings (2 quarts)

My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. —Joy Pendley, Ortonville, Michigan
Sweet Potato Black Bean Chili Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon olive oil
  • 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 2 tablespoons chili powder
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/4 cup brewed coffee
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional toppings: Shredded Monterey Jack cheese, shredded Mexican cheese blend, pickled red onions and thinly sliced green onions

Directions

  1. In a nonstick Dutch oven, heat oil over medium heat. Add sweet potatoes and chopped onion. Cook and stir until crisp-tender, 8-10 minutes. Add chili powder, garlic, cumin and cayenne; cook and stir 1 minute longer. Stir in beans, tomatoes, coffee, honey, salt and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer until sweet potatoes are tender, 30-35 minutes. Serve with toppings as desired.

Sweet Potato Black Bean Chili Tips

What can you serve with Sweet Potato Black Bean Chili?

In addition to the suggested toppings listed in this recipe, add sour cream, avocado slices or cilantro to the warm bowls of chili, then enjoy a slice of buttery cornbread on the side to round out your meal.

What else can you put in Sweet Potato Black Bean Chili?

Try adding more chili powder, cayenne or sliced jalapenos to spice up your chili. To cool it down, throw in some diced tomatoes or tomato paste.

Can you freeze leftover Sweet Potato Black Bean Chili?

Yes, you can freeze this chili recipe! Place cooled chili in airtight freezer containers before placing in freezer. To use, partially thaw overnight in the fridge. Then, heat in a saucepan, stirring occasionally.

How else can you cook Sweet Potato Black Bean Chili?

You can also cook this chili in a slow cooker. To make, omit the oil and combine the first 12 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low for 6-8 hours or until the sweet potatoes are tender. If you like this recipe, check out more slow-cooker chili recipes!

Christina Herbst, Taste of Home Assistant Digital Editor, and Alicia Rooker, Taste of Home Recipe Editor and Tester

Nutrition Facts

1 cup: 283 calories, 2g fat (0 saturated fat), 0 cholesterol, 579mg sodium, 59g carbohydrate (22g sugars, 11g fiber), 9g protein.

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