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Overhead closeup of a black bowl of sweet potato chili.

Sweet Potato and Black Bean Chili

A hearty and satisfying sweet potato chili on the table in 45 minutes!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 cups


  • 2 tablespoons olive oil
  • 2 sweet potatoes peeled and cubed into approximately ½ inch cubes (about 5 cups cubed)
  • 1 cup chopped yellow onion
  • 1 cup sliced celery
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Pinch cayenne pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 3 cups vegetable broth
  • 1 28 ounce can diced tomatoes in juice
  • 2 15 ounce cans black beans drained and rinsed
  • 2 tablespoons chopped fresh cilantro optional


  • Heat olive oil over medium high heat in a dutch oven or soup pot. Add sweet potato cubes, onion and celery. Cook for about 5 minutes, or until onion and celery are soft (stirring often).
  • Add garlic, chili powder, cumin, oregano, cayenne pepper and salt. Stir well to combine.
  • Add vegetable broth, tomatoes with juices and black beans. Bring to a boil. Reduce heat to maintain a gentle simmer and cover.
  • Simmer for 20 to 25 minutes, or until sweet potatoes are tender.
  • Garnish with chopped fresh cilantro, if desired.