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Hearty and filling sweet potato chili is a delicious take on a classic chili recipe, especially if you’re a fan of sweet potatoes!
Chili is a go to fall fav, whether it’s filled with spaghetti or has a Mexican twist. Sweet potato chili is full of yummy black beans, ground beef and flavor, another fall must-make!!
Sweet Potato Black Bean Chili
Have you ever had sweet potato chili? I love this recipe variation. There are so many ways to make a good chili but the chunks of sweet potato take this chili to an all new delicious level! The sweet potatoes go perfectly with all of the spices, tomatoes, beans, corn, and ground beef. It’s one big bowl of YUM. You’re going to want to try this recipe when it’s a little bit crisp outside and you or your family want something comforting and warm.
Another idea is to make this chili totally vegetarian by taking out the ground beef. It would still taste incredible because of the chunks of sweet potato. Perfect for a “meatless Monday” dinner idea.
The sweet potatoes in this black bean chili recipe add a lot of nutrition to the meal. Everyone could always use a little more nutrition in their life right? I love that this chili is super tasty and also super healthy. Tons of protein and veggies add to all of that good flavor. The sweet potatoes add just a little sweetness and I love the combination of the sweet, salty, and spicy in this dish.
How to Make Sweet Potato Chili
Be prepared to LOVE how easy this sweet potato chili is to make.
POTATOES. Peel and cube sweet potatoes. Place in a microwaveable bowl with ½ cup water and cook for 4 minutes, until soft. Place sweet potatoes, tomatoes, tomato sauce, water, and all seasonings in a slow cooker on high for 2 hours, stirring occasionally.
BEEF. Brown beef in a large skillet over medium-high heat. Drain and discard any excess grease.
COOK. Add cooked ground beef, black beans, and corn to the slow cooker (use a liner for easy clean up!). Cook an additional 1-2 hours (stir occasionally), until flavors have blended together.
SERVE. Enjoy warm with all your favorite toppings. Some of our favorites include: sour cream, chives and green onions!
Tips, Variations + SToring Info
Add a dash of cinnamon to compliment the sweetness of the sweet potatoes. It isn’t meant to be a flavor that you can specifically taste in the chili, but rather a source of emphasis.
Toppings: This soup is delicious on it own, but you can definitely jazz it up with some toppings. Some favorites include:
- Sour cream
- Shredded cheese
- Green onions
- Sliced jalapenos
- Lime wedge
Stove Top: I love filling my house with the aroma of cooking soup in a crock pot on a chilly day, but sometimes I need to be able to whip up a quick dinner. Prepare the recipe as directed except put the ingredients in a large cooking pot. Bring the mixture to a boil and then reduce the heat to a simmer.
Variations:
- If you don’t love black beans you can use kidney beans or pinto beans.
- Add in more veggies like bell peppers, or onions.
- Substitute the ground beef with ground chicken, turkey or even sausage. You can also forgo the meat altogether.
STORE leftovers divided into individual serving sizes, or altogether. Keep in an airtight container(s) in the fridge for 4-5 days.
FREEZE: Baked sweet potatoes can be frozen, but not raw sweet potatoes. My advice is to fully make the chili before freezing it and just thaw and reheat it when you want to enjoy it. . Make sure that the chili is cooled down completely before pouring it into a freezer safe container. This chili can last from 6-12 months, if frozen correctly.
You’re going to make this sweet potato chili right? I’ve totally convinced you, I’m sure! 😉 I really hope you love it!
And for more chili recipes, check out:
Sweet Potato Chili Recipe
Ingredients
- 2 sweet potatoes peeled and cubed
- 2 (14.5 oz) cans diced stewed tomatoes with chili seasonings
- 1 (8 oz) can tomato sauce
- 1/2 cup water
- 1 tsp chili powder
- 1 tsp ground cumin
- dash of cinnamon
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 lb ground beef
- 1 (12oz) can black beans drained and rinsed
- 1 can corn drained
Instructions
- Peel and cube sweet potatoes. Place in a microwaveable bowl with ½ cup water and cook for 4 minutes.
- Place sweet potatoes, tomatoes, tomato sauce, water, and all seasonings in a slow cooker on high for 2 hours, stirring occasionally.
- Brown beef in a large skillet over medium-high heat. Drain and discard any excess grease.
- Add cooked ground beef, black beans, and corn to the slow cooker. Cook an additional 1-2 hours, until flavors have blended together. Serve warm.
Notes
- DIFFICULTY: easy
- HOW MANY DOES IT FEED: 8
- ANY CHANGES MADE: no onion, celery, cayenne pepper, or turkey, used less chili powder and cinnamon. Added corn and more ground beef.
- ANY SUGGESTIONS FOR NEXT TIME: none
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from AllRecipes.com
I’m not typically a sweet potato fan, but had this recipe at my in laws and loved it. I had to come get it to make myself.
This is seriously the best chili recipe ever!! We loved it and loved that it’s a bit healthier too!
My family absolutely loved this vegetarian version. So much flavour, no one missed the meat!
I have never added sweet potato to chili and was so surprised I loved this!! It was so hearty and delicious, perfect for fall!
Thank you!! I’m happy to hear you loved it. The sweet potato gives the chili a fun flavor twist!
Sweet potatoes can be made into many things. Soups are a good way to add these to. Healthy and satisfying.