Roasted Sweet Potato and Black Bean Chili

August 27, 2016

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A healthy veggie packed chili made with roasted sweet potatoes, bell pepper, tomatoes, corn and fiber rich black beans. Made with a well spiced broth and finished with flavorful garnishes. Perfect recipe for lunch or dinner.

Roasted Sweet Potato and Black Bean Chili | Cooking Classy

The Best Sweet Potato Chili!

Where did summer go? No complaints here though because I always look forward to fall and all the stunning colors that come with – and of course all warm bowls soup, the caramel apples, the pumpkin baked everything and the hot cider.

Each of those are a must this soon-to-be time of year. Another must are sweet potatoes cooked in many forms and I’m so glad I’ve finally, finally got around to making a sweet potato chili.

On occasion I’ll eat the classic beef chili in sweet potatoes and I’ve always said I’ll try actually adding them to a chili but it’s one of those things I’d just keep forgetting about, until now!

All I can say is it’s about time I finally tried it because I’m totally in love with this ever-so-comforting, hearty and healthy sweet potato take on chili!
Sweet Potato and Black Bean Chili in a large white pot.

Bring on the Toppings!

It is packed with all sorts of goodness and the topping options are limitless (it’s kind of like loading up a taco). You may be thinking there’s no way this meatless chili could be near as good as a meat filled chili, but oh how it is!

Trust me you wont even miss the meat. It’s brimming with flavor and it’s something you can feel great about eating. Now that’s a total win in my book!

The officially first day of fall may still be weeks away but welcome it early this week with this delicious Roasted Sweet Potato and Black Bean Chili!

Sweet potato chili in a serving bowl garnished with avocado, cheese, sour cream and cilantro.

More Sweet Potato Recipes to Try!

4.84 from 6 votes

Roasted Sweet Potato and Black Bean Chili

A healthy veggie packed chili made with roasted sweet potatoes, bell pepper, tomatoes, corn and fiber rich black beans. Made with a well spiced broth and finished with flavorful garnishes. Perfect recipe for lunch or dinner.
Servings: 6
Prep20 minutes
Cook40 minutes
Ready in: 1 hour


  • 2 lbs sweet potatoes (about 3 medium), peeled and cut into small cubes
  • Salt and pepper to taste
  • 2 Tbsp olive oil, divided
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 red bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 2 1/2 cups vegetable broth, then more as desired
  • 2 (14 oz) cans fire roasted diced tomatoes
  • 1 ear corn, husked and kernels cut from cob (or 1 cup frozen corn)
  • 1 1/2 Tbsp ancho chili powder (or more to taste)
  • 2 tsp ground cumin
  • 2 (14 oz) cans black beans, drained and rinsed

Toppings (optional)

  • Cilantro , lime wedges, diced avocado, sliced roasted jalapeños, sour cream, cheddar or Mexican blend cheese


  • Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss. 
  • Roast in preheated oven until tender, about 20 - 25 minutes, tossing once halfway through (they'll shrink down quite a bit).
  • Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. 
  • Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn (if using frozen corn wait until the point where you add the black beans to add the frozen corn) ancho chili powder, cumin and season with salt and pepper to taste. 
  • Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer. 
  • Gently toss in sweet potatoes and allow to just warm through (if they've cooled), about 1 - 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.
  • Recipe source: inspired by allrecipes
Nutrition Facts
Roasted Sweet Potato and Black Bean Chili
Amount Per Serving
Calories 386 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 1049mg46%
Potassium 1142mg33%
Carbohydrates 72g24%
Fiber 17g71%
Sugar 14g16%
Protein 11g22%
Vitamin A 23635IU473%
Vitamin C 46.3mg56%
Calcium 159mg16%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Callan

    Hi there, this recipe looks great!! Do you think you could do it in the slow cooker? Would you still roast the sweet potatoes if you did? Thanks!

  • Stefanie

    I rarely comment on recipes, but this one is an absolute keeper. I’m astonished that the flavors are so complex given such a simple combination of ingredients. The leftovers were even better than the bowl hot off the stove. I think this would freeze very well.

    I followed the recipe exactly, with the exception of adding some cubed butternut squash that I had on hand and baked alongside the sweet potatoes. Excellent recipe – this will become a regular in my house. Thank you for sharing!

  • E.C. Larson

    I’m always on the lookout for recipes to use for my non-meat eating friends (I would call them vegetarians but most will indulge in a bit of bacon now and then and don’t get crazy if I use chicken stock). When your recipe and the accompanying picture landed on my Tumblr feed I thought it sure looked delicious. Turns out it tasted just as good. I usually find veggie chili lacking something (mainly the meat) but this is honestly one where I didn’t miss it. I served it to a friend for dinner the other night and we both happily chowed down two big bowls. It’s a keeper.

    Ok, now I have to admit to a couple small deviations from the recipe. I had homemade chicken stock in the freezer so I used that in place of the vegetable broth. I also had two cans of black beans in the pantry but one was “Caribbean” style with some extra onion and green chilies. I figured it couldn’t hurt. My only real addition was a tablespoon of tomato paste that I browned in the pot after I cooked the onion and pepper and before I added the spices to bloom before adding the tomatoes and broth. It’s a trick I picked up from Americas Test Kitchen that is supposed to boost the “umami” flavor.

  • Taylor

    This. Is. Amazing! Easily one of the best things I’ve ever made. You know, I thought there would be a lot more prep. But other than peeling the potatoes, it feels like I did little work. <3 Will definitely keep this one, in my bookmarks.

      • Taylor

        My pleasure! I’m making it again, today, (because everyone in the house hounded me to make another pot, lol) and I’m experimenting with a couple extra ingredients. I love how versatile this recipe is. <333

  • Silvana Salerno

    Dear Jaclyn,

    This recipe sounds great! However, I am not a fan of vegetable broth. Would chicken broth work as well?

  • Agus Falcone

    I want to try this recipe but where I live there’s no can of fire roasted diced tomato, how can I make them? Thanks!!

  • Ann Pierce

    I have used this recipe once, and it comes out perfect! I love sweet potato and i can’t help trying this recipe again and again!

  • Cheyenne

    Dear Jaclyn,
    Hi. I’m in love with your site…I’m planning on making the piña colada cupcakes this weekend. Is the baking soda and coconut extract necessary? If so are there any substitutes that can be used? Thanks in advance.

    • Jaclyn

      Jaclyn Bell

      Thanks for the compliment Cheyenne, I’m so happy to hear you like my site! As far as the cupcakes go you can leave out the coconut extract but they won’t be as good – it gives it a wonderful coconut flavor. And you’d probably be okay to swap that 1/8 tsp baking soda with another 1/2 tsp baking powder.

      • Cheyenne

        Great…I’ll try and locate some coconut extract then…what about coconut oil? Can that be used? As well, can coconut rum be added?