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

Ingredients

  • 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

Instructions

  • 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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29 Comments

  • Ginger Rieser

    Super good! Husband is not a sweet potato fan, but even he had to admit this recipe is tasty! Like a lot of chilis, this one was even better on the second day.

    • Jaclyn

      Jaclyn Bell

      It depends on where you live when referring to the name it seems. Sweet potatoes generally have tapered ends, thin, smooth skin and flesh that can range from light yellow to dark orange (and even to purplish). They are wetter. Yams have a cylindrical shape with brown, rough, bark-like skin and usually has a white or purple flesh. They are starchier and dry. Here I’d only use sweet potatoes.

  • Susan

    5 STARS! OMG, this is truly YUMMMM–MY! Served with diced, organic avocados and cornbread. One bowl satisfied hunger. A Must Try! Thank you for introducing this keeper to my family’s recipe collection.

  • Donna Joplin

    Lacking nutrition info such as calories per serving saturated fat sugars and protein content.

    • Angel

      I don’t understand why people freak out if the nutritional info isn’t posted. Look it up if you’re that concerned. Not to mention some people might not follow the recipe exactly – recipes in general are more of a guideline. Personally if I’m eating Whole Foods that are plant based I don’t look it up at all. I already have a general idea of what is what individually. Unless I’m buying something in a package to see what I can and can’t have and also what horrible processed stuff is in it. Maybe if you look it up yourself – you’ll start to get an idea and remember rather than relying on someone else to do the work for you. I can look at a list of ingredients and tell you just by that if something is a yes or a no and what I’d omit to save this or that etc. Such as oil – I rarely use oil – if I see to simmer something in oil I automatically know I’ll be simmering it in water or veg broth. And I’ll sub applesauce if baking. Things like that. Rather than complain – look it up yourself..educate yourself. Just saying.

  • Migdalia

    Hello
    This recipe sounds amazing!
    Can I make this in a slow cooker instead? I am planning on making this for a work potluck

    Thanks

  • Nurse C

    This chili is a winner and a keeper! I absolutely love how flavorful, healthy, easy, and delicious this chili really is. I have made it numerous times for my partner, family gatherings, and hospital potlucks. If I am bringing the chili to a gathering, I will often put it in my rice cooker slow-cooker on the low keep warm function and that seems to work well. Thank you for sharing all of your amazing recipes!!

  • Makelle

    Just made this and my whole family loved it! It was super easy. Can’t wait to make it again!