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Easy sweet potato black bean chili in a white dutch oven on the stove.

Easy Sweet Potato and Black Bean Chili

  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4-5 1x
  • Category: Dinner
  • Method: Sauté
  • Cuisine: American
  • Diet: Gluten Free


Easy sweet potato and black bean chili! An easy, healthy vegetarian chili recipe, full of flavor and fiber. Made with sweet potatoes, black beans, chipotle, greens, and cilantro. Gluten-free and vegan.


  • brown rice or quinoa, for serving (optional)
  • 1 tablespoon extra virgin olive oil
  • 1 large sweet potato, diced into 1/2-inch cubes
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 4 teaspoons cumin
  • 1 large chipotle pepper (from a can), minced
  • 1/21 teaspoon salt (use 1 teaspoon if beans are unsalted)
  • 2 1/2 cups water
  • 1 (15-oz) cans black beans, drained and rinsed
  • 1 (15-oz) can diced tomatoes
  • 56 oz baby spinach or kale (stems removed), chopped
  • juice of 1 lime
  • 1/2 cup chopped cilantro
  • sour cream, extra cilantro, and/or avocado for serving (see notes)


  1. This chili is good on its own, but if you want to serve it with brown rice or quinoa start that first.
  2. Heat 1 tablespoon extra virgin olive oil in large pot (like a Dutch oven) over medium-high heat. Add the sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 5-6 minutes.
  3. Add the garlic, chili powder, cumin, chipotle pepper, and salt and cook, stirring constantly, for 30 seconds. Add 2 1/2 cups of water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer, and cook until the sweet potato is tender, 10 to 12 minutes.
  4. Add the drained black beans, diced tomatoes (juices included), chopped baby spinach or kale, and juice of 1 lime. Increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 10 minutes. Remove from heat and stir in 1/2 cup chopped cilantro leaves. If needed, season with more salt to taste.
  5. Divide the chili between four bowls and serve with cooked brown rice or quinoa (if using), sour cream, extra cilantro, and/or sliced avocado.


Sour Cream. This one is my all-time favorite but if you’re dairy-free this one is good too! 

Adapted from Eating Well.

Keywords: sweet potato chili, black bean chili, chipotle chili, easy chili recipe