Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Chef John 15709

"The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture."

Ingredients 1 h 30 m {{adjustedServings}} servings 600 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 101.4g
  • 33%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 2119 mg
  • 85%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
  3. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
  4. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
  5. Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
  6. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.
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Reviews 199

  1. 242 Ratings


I love sweet potatoes and had to try this recipe. I'm glad to report that it did not disappoint! I made mine in my crockpot on low for 5-6 hours. I sauteed the onions and aromatics as directed in step 4 and added to the crockpot along with the ingredients in step 5, and the black beans in step 6. I roasted the sweet potatoes while the chili was cooking and added them to the crockpot at the end to heat through. I didn't reduce the water in the recipe, and the amount of liquid at the end of the cook time was just right. To add more body to the chili, I smashed some of the beans up right in the crockpot to fill it out some. Sometimes when making chili if I remember, I reserve a 1/2 cup or so of the rinsed beans to smash and add when the chili is about done. I usually forget though and just smash in the pot. I served this with a pan of cornbread and topped the chili with fresh cilantro and a little shredded cheddar.


Yummy. Followed all directions with the exception of the jalapenos because I'm a wimp. It was really filling and tasted great. Love the chipotle flavor.

Dennis Cantrell

I made this for a Vegetarian/Vegan Potluck, and It was a great hit. Now I made this cause I wanted to make something different for the potluck. I generally don't like sweet potatoes, but I loved this and so did everyone else. It has a nice kick to it from the spices, and the sweet potatoes give the chili a really nice body. I will definately be making this again.