Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

Chef John 21752

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


1 h 30 m servings 600 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  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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  1. 247 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 i...

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.

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...

I have used this recipe twice, and it comes out perfect every time. It is my all time favorite chili recipe now. It is spicy, but not too hot. It is also very rich with just a hint of sweetness....

This turned out to be amazingly good. I used Trader Joe's low sodium Garden Patch vegetable juice in place of some of the water. I did not add any salt nor did I add any sugar and skipped the co...

I followed the recipe to a 't' and also made some rice to go along with it. While the dish tasted fine, and I had enough for leftovers I won't make again. The level of effort (chopping) and al...

I followed the recipe exactly, paying no attention to those who said it was too hot because I love hot and spicy food! I loved the layers of tastes and textures, but it IS too hot...a bit overp...

What a difference roasting the sweet potatoes makes in the flavor of the chili. I have made sweet potato chili before but the flavor of the sweet potatoes can get lost in the simmering. I also r...

I made this the other day and it was FANTASTIC!! I had to make it friendly for a 3 and 5 yr old so I omitted all of the pepper, except for the red one, added a cup of frozen corn and some Mrs. ...