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Flat lay photo of bowl of Sweet Potato and Black Bean Chili topped with sour cream, Colby Jack cheese, and scallions sits alongside gold spoon, striped kitchen towel, and small bunch of scallions.
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Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a one pot meal that is perfect for meatless nights! It's made with sweet potatoes, black beans, green bell peppers, and, of course, all of the satisfying flavor of a classic homemade chili without the meat!
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Jessica

Ingredients

  • 1-2 tbsps. olive oil extra virgin
  • 3 cloves garlic minced
  • 1/4 cup red onion chopped
  • 2 sweet potatoes peeled and cut into chunks
  • 1 large green bell pepper cut into chunks
  • 15 oz. black beans rinsed and drained
  • 15 oz. crushed tomatoes
  • 2/3 cups water
  • 1.25 oz. packet chili seasoning

Instructions

  • In a large pot, add olive oil and heat over medium heat. Add the garlic and onion and cook until fragrant, about 2-3 minutes.
  • Add sweet potatoes, bell pepper, and black beans. Stir to combine and continue cooking.
  • Pour in the crushed tomatoes and water. Stir. Then, stir in the chili seasoning.
  • Bring chili to a boil. Then, lower to a simmer. Cover and cook.
  • For a faster cooked chili, keep heat on medium, cover, and cook 20-30 minutes. For a slower cook, reduce heat to low, cover, and cook for an hour.
  • When ready to serve, top with your favorite chili toppings like sour cream, chopped scallions, or shredded cheese.