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Sweet Potato & Black Bean Chili

Total Time

Prep: 25 min. Cook: 35 min.


8 servings (2 quarts)

My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. —Joy Pendley, Ortonville, Michigan
Sweet Potato & Black Bean Chili Recipe photo by Taste of Home


  • 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons chili powder
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/4 cup brewed coffee
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional Toppings: Shredded Monterey Jack cheese, shredded Mexican cheese blend, pickled red onions, or thinly sliced green onions


  1. In a nonstick Dutch oven, heat oil over medium heat. Add sweet potatoes and onions. Cook and stir until crisp-tender, 8-10 minutes. Add chili powder, garlic, cumin and cayenne; cook and stir 1 minute longer. Stir in beans, tomatoes, coffee, honey, salt and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer until sweet potatoes are tender, 30-35 minutes. If desired, serve with toppings.

Nutrition Facts

1 cup: 283 calories, 2g fat (0 saturated fat), 0 cholesterol, 579mg sodium, 59g carbohydrate (22g sugars, 11g fiber), 9g protein.

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