5-Ingredient Sweet Potato Black Bean Chili

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Bowl of our vegan Sweet Potato Black Bean Chili recipe topped with avocado

Are you surviving winter? Are your chilled to your bones?

Sometimes the only fix is some hot tea and a giant bowl of soup. Trust me, I know.

May I suggest warming up with this 5-ingredient sweet potato black bean chili?

I think it’s just what we all need.

Sweet potatoes, salsa, black beans, onion, and vegetable broth for making our simple vegan chili recipe

For as much soup and chili as I eat, I have no idea why I don’t have more chili recipes on the blog! This had to change. Enter: Sweet potatoes and black beans married together in a hearty, savory-sweet chili.

The ingredients are things you likely have on hand right now.

Black Beans
Sweet Potato
Veggie Stock

That’s it! Just 5.

Stirring a pot of our simple vegan Black Bean Chili

I’ve also included a few optional spices to amp up the flavor, as well as a few topping ideas if you’re into that (hand raised, very high). In a pinch this is the perfect, healthy weeknight meal or make-ahead dish to take for lunches throughout the week. 

You all know I have a thing for sweet potatoes and black beans together, and this soup marries them perfectly. It’s:

Naturally sweet
Slightly smoky
Soul warming
& Quick!

I made a batch and then froze several servings in mason jars to reheat throughout the week when I’m feeling particularly lazy (or cold). My favorite toppings include hot sauce, red onion, avocado and a few tortilla chips. Who am I kidding? All of the chips.

Bowls of hearty and delicious Black Bean Sweet Potato Chili
Dinner bowl filled with 5-Ingredient Vegan Black Bean Sweet Potato Chili
Bowl of Black Bean Sweet Potato Chili for a super simple vegan meal

I hope you guys love this simple chili! If you try it, let us know in the comments or take a picture and tag it #minimalistbaker on Instagram! We’d love to see. Cheers!

5-Ingredient Sweet Potato Black Bean Chili

Simple, 5-ingredient sweet potato black bean chili that comes together in less than 1 hour! Easy, delicious, super healthy, and so satisfying! Throw in whatever spices you have to amp up the flavor.
Author Minimalist Baker
Bowl of Sweet Potato Black Bean Chili topped with diced avocado and cilantro
4.76 from 141 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Course Entree
Cuisine Gluten-Free, Southwest, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 medium yellow or white onion (diced // coconut or olive oil)
  • 3 medium sweet potatoes (scrubbed clean + chopped into bite sized pieces // organic when possible // 3 potatoes yield ~4 cups)
  • 1 16-ounce jar salsa (chunky is best)
  • 1 15-ounce can black beans (with salt // if unsalted, add more salt // slightly drained)
  • 2 cups vegetable stock
  • 2 cups water


FOR SERVING (optional)

  • Fresh cilantro
  • Chopped red onion
  • Guac / Avocado
  • Lime juice


  • In a large pot over medium heat, sweat onions in 1 Tbsp oil and season with a healthy pinch each salt and pepper (amounts as original recipe is written // use more or less if altering batch size). Stir and continue cooking on medium heat until translucent and soft.
  • Add sweet potato and any desired spices at this time (I went for chili, cinnamon, cumin, and chipotle powder – all are optional). Cook for 3 minutes. Then add salsa, water, and vegetable stock.
  • Bring mixture to a low boil on medium high heat and then lower heat to medium-low and simmer. Add black beans, cover and cook for at least 20 minutes more, preferably 30 – or until the sweet potatoes are fork tender and the soup and thickened. This soup is at its best when prepared the night before or allowed to rest for a few hours so the flavor marries with the vegetables and beans.
  • Serve with fresh cilantro, onion, avocado, and/or lime juice. Chips make an excellent spoon.


*Inspired by GimmeSomeOven – queen of 5-ingredient soups!
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 213 Carbohydrates: 47 g Protein: 6.8 g Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 611 mg Fiber: 9.1 g Sugar: 4.4 g

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My Rating:

  1. Shayna says

    This was so good! The salsa I had on hand was super spicy, so I used a spoonful of it along with a 14.5 oz can of diced tomatoes and all the optional spices. I added an extra can of black beans and used only one cup of water. The flavor is out of this world!

  2. SNL says

    I have never made chilli with salsa before, but I had a jar that was too spicy for dipping. Anyway, it made an awesome chilli – I added more veg, an extra can of beans (black eyed and black beans), and more tomato/spices to flavour extra veg, to half the recipe (my jar was half size) so I got a milder chilli. I under salted my chilli so I could use up too salty lentil chips. Thanks for another winner!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tina, we don’t think the flavor would be as complementary, but it should work okay. Hope that helps!

  3. Taylor says

    I’ve never posted a comment anywhere – but this recipe deserves a comment. It is excellent. Based on other reviewers I added an extra can of black beans and cut the water by half. I used all the spices except the chipotle which I did not have on hand. My husband and I both loved it. Thank you for posting it!

  4. Josie says

    This recipe was so simple, affordable and easy to make! I used chipotle hot sauce in the chili plus I used black beans that were flavored with lime + mild jalapeños. Definitely will make again ((:

  5. Laura says

    Hi! I love all of your recipes! I haven’t made this yet and I’m curious what your favorite salsa is. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! It changes up regularly, and depends on your spice preference! We like Sadie’s if you have it in your area, or Trader Joe’s makes a nice milder salsa called Salsa Autentica. Hope this helps!

  6. Nancy Steed says

    So easy! So tasty! I prefer white flesh sweet potatoes over the orange flesh. My husband raves when I make this and just 5 ingredients!

  7. Amanda Engler says

    This recipe is a staple at our house during the colder months. It’s so easy to make and I nearly always have the ingredients on hand. I vary the salsa type/brand or sometimes add an extra can of beans (black beans + pinto beans is a yummy combo). The toppings are the best part and fresh lime juice is a must. Goes great with cornbread or tortilla chips. Thank you for a delicious and healthy recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s so great to hear, Amanda! Love that you’ve been able to switch it several ways with success! Thank you for sharing! xo

  8. Jacki says

    Where do I start? This is my favorite chili I have ever had. I followed the recipe and I added a very single spice. I simmered it till thick. Let cool, put in fridge and had some the next day! The flavors made my mouth sing with joy. I did not add anything else to it, ate it as is. You won’t regret making this! Wish I could share my picture with you. Happy cooking❤️

  9. Erica says

    Quick and easy chili! It was too watery for me, so I added 1 extra can of black beans and 1 can of tomato paste which helped. Making this again I would half the water still. Overall really good flavor with a good kick!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erica, sorry to hear it was too watery, but glad you enjoyed the flavor! Thank you for sharing!

  10. Bailey says

    This is a really satisifying easy, cheap dish. It makes a lot with just the 5 ingredients and it’s always gone over well when I have guests over.

    I add siracha to mine which gives it a really nice kick.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Love to hear this. Thanks so much for the lovely review, Bailey. So glad everyone enjoys it!

  11. Erin says

    Hi! I absolutely love this recipe and I’d like to make this for a big gathering. I’ll need to make around 3 gallons… would you be able to tell me about how many servings that is so I can calculate the ingredients I’ll need correctly? Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, this recipe as written makes ~8-10 cups. So we’d estimate changing to 30 servings. Hope that helps!

  12. willow says

    I would give it 6 stars – love this recipe! I added another can of black beans and a can of Mexicorn to make it a little thicker and heartier. I finished the entire pot by myself!

  13. Alejandra Quintero says

    Made this subbing out the water with tomato sauce for a thicker texture and a sweeter flavor. It turned out amazing! My wife and I now make it on a regular basis. Sometimes we add in tempeh or vegan sausage for a protein kick. We used all the suggested spices except for chipotle powder because we don’t usually have that on hand.

  14. Katcsy says

    Tastes great in tortilla wraps too! (After reducing the stock and water of course.) Also sometimes I sub the sweet potatoes with pumpkins. Lovely!

  15. Gail Bridenbaugh says

    I made this with chicken broth because I didnt have vegetable broth. Added all the spices but chipotle. Used medium salsa and topped with sour cream to cut a little on the heat. Yummy. Looking forward to warm ups for next couple of lunches.

  16. Abbie says

    This was delicious! I followed the recipe exactly but only added about a half cup of water so it’d be thicker. I used chili powder, cumin and cinnamon as suggested, and added a sprinkle of paprika. I cooked the onions on the stove for a few minutes, then added the spices and sweet potato for another few minutes, then dumped everything in the crockpot and cooked on low for 7 hours. I topped it with cheddar, avocado, and some crushed tortilla chips. It turned out great and I’m sure the leftovers will be even better. Thanks for this simple yet delicious recipe!

  17. Maria says

    Do you have an adaptation of this recipe for a slow cooker, (not Instapot)
    Do I add more of the ingredients, and how many hours do I cook it for on the slow setting?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, we’d suggest sautéing the onion and sweet potato for best flavor. Then add everything else and cook on low for 4-6 hours. Let us know if you try it!

  18. Traci Lee says

    Quick prep, classic ingredients, perfect for a nutritious meal on a cold day. Suspecting it will be more flavorful on day two!

    • Maria says

      For slow cooker

      I made this and it turned out well.

      There were a few exceptions and items I didn’t have.

      I know you want to keep it simple. but I just added,

      a few garlic cloves,
      half a zucchini and an orange bell pepper

      We don’t get small sweet potatoes here so I had to use a large one so I
      had more than 4 cups.

      Didn’t have hot sauce.
      I didn’t use chipotle, don’t like it.

      I adjusted the liquid for the extra potatoes.
      I used a 6 QT slow cooker and cooked it for 5 & 1/2 hours. I think 8 hours would be too much since there isn’t any meat in it to require longer cook time.

      Thanks of the recipe. The simple ones are the best.

  19. Brittany T says

    GREAT recipe! Very easy to make and truly enjoyable. I didn’t have salsa on. hand so I used fire roasted diced tomatoes and they worked find. I added all the spices and loved how flavorful it was. Will definitely be freezing some of this! Thanks for sharing.

  20. Kendall says

    I LOVE this recipe! It’s simple, easy to make, healthy, and delicious. The fresh cilantro makes the recipe just that much better! I do think the salsa you use can make a huge difference, so keep that in mind.

    I love how filling and comforting this chili is, especially on a cold winter day. Thank you for sharing such a healthy and hearty meal!

  21. Wendy says

    I made this! I am vegan by need, as I have digestive issues. However, my husband eats whatever. He is NOT vegetarian by any means, but does enjoy most veggies! He absolutely loves this chili! With the chip and the lime! I add those and the guacamole and cilantro (baby steps).
    This, is truly a keeper! Thanks Minimalist!
    BTW, I added the same spices, plus a tsp. of coriander😋 So good!

  22. Alyson says

    Wow, I just made this and, it was delicious. I highly recommend adding the spices they add the perfect amount of kick. I saw some comments about it being on the soupy side so, I added a can of corn and a can of garbanzo beans and it was the perfect chunky consistency for chili!

  23. Katy says

    I just made this and it was delicious! However, I didn’t have any broth or salsa, so I just used a can of Rotel and 2 cups of water, plus the recommended spices! Came out great with just the right amount of heat!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Katy!! So glad you enjoyed it. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  24. Jennifer says

    This is my second Halloween with this chili as the main gastronomical event. It’s easy to prepare ahead of time, makes the house smell cozy, and is a crowd pleaser. Plus, the black and orange color is on-point with the holiday, and it warms both trick or treaters and candy distributors who have been outside in the cold. I serve it with chips and guacamole and an apple crisp. Thanks for creating a vegetarian chili that even meat lovers can enjoy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  25. Angela Herbst says

    I made this soup . It is very tasty. I find it too spicy though , next time I will cut the chili in half. I also blended about 2/3rds of the soup in a blended and then put it back to simmer another 5 minutes.
    Adding the cilantro , avocado , lime to the serving bowl is an absolute must , it will also tone down the spiciness somewhat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Angela! We used a chili powder blend, which is less spicy. If you use pure chili powder, it will be spicier. So if you find it lacks flavor with using half the chili powder, we’d suggest trying a blend. Hope that’s helpful!

  26. Veronika says

    Added only half the water as others said it is watery, 2 cups was still way too much water and it was a soup not chili. Bummer! Next time I would add only 1/2 or 1 cup of water/broth at a time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Veronika, sorry to hear it was too liquidy for you! You could try adding more black beans to this batch to thicken it.

  27. Katy says

    This is super good! I made a few adjustments just due to ingredients I had on hand:
    -Added a can of corn
    -Subbed chicken broth for veg broth (I’m not vegan and had chicken broth on hand)
    -subbed adobo sauce from a can of chili’s in adobo sauce instead of chipotle seasoning

    This was a hit, my boyfriend was skeptical but ended up loving it. Thanks for the simple recipe!

  28. Rachel says

    We make this recipe regularly and it’s one of our favorite healthy, hearty meals. So much flavor and so ridiculously easy to make. As with most chilis…I think it’s even better the next day! I typically don’t add all the water to manage how thick it is and only add more at the end if it’s needed. We like our chili on the thicker side. Thanks for the delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t, but another reader did with success! Here’s what they said: “Set to sauté & add oil of choice, when HOT, add onion, sauté 1 min. Then garlic (I added) for ~30 seconds. Then I added my sweet potatoes & seasonings, sautéed about 3 minutes to help them soften. I added my broth (warmed) & deglazed bottom of pan. Add remaining ingredients, place cover on & seal. I used the high pressure “soup/broth” setting for 10 minutes with a quick release. I did not need to use any additional liquid.”

  29. Claire says

    Awesome! I’ve tried lots of MB recipes, but this one is so simple and so delicious, it’s almost hard to believe. Subbed chicken broth, added chili powder, cinnamon, and cumin. Also added 1 more can of black beans and 1 can of sweet corn. Only used 1 cup of water to make it nice and thick rather than soupy. It thickened up nicely, and leftovers were even better! Served with cheese and tortilla chips. Hearty and satisfying.

    • Kyle Lauren says

      I had all the ingredients to make this chili, except the diced tomatoes with chilies. I also used organic ev olive oil infused with red pepper extract. What a delicious kick to the chili! I diced 1/4 red bell pepper and sautéed both the pepper with red onion and minced garlic. Thanks for the recipe, #minimalistbaker.com!

    • Sherri says

      I was sure I had black beans at home and see I don’t. Could I substitute a can of Mexican flavored red beans or some other canned beans which I seem to have of every kind except black without altering the flavor significantly?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sherri, we think kidney beans or pinto beans would work! Let us know if you try it!

  30. Danielle says

    Definitely more like a soup than expected – was worried my husband wouldn’t like it but turns out he didn’t even want it over rice and has eaten 3/4 of it in the first night. This has such good flavor and with five ingredients it was amazingly easy. We also used a jar of chipotle salsa – but we are excited to try different salsa variation to change the flavor for the next batch. We topped ours with some cashew sour cream to cut the heat a little bit!

  31. Donna N Goodwin says

    I made this during the lock down with ingredients in my pantry. I added corn as one of the comments suggested and served it with grated cheddar and plain Greek yogurt instead of sour cream. Delicious!

      • Astrid says

        Delicious!! Its a very comfy food for rainny days ? I totally love it.

        I added other vegetables like carrots, corn, yellow and green bell pepper.

        Thanks ?

  32. Kristin Connolly says

    Wow this was the perfect thing to make with our pantry dwindling down! We didn’t have a jar of salsa on hand, but we had canned tomatoes and green chiles to add as a substitute along with amping up the spices. We also added a half a green pepper we had left, some carrots we chopped and pinto beans along with the black beans. Never would have thought to add cinnamon and it was SO so good! Thank you!!

  33. andrea says

    I’m amazed by how every recipe I try is so good. Just made this and ate. Flavors were delicious and very easy to make! Thank you! I replaced the water with vege broth and added some fresh garlic. :)

  34. Lesley says

    Very good
    I made this in early afternoon for dinner later to give a bit of time to meld the flavour . I did not add the water, but I did add a can of corn and I only added cumin and cinnamon for the spices as i did not have any chili powder, but did buy some later, but we tasted it and liked it without so we ate it like that. Yummmy Will make it again for sure

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lesley. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Sharon says

    I just made this, and it was very tasty for so few ingredients. I did add another can of beans and a can of corn, omitted the water and did not add the chipotle powder since I didn’t have any. For toppings, I added sour cream and grated sharp cheddar cheese. Amazing! (And I’m not much of a cook.)

  36. Ann says

    This was wonderful and especially great during these times of needing to use what is in the panty. It is definitely better after sitting for a day needs a good amount of salt. I used bone broth instead of water and smoked paprika instead of chipotle powder. Garnished with avocado and cheddar cheese. Delicious! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Ann. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Keisha says

    First of all, I have to say that this is hands down my fave food blog <3 ^_^
    Secondly, I just got around to making this recipe and it is delicious!! Used black eyed peas instead of black beans and one large sweet potato did the trick for me. Like others, I'll probably use less liquid next time. Didn't have chipotle powder, but smoked paprika was quite tasty.
    I'd probably write a little more, but I wanna hurry up and post so I can get into making your vegan/gf biscuits that I love so much and have time to make with this quarantine!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much, Keisha! We’re so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. V says

    I love this recipe, I’ve been making for years and sharing it with friends. I add a can of whole sweet cor, top with cheese and sour cream then eat with blue corn tortilla chips.

  39. Sadie says

    This is amazing!! I will definitely be adding this into my regular weekly dinners/lunches. I left out the water upon reading other comments and let it simmer for some time and it become the perfect consistency for a chili. I used the above spices and a extra cumin/cinnamon, also added some corn. Great recipe, thank you!

  40. lilly says

    I have been making this chili for about a year on a somewhat regular basis. It’s a crowd pleaser and I can usually add additional things to it if I have odd ends. I’ve added ancho chiles or other dried chiles I’ve had on hand to add another depth of flavor, but it honestly doesn’t need much more! I’d highly recommend!

  41. Ally says

    I’ve made this a few times & it never disappoints!! I was able to convert it to my Instant Pot (I have a 6Qt. Duo) by doing the following:

    Set to sauté & add oil of choice, when HOT, add onion, sauté 1 min. Then garlic (I added) for ~30 seconds. Then I added my sweet potatoes & seasonings, sautéed about 3 minutes to help them soften. I added my broth (warmed) & deglazed bottom of pan. Add remaining ingredients, place cover on & seal. I used the high pressure “soup/broth” setting for 10 minutes with a quick release. I did not need to use any additional liquid.

    • Edi says

      Thank you for posting the instant pot instructions. I followed them and the chili turned out great!

  42. Kelly says

    This was fantastic and super warming! I put in cumin, cinnamon, and chili powder and served over brown rice. I can’t wait to try it with tortilla chips.

  43. LA says

    I make this chili all the time! My husband doesn’t really care for sweet potatoes but he loves this chili. We have served many guests this chili and they’re all blown away with the flavor. I love how simple it is, I can whip it up quickly, and have it for lunch leftovers during the week. Thanks!

  44. Jenny Ch. says

    This soup is so delicious! My husband loved it and it is very filling. I didn’t have salsa so I just improvised with canned tomatoes and additional chopped onions. It turned fantastic.
    I like your recipes a lot, keep bringing more vegan gluten free options please!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and feedback, Jenny. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  45. Diane M McHugh says

    This is easy and delicious. I love not having to peel the sweet potatoes. It has a little “kick” to it spice-wise which makes it a great variation on more traditional chili recipes.

  46. Victoria says

    SO tasty and simple! We served it over brown rice to make a complete protein. Topped it with cilantro, avocado, and unsweetened plant yogurt (for a sour cream substitute). I added adobo sauce to it which gave it a nice smokey flavor too. I loved the sweetness that the cinnamon brings, too. We are definitely making this again.

  47. Curtis Olomu says

    GOOD LAWD!!!! BEST CHILI (vegan or non-vegan) I’VE EVER HAD!! Recently switched to a plant-based diet and with recipes like this, I will NOT be missing meat (although I did add plant-based crumbles.) Also added canned chipotle peppers, home-made salsa, and omitted cinnamon.

    Rich, Hearty, and Easy. Would give more stars if possible.

  48. Debbie Finnell says

    This was very tasty. I added tofu to it too. Will make again. The recipe says it makes 6 servings. How much would you consider 1 serving to be?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, We’re so glad you enjoyed it! 1 serving would just be 1/6 of the total recipe- not sure of an exact amount, but maybe 1 1/2 – 2 cups.

  49. Hallie says

    I make this all the time! It is just what my body needs after holiday indulgences! Sometimes I purée a little of it to thicken the consistency, but it is great as is, topped with all the things mentioned here or an extra spoonful of salsa and sour cream. Thank you for this recipe!

  50. Lisa says

    So good and so simple. Followed the recipe. Not feeling the cinnamon so added chili powder, cumin and chipotle powder. Maybe the cinnamon next time. I’m a big fan of your site. Thank you for all the great recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Lisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  51. Kaisee says

    Very easy and delicious. I added an extra can of beans. I had to serve it over rice though because it was a tad too flavorful. I think maybe I need a less strong salsa next time. Overall very good!

  52. Kate says

    Love this recipe! Easy, healthy, vegan, and delicious!

    I added a can or corn, used the suggested chili powder, cumin, and hot sauce. I added a touch of smoked paprika.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, We don’t use slow cookers, but we’d recommend high heat at first to get some color on the ingredients and flavor, and then cook it on low to develop the flavors. Good luck!

  53. Angie F. says

    This has become my go-to chili recipe. It’s easy, delicious, and affordable. I always get compliments even from the meat-lovers.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Angie. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  54. Sandra Hong says

    Wow, very surprised at how delicious this was considering how few ingredients and how quickly it comes together. I had leftover salsa and a huge sweet potato that was on it’s last legs, so I was interested in this. I’m so glad I tried it! I added garlic and an extra can of beans and was so glad I did. Delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If the recipe does not include instructions for an instant pot, we haven’t tested it and can’t advise on how to do so. However, most soups and stews are very forgiving and should work well in an instant pot. If you do try this recipe with your instant pot, be sure to let us (and others) know how it went by leaving a comment with your experience. Thanks!

  55. Beth says

    It was so good! Everyone loved it. I mistakenly used chicken broth since that is what I had. Very filling and tasted delicious.

  56. Danielle says

    This has become an almost weekly staple in our dinner circulation. I always add an extra can of black beans, all 4 optional spices and leave out the hot sauce because kids. We add non-dairy sour cream, cilantro and avocado on top. So easy, so delicious!

  57. Mina says

    Delicious, I followed the comments & left out the water, used a scant 1/2 tsp of chili powder & medium salsa, great addition to my Meatless Mondays recipes!

  58. Kylie Stigar-Burke says

    If you’re not vegan, I added a pound of ground turkey to this and it tasted *amazing.* I followed the other recommendations and added double black beans. Since I added turkey, I used the full broth amount and only one cup of water. The cinnamon really brings this recipe to life! I will definitely be making this again.

  59. Victoria says

    Based on how few ingredients this recipe calls for, I did not expect it to be this delicious! My boyfriend and myself loved this chili, and we paired it with some vegan cornbread and they went together perfectly. Thanks for the recipe!

  60. Cindy Dell says

    I’m over the moon!! I’m not a good cook but I live with a great cook and even my efforts blew him away.. Sooo delicious! I’m taking portions to my relatives who I know will love it. A keeper!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cindy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  61. Fausat Oladipo says

    Very easy to follow, I made my own salsa and used cumin and cinnamon for seasoning. It was a big hit with the family, thank you very much ma’am.

  62. Gina says

    Dana: Your recipes are reliably fabulous every time!!

    I’ve only had one bowl of this, but know it will get better and better! Like others, I did add an extra can of beans. I also added 1/3 cup of barley when it was boiling, to thicken and add protein.
    My spices were lots of cinnamon (because sweet potatoes!), chili powder, ground coriander and a pinch of cumin.

    Absolutely devine! My new go-to vegan chili recipe!

    Thanks for all the work you do and for sharing your wealth of knowledge. You make being vegan fun!

  63. Ash says

    I had some lingering sweet potatoes that were destined for this chili. The recipe is so simple and came together handily. I used Aldi’s hot organic vegan salsa and added all the spices minus chipotle powder (on the shopping list now because it sounds exciting). Twas so so good and there are no leftovers among the three of us that are it! Thank you so much for this recipe!

  64. Alex says

    I’ve made this about three or four times now and freeze a bunch each time to eat when i don’t have time to cook! Love it. I usually add in a green bell pepper and some garlic. Today also added some ground chicken for the first time so we’ll see how that turns out. I don’t keep a lot of spices on hand so I just use medium salsa for a little kick and then add a bit of cinnamon, salt and pepper, & garlic powder. Love to top it with some guacamole or a little bit of shredded cheese! I only use one can of stock and don’t add any water because I prefer it thicker. Also use two cans of black beans instead of one because they’re my fav thing. I used vegetable stock the first time but didn’t have any on hand the past couple of times so I’ve used chicken stock, both work really well! Awesome recipe!

  65. Stacy says

    This chili was amazing I ended up blending half of it so it got really thick and creamy, roasting the sweet potatoes in the oven and I added 1 cup of bulgur to make it more filling and it turned out fantastic! Thank you so much for such a great recipe!

  66. Taylor says

    This is an awesome quick dinner, but my wife and I really aren’t fans of sweet potato, so is there anything we can substitute them with?

  67. Melissa says

    Oh my gosh, this was so delicious and easy! I added some of the optional spices- chili powder, cumin, and a dash of liquid smoke as I did not have chipotle powder. The day I made it it got great reviews from my guests, but the next day when I ate the leftovers- it was phenomenal!
    Thank you for all your wonderful recipes!

  68. Paula says

    This was delicious!! Even my kiddos loved it. I cooked it in my crockpot and omitted the water. I love that you can vary the heat by the type of salsa and spices. The cinnamon cumin and chili powder are spot on! I added some smoked paprika and corn. My favorite chili!! Than you for sharing.

  69. Kyla Waite says

    This has become a seasonal staple for me. Once the cold months hit I make it about once a month. It’s soooo good. I often times add chicken to get some extra protein in my diet but it’s just as good without!

  70. Caroline says

    Yum! I also used chicken stock, and made a smaller batch due to less sweet potatoes in the pantry. I don’t do a lot of spice, so I didn’t use chipotle powder or hot sauce. It turned out great, and I will be keeping this recipe on hand. Thank you!

  71. Karen says

    I just made this soup it is delicious but has way too much liquid in it. If I make it again I will just use the pint of stock and only add further water if necessary. Also it said 3 sweet potatoes is 4 cups but the ones I bought were quite large so that just 2 filled 4 cups maybe thats where I went wrong?

    I’m leaving it to settle overnight and will eat some tomorrow. Looking forward to adding the lime, cilantro and avocado. Yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen! Depending on the size of your sweet potatoes, the number you’ll need will vary a bit. Other people reported back that they left some of the liquid out and had better success, so I’d recommend maybe trying that next time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t use slow cookers, but I’d recommend high heat at first to get some color on the ingredients and flavor, and then cook it on low to develop the flavors. Good luck!

  72. Kayla says

    This is honestly one of my favorite chili recipes. It’s so easy and I usually have the ingredients on hand. I’ve made this probably a dozen times (in the Philippines) and love it every time. Thanks for this one!

  73. CMSMJ says

    And yet again a great recipe! Loved the spiciness in combination with the fresh coriander, the sweet potatoe and avocado, such a good combo!

    Thank you!

  74. Amanda says

    YUM! This chili had me wanting 3rd and 4th helpings. I added lean ground turkey and it turned out just wonderful. Perfect for a snowy day. Thank you!!

  75. Annonymous says

    Great recipe! Do you have any advice on how to make it with a crock pot instead of on the stove? thank you so much!

  76. Jenny says

    I’m making this now for my one year old nephews winter ONE derland birthday and we’re doing a chili cook off. There is a trophy involoved ?!! I used an organic spicy apple salsa and I’m going to also add corn! Super excited! Thanks for sharing!

  77. Payton says

    This recipe is to die for! I normally make vegetarian sweet and spicy chili so this is a wonderful alternative. Perfect recipe to make a day or two ahead of time. I put mine in the crockpot on warm for 4 hours and then the fridge for an hour or two more. It yielded lots of leftovers. This chili is truly at it’s best after it’s marinated for 8+ hours.

  78. Lydia says

    OMG, this is sooo yummy! Wowza, my non-vegan boyfriend loved it too!!! Sooo good, Thanks Dana!

    And btw, I’ve been loving your food blog, I know that I can come to this site and always find something SIMPLE to make with ingredients I typically already have around the house. You inspire me to cook more! Thanks!

  79. Steff says

    This was a perfect recipe for a -30 day and nearly no groceries in the house. The cinnamon was an absolute must (I kept adding a bit at a time because I wasn’t sure how it would taste, and then probably used more than suggested in the end). Also added fresh roasted cherry tomatoes and frozen corn. And all the chips!

  80. Taylor says

    A simple hearty dish to get me through this insanely cold Canadian winter. Loved this recipe. So so easy. I had some zucchini & mushrooms I needed to use up so I chopped them up and tossed it in with the sweet potato for extra nutrition. But I have no doubt the recipe would be amazing as is! I figured the sweet potato would add a lot of sweetness so I was happy to have a mild chunky salsa on hand, with no added sugar. I was happy with the flavour balance (a lot of store-bought salsa’s have too much sugar & sweetness for my liking). Lovely meal!

  81. Shanasy says

    Thanks for this super easy recipe! I LOVED it and I have passed it (the link) onto my FB group ‘Super Quick Plant=-Based Recipes’ – they will love it AND your site!

  82. Tulsi says

    I didn’t care for the sweet potatoes in the chili. They added too much sweet element to the recipe. I prefer more of a savory taste.

  83. Michelle says

    I made this a few weeks ago and it was an absolute hit! I didn’t add any of the extra spices as I thought the salsa would be enough (which it really was)! I am excited to make this for my friends this weekend as its just so simple and delicious.

  84. Catherine Bacon-Davis says

    My bunco group LOVED It! This is now in my go-to list. So easily put together and such a delicious result. Even I couldn’t mess it up. Thank you. I forgot to take a picture but next time I will!

  85. TKMG says

    This is SUCH a great recipe!! I’ve made variations on it weekly for the last month or two. I like to add some frozen fire-roasted corn after it’s nearly done cooking, and I like chili a little thicker, so I mash some of the sweet potatoes and beans and add them back in. What a great, easy starter for lots of different and delicious chilis.

  86. Billi says

    Deeeelicious!!! That’s the consensus of vegans and carnivores alike. I’ve made this several times initially as written and subsequently with little tweaks depending on what I had on hand or who I was cooking for. I have doubled the recipe for potlucks, used canned or fresh tomatoes, played with spices and added corn.
    This is a wonderful basic recipe because there are so try.

  87. Marie @ book-chatter says

    I made this last night. I only used 1/2 tsp of hot sauce and I found it incredibly spicy (and I love spicy!). It was fine for my husband and I, but I would definitely recommend less spicy ingredients if serving to kids.

  88. Laura says

    This was delicious. I also used slightly less liquid and used an immersion blender on about half the soup to make it slightly thicker. I used all the recommended spices and just used a can of diced tomatoes since we didn’t have any salsa. Turned out so great and made a great lunch for the week.

  89. Sam Heidler says

    I just made this with yukon potatoes instead of sweet potatoes and added some kale in during the last few minutes of cooking!! so delicious and perfect for fall weather

  90. Jenny says

    I added canned puréed sweet potato, a can of refried (TJ’s) black beans and an additional can of black beans to make a thick and big batch= so good! Kids gobbled, so did we! Thank you

  91. Kay says

    I made this tonight in a crockpot and I think it’s pretty delicious! I changed some of the recipe by adding in canned corn and a small red pepper, and I left out the 2 cups of water and chipotle powder. It’s definitely a more sweet tasting chili (adding the corn may have not helped lol). It is super delicious with tortilla chips; the sweet and salty combo is really nice.

    If I make this again i’ll probably only put in one cup of soup stock because it is fairly soupy even though I didn’t add the 2 cups of water.

    For leftovers I might try to add some hot sauce or more chili powder to try and make it more spicy.

  92. Wendy Slevison says

    Hi! Just wanted to let you know that I made this last night, and it turned out AMAZING!!!! I made some of the changes recommended by other reviewers i.e. I left out the water, so that it was thicker, I added a can of corn, and I added all of the suggested spices and garnishes. We ate it with blue corn tortilla chips, yum!!! It was SO good. My family loved it, and have requested that I make it again VERY soon! Thank you, Dana, for such amazing recipes!

  93. Debbie says

    I made this recipe and it is to die for!!! 5 star all the way!! I used chili powder, chipotle spice, and cumin powder. Then I went and lost the recipe!! I have been going crazy looking at all the websites I visit and finally found it again! I have emailed it to myself, bookmarked it, screen shot it and Pinned it! Now all I have to do is memorize the 5 ingredients. Lol! I will not lose it again! This is a must try! Thank you so much for such a great recipe!

  94. Gemma says

    Thinking of using this chili as the base for a work chili competition. Advice — do you think this chili would work well with your chipotle salsa as a base and maybe some fire roasted tomatoes to make it chunky? Also, does anyone have advice for making it less soupy?

  95. Melissa says

    I made this over the weekend and it was awesome! The rest of my family eats meat so my husband bought a rotisserie chicken and shredded it to go on top. Even my father who hates beans and subscribes to the school of thought that chili can only be made with beef and more beef loved it! We served it with avocado and lime. I had some extra plain quinoa from another meal and put the chili on top and it made a great addition because the first day it was a but more soupy. My husband and I both enjoyed the leftovers for lunch, it tastes even better and gets thicker the next day! Great recipe, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      No! But others tried this recipe out in the crockpot and had success. Check the other comments for tips!

  96. Daniel says

    I appreciate the simplicity and speed of this recipe and the others you publish.

    I am sure you know that it is cheaper and healthier to have spent 30 minutes a previous day making vegie soup stock. Buying dry beans and cooking them is also a money-saver.

    I realize that this would take longer than the limits you set, but if people are breaking into cooking using your guidance, it can’t hurt to clue them in about next steps they should take as a cook.

  97. Chris Nadeau says

    I have very basic skills in the kitchen. I just made this for the family and they all loved it and I looked like a Red Seal Chef in their eyes. :-)

    Thank you!

  98. Jason says

    Has anyone tried this with the green chile salsa? Also, you suggest using organic sweet potatoes. Are they better for you? I see them in the store and they are pretty expensive.

  99. Jackie says

    Delicious! I ate this with a big handful of chopped cilantro (love fresh herbs) and I added a healthy dose of garlic powder and cinnamon while it was cooking and it came out awesome. Will definitely make this again!

  100. Allison says

    Anyway to add chicken to this? My husband wont consider it a meal without some meat but it looks amazing and I want to try it!

  101. Serena Randall says

    I made this last night for dinner and it was delicious! I added a can of kidney beans, chopped garlic, chili powder, cumin and unfortunately I had to use chicken stock because I forgot to get veggie stock a the store. I will definitely be making this again!

  102. Rachel says

    I had this for dinner tonight and it was SO good! I cooked it in my crockpot on low for about ten hours. My crockpot is only 1.5 quarts, so I threw everything in and then just covered it with vegetable stock. I’m sure I ended up using a lot less liquid than this recipe calls for, but it came out fine. I also put a ton of hot sauce in right before eating :) will definitely be making this again!

  103. Andi says

    I just made this this morning, it was so easy to make, and tastes so good! I didn’t have any chili powder, but that doesn’t seem to have made a difference with this tasty chili. Easy to make and super tasty. Thank you for sharing this recipe!

  104. Cathy S. says

    I just made this for the first time and I am in LOVE! Absolutely delicious! I did make some changes using 2 cans of beans, added frozen corn, some garlic, cinnamon (a must, totally enhanced the flavor!!), chili pepper, cumin, and only used 1c of chicken stock to mine (I prefer a thicker chili). I actually didn’t have a can of salsa, so used two cans of drained fire roasted tomatoes instead. And also added 1/3 cup of craisins (which added a nice tangy flavor). So easy, healthy, and delicious. And I have plenty left for tomorrow. I am bookmarking you page to try more of your recipes.

  105. Brenna says

    I really was surprised by this one. Followed directions adding 4-5 teaspoons from a can of peppers in adobo sauce I had left over instead of hot sauce and chipotle. Amazing. Used toppings as described. My son commented “This ones a keeper !” Thank you for another amazing meal.

  106. Sheri says

    As my boyfriend says, “This is a do over!” Excellent, fast, and easy, just the way I like it. Next time we are going to add chicken and use shredded cheese for garnish. I’m not one who loves to be in the kitchen and I’m alway looking for something fast, healthy and delicious.

    Sheri CW

  107. Beth says

    Super easy recipe and really yummy. I added garam masala, garlic powder, cumin, chili powder, and paprika to mine. Yum!

  108. Jim mills says

    Came home on a snowy January night. Wanted something hot, satiating, and had all ingredients in stock including garnish of avocado, red onion, and fresh cilantro. Spiced used were salt, pepper, cumin, chili powder. Used rotel instead of salsa. Blue corn tortillas served with. Absolutely a new favorite. My wife and I enjoy healthy with lots of flavor. This is the capital of Flavor town, USA

  109. Teresa says

    Hello! I am wondering if I can feature you 5 ingredient chili recipe in one of my client’s newsletters? We would, of course give you full credits and link backs.
    thank you!

  110. Mark says

    LOVE IT!! I stumbled on this recipe and website via a basic search for “healthy recipes.” I am so hapy I came across Dana and Minimalist Baker!

    I am enjoying this recipe as I type now! I pretty much followed the recipe as written with few changes. And because I don’t have a large pot I used a crock pot and left the ingredients in for 4 hours on high, stirring every hour or so. So amazing! A bit spicy but I like the heat (I did use cayenne and another Trader Joes chili spice). I’m also enjoying with Trader Joes blue corn tortilla chips. Although I am not vegan/vegetarian I do prefer to eat as much plant based as I can…my girlfriend is vegetarian and is gonna love it!

    Thank you Dana!


  111. Hannah says

    My husband and I come back to this time and time again. It was the first recipe of yours that we made and it majorly helped our transition to a vegan lifestyle! We use red onion in the chili and omit some of the vegetable stock and water so that it is more chili-like and less soupy. It is so delicious and we can’t get enough! Love to eat it with tortilla chips…instead of forks or spoons, of course :)

  112. Samantha says

    Hands down one of the most wonderfully delicious fall recipes! Even the omnivore husband went back for seconds…and thirds. I even added a little raw “sour cream”. This will be in the weekly rotation!!!

  113. Senae says

    I loved this so much! It’s simple to make, filling, hearty, and flavorful. I added all the optional ingredients and toppings except for chipotle powder. I used organic spicy black beans from Kroger instead of the plain to spice it up since my husband loves anything spicy and added an additional can of mixed beans because I need more protein. I also added half of a chopped bell pepper. My husband wasn’t a fan of the sweet potato in the chili. I thought it was perfect. Having sliced avocado, cilantro, and diced red onions for toppings really made this taste fresh and enhanced the flavor greatly. We also had a side of tortilla chips.

    I made this with very limited time between getting home from our homeschool co-op and leaving for baseball… I turned my oven on to the “keep warm” setting, made the chili in my Dutch oven on the stove in about twenty minutes, then covered it and moved it to my hot oven, turned the oven off, and left it while we went to my son’s baseball game. When we got home, I chopped up the red onion, cilantro, and avocado and had a wonderful meal ready within a couple of minutes.

  114. Ingibjorg says

    Made it last night and enjoyed it today. Amazing! So simple. I didn´t use the two cups of water or the cinnamon but added sweet and smoked paprika, corn and kidney beans.
    Thank you very much Dana and all the others, your comments were very useful :)

  115. Ana says

    Thank you sooo much for this awesome recipe!! My family and I loved it so much!! Can’t wait to make it again tonight! Thanks again!??

  116. Ryan says

    Just made this for the first time. The spices make it taste so good! Especially the cinnamon! Such an easy week night meal. Thanks!

  117. Ron says

    Another one of my favorites. This is super easy to make and comes together so nice and quickly. Definitely a staple in our house.

  118. Marie-Pier says

    Hey Dana!
    This looks amazing! Do you think it’s possible to make it in a slowcooker? Would you recommend on high or low heat? Thanks !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t use slow cookers, but I’d recommend high heat at first to get some color on the ingredients and flavor, and then cook it on low to develop the flavors. Good luck!

  119. Annemie Duquet says

    Bumped on your website whilst searching dinner recipes, and had all the ingredients for this one so I went with this. LOVED IT. Was going to take a picture but I was too hungry :D.

  120. Weston says

    Dana, I love your site and pre-ordered your book… twice! (original Amazon listing and current one ;)

    I have a question regarding all your sweet potato recipes. How many ounces/grams do a medium or a large sweet potato weigh? I usually buy 1 pound bags of fresh, chopped sweet potatoes at Target.


  121. Laura says

    You guys never disappoint! I used Publix supermarket brand chipotle salsa and it turned out really great. I could eat this all day. Thanks so much!

  122. bri says

    I used your recipe more as inspiration and validation for a lazy day “what do I have in my cupboard?” recipe! So here’s what I did: sautéed 1 small diced white onion in 1 TB vegan butter; added chopped tomato pieces when they became translucent. Cook until tomatoes are soft and onions aren’t browning. Add 1 can veggie stock, some water, 1 can tomato sauce, 1 can drained and rinsed black beans, 1 can drained and rinsed kidney beans. Bring to boil while adding lots of chili powder, some salt, cumin, garlic powder, tobasco, jalapeno tobasco, black pepper, & cayenne pepper. I also took a cup out of the mixture and mixed 1 TB of flour as a thickener, transferred the mixture back to the pot. Cooked over 30 minutes and kept adjusting flavors. (Let me say I rarely follow recipes exactly. Hopefully what I’ve posted will provide inspiration incase anybody has these ingredients in their pantry :P)

  123. Abby says

    So amazing. Did not think such a simple recipe could taste this astounding. Going to make this many more times! I used two cans of black beans for added protein and fiber, and it worked out perfectly. Thanks for this!

  124. LL says

    I wouldn’t call this chili….and Black Bean Chili at that is a stretch. My mother thought it was “Sweet Potato Soup.” There were barely any black beans compared to sweet potatoes and mine were definitely on the smaller side of medium. It was also very sweet for a chill. It was okay and definitely edible/good but yeah…1. The ratio–too many sweet potatoes. 2. Too sweet.

  125. Raquel says

    I made this in my slow cooker overnight and my house now smells awesome in the morning. I left out the two cups of water and it turned out perfect. Thanks formthe awesome recipe!

  126. Xiomara says

    This was so simple and so delicious! I added all of the spices and some cilantro. Unfortunately the avocado I had was past it’s prime, but I opted for crispy tortilla strips. Like someone mentioned in the comments, I can’t wait to try it with different salsas!

  127. Jenn says

    Well I made this tonight, and I am terribly disappointed, which is surprising as I normally love all your recipes!
    There was barely any flavor (even with the added spices) and it was so watery it really should be labeled as a soup instead of a chili. I was able to add a few things to it, which meant an additional grocery store visit, so the $15 or so weren’t thrown away. But yeah. Pretty disappointed.
    *If anyone is wondering — I added a can of tomato sauce, 1 small can of paste, 2 cans of rotel w/ chilis and some ketchup. It thickened up quite a bit and has more flavor now. I also added more hot sauce and more chili powder — but I like my chili spicy :) With the additions, it’s closer to 4 stars.

  128. Bern says

    Very good! I wasn’t sure this recipe existed, but I wanted something different. I did add the chili powder, cumin, and cinnamon. Also a tbsp. brown sugar and 3 tbsp. corn starch to thicken the broth. My vegetarian son will love it!

  129. Heather says

    I made this today and it’s delicious! I used organic vegetable broth and Neal Brothers organic corn salsa. Serving it with homemade pita crisps and shredded aged cheddar…mm mm good!

  130. nuki says

    It looks delicious ? is it possible to freeze it for later use i’m a Student and I don’t have a lot of time for cooking and I just started yo learn how to Cook and I ‘m not sure what I can freeze if you have a few advices that would be great

  131. Tiffany Walters says

    This has to be the best chili I’ve ever tasted, meat or no meat. Even my meat loving husband agreed!
    The Flavours! I love the blend of spices and the use of cinnamon! Also the texture and fullness of this is superb.
    I did make some changes to the recipe as I made it. I doubled the recipe except for the water, added a 16 fl oz can of tomatoes and a can of tomato paste. It worked perfectly <3
    Thanks again so much!

  132. Lisa says

    My boyfriend and I love this so much we’ve made it 5 times in the past 4 weeks. We’re on a budget, and we needed something cheap but filling, and we will probably be surviving on this chili for the rest of winter.

  133. Trisha says

    This was super easy to make, but definitely more of a soup than a chili. I added more sweet potato and a double the black beans, but with 4 cups of liquid it was still on the soupy side. Flavor was excellent though!

  134. Lynn says

    This dish is delicious!!!! I used chicken broth instead of the veg, added corn, & leftover lentils which made it thicker. This is a keeper!!!! Thank you so much! Can’t wait to try other recipes on your site!

  135. Laura says

    We’ve made this a few times and i wanted to say thanks for the recipe! It is more of a soup, but it’s still great. Plus it is a great base recipe to mix up based on what you have on hand. I especially like adding corn!

  136. Dinu says

    Hi there! Found your blog as I was googling what to do with my sweet potatoes and black beans and was glad to find a simple recipe that didn’t require going out in the cold! I didn’t have chipotle at home but threw in a dash of cayenne, paprika, and allspice in addition to the other spices you suggested. Made this in 20 minutes with dried black beans in my pressure cooker, and pureed a quarter of it in my immersion blender at the end. This took care of the extra liquid other commenters posted about but still left beautiful orange chunks of sweet potato and made for a hearty, thick (and very healthy!) stew. Loved the addition of lime too!

  137. Elizabeth says

    Fabulous idea – a quick, healthy chili is a must have recipe! However, as other readers commented, the recipe is waaay watery. I cut the fluid called for in half and it was still soupy. Added some cornstarch and it was delicious but will have to experiment more for a thicker consistency. I added some soy chorizo and threw it all in a Crock Pot for 3.5 hours on high and it was cooked to perfection!

  138. Alex says


    This is a wonderful recipe, I am just making it now for thw fourth or fifth time, who counts? Love it, love it, love it! So easy and quick to make and although I prefer to cook the benas from the scratch,mit does not take too long. I cook the dish in the evening so everything’s ready for lunch te next day. Don’t wait a sec guys, make it ASAP!

  139. Col says

    Great recipe! I feel like this should be called at least a 6 ingredient recipe… Under “optional” spices is chilli powder? Isn’t this a chili recipe?! I feel like that shouldn’t be optional just to keep it to 5 ingredients… What is chili without chili powder?

    Love it with the sweet potato and avocado goes so well with it! Also, love the heartiness without the meat!

  140. Debbie Hirsch says

    Hi Dana! I made this Sunday for dinner tonight! It was delicious, perfect comfort food on a chilly night in the Carolinas. Soooo easy with just 5 ingredients! Took a picture but not sure how to post it here. Thanks for all of your yummy recipes!!

  141. Ellen Lederman says

    Wonderful! Can’t wait to have again tomorrow night—should be even better. It was soupier than I anticipated—but that was my fault—you did call it a soup.

    My only subs were roasting the sweet potatoes…and a teaspoon or two of cocoa powder to deepen it and make it more mole-ish (plus, we know cocoa/chocolate is a health food, right)?

    With all your great recipes, we seldom want to want go out to eat! The restaurant owners in Atlanta might hate you for this, but Andy and I love you!

  142. Mallory says

    I made this chili and it turned out great!! I used a couple different kinds of salsa – one was pico de gallo and one was Trader Joe’s Harvest Salsa. I also used 2 different kinds of sweet potatoes because I accidentally bought white sweet potatoes at the store.

  143. Polly says

    GUESS WHAT!!! WE WON!!!! We had a chili cook-off at work today, and i entered so i’d have something to eat at the party. Doubled the recipe – ultimately tripled it b/c it was so tasty… had to keep checking it lol. Added all the optional spices – people kept wondering about the cinnamon. CONGRATS, DANA!

  144. John says

    I made this for the first time and it was really good (I went with all the optional,spices as well). However, as previously mentioned, mine was a little soupy as well but tasted great nonetheless! So next time I’ll probably just add 1 cup of water instead of 2. Also, can I add ground beef to this recipe (in addition to the sweet potatoe)?

  145. Emm says

    This was SO good! I added 1 tsp of chili powder, cumin, and paprika each and it was perfectly spicy. Someone commented about it being soupy so I omitted one cup of water and scooped out about 1/3 of the sweet potatoes and a bit of liquid after cooking and gave them a few quick pulses in the blender. I dumped that back into the pot and the somewhat-pureed mixture distributed flecks of sweet potato that mimic the texture of meat. We served it with cornbread – so delicious! I’m already thinking up ways to use the leftovers. I’ll probably eat it paired with rice and maybe as chili over nachos.

  146. Allison says

    Just made this, and I used cinnamon, chili powder, and cumin and it turned out fabulous! Best chili I’ve had yet! Thanks for the recipe!

  147. Jessica F says

    I made this this weekend with the cumin and cinnamon added and a chunky salsa that had roasted garlic too, it was amazing!!! Definitely will make again and share with my friends :)

  148. Cora says

    I’m just making the Sweet Potato Black Bean Chili. It looks & smells wonderful! I can’t wait to try it! I am wondering if it can be frozen? (I don’t know if this question has been asked, as I didn’t read all the comments.)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Absolutely! Place it in jars or whatever you prefer and it freezes for up to 1 month! Reheat however desired.

  149. Maeve Gerboth says

    This is delicious! I was on the hunt for something easy, healthy & vegetarian-friendly for a small dinner party. I am enjoying some leftovers for lunch as I type:) I think you’re right, it just keeps getting better & better with time. I didn’t have one of the spices listed so I added some cayenne pepper – which gave it some nice heat:)

    I also took your suggestion of cooking it as long as possible and actually threw everything into my crock pot on low all day [after cooking the onions & sweet potatoes & spices in a pan first].

    Thank you for this wonderful recipe!! I can’t wait try more.

    p.s. also made your granola bars to bring to my sister who just had a baby and she LOVED them [me too]. They were a perfect late night snack when she was up at all hours to feed the little one:)

  150. Sarah says

    I made this for dinner tonight since it’s 20 out. I only added chili powder to it, and it’s so delicious. It’s perfect for this weather. My boyfriend was a huge fan of it too even though he’s always skeptical about vegan meals and hates sweet potatoes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, you won over the skeptical BF! That’s the ultimate test. Thanks for sharing, Sarah!

  151. Sandra M says

    Delicious! I just enjoyed a bowl of this and will definitely make it again. I added the optional spices and used chicken stock instead of vegetable broth and water. So very good!

  152. krystal says

    I made this yesterday and it tasted good, but it was even better today ;). I accidentally used hot salsa so it’s SUPER spicy, but delicious nonetheless. I love this website!

  153. Esther says

    This was delicious! I used kidney beans instead of black beans, and served it with quinoa and crisps. For spices I used 1 red chili pepper, ground cumin, ground coriander, paprika powder and cinnamon. I love how flavoursome this is – and yet, so easy to make!

  154. rebekah says

    this was flipping amazing! I wish that I could give it ten stars. LOL I used only one cup of water, because I don’t like my chili soupy and I added corn. I scooped it up with Blue Corn Tortilla chips. =)

  155. Joy says

    This turned out fabulous! I added soy cheese, avocado and cilantro. Really filling and satisfying for these colder days!!!!

  156. Jeanie says

    Incredible! My mouth was totally having a fiesta! I used all the spices except the hot sauce. Also, I added a second can of black beans to make it less soupy…but with or without the second can, the flavors still sent my mouth dancing! (Fyi- I used smoky paprika chipotle seasoning instead of straight chipotle powder.) Thanks for sharing. Your photos are always a feast for eyes, too! My only regret is that we don’t have company eating with us tonight. This is a winner!

  157. Jeffrey says

    Liked it, but didn’t love it … unlike almost everything else I have made from this site. More soupy than I prefer for chili, so if I was to make it again, I’d cut back on the water or broth to see what happens.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback! And definitely after you cook it and let it set, it thickens. Adding a ton of chili powder and cumin also helps thicken / kick up the chili flavor!

  158. Annie @ The Garlic Diaries says

    This looks so comforting and flavorful. I love any variation of chili, and I love that this one only has five ingredients!

  159. Michelle says

    Came out great! I added kidney beans and sweet corn to the recipe. Served with a side of jalepeño cornbread. FANTASTIC! Thanks for the awesomeness!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! I have a new cornbread recipe up, too now so check that out! I think it’d be great with jalapenos!

  160. Kelly Smith says

    I am so love with sweet potatoes at the moment & love a sweet potato chilli! This one looks great – quick, simply, delicious! Thanks guys :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve had a bit of a moment with sweet potatoes for the last year. I eat them practically every day! Glad you understand.

  161. Heather Mason says

    wow, only 5 ingredients, that’s amazing! Usually chili has at least 10 plus ingredients! never tried making chili with salsa before, I will have to give it a go!

  162. Nicole {VeganShowOff.com} says

    Wow this is literally the easiest homemade chili recipe I’ve encountered! Yay, I just happen to like easy

  163. Sam @ PancakeWarriors says

    This is brilliant!! Love the limited ingredients and how easy this is! I”m already thinking of how fun it would be to use different jars of salsa in this as well!! Chili is certainly my go to right now, it’s FREEEZING

  164. Dana | fresh simple five says

    My car was nice enough to tell me it was -2 out this morning… yikes! Soups and chili are definitely needed! I’ve never tried sweet potato in chili – sounds delish!

  165. Sarah Smith says

    Perfect timing as I’m headed to the grocery store tonight! This looks INCREDIBLE and easy. I’ll report back after making. Thank you!!

  166. Mabel @ Ma Bella Vita says

    This looks like the perfect dish to make during a snow storm or crazy cold day (like they ones we’ve been having in NYC). Will earmark this recipe for the near future. Love the avocado on top! Who wouldn’t?! :)

    • Tina says

      Husband loved it. I love that other than the pain of cutting raw sweet potatoes I had an easy make ahead meal for him since we work different shifts. I know he can heat this up and have something healthy and hearty. I did as suggested and added some heat – chili powder and red pepper flakes. I was out of cumin so I’ll have to try next time.

  167. Katrina @ Warm Vanilla Sugar says

    Wow – so easy!! And definitely delicious looking. Avocado on chili just makes it soooo much better! Glad you agree :)