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.
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.
Onion
Black Beans
Sweet Potato
Veggie Stock
Salsa
That’s it! Just 5.
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:
Savory
Naturally sweet
Slightly smoky
Soul warming
Satisfying
Healthy
& 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.
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
Ingredients
CHILI
- 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
OPTIONAL SPICES:
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1-2 tsp hot sauce
FOR SERVING (optional)
- Fresh cilantro
- Chopped red onion
- Guac / Avocado
- Lime juice
Instructions
- 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.
Notes
*Nutrition information is a rough estimate.
Joseph Pruitt says
Have you tried this with fire roasted tomatoes instead of salsa?
Hi Joseph, We haven’t, but that could work! We’d recommend adding salt to taste. Hope that helps!
Wendy says
I just made this for the 2nd time. I live alone and I can eat this everyday. It tastes so good and I don’t get tired of it and it’s so easy to make. I’m in trouble if I ever lose this recipe.
We’re so glad you enjoy it, Wendy. Thanks so much for the lovely review! xo
Meredith says
Hi! I love this recipe. This time I accidentally got pinto beans instead of black. Do you think that could work without changing the flavor much?
Yes!
Jen says
I agree that it seems light on the black beans (and I only used two sweet potatoes.) Unfortunately, I didn’t have another can on hand, which still baffles me, so I added leftover lentils.
I also subbed smoked paprika for the chipotle, which I didn’t have on hand, and added 1 Tbsp of cocoa powder, which added depth.
Overall, I find this to be a good base recipe that is best with some tweaks.
Lovely! Thanks so much for sharing, Jen!
Carrie Juska says
Super easy to make! I added garlic and am following your suggestion about waiting one day to eat it so the flavors marinate. Bought avocado, cilantro and cornbread mix and can’t wait!
Whoop! Thank you for the lovely review, Carrie!
Rachel Munsterman says
This is a staple in my household during colder months! I’ve been making it since my early 20’s when I was learning to cook. Loved it then & still adore it now. Especially considering how minimal the time, effort, and ingredient list is.
Aw, thank you SO much for the lovely review! We’re so glad you enjoy it, Rachel! xo
Lauren B says
I made this chili last year and it was so good I just pulled it up to make it again! Both times I added Impossible or Beyond meat during the sweet potato step, before the liquids. Such a great vegetarian/vegan chili that isn’t super bean heavy. I also took out about a cup of the chili and blended it and threw it back in which gave it a nice, thicker consistency. I rarely comment but am always inspired by MB!
Ooo yum, love the idea of making it creamier! Thanks for the great review, Lauren!
Andrea says
A note to the author –
You leave out dicing the potatoes completely instruction but show it in your content. Just an editorial note if you wish to update it.
Take Care & thanks for the great recipe
Andrea
*Making it for myself tonight
Hi Andrea! Thank you for letting us know. The dicing instruction is in the ingredient list, but we will look at the recipe and see if there is any way to make improvements! Hope you enjoy it!
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!
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Shayna!
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!
Love it! Thanks so much for the great review!
Tina Peek says
My Husband does not like sweet potatoes, can use reg ones?
Hi Tina, we don’t think the flavor would be as complementary, but it should work okay. Hope that helps!
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!
Yay! Thanks so much, Taylor!
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 ((:
We’re so glad you enjoyed it, Josie! Thank you for sharing! xo
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!
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!
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!
Woohoo! So happy to hear you both enjoy this recipe, Nancy! Thanks for the lovely review!
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!
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
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❤️
This is soo lovely to hear! Thank you for such a wonderful review, Jacki!
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!
Hi Erica, sorry to hear it was too watery, but glad you enjoyed the flavor! Thank you for sharing!