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
4.77 from 152 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Course Entrée
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. Jenna says

    This soup was very tasty and easy to make. It was a little spicy. My family topped the soup with avocado and cheese.

  2. Luz says

    This looks awesome. I have a bit of leftover canned pumpkin that I’m thinking of adding when I make this. Do you think that would be a tasty addition?

      • Luz says

        Thank you for the quick reply. Made it and it was delicious! I whizzed my stick blender in a few times to make it a bit creamy, and the only thing I would have changed is to add another can of black beans. Thanks for a great recipe!

  3. Libby Brombach says

    Hello. I’ve m are this several times for myself. Was thinking I’d make for my kids to drop off, but they are meat eaters. Can I add dice chicken breast, or cooked ground turkey/chicken? If so, any alterations to make. MANY thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Libby, we’re so glad you enjoy the recipe! Yes, any of those would be fine. Shredded chicken would be a preferable texture over diced. Our turkey chili recipe would also be a good reference. We hope they love it!

  4. Hannah says

    Have made this recipe for years! A fan favorite appreciated by meat eaters and non meat eaters alike. Thank you so much!

  5. Bobbi-Lee says

    Excellent recipe with a blend of great ingredients. My substitutions were Ethiopian Berbere spice (many warm notes) and fresh tomatoes from my balcony garden!

  6. Brooke says

    I made this and it was great! I feel like the extra cinnamon, cumin, and chili powder make it a super star. I feel like I will be making this many times during the cold months.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Madeline, we think that would work! We’d suggest ~3-4 hours on high or ~6-8 hours on low.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joseph, We haven’t, but that could work! We’d recommend adding salt to taste. Hope that helps!

    • Jenny Berry says

      That is how we made it and it was delicious! I love using fire roasted tomatoes in recipes; such a nice way to add a bit of depth.

  7. 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.

  8. 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?

  9. 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.

  10. 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!

  11. 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.

  12. 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!

  13. 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
    *Making it for myself tonight

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. 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!

  15. 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!

  16. 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!

  17. 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 ((:

  18. 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!

  19. 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!

  20. 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

  21. 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❤️

  22. 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!