5-Ingredient Sweet Potato Black Bean Chili

I adore this recipe. My husband likes it just as much as I do, so we make it almost weekly! On a recent weeknight my daughter and I were trying to push through a cold we picked up from a cousin over Thanksgiving. I had zero energy and needed something easy and warm for dinner. I considered just microwaving a bowl of veggie broth for myself, but decided that if I could put in the effort to chop up the sweet potatoes and onion that I had on hand, I’d have enough delicious leftovers to feed me until I felt well enough to shop for groceries again. I haven’t been disappointed! Sometimes I add a can of fire roasted tomatoes, or regular diced tomatoes, and sometimes I add quinoa or lentils to absorb some of the liquid. I always add sweet corn and usually throw in chopped bell pepper too. And I always use a full quart of vegetable broth instead of 2 cups of broth and 2 cups of water – that’s just because I’m not very good at using the leftover broth, and I hate throwing it away. Thanks for this fabulous, delicious, and adaptable (and vegan!!) recipe!

Love the sprinkle of cinnamon in this chili! Reading the comments how it was more soup-ish, here were my tweeks: Just added 2 cups broth no water, added a little cocoa powder for color; added 3 zucchini (air fryer roasted setting) which helped turn the soup into a chili for me :)
Definitely making again! Thanks!

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

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

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

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.

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.

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.

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!

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.

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!

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!

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!

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!

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 ((:

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!

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!

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❤️

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!