Chipotle Black Bean and Sweet Potato Chili Recipe

When the temperatures dip and you need something hearty, warming, and full of flavor, this Chipotle Black Bean and Sweet Potato Chili is your go-to. It’s smoky, spicy, slightly sweet, and incredibly satisfying. The kind of chili that fills your kitchen with irresistible aromas and your belly with nourishing comfort.

This isn’t your standard chili. There’s no ground meat, no heavy ingredients—just bold flavor from chipotle peppers, creamy black beans, and tender chunks of sweet potato. Every spoonful is rich with texture and layered with a perfect balance of smoky heat and natural sweetness.

This recipe is made for real life: it’s budget-friendly, nutrient-packed, and ideal for meal prep. It freezes beautifully, reheats like a dream, and tastes even better the next day as the flavors deepen and marry together.

What makes this chili stand out is the combination of ingredients. The sweet potatoes offer a soft bite and slight sweetness that counters the earthy richness of the beans and the bold smokiness from chipotle. Add in tomatoes, bell peppers, onions, and garlic, and you’ve got a bowl full of plant-powered satisfaction.

Whether you’re vegetarian, flexitarian, or just looking for something a little lighter without sacrificing flavor, this chili delivers. It’s protein-packed thanks to the beans, and the fiber-rich vegetables keep you full and fueled.

The spice level is totally customizable. Like it milder? Use one chipotle pepper or just the adobo sauce. Want a kick? Add two or even three chipotles and a sprinkle of chili flakes. This recipe is forgiving and flexible.

It’s also naturally gluten-free and dairy-free, which means it’s easy to serve to a crowd with different dietary needs. You can top it with avocado, lime, cilantro, or a dollop of Greek yogurt or non-dairy sour cream.

One of the best parts? You only need one pot. Less mess, more flavor. It’s a perfect recipe for lazy Sundays, busy weeknights, or even for packing lunches.

If you’re the type of cook who likes to make big batches and forget about dinner for a few nights, this is your chili. Serve it with rice, tortilla chips, cornbread, or just on its own with your favorite toppings.

You can even use it as a base for nachos or a baked potato topping—this chili is as versatile as it is delicious.

It’s comfort food without the heaviness. Bold, balanced, and wholesome.

Make this once, and it’ll become a cold-weather staple.

And honestly, you won’t miss the meat.

Servings

Serves: 6

Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 large red bell pepper, diced
• 2 medium sweet potatoes, peeled and diced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon dried oregano
• 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 tablespoon adobo sauce (from the chipotle can)
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• Salt and pepper, to taste

Optional Toppings:

• Diced avocado
• Fresh cilantro
• Lime wedges
• Greek yogurt or plant-based sour cream
• Tortilla chips

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes.
2. Stir in garlic and bell pepper. Cook for another 2-3 minutes until fragrant.
3. Add sweet potatoes, cumin, smoked paprika, oregano, chipotle peppers, and adobo sauce. Stir to coat the vegetables evenly in the spices.
4. Pour in the crushed tomatoes, black beans, and vegetable broth. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until sweet potatoes are fork-tender.
6. Taste and season with salt and pepper. Adjust spice level if needed.
7. Serve hot with desired toppings.

Tips

• Dice the sweet potatoes evenly to ensure they cook at the same rate.
• For a thicker chili, let it simmer uncovered during the last 10 minutes.
• Add a squeeze of lime juice at the end to brighten the flavor.
• This chili freezes well. Cool completely, then store in airtight containers for up to 3 months.

Why You Will Love This Recipe

• It’s smoky, spicy, and naturally sweet—all in one bowl.
• Packed with nutrients and protein-rich without meat.
• Easy to make, meal-prep friendly, and budget-conscious.
• Totally satisfying and full of flavor.

This Chipotle Black Bean and Sweet Potato Chili is the ultimate plant-based comfort food. Hearty, flavorful, and easy to make, it’s a one-pot wonder you’ll want on repeat all season long.