Roasted Sweet Potato and Black Bean Chili

Roasted Sweet Potato and Black Bean Chili

Where did summer go? No complaints here though because I always look forward to fall and all the stunning colors that come with – and of course all warm bowls soup, the caramel apples, the pumpkin baked everything and the hot cider. Each of those are a must this soon-to-be time of year. Another must are sweet potatoes cooked in many forms and I’m so glad I’ve finally, finally got around to making a sweet potato chili. On occasion I’ll eat the classic beef chili in sweet potatoes and I’ve always said I’ll try actually adding them to a chili but it’s one of those things I’d just keep forgetting about, until now! All I can say is it’s about time I finally tried it because I’m totally in love with this ever-so-comforting, hearty and healthy sweet potato take on chili!

It is packed with all sorts of goodness and the topping options are limitless (it’s kind of like loading up a taco). You may be thinking there’s no way this meatless chili could be near as good as a meat filled chili, but oh how it is! Trust me you wont even miss the meat. It’s brimming with flavor and it’s something you can feel great about eating. Now that’s a total win in my book! The officially first day of fall may still be weeks away but welcome it early this week with this delicious Roasted Sweet Potato and Black Bean Chili!

Roasted Sweet Potato and Black Bean Chili Roasted Sweet Potato and Black Bean Chili Roasted Sweet Potato and Black Bean Chili Roasted Sweet Potato and Black Bean Chili



2 lbs sweet potatoes (about 3 medium), peeled and cut into small cubes
Salt and pepper to taste
2 Tbsp olive oil, divided
1 medium yellow onion, chopped (1 1/2 cups)
1 red bell pepper, cored and diced
4 cloves garlic, minced
2 1/2 cups vegetable broth, then more as desired
2 (14 oz) cans fire roasted diced tomatoes
1 ear corn, husked and kernels cut from cob (or 1 cup frozen corn)
1 1/2 Tbsp ancho chili powder (or more to taste)
2 tsp ground cumin
2 (14 oz) cans black beans, drained and rinsed

Toppings (optional)

Cilantro, lime wedges, diced avocado, sliced roasted jalapeños, sour cream, cheddar or Mexican blend cheese


Preheat oven to 425 degrees. Place sweet potatoes on baking sheet, drizzle with 1 Tbsp olive oil and toss then season with 1/2 tsp salt and toss. Roast in preheated oven until tender, about 20 – 25 minutes, tossing once halfway through (they’ll shrink down quite a bit).

Meanwhile, heat remaining 1 Tbsp olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes (or until beginning to soften), then add bell pepper and saute 2 minutes longer. Add garlic and saute 2 additional minutes. Stir in 2 1/2 cups vegetable broth, tomatoes, fresh corn (if using frozen corn wait until the point where you add the black beans to add the frozen corn) ancho chili powder, cumin and season with salt and pepper to taste. Bring to a light boil then reduce heat to low, cover and allow to simmer 10 minutes. Stir in black beans, cover and simmer 5 minutes longer. Gently toss in sweet potatoes and allow to just warm through (if they’ve cooled), about 1 – 2 minutes. Thin with an additional broth if desired. Serve with desired toppings.