One-Pot Sweet Potato Chili
This one-pot sweet potato chili is the weeknight dinner I turn to when I want something warm and satisfying without a long simmer. It’s smoky, a little sweet, and loaded with tender sweet potatoes and two kinds of beans.
Everything cooks in a single pot in about 35 minutes, and the kitchen smells incredible the whole time. Pile on your favorite toppings and dinner is ready.
What Makes This Chili So Good
The sweet potato is the star. It breaks down just enough to thicken the broth while staying in distinct bites, and its natural sweetness balances the smoky chili powder and cumin. A spoonful of smoked paprika deepens the flavor without adding any heat.
I love that this is a complete meal in one pot. You get protein from the beans, creaminess from the potato, and a broth that tastes like it spent all day on the stove. It also reheats beautifully, so leftovers are something to look forward to.
Ingredients
- 2 tbsp olive oil: any neutral oil works.
- 1 large onion, diced: yellow or white onion.
- 3 garlic cloves, minced: use fresh garlic for the best flavor.
- 2 tsp chili powder: mild or medium blend.
- 1 tsp ground cumin: adds warmth and earthiness.
- 1 tsp smoked paprika: provides a smoky depth without heat.
- ½ tsp dried oregano: rounds out the chili flavor.
- 1 large sweet potato (about 1 lb): peeled and diced into ½-inch cubes.
- 1 can (14.5 oz) diced tomatoes: include the juices.
- 1 can (15 oz) black beans: drained and rinsed.
- 1 can (15 oz) kidney beans: drained and rinsed.
- 2 cups vegetable broth: or chicken broth if you prefer.
- Salt and black pepper: to taste.
Variations / Substitutions
- Add meat: brown ½ lb ground beef or turkey after the onions, before adding the spices.
- Swap the sweet potato: butternut squash or cubed pumpkin work just as well.
- Make it spicy: stir in a minced chipotle pepper in adobo sauce or a pinch of cayenne with the spices.
- Change the beans: pinto beans or cannellini beans are great replacements.
- Go creamy: stir in ½ cup full-fat coconut milk during the last few minutes of simmering.
For a classic meaty version, you might like our Beef and Bean Chili.
How to Make One-Pot Sweet Potato Chili
Step 1: Sauté the Onions and Spices
Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the 1 diced onion and cook, stirring occasionally, until softened, about 5 minutes. Add the 3 minced garlic cloves, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and ½ tsp oregano. Stir constantly for 1 minute until the spices are fragrant.
The kitchen will smell warm and toasty, and the spices will darken a shade. This quick step wakes up all the flavors before any liquid hits the pot.
Step 2: Brown the Sweet Potato
Add the diced sweet potato and stir to coat every piece in the spiced oil. Spread it into a single layer and let it cook undisturbed for a minute, then stir occasionally. Cook for about 5 minutes, until the edges of the cubes start to brown.
You may see some browning on the bottom of the pot. That’s full of flavor and will lift when you add the liquids.
Step 3: Simmer the Chili
Pour in the can of diced tomatoes with their juices, the drained black beans, the drained kidney beans, and the 2 cups vegetable broth. Season with a pinch of salt and a few cracks of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
Check that the sweet potato is fork-tender. Taste the broth and add more salt if it needs it. The chili will thicken slightly as it sits.
Step 4: Ladle and Serve
Ladle the chili into bowls while it’s steaming hot. Top with diced avocado, chopped fresh cilantro, and a big squeeze of lime. A spoonful of sour cream or a handful of shredded cheese is never a bad idea.
Serve right away while the toppings are cool and the chili is hot. The contrast makes every spoonful better.
Tips for the Best Sweet Potato Chili
- Dice the sweet potato into small, even cubes. Half-inch pieces cook through in the time given and stay tender without turning mushy.
- Don’t skip the browning step. Those caramelized edges add a roasted depth that makes the chili taste like it cooked much longer.
- For a thicker chili, mash some of the beans against the side of the pot with the back of a spoon during the last 5 minutes of simmering.
- Taste right before serving. A little extra salt or a splash of lime juice can brighten everything up.
This chili doubles easily for a crowd.
| Servings | Sweet Potato | Canned Beans | Vegetable Broth |
|---|---|---|---|
| 4 | 1 large | 2 cans | 2 cups |
| 8 | 2 large | 4 cans | 4 cups |
Storing Leftover Chili
- Refrigerate: cool the chili completely, then store it in an airtight container for up to 4 days. The flavors deepen overnight.
- Reheating: warm gently in a pot over medium-low heat, adding a splash of broth or water if it has thickened too much.
- Freeze: portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What to Serve With Sweet Potato Chili
Cool, creamy toppings are the best match. Diced avocado, sour cream, and crumbled cotija cheese all contrast the warm, smoky chili. A pile of crushed tortilla chips adds crunch, and a side of warm cornbread soaks up the broth. If you want to stretch the meal further, spoon the chili over steamed white or brown rice.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Sauté the onion, garlic, and spices in a skillet first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Can I use fresh tomatoes instead of canned?
Yes. Substitute 2 cups of chopped fresh tomatoes and increase the vegetable broth to 2½ cups. The flavor will be a bit brighter and less deep.
Is this chili spicy?
Not at all. The chili powder and paprika are mild. For heat, add a minced jalapeño with the onion or a pinch of cayenne with the spices.
Do I need to peel the sweet potato?
It’s not required. The peel softens during cooking and adds texture, but I peel it for a smoother bite and a cleaner look in the bowl.
One-Pot Sweet Potato Chili Recipe
Ingredients
Method
- Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, smoked paprika, and oregano, and cook 1 minute.
- Add the sweet potato and cook, stirring occasionally, until the edges start to brown, about 5 minutes.
- Pour in the tomatoes, black beans, kidney beans, and broth. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, until the sweet potato is tender.
- Ladle into bowls and top with avocado, cilantro, and lime. Serve hot.
