5-Ingredient Sweet Potato Black Bean Chili

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.

Recipe Credit: Minimalist Baker



  • 1.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.
  • 2.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.
  • 3.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.
  • 4.Serve with fresh cilantro, onion, avocado, and/or lime juice. Chips make an excellent spoon.

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  • 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
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chipotle powder
  • 1-2 tsp hot sauce
  • FOR SERVING (optional)
  • Fresh cilantro
  • Chopped red onion
  • Guac / Avocado
  • Lime juice