Sweet Potato Black Bean Chili

Craving a warm, spiced, filling bowl of food for dinner? Throw these ingredients in a pot after work tonight and enjoy a steaming bowl of chili in under an hour. It tastes even better after the flavors meld together, so you can enjoy all week for dinner!

I can never eat all of the servings of chili in time, so I freeze some of the portions in a muffin pan like this one for an easy way to reheat my frozen leftovers!

Sweet Potato Black Bean Chili

Makes 6 servings


  • 1 Tbsp. cooking oil of choice

  • 1 medium yellow onion, diced

  • 3 medium sweet potatoes, washed and diced

  • 1 16-oz. jar salsa

  • 2 15-oz. cans black beans, rinsed

  • 2 cups vegetable broth

  • 1 Tbsp chili powder

  • 2 tsp ground cumin

  • 1/4 tsp ground cinnamon


  1. Heat 1 Tbsp oil in a large pot over medium heat. Add diced onions, pinches of salt and pepper, and cook until soft.

  2. Add sweet potato and spices, and cook for 5 more minutes.

  3. Add salsa and vegetable stock, and bring to a boil on medium high heat.

  4. Lower heat to medium low and simmer. Stir in the black beans, cover, and cook for about 25 minutes, or until potatoes are fork tender and soup has thickened.

  5. Add toppings of choice and enjoy - I added parmesan, fresh lime juice, and fresh cilantro.

If you make this recipe, be sure to tag me on Instagram @workinggirlnutrition!

Recipe adapted from Minimalist Baker.