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Sweet Potato Chili

A warm bowl of sweet potatoes and beans to fill you up on a chilly day.


  • 3 sweet potatoes peeled, 1/2" cubes
  • 2 Tbs olive oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 1 and 1/2 Tb ancho chili powder (2 Tb if like more chili powder)
  • 2 tsp. ground cumin
  • 2 and 1/2 cups water
  • 2 cans black beans, rinsed and drained (14.5 oz size)
  • 2 cans fire roasted diced tomatoes (14.5 oz size)
  • 1/4 tsp. ground cinnamon
  • 1 tsp. cocoa powder


  • If you want to roast the sweet potatoes instead of saute them in the pot, see notes.
  • In a Dutch oven, large pot or Instant Pot, heat 1 tablespoon olive oil over medium heat. If you want to NOT roast the potatoes in the oven, then add the sweet potatoes in now and cook 15-20 minutes in the pot. Stir often. The sweet potatoes are done once you can pierce them easily with a fork. Take them out of the pot and set aside.
    Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and stir for 6-7 minutes. The onion should be translucent.
  • Add the minced garlic and stir for 30 seconds. Add the ancho chili powder and cumin. Stir for another 30-60 seconds.
  • Add the water, beans, and fire roasted tomatoes to the pot. Turn the heat up to medium-high and allow the chili the come to a boil.
  • Once the chili starts to boil, add the sweet potatoes back into the pot with the cinnamon and cocoa. Stir to combine. Turn down the heat to medium. Allow to simmer for 15-30 minutes. Serve warm with shredded cheese, sliced avocado, diced red onion, and/or cilantro.


For Roasting the Sweet Potatoes first, follow this step. If not roasting, that is fine and go to step 2! Preheat oven to 400 degrees if roasting the potatoes. Sweet potatoes should be peeled and cut into 1/2" cubes. Toss the potatoes in 1 tablespoon of olive oil. Place on a sheet pan and roast for 20-30 minutes. They should be tender when poked with a fork. Set aside.