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Sweet Potato Chili

Sweet Potato Chili with Black Beans

This sweet potato chili with black beans is tasty, nutritious and perfect for a fall day. Filled with black beans, sweet potatoes, beef and corn it will be your go-to chili recipe.

Course Dinner, Main Course, Main Dish, Soup
Cuisine American
Keyword Sweet Potato and Black Bean Chili, Sweet Potato Chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 386 kcal
Author A Mom's Impression


  • 2 Medium sweet potatoes, peeled and diced
  • 1 Large onion, diced
  • 1 lb ground beef cooked and drained
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 3 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp freshly ground pepper
  • 2 cups water
  • 1 cup frozen corn
  • 1 15 oz can black beans, rinsed and drained
  • 1 14.5 oz can Red Gold Chili ready diced tomatoes
  • 1/2 15 oz can Red Gold Tomato Sauce
  • 1 tbsp lime juice
  • 1 tbsp olive oil


  1. Heat oil large soup pan over medium-high heat. Add onions and sweet potatoes and cook until they start to soften and the onion turns translucent about 8 minutes.

  2. Add ground beef and spices and mix well. Add water, tomato sauce, and corn and simmer until the sweet potato is cooked through. This took me about 15 minutes.

  3. Add beans, tomatoes and lime juice. Return to a simmer for about 10 minutes. Remove from heat and enjoy! Keep in fridge for up to 4 days or freeze for later.