Sweet Potato + Black Bean Chili

sweet potato and black bean chili

sweet potatoes for sweet potato and black bean chili

Posting about chili seems oddly appropriate today, in the aftermath of yet another snow storm in Pittsburgh.

Looking out my window, there are a good 4 inches of snow that have yet to melt. Mother Nature clearly didn’t get the memo that Spring was supposed to have sprung.

Black beans

What I love about chili: it’s the kind of meal that takes very little prep or effort, but has a huge payoff at the end. And if you make enough of it, it will payoff all week long.

Also, you get to eat it with cornbread. Lots and lots of cornbread.

parsley, basil and oregano

This chili was inspired by my love for black beans, sweet potatoes, and corn. Ingredients that I came to love in combination when the mere thought of a tomato gave me hives.

Also, I’ve been seeing people talk about this combination (sweet potatoes and black beans) in the form of chili for months, and only recently realized that I too could be enjoying a hearty bowl myself.

You know what? They were right. Sweet potato + black bean chili is kick-ass.

fresh parsley

Know what else is kick-ass? How colorful this concoction is.

It’s like eating a rainbow (ahem), with the red of the tomatoes, the orange of the sweet potato, the yellow of the corn, the green of the fresh herbs, and the purple/black of the black beans.

The only thing missing is blue, which could come in the form of blue cornbread.

sweet potato and black bean chili

Things you’ve learned today:

  • I have a deep-seated love for sweet potatoes, black beans, and corn.
  • Sweet potatoes + black beans + corn + tomatoes = amazeballs.
  • Eating the rainbow is pretty kick-ass.
  • There is such a thing as blue cornbread.

Now, go forth and make chili.

sweet potato and black bean chili

sweet potatoes for sweet potato and black bean chili

Sweet Potato + Black Bean Chili

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6
Author Emily Levenson | emilylevenson.com


  • 2 tbs cooking oil olive, canola
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 28-oz can diced tomatoes
  • 1 15-oz can black beans
  • 1 large or 2 medium sweet potatoes peeled and cubed
  • 1 cup corn fresh or frozen
  • 1 tbs dried parsley
  • 1 tbs dried basil
  • 1 tbs dried oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable broth or water
  • 1/4 cup fresh parsley chopped


  1. Heat oil over medium-high heat in a large pot or saucepan.
  2. Add onions and garlic and saute until translucent, about 3 minutes.
  3. Add sweet potatoes and cook until slightly browned.
  4. Add tomatoes, beans, and corn.
  5. Bring to a boil.
  6. Add dried parsley, basil, oregano, salt, black pepper, and broth. Stir well.
  7. Turn heat down and simmer for about 20 minutes.
  8. Remove from heat and stir in fresh parsley.
  9. Serve with your favorite toppings and sides!

Allergen Information

Dairy Free, Gluten Free, Wheat Free, Soy Free, Egg Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. Any ideas on how this would taste without tomatoes? I know they are kind of a must,but I’m nightshade intolerant…


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