Creamy Spicy Black Bean and Sweet Potato Chili

Name: Creamy Spicy Black Bean and Sweet Potato Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 tablespoon olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 2 cans black beans, rinsed and drained; 1 can diced tomatoes; 1 small can chopped green chiles; 3 cups vegetable broth; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 4 ounces cream cheese or 1 cup shredded cheddar cheese; Salt and pepper to taste

This cozy one pot chili is packed with hearty sweet potatoes and finished with a creamy cheese kick that everyone loves.

By Enzo81 Kitchen· American· October 22, 2026

Creamy Spicy Black Bean and Sweet Potato Chili

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Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

There is nothing better than a big bowl of chili on a cold evening. This version uses sweet potatoes to add a lovely natural sweetness that balances out the spicy peppers and hearty black beans perfectly.

The real secret here is adding a bit of cheese at the end to give it that wonderful queso feel. If you are using a slow cooker, just toss everything except the cheese in and let it cook on low for about six hours before stirring in the creamy finish.

Ingredients

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 small can chopped green chiles
3 cups vegetable broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
4 ounces cream cheese or 1 cup shredded cheddar cheese
Salt and pepper to taste

7Instructions

1
Heat the olive oil in a large pot over medium heat and cook the onion until it turns soft.
2
Stir in the garlic, sweet potato cubes, chili powder, cumin, and smoked paprika and cook for about two minutes.
3
Pour in the black beans, diced tomatoes with their juices, green chiles, and vegetable broth.
4
Bring the liquid to a boil and then turn the heat down to a low simmer.
5
Cover the pot and cook for 20 to 25 minutes or until the sweet potatoes are tender when poked with a fork.
6
Turn off the heat and stir in the cream cheese or shredded cheese until it is completely melted and the sauce is creamy.
7
Season with salt and pepper before serving in big bowls.

Tips

This chili stays fresh in the fridge for up to four days and actually tastes even better the next morning. Top your bowl with some fresh cilantro or extra pickled jalapeños if you want more heat.

#vegetarian #one pot #healthy #dinner #spicy

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