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Southwestern Sweet Potato Black Bean Chili


  • 2 tablespoons olive oil
  • 1 white onion diced
  • 1 red bell pepper stem, seeds, and white parts removed, and diced
  • 4 cups one large or two small/medium sweet potatoes, diced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 15.5 ounce cans BUSH’s Mild Black Chili Beans
  • 1 14.5 ounce can Hunt’s Diced Tomatoes
  • 1 14.5 ounce can Hunt’s Tomato Sauce
  • 16 ounce beer or chicken broth
  • 2 cups frozen corn
  • Sour cream/plain yogurt diced avocado, diced green onions, and shredded cheddar cheese, for topping


  • In a large pot, heat olive oil over medium heat.
  • Add onion and red bell pepper.
  • Cook for 5-7 minutes, or until softened, stirring often.
  • Add sweet potatoes, chili powder, cumin, garlic powder, and salt, and cook another 5 minutes.
  • Add beans, diced tomatoes, tomato sauce, and beer/chicken broth stirring well to combine.
  • Bring to a boil, reduce heat to medium-low, and let simmer for 40-45 minutes, until sweet potatoes have softened.
  • Add corn and cook another 5-10 minutes, until warmed through.
  • Serve topped with sour cream/plain yogurt, avocado, green onions, and shredded cheddar cheese.
  • Enjoy!

Slow Cooker Instructions:

  • Add all ingredients to slow cooker.
  • Cook on low for 6 hours or high for 3 hours.