This Cheesy Sweet Potato Black Bean Chili is the perfect hearty vegetarian pantry staple. It’s packed full of protein, flavor, and of course — cheesy goodness! Whether you serve it in a bowl, over pasta, or scooped up with chips, it’s a dish that’s guaranteed to make your family smile!
With everything that's been going on in the world, I think the one thing that's helping us all stay nourished is easy pantry dinners like this one!
I love this hearty vegetarian dinner because it features ingredients that you probably already have in your pantry - plus a few fresh ones for added nutrition!
This pantry-perfect Sweet Potato and Black Bean Chili is packed with cheesy goodness. In fact, I used a whole bag of Tillamook's Sharp Cheddar Shreds!
Did you know that Tillamook Shreds are farmstyle, which means they are thicker cut so you get more cheese and more flavor in every bite?
To me, it's the most perfect dish. Hearty, vegetarian chili swirled with cheesy goodness and topped with fragrant herbs, spicy jalapenos, refreshing sour cream and zesty lime juice!
In my family, we sometimes serve it with cooked macaroni noodles, over corn chips, or just straight-up like in the pictures in this post!
And to be honest, my husband thinks it tastes even better the next day so if you end up with leftovers, get excited!
Ingredients
- olive oil
- sweet onion
- bell pepper
- garlic
- sweet potato
- chili powder
- smoked paprika
- dried oregano
- cumin
- chickpeas
- black beans
- red beans
- can of chopped tomatoes
- light beer (such as Modelo)
- Tillamook Sharp Cheddar Shreds
- **Sriracha — optional**
- Toppings: chopped fresh cilantro, and sliced jalapeño, lime wedges, etc
How to make it
Making this cheesy sweet potato black bean chili is super easy!
To begin, heat some oil over medium in a large heavy-duty pot. Then add chopped onions, bell pepper and a pinch of salt. Cook this mixture, stirring often, until the veggies begin to brown, 7 to 10 minutes.
Next, add the garlic and cook, stirring often, until fragrant, about 2 minutes more.
Now it's time to add the sweet potatoes which should be generously seasoned with salt. Then stir in the spices (chili powder, smoked paprika, cumin and oregano). Cook this mixture until the spices are toasted, about 3-5 minutes.
Now it's time for the tomatoes and beer. Pour them in, stir, then bring to a simmer for 5 minutes. Add in the beans and reduce heat to medium medium-low.
Put the lid on the pot and simmer the chili, stirring occasionally, until the beans have softened; about 20 minutes.
Next, take the lid off and let the chili reduce and thicken for another 20 minutes.
Now let's get cheesy! Stir in half the bag of Tillamook Sharp Cheddar Shreds (1 cup) and add sriracha if desired. Season with salt and pepper to taste.
To serve, pour the chili into serving bowls and top with more Tillamook Sharp Cheddar Shreds, sour cream, fresh lime, cilantro, pickled jalapenos and whatever other toppings you like! Enjoy!
What to pair it with
If I were making this for dinner, I'd definitely pair it with this perfect air fryer grilled cheese or this romaine wedge salad.
For an even heartier dinner, I'd pair this cheesy sweet potato black bean chili with this cheesy walking taco casserole or these tasty chicken bacon ranch quesadillas!
If you'd like another soup recipe, try this miso pork ramen or this rustic tortellini soup!
Save it for later
I love when you save my recipes for later -- that's why I made these pretty pinterest-perfect Cheesy Sweet Potato and Black Bean Chili images to make your boards even more beautiful!
Simply click the pin-it button below and save this recipe for another time! And if you don't already, please feel free to follow me, Grilled Cheese Social, on pinterest for more cheesy dinner inspiration!
Recipe:
Recipe
Cheesy Sweet Potato Black Bean Chili
Ingredients
- 2 tbsp. olive oil
- 1 large sweet onion chopped
- 1 bell pepper chopped
- 4 cloves garlic chopped
- 3 cups sweet potato chopped
- 2 tbsp. chili powder
- 1 tbsp. smoked paprika
- 1 tbsp. dried oregano
- 1 teaspoon cumin
- 1 can chickpeas drained and rinsed
- 1 can black beans drained and rinsed
- 1 can red beans drained and rinsed
- 1 28 oz can chopped tomatoes
- 1 12 oz. can or bottle light beer (such as Modelo)
- 1 bag (2 cups) Tillamook Sharp Cheddar Shreds, divided
- 1 tbsp **sriracha — optional**
- Toppings: chopped fresh cilantro and sliced jalapeño, lime wedges, etc
Instructions
- In a large pot, heat the oil over medium. Add chopped onions, bell pepper and a pinch of salt. Cook, stirring often, until the veggies begin to brown, 7 to 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes more.
- Add the sweet potatoes to the pot and season generously with salt. Stir in the chili powder, smoked paprika, cumin and oregano. Cook, stirring occasionally, until the spices are toasted, about 3-5 minutes.
- Add in the tomatoes and beer and bring to a simmer for 5 minutes. Add in the beans and reduce heat to medium medium-low. Put the lid on the pot and simmer the chili, stirring occasionally, until the beans have softened; about 20 minutes.
- Take the lid off and let the chili reduce and thicken for another 20 minutes.
- Stir in half the bag of Tillamook Sharp Cheddar Shreds (1 cup) and add sriracha if desired. Season with salt and pepper to taste.
- Pour the chili into serving bowls and top with more Tillamook Sharp Cheddar Shreds, sour cream, fresh lime, cilantro, and pickled jalapenos.
