Spicy Queso Black Bean Sweet Potato Chili.

Dump it all in and GO! Nothing better than a one-pot or crockpot chili, especially this time of year. Made with chili-seasoned sweet potatoes and black beans, slow-cooked with onions, peppers, red salsa, tomatoes, and my homemade chili spice mix for a little spicy kick. And it’s just like your favorite queso! SO delicious.

There are very few times throughout the year when I can get away with making an all-vegetable pot of chili. In my family, we love a classic Midwest-style beef chili. I usually make mine with two pounds of beef, sometimes doubling that to four pounds when everyone is home for Christmas!

With six brothers often home during the holidays and coming and going throughout the winter, my classic queso beef chili or my Nonnie’s chili recipe (from my fourth cookbook, HBH Quick & Cozy) are what I make most often.

We all love chili, and it’s one of the easiest dinners to make when the whole family is together. But right now, things are a little quieter around here. No brothers to feed, which means I have the green light to have a little fun with vegetarian recipes that are still packed with protein!

Inspired mainly by my sweet potato nachos and chipotle chicken sweet potato skins, I made this chili with sweet potatoes, black beans, my homemade chili spice mix, and a couple of jars of spicy red salsa.

I love using salsa in chili. It’s such an easy way to add so much flavor without any extra work. I usually go for a spicy, fire-roasted red salsa. It adds the best flavor and is delicious in just about any style of chili!

And ever since I started making my chili queso-style, I really can’t go back. Just a little cream cheese and a couple of handfuls of shredded cheddar are all it takes to make an already delicious pot of chili even better. The cheeses melt right into the chili, making it thick, creamy, and perfectly cheesy. SO GOOD.

Top each bowl with extra cheddar, a dollop of Greek yogurt or sour cream, sliced avocado, and plenty of fresh cilantro. It’s delicious on its own, but even better with a side of homemade beer bread for dipping. Yum!

And the best part? You can make this all in one pot on the stove or let it cook away in the crockpot. Either way, it’s such an easy dinner, and the leftovers are even better the next day.

As Ina loves to say, easy as that!

Here are the details

Ingredients

• salted butter
• yellow onions
• sweet potatoes – I leave the skin on, but just remove it if that’s not for you
• chili powder
• garlic powder
• smoked paprika
• ground cumin
• cayenne pepper – use to your taste, I use a lot
• spicy red salsa
• tomato paste
• canned green chiles
• bay leaves
• broth
• canned black beans
• cream cheese – make sure it’s very soft, semi-melted is ideal
• cheddar cheese

Chili Toppings

• extra cheddar cheese or spicy cheddar
• Greek yogurt or go for sour cream
• cilantro and green onions
• whatever else you love!

The Steps

Step 1: Start with the sweet potatoes and spices.

This chili is so easy! Start with a big Dutch oven or soup pot. Melt the butter, then add the chopped onions, cubed sweet potatoes, and all the chili spices.

Let everything cook together for a few minutes. This helps toast the spices and really brings out their flavor.

A little shortcut: Most grocery stores sell peeled and pre-cut sweet potatoes. Use them! They make this recipe even easier. You can also use a store-bought chili seasoning blend if that’s what you have on hand.

Step 2: Add the salsa and let everything simmer.

Now add the red salsa, tomato paste, diced green chiles, broth, and bay leaves. Season with salt, give everything a good stir, and bring to a simmer.

Partially cover and cook until the sweet potatoes are tender. If you have the time, let the chili simmer a little longer over low heat. The flavors only get better!

My tip: Use a salsa you really love. I prefer a spicy, fire-roasted red salsa. It adds so much flavor without having to chop extra tomatoes, garlic, or peppers. Such an easy shortcut! And no need for anything fancy. Your favorite jarred salsa works great.

If the chili gets too thick while cooking, just add another splash of broth.

Step 3: Make it queso-style!

This is the best part!

Once the sweet potatoes are tender, stir in the drained black beans, softened cream cheese, and shredded cheddar.

Let everything melt together until the chili is thick, creamy, and cheesy. It’s almost like stirring your favorite queso right into a pot of chili. SO delicious.

I like to use freshly shredded cheddar because it melts more smoothly, but pre-shredded works too if you’re short on time.

A helpful tip: Make sure the cream cheese is softened before adding it. I like to cut it into smaller pieces so it melts more easily. Keep the heat low and stir until everything is nice and creamy.

If you want an even thicker chili, mash a few of the sweet potatoes right into the sauce. Such an easy trick!

Step 4: Serve with all the toppings!

Ladle the chili into bowls and finish with extra cheddar, a dollop of Greek yogurt or sour cream, sliced avocado, fresh cilantro, and green onions.

Don’t skip the toppings! They make each bowl extra yummy.

And if you can, make my homemade beer bread to serve alongside. It’s so good for dipping into the cheesy chili. Cornbread or even a bag of tortilla chips would be delicious too!

Or, if you’re like my mom, serve it Cincinnati-style over a big bowl of pasta. She would love it this way!

For the crockpot:

This is a great set-it-and-forget-it dinner!

Add the butter, onions, sweet potatoes, spices, salsa, tomato paste, green chiles, broth, and bay leaves to your crockpot. Stir everything together, cover, and cook on low until the sweet potatoes are tender.

Toward the end of cooking, stir in the black beans, cream cheese, and cheddar. Cover again and let the cheeses melt into the chili.

Every crockpot cooks a little differently, so keep an eye on the sweet potatoes and adjust the cooking time as needed. You want them tender but not completely falling apart.

A few extra tips:

Make it as spicy as you like. I love a spicy chili, but you can easily adjust the heat. Use mild salsa and cut back on the cayenne and chipotle chili powder for a milder version.

Use canned beans. No need to cook beans from scratch! Just drain and rinse them. You can even swap in pinto beans if that’s what you have.

Make it ahead. Chili is one of those dinners that tastes even better the next day. Store leftovers in the fridge for up to four days. The chili will thicken as it sits, so add a splash of broth when reheating.

And one last thing: If you’re planning to freeze this chili, I recommend freezing it before adding the cream cheese and cheddar. Then stir in the cheeses when you reheat it for the best creamy texture.

Such an easy dinner, whether you’re cooking for yourself or feeding a crowd. Enjoy!