Introduction
Looking for a hearty, nutritious meal that’s perfect for chilly evenings? This Sweet Potato and Black Bean Chili is exactly what you need. I’ve combined the natural sweetness of sweet potatoes with protein-packed black beans to create a satisfying vegetarian chili that even meat lovers will appreciate. What I love most about this recipe is how it brings together complex flavors while being incredibly simple to prepare. Plus, it’s budget-friendly and packed with fiber, vitamins, and minerals.
Ingredients
- 2 large sweet potatoes, peeled and cubed (about 3 cups)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers (any color), chopped
- 2 cans (14.5 oz each) diced tomatoes
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- Salt and pepper to taste
Optional toppings: diced avocado, fresh cilantro, lime wedges, sour cream, shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, and cayenne), letting them toast for 30 seconds to release their flavors.
- Add sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Let the chili rest for 5-10 minutes before serving to allow flavors to meld.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 portions
Recipe Notes
- For perfectly cooked sweet potatoes, try to cut them into uniform, 1-inch cubes.
- If the chili becomes too thick, add more vegetable broth 1/2 cup at a time.
- This chili actually tastes better the next day, making it perfect for meal prep.
- To freeze, let it cool completely before storing in airtight containers for up to 3 months.
- For a thicker chili, mash some of the sweet potatoes against the side of the pot during cooking.
- Don’t skip the step of toasting the spices – it really enhances their flavor.
- The sweetness level will vary depending on your sweet potatoes; adjust seasonings accordingly.
Sweet Potato and Black Bean Chili
A hearty, nutritious vegetarian chili that's perfect for chilly evenings. This recipe combines the natural sweetness of sweet potatoes with protein-packed black beans, creating a satisfying and flavorful meal.
Ingredients
- 2 large sweet potatoes peeled and cubed (about 3 cups)
- 2 cans 15 oz each black beans, drained and rinsed
- 1 large onion diced
- 3 cloves garlic minced
- 2 bell peppers any color, chopped
- 2 cans 14.5 oz each diced tomatoes
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, and cayenne), letting them toast for 30 seconds to release their flavors.
- Add sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Let the chili rest for 5-10 minutes before serving to allow flavors to meld.
