Introduction
Looking for a hearty, healthy meal that’s packed with flavor? This Sweet Potato and Black Bean Chili is exactly what you need. I’ve perfected this recipe to create the perfect balance of sweet, spicy, and savory flavors, while keeping it both vegetarian-friendly and protein-rich. The combination of tender sweet potatoes and creamy black beans creates a satisfying texture that’ll make you forget it’s meatless. Plus, it’s incredibly budget-friendly and perfect for meal prep!
Ingredients
- 2 large sweet potatoes, peeled and cubed (about 4 cups)
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 bell peppers, chopped (any color)
- 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 teaspoon oregano
- 2-3 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 the diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, and oregano) and cook for 30 seconds to bloom the flavors.
- Add the sweet potato cubes, diced tomatoes with their juice, and 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the black beans and additional broth if needed. Simmer for another 10-15 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot with your choice of toppings.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 portions
Recipe Notes
– For the best texture, cut sweet potatoes into uniform, 1-inch cubes to ensure even cooking.
– The chili will thicken as it cools. If reheating leftovers, you may need to add a splash of broth or water.
– This chili tastes even better the next day, making it perfect for make-ahead meals.
– To adjust the spice level, feel free to add a diced jalapeño with the bell peppers or include a pinch of cayenne pepper with the spices.
– Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
– For a thicker chili, mash some of the sweet potatoes and beans against the side of the pot during cooking.
Sweet Potato and Black Bean Chili
Ingredients
- 2 large sweet potatoes peeled and cubed (about 4 cups)
- 2 cans 15 oz each black beans, drained and rinsed
- 1 large onion diced
- 3 garlic cloves minced
- 2 bell peppers chopped (any color)
- 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 teaspoon oregano
- 2-3 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and bell peppers, cooking for another 2-3 minutes until fragrant.
- Stir in all the spices (chili powder, cumin, paprika, and oregano) and cook for 30 seconds to bloom the flavors.
- Add the sweet potato cubes, diced tomatoes with their juice, and 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the black beans and additional broth if needed. Simmer for another 10-15 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot with your choice of toppings.
