Introduction
Looking for a hearty, nutritious meal that’s both satisfying and simple to make? This Sweet Potato Black Bean Chili is exactly what you need. I’ve perfected this recipe to bring you the perfect balance of sweet and savory flavors, packed with protein and fiber. The combination of tender sweet potatoes and black beans creates a rich, filling chili that’s completely vegetarian but satisfies even the most devoted meat-lovers. What I love most about this recipe is how it comes together in one pot, making it perfect for busy weeknights or meal prep.
Ingredients
-
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 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 teaspoon oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, 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 oregano), cooking for 30 seconds to bloom the flavors.
- Add sweet potato cubes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add black beans and continue cooking for another 10-15 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste. If the chili is too thick, add more broth; if too thin, simmer uncovered until desired consistency is reached.
- 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 meal prep, this chili keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
• The sweet potatoes should be cut into similar-sized chunks to ensure even cooking.
• Don’t skip blooming the spices – this step adds significant depth to the final flavor.
• If you prefer a thicker chili, mash some of the sweet potato pieces against the side of the pot while cooking.
• For extra protein, you can add an additional can of black beans or your favorite meat substitute.
• The flavors develop even more the next day, making this perfect for leftovers.
• To adjust the spice level, modify the amount of chili powder or add a diced jalapeño with the bell peppers.
Sweet Potato Black Bean Chili
Ingredients
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 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 teaspoon oregano
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado cilantro, lime wedges, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, 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 oregano), cooking for 30 seconds to bloom the flavors.
- Add sweet potato cubes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add black beans and continue cooking for another 10-15 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste. If the chili is too thick, add more broth; if too thin, simmer uncovered until desired consistency is reached.
- Serve hot with your choice of toppings.
