Sweet Potato & Black Bean Chili Recipe

There’s nothing quite like a warm, hearty bowl of chili to lift your spirits on a chilly evening or bring comfort after a long day. This Sweet Potato & Black Bean Chili is the perfect choice for cozy nights, whether you’re curled up with a book, entertaining friends, or preparing a wholesome family dinner. With its vibrant colors and rich aroma, this chili transforms simple pantry ingredients into a satisfying meal that fills both the kitchen and your home with warmth.

Inspired by the flavors of southwestern cuisine and the growing love for plant-forward dishes, this chili combines the natural sweetness of tender sweet potatoes with the earthy richness of black beans, enhanced by a medley of aromatic spices. It’s a recipe that embraces comfort food traditions while remaining hearty, healthy, and full of flavor. Once you try it, this chili is bound to become a go-to in your meal rotation, perfect for meal prep, leftovers, or serving at gatherings.

Ingredients

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 garlic cloves, minced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder (adjust to taste)

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper (optional for extra heat)

• 1 can (14 oz) diced tomatoes

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup vegetable broth

• 1 tablespoon tomato paste

• Salt and black pepper, to taste

• 1/2 teaspoon ground cinnamon (optional, adds warmth)

• 1/4 cup fresh cilantro, chopped, for garnish

• Lime wedges, for serving

Directions

1. Prepare the Vegetables
   Start by washing, peeling, and cutting your sweet potatoes into uniform 1-inch cubes. Uniformity is key here—it ensures that all pieces cook evenly and reach that perfect tender texture without some becoming mushy while others remain firm. Dice the onion and bell peppers into similar-sized pieces so they release their flavors consistently during cooking. Mince the garlic finely; this small step ensures it infuses the oil without burning. Taking the time to prep all your vegetables ahead of cooking will make the process smooth and stress-free, and it sets the stage for a chili that’s rich in both flavor and texture.

2. Sauté Aromatics
   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the diced onions. Sauté them for 3–4 minutes, stirring occasionally, until they become soft, translucent, and slightly golden at the edges. This step is crucial for building the base flavor of your chili. Next, add the minced garlic, stirring constantly for about one minute. You’ll immediately notice its fragrant aroma filling the kitchen—this is the first layer of flavor that will permeate the entire dish. Be careful not to burn the garlic, as it can turn bitter quickly; gentle heat and constant stirring are key.

3. Add Bell Peppers and Sweet Potatoes
   Introduce the diced red and yellow bell peppers to the pot, stirring them in to combine with the sautéed onions and garlic. Allow them to cook for 3–5 minutes, just enough to soften and release their natural sweetness, which balances the earthy notes of the sweet potatoes. Then, add the cubed sweet potatoes, tossing them carefully so they’re evenly coated with the aromatic mixture. This coating step ensures that every piece absorbs the flavors from the onions, garlic, and bell peppers, creating a depth of taste that’s essential in a good chili.

4. Season the Chili
   Now it’s time to bring in the spices. Sprinkle in the ground cumin, smoked paprika, chili powder, coriander, and cayenne if you prefer a little heat. For an unexpected warm note, add a pinch of cinnamon. Stir thoroughly to coat all the vegetables evenly. Allow the spices to toast gently in the pot for 1–2 minutes. This short toasting process is crucial—it releases the full aroma of the spices, adding complexity and richness to the chili without overwhelming the natural flavors of the vegetables.

5. Incorporate Tomatoes and Tomato Paste
   Pour in the canned diced tomatoes along with their juices, then stir in the tomato paste. The paste acts as a flavor booster and thickening agent, giving the chili a hearty, rich texture. Stir well to combine, ensuring the tomato paste is evenly distributed throughout the pot. You’ll notice the mixture starting to take on a deeper color and a slightly thicker consistency, which signals that the base of your chili is coming together beautifully.

6. Add Black Beans and Broth
   Drain and rinse the black beans to remove excess sodium and canning liquid, then add them to the pot along with 1 cup of vegetable broth. Stir gently to combine, making sure the beans are evenly distributed. The broth adds moisture, allowing the sweet potatoes to cook thoroughly while giving the chili a slightly soupy, comforting texture. Season with salt and freshly ground black pepper to taste, keeping in mind that you can always adjust the seasoning later after simmering.

7. Simmer the Chili
   Bring the chili to a gentle boil over medium-high heat. Once it reaches a boil, reduce the heat to low and cover the pot with a lid. Let it simmer for 25–30 minutes, stirring occasionally to prevent sticking and ensure even cooking. As it simmers, the sweet potatoes will soften, the beans will absorb the flavors, and the spices will meld together to create a rich, cohesive dish. The aroma wafting from the pot at this stage is intoxicating—a warm, smoky, slightly sweet scent that signals a truly comforting meal in the making.

8. Adjust Seasoning
   After simmering, taste the chili and adjust the seasoning if needed. This is the moment to fine-tune the flavors. Add a pinch more chili powder for extra warmth, a little salt to enhance the natural flavors, or a squeeze of fresh lime juice to brighten the dish and balance the richness. Small adjustments at this stage make a big difference in creating a perfectly seasoned chili that’s full of depth and character.

9. Serve and Garnish
   Ladle the chili into bowls and garnish with freshly chopped cilantro. For a tangy contrast, serve with lime wedges on the side. This chili pairs beautifully with warm cornbread, tortilla chips, or a simple green salad. The garnishes not only add visual appeal but also introduce fresh, zesty notes that complement the hearty, savory flavors of the chili.

10. Storage Tips
    If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. This chili also freezes exceptionally well for up to 3 months, making it an ideal option for meal prepping or planning ahead for busy days. Reheat gently on the stovetop or in the microwave, and you’ll find that the flavors have deepened even further, making it just as delicious as when it was first cooked.

Tips for the Best Sweet Potato & Black Bean Chili

• Uniformly cut sweet potatoes: Ensures even cooking so each bite has the perfect texture.

• Layer the spices: Toasting the spices with the vegetables unlocks deeper flavors.

• Balance sweetness and acidity: Adding a small squeeze of lime juice before serving brightens the overall flavor.

• Customize heat levels: Adjust chili powder and cayenne to suit your preferred spice level.

• Add texture: For a heartier chili, include corn, zucchini, or other seasonal vegetables.

• Make it creamy: Stir in a little coconut milk or serve with a dollop of yogurt or sour cream for extra richness.

Why This Chili is Perfect for Any Occasion

This Sweet Potato & Black Bean Chili is versatile, healthy, and satisfying. The natural sweetness of the potatoes balances the savory, earthy black beans, while the spices bring warmth without overwhelming the dish. It’s perfect for:

• Cozy nights at home: A warm bowl paired with crusty bread is comforting and filling.

• Meal prep: This chili keeps well in the fridge and can be portioned for lunches or dinners throughout the week.

• Family-friendly meals: Mildly spiced yet flavorful, making it appealing to both kids and adults.

• Entertaining: Serve in large bowls with toppings like avocado, cheese, or fresh herbs for an inviting, casual gathering.

Not only is it satisfying, but it’s also packed with plant-based protein and fiber, making it a nutritious choice for anyone looking to enjoy a wholesome, hearty meal.

Health Benefits of Sweet Potato & Black Bean Chili

• Rich in fiber: Black beans and sweet potatoes help support digestion and promote satiety.

• High in vitamins and minerals: Sweet potatoes provide beta-carotene, vitamin C, and potassium.

• Plant-based protein: Black beans offer essential protein for muscle health without meat.

• Low in saturated fat: Using olive oil instead of butter keeps the dish heart-healthy.

• Antioxidant-rich spices: Ingredients like paprika, cumin, and coriander offer antioxidant benefits and anti-inflammatory properties.

Eating a bowl of this chili is more than comfort food—it’s a nutrient-dense meal that nourishes your body while satisfying your cravings.

Pairing Ideas

• Grains: Serve over brown rice, quinoa, or bulgur for a complete meal.

• Toppings: Avocado slices, chopped green onions, shredded cheese, or a dollop of Greek yogurt.

• Bread: Warm cornbread, crusty baguette, or tortilla chips are perfect for dipping.

• Salads: A crisp side salad with a tangy vinaigrette balances the hearty flavors of the chili.

By mixing and matching these pairings, you can make each serving feel fresh and unique, perfect for dinner parties, meal prep, or family dinners.

Frequently Asked Questions

Can I make this chili ahead of time?
Yes! It actually tastes even better the next day as the flavors have more time to meld. Store in the fridge for up to 4 days or freeze for longer storage.

Can I use other types of beans?
Absolutely. Kidney beans, pinto beans, or even chickpeas work well and add variety to the texture.

Can I make it spicier?
Yes, add more chili powder, cayenne, or even a chopped fresh jalapeño to taste.

Is this chili suitable for meal prep?
Definitely. Portion it into containers and store in the fridge or freezer for quick, nutritious meals throughout the week.

Sweet Potato & Black Bean Chili Recipe

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See also  The Best Roasted Sweet Potato and Arugula Salad Recipe

• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A warm, hearty bowl of chili is perfect for cozy evenings or busy weeknight dinners. This Sweet Potato & Black Bean Chili combines tender sweet potatoes with earthy black beans, enhanced by a rich blend of spices. Inspired by southwestern flavors, it’s a comforting, plant-forward dish that’s both satisfying and nourishing. Its vibrant colors and hearty texture make it a meal the whole family will enjoy, and it’s ideal for leftovers or meal prep.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 garlic cloves, minced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder (adjust to taste)

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper (optional for extra heat)

• 1 can (14 oz) diced tomatoes

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup vegetable broth

• 1 tablespoon tomato paste

• Salt and black pepper, to taste

• 1/2 teaspoon ground cinnamon (optional)

• 1/4 cup fresh cilantro, chopped, for garnish

• Lime wedges, for serving

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Instructions

• Prepare the Vegetables
  Wash, peel, and chop the sweet potatoes into 1-inch cubes. Dice the onion and bell peppers, and mince the garlic. Preparing all vegetables before cooking ensures a smooth process.

• Sauté Aromatics
  Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and sauté for 3–4 minutes until soft and translucent. Add the garlic and cook for 1 more minute until fragrant.

• Add Bell Peppers and Sweet Potatoes
  Add the diced bell peppers and cook for 3–5 minutes until slightly softened. Stir in the sweet potatoes to coat them with the aromatics.

• Season the Chili
  Add cumin, smoked paprika, chili powder, coriander, cayenne (if using), and cinnamon. Stir to coat the vegetables and toast spices for 1–2 minutes until aromatic.

• Incorporate Tomatoes and Tomato Paste
  Add diced tomatoes and tomato paste. Stir well to combine, thickening the chili base.

• Add Black Beans and Broth
  Drain and rinse black beans, then add them with vegetable broth. Stir to distribute evenly. Season with salt and black pepper.

• Simmer the Chili
  Bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer for 25–30 minutes until sweet potatoes are tender. Stir occasionally to prevent sticking.

• Adjust Seasoning
  Taste and adjust seasoning as needed. Add extra salt, chili powder, or a squeeze of lime juice to brighten flavors.

• Serve and Garnish
  Ladle chili into bowls and garnish with chopped cilantro. Serve with lime wedges. Pairs well with cornbread, tortilla chips, or a green salad.

• Storage Tips
  Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

• Cutting sweet potatoes into uniform cubes ensures even cooking.

• Toasting spices enhances flavor.

• For added creaminess, stir in coconut milk or a dollop of yogurt before serving.

• Adjust spice levels to taste.

• Chili tastes even better the next day after flavors meld.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Michelle Davis