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.

Ingredients

Scale

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