Sweet Potato & Black Bean Chili
This hearty Sweet Potato & Black Bean Chili combines tender sweet potatoes, protein-rich black beans, and smoky spices in a tomato base. Perfect for meal prep, this one-pot wonder delivers complex flavors while remaining surprisingly simple to prepare.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 garlic cloves minced
- 2 medium sweet potatoes about 1.5 pounds, peeled and cubed into ½-inch pieces
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried oregano
- 2 cans 15 oz each black beans, drained and rinsed
- 1 can 14.5 oz fire-roasted diced tomatoes
- 1 can 4 oz diced green chilies
- 3 cups vegetable broth
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 tablespoon lime juice
- Optional toppings: diced avocado fresh cilantro, sliced jalapeños, dairy or non-dairy sour cream, shredded cheese, lime wedges, tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook for 4-5 minutes until translucent and beginning to soften.
- Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown or burn.
- Stir in all the spices (chili powder, cumin, smoked paprika, cayenne, and oregano) and cook for 1 minute to toast and bloom the spices, which significantly enhances their flavor.
- Add the cubed sweet potatoes and stir to coat with the spice mixture. Cook for 3-4 minutes, stirring occasionally.
- Pour in the vegetable broth, diced tomatoes, and green chilies, scraping any browned bits from the bottom of the pot (that’s pure flavor!).
- Add the drained black beans, salt, and pepper. Stir to combine everything thoroughly.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Stir in the lime juice and taste for seasoning, adjusting salt, pepper, or spice levels as needed.
- Serve hot in bowls with your choice of toppings. The chili will thicken slightly as it cools.
Notes
- For a thicker chili, mash some of the sweet potatoes and beans against the side of the pot after they’ve softened.
- This chili tastes even better the next day after the flavors have had time to meld together.
- Freeze in individual portions for quick future meals – it maintains its quality for up to 3 months in the freezer.
- For a deeper smoky flavor, add a tablespoon of adobo sauce from canned chipotles or a teaspoon of liquid smoke.
- If you prefer a chili with more liquid, simply add additional vegetable broth until you reach your desired consistency.