Sweet Potato & Black Bean Chili – One-Pot, Hearty, 45 Minutes

Crave a bold, weeknight-friendly chili that still tastes slow-simmered? Make this Sweet Potato & Black Bean Chili. It hits smoky, sweet, and spicy notes in one pot, feeds a crowd, and scales for meal prep. Sweet potatoes bring body and natural sweetness, while black beans add protein and creaminess. Meanwhile, warm spices and a short simmer deliver depth without fuss. In under an hour, you’ll ladle out bowls that satisfy vegans and meat-eaters alike.

Ingredients

Serves 6 (hearty bowls)

• 2 tbsp olive oil

• 1 large yellow onion, diced (about 2 cups)

• 1 red bell pepper, diced (about 1 cup)

• 3 garlic cloves, minced

• 2 medium sweet potatoes (about 1½ lb / 680 g), peeled and cut into ¾-inch cubes

• 2 cans (15 oz / 425 g each) black beans, drained and rinsed

• 1 can (28 oz / 794 g) fire-roasted diced tomatoes, with juices

• 3 cups (710 ml) low-sodium vegetable broth

• 2 tbsp chili powder (American blend)

• 2 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground coriander

• ¼ tsp ground cinnamon (optional, for warmth)

• ¼–½ tsp chipotle powder or cayenne (to taste)

• 1 tsp dried oregano

• 1½ tsp kosher salt, plus more to taste

• ½ tsp freshly ground black pepper

• 2 tbsp tomato paste

• 1 tbsp apple cider vinegar or lime juice (finish)

• 1 tsp maple syrup or sugar (optional, to balance)

• Optional add-ins: 1 cup frozen corn, 1 small chopped jalapeño

• Toppings: chopped cilantro, sliced avocado, lime wedges, Greek yogurt or sour cream, shredded cheddar, tortilla chips

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Instructions

1. Preheat and prep. Place a heavy pot or Dutch oven over medium heat. Add olive oil. Dice the vegetables while the pot warms so you move fast once you start.

2. Sweat aromatics. Add onion and bell pepper. Stir and cook 5–7 minutes until the onion turns translucent and edges look lightly golden. Add a pinch of salt to pull moisture and speed softening.

3. Bloom garlic and spices. Add garlic, chili powder, cumin, smoked paprika, coriander, cinnamon, chipotle or cayenne, oregano, black pepper, and ½ tsp of the salt. Stir for 45–60 seconds. Let the spices hit the oil so they bloom and release aroma. Avoid burning by stirring constantly.

4. Caramelize paste, then deglaze. Stir in tomato paste and cook 1–2 minutes until it darkens slightly. Add the diced tomatoes with their juices and scrape the pot bottom to lift any browned bits. Those bits carry flavor.

5. Build the body. Add sweet potato cubes, black beans, and vegetable broth. If using corn or jalapeño, add them now. Stir well, then bring the pot to a steady simmer.

6. Simmer to tender. Reduce heat to medium-low. Cover partially and simmer 18–25 minutes, stirring every 5 minutes to prevent sticking. Cook until sweet potatoes pierce easily with a fork but still hold shape. Adjust heat to keep a gentle simmer, not a rolling boil.

7. Thicken naturally. Use a spoon to mash ½ cup of sweet potatoes and beans against the pot side, then stir back in. This move thickens the chili without flour or cornstarch. If you prefer looser chili, splash in more broth.

8. Balance and finish. Stir in remaining 1 tsp salt (or to taste), vinegar or lime juice, and maple syrup if the tomatoes taste sharp. Taste and adjust heat with more chipotle or cayenne. The flavors should land bold, rounded, and bright.

9. Rest and serve. Turn off the heat and let the chili sit 5–10 minutes. This short rest lets starches relax and flavors merge. Ladle into warm bowls and add toppings.

Tips for Perfecting the Dish

• Cut evenly. Keep sweet potato cubes at ¾-inch for even cooking and ideal texture. Smaller cubes soften too fast and break down.

• Salt in layers. Season a little at each stage. You guide extraction of flavor from vegetables and keep the final bowl balanced.

• Bloom spices. Always toast spices in oil for 45–60 seconds. You unlock fat-soluble aromatics and gain depth fast.

• Control heat. Use chipotle powder for smoky heat or cayenne for a cleaner bite. Add in ⅛-teaspoon increments and taste.

• Adjust thickness. Mash some beans and potatoes to thicken. Add broth to loosen. Aim for a spoon-coating consistency.

• Brighten at the end. Finish with acid. Vinegar or lime wakes everything up and cuts sweetness.

Conservation and Storage

• Cool quickly. Transfer chili to shallow containers so it drops below 70°F (21°C) within 2 hours, then below 40°F (4°C) within 4 hours total.

• Refrigerate. Store up to 4 days in airtight containers. Flavor improves by day two as spices meld.

• Freeze. Portion into quart containers or freezer bags. Leave headspace for expansion. Freeze up to 3 months.

• Thaw and reheat. Thaw overnight in the fridge or reheat from frozen over low heat with 2–4 tbsp water or broth. Stir occasionally to prevent scorching.

• Food safety. Reheat to 165°F (74°C). Avoid repeated cooling-reheating cycles; portion before freezing to reheat only what you need.

Variations

• Chipotle-cocoa “mole-style.” Add 1 tsp unsweetened cocoa powder and 1 extra tsp chipotle. The cocoa adds bitterness and color that play well with sweet potato.

• Protein boost. Stir in ½ cup rinsed quinoa with the broth and simmer 15 minutes, or brown ¾ lb ground turkey before step 2, then proceed.

• Different legumes. Swap one can of black beans for pinto or kidney beans for variety.

• Veggie load-up. Add 1 diced zucchini in the last 10 minutes or stir in 2 cups chopped kale during the final 5 minutes.

• Slow cooker. Sauté onion, pepper, garlic, spices, and paste on the stove. Transfer to slow cooker with remaining ingredients. Cook on LOW 6–7 hours or on HIGH 3–4 hours until potatoes turn tender. Finish with acid.

• Instant Pot. Use Sauté to sweat aromatics and bloom spices. Stir in paste, tomatoes, potatoes, beans, and broth. Seal and cook on Manual/Pressure Cook for 6 minutes. Natural release 10 minutes, then quick release. Finish with acid and adjust thickness on Sauté if needed.

• No-nightshade tweak. Skip tomatoes and paprika. Use 1 extra cup broth, 2 tbsp tamari, and 1 tbsp balsamic for body and tang.

Serving Suggestions

• Classic bowl. Top with cilantro, avocado, a dollop of Greek yogurt or sour cream, and a squeeze of lime.

• With starch. Serve over steamed rice, quinoa, or farro. The grains soak up the sauce and stretch portions.

• Crunch factor. Add crushed tortilla chips, toasted pepitas, or cornbread croutons for texture.

• Stuffed sweet potatoes. Bake whole sweet potatoes, split them, and spoon in chili for a double-sweet-potato power dinner.

• Breakfast reuse. Reheat a scoop and top with a fried egg. The runny yolk enriches the bowl.

• Game-day bar. Set out toppings like pickled onions, jalapeños, shredded cheese, lime wedges, and chips so guests customize.

Conclusion

This Sweet Potato & Black Bean Chili delivers speed, nutrition, and big flavor without meat or long simmering. Sweet potatoes lend sweetness and body, black beans add protein and creaminess, and bloomed spices supply depth. Because the recipe scales cleanly and reheats well, you win on weeknights, meal prep days, and casual gatherings. Customize the heat, tweak the thickness, and swap beans or add grains without losing the core character. In short, this chili stays versatile, economical, and satisfying while it packs bold, memorable flavor in every spoonful.

Sweet Potato & Black Bean Chili – One-Pot, Hearty, 45 Minutes

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• Author: Eleanor
• Total Time: 45 minutes
• Yield: 6 servings (about 12 cups total) 1x
• Diet: Gluten Free

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Description

Bold, smoky, one-pot chili with sweet potatoes and black beans. Ready in 45 minutes. Meal-prep friendly. Vegan and protein-rich.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil

• 1 large yellow onion, diced (about 2 cups)

• 1 red bell pepper, diced (about 1 cup)

• 3 garlic cloves, minced

• 2 medium sweet potatoes (about 1½ lb / 680 g), peeled, ¾-inch cubes

• 2 cans (15 oz / 425 g each) black beans, drained and rinsed

• 1 can (28 oz / 794 g) fire-roasted diced tomatoes, with juices

• 3 cups (710 ml) low-sodium vegetable broth

• 2 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground coriander

• ¼ tsp ground cinnamon (optional)

• ¼–½ tsp chipotle powder or cayenne, to taste

• 1 tsp dried oregano

• 1½ tsp kosher salt, divided, plus more to taste

• ½ tsp black pepper

• 2 tbsp tomato paste

• 1 tbsp apple cider vinegar or lime juice

• 1 tsp maple syrup or sugar (optional)

• Optional add-ins: 1 cup frozen corn, 1 small chopped jalapeño

• Toppings: cilantro, avocado, lime wedges, Greek yogurt or sour cream, shredded cheddar, tortilla chips

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Instructions

• Heat a Dutch oven over medium. Add olive oil.

• Add onion and bell pepper. Cook 5–7 minutes until softened and lightly golden. Season with a pinch of salt.

• Add garlic, chili powder, cumin, smoked paprika, coriander, cinnamon, chipotle/cayenne, oregano, and pepper. Stir 45–60 seconds to bloom.

• Stir in tomato paste. Cook 1–2 minutes until it darkens.

• Add tomatoes with juices; scrape up browned bits.

• Add sweet potatoes, black beans, and broth (plus corn/jalapeño if using). Bring to a steady simmer.

• Reduce heat to medium-low. Partially cover and simmer 18–25 minutes, stirring every 5 minutes, until potatoes are tender but intact.

• Mash some beans and potatoes against the pot side to thicken. Adjust with extra broth if needed.

• Stir in remaining salt to taste, vinegar or lime, and maple syrup if tomatoes taste sharp.

• Rest 5–10 minutes. Serve with toppings.

Notes

• Keep cubes at ¾-inch for even cooking.

• Mash a little to thicken; add broth to loosen.

• Use chipotle for smoky heat or cayenne for a cleaner bite.

• Finish with acid to brighten.

• Make-ahead: flavor improves on day two.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American / Tex-Mex-inspired

Nutrition

• Serving Size: 2 cups per serving
• Calories: 322 kcal
• Sugar: 13 g
• Sodium: 939 mg
• Fat: 5.6 g
• Saturated Fat: 0.9 g
• Unsaturated Fat: 4.7 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 13 g
• Protein: 11 g
• Cholesterol: 0 mg

Keywords: sweet potato chili, black bean chili, vegan chili, one-pot chili, weeknight chili, gluten-free chili, meal prep chili