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