Description
Sweet Potato & Black Bean Chili is a hearty, flavorful one-pot meal packed with tender sweet potatoes, creamy black beans, fire-roasted tomatoes, and smoky spices. This easy vegetarian chili combines sweet, smoky, and spicy flavors in a satisfying dish that’s perfect for weeknight dinners, meal prep, or feeding a crowd. Ready in under an hour, it’s naturally vegan and easy to customize with your favorite toppings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes (about 1½ lb), peeled and cut into ¾-inch cubes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) fire-roasted diced tomatoes, with juices
- 3 cups 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 pepper
- 1 tsp dried oregano
- 1½ tsp kosher salt, 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: 1 cup frozen corn or 1 small chopped jalapeño
- Optional Toppings:
- Chopped cilantro
- Sliced avocado
- Lime wedges
- Greek yogurt or sour cream
- Shredded cheddar cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and red bell pepper. Cook for 5–7 minutes until softened and lightly golden.
- Stir in minced garlic, chili powder, cumin, smoked paprika, coriander, cinnamon, chipotle powder or cayenne, oregano, black pepper, and ½ teaspoon salt. Cook for 45–60 seconds until fragrant.
- Add tomato paste and cook for 1–2 minutes. Stir in fire-roasted tomatoes, scraping the bottom of the pot to release any browned bits.
- Add sweet potatoes, black beans, and vegetable broth. Stir well and bring to a gentle simmer. Add corn or jalapeño if desired.
- Reduce heat to medium-low, partially cover, and simmer for 18–25 minutes, stirring occasionally, until sweet potatoes are fork-tender.
- Mash about ½ cup of the sweet potatoes and beans against the side of the pot, then stir them back into the chili to thicken.
- Stir in the remaining salt to taste, apple cider vinegar or lime juice, and maple syrup if needed. Adjust seasonings as desired.
- Remove from heat and let rest for 5–10 minutes. Serve warm with your favorite toppings.
Notes
- Cut sweet potatoes into evenly sized ¾-inch cubes for consistent cooking.
- Bloom the spices in olive oil to bring out their full flavor.
- Adjust the heat with chipotle powder or cayenne pepper.
- Mash some beans and sweet potatoes to create a naturally thick consistency.
- Add extra vegetable broth if the chili becomes too thick.
- Finish with lime juice or apple cider vinegar to brighten the flavors.
- Refrigerate leftovers in airtight containers for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of the recipe)
- Calories: 390 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 16 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: Sweet Potato and Black Bean Chili, Sweet Potato Chili, Black Bean Chili, Vegan Chili, Vegetarian Chili, Easy One-Pot Chili