Name: Sweet Potato & Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced (about 1 ½ cups); 1 red bell pepper, diced; 3 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups); 3 garlic cloves, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; ½ teaspoon ground cinnamon (optional); 1 teaspoon salt (plus more to taste); ½ teaspoon freshly ground black pepper; 2 cans (15 ounces each) black beans, drained and rinsed; 1 can (28 ounces) crushed tomatoes; 2 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon maple syrup or honey; Juice of 1 lime; ¼ cup fresh cilantro, chopped (optional, for garnish)

When the weather turns cool, nothing satisfies like a hearty bowl of chili. This sweet potato and black bean chili brings together the warmth of spices, the richness of beans, and the natural sweetness of sweet potatoes for a dish that is both nourishing and comforting. Unlike traditional meat-heavy versions, this vegetarian-friendly recipe offers depth of flavor without compromising on heartiness. It’s simple to prepare, packed with fiber and protein, and adaptable to a variety of dietary needs. Whether you’re serving it at a weeknight dinner, meal prepping for the week, or feeding a crowd, this chili proves that wholesome food can also be bold and exciting.

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced (about 1 ½ cups)
1 red bell pepper, diced
3 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon (optional, for warmth)
1 teaspoon salt (plus more to taste)
½ teaspoon freshly ground black pepper
2 cans (15 ounces each) black beans, drained and rinsed
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon maple syrup or honey (to balance acidity)
Juice of 1 lime
¼ cup fresh cilantro, chopped (optional, for garnish)

Instruction

Step 1: Prepare the Base

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and bell pepper. Cook for 5–6 minutes until softened and fragrant, stirring occasionally to prevent sticking.

Step 2: Add Sweet Potatoes and Garlic

Stir in the cubed sweet potatoes and cook for 3–4 minutes. Add minced garlic and stir for another minute until aromatic.

Step 3: Season the Vegetables

Sprinkle in chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Stir well to coat the vegetables with spices, allowing them to toast for about 1 minute to release their full flavor.

Step 4: Build the Chili Base

Add black beans, crushed tomatoes, vegetable broth, and tomato paste. Stir until everything is evenly combined. Bring the mixture to a boil, then reduce the heat to low and cover.

Step 5: Simmer and Thicken

Simmer the chili for 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened. If the mixture becomes too thick, add an extra ½ cup of broth or water.

Step 6: Finish with Freshness

Once the sweet potatoes are cooked through, stir in maple syrup or honey to balance the acidity of the tomatoes. Squeeze in lime juice for brightness. Taste and adjust seasoning with more salt, pepper, or spices as needed.

Step 7: Serve

Ladle chili into bowls and top with chopped cilantro. Serve hot with desired toppings.

Conservation and Storage

Sweet potato and black bean chili stores well, making it perfect for meal prep. Allow it to cool completely before storing. Place in airtight containers and refrigerate for up to 5 days.

For longer storage, freeze in freezer-safe containers or bags for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over medium heat, adding a splash of broth if necessary to loosen the consistency.

Variations

Add Protein

Chicken or turkey: Stir in shredded cooked chicken or browned ground turkey for a meat-inclusive version.
Quinoa: Add ½ cup uncooked quinoa with the broth for added plant-based protein.

Spice Adjustments

Milder chili: Reduce chili powder to 2 teaspoons and skip smoked paprika.
Spicier kick: Add 1–2 diced jalapeños or a pinch of cayenne pepper while sautéing the vegetables.

Vegetable Swaps

Butternut squash: Substitute cubed butternut squash for sweet potatoes.
Corn: Add 1 cup frozen or fresh corn kernels during the last 10 minutes of cooking for sweetness and texture.

Garnish Ideas

Cheese: Top with shredded cheddar or crumbled queso fresco.
Avocado: Slices or diced avocado add creaminess.
Crunch: Sprinkle with crushed tortilla chips or pepitas.

Serving Suggestions

Classic bowl: Serve with cornbread or warm tortillas on the side.
Rice or quinoa base: Spoon chili over cooked grains for an even heartier meal.
Chili bar: Set out toppings like cheese, sour cream, jalapeños, and avocado so guests can customize.
Meal prep: Divide into containers with rice or greens for balanced grab-and-go lunches.

Tips for Perfecting the Dish

Cut evenly: Dice sweet potatoes into uniform cubes so they cook at the same rate.
Layer flavor: Toast spices briefly before adding liquid to intensify their aroma.
Balance acidity: Tomatoes can be sharp, so maple syrup or honey rounds out the flavor.
Don’t rush: Allow the chili to simmer so flavors meld and sweet potatoes soften properly.
Adjust texture: For thicker chili, uncover the pot during the last 10 minutes of cooking. For thinner chili, add more broth.

Conclusion

Sweet potato and black bean chili proves that comfort food can be wholesome, flavorful, and deeply satisfying. With its hearty texture, bold spices, and balance of sweet and savory, it’s a versatile recipe that adapts easily to personal tastes and dietary preferences. It reheats beautifully, freezes well, and works just as well for a family dinner as it does for meal prep. Whether topped with avocado, cheese, or a sprinkle of cilantro, this chili is guaranteed to warm both the body and soul. Simple, nourishing, and full of flavor, it deserves a place in every cook’s winter recipe collection.

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Sweet Potato & Black Bean Chili

Author: hafsahafsa
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A hearty vegetarian chili made with sweet potatoes, black beans, spices, and tomatoes. Perfectly balanced with savory, sweet, and smoky flavors, this dish is ideal for weeknight dinners, meal prep, or cozy gatherings.