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- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14 oz) diced tomatoes, including their juices - 1 bell pepper (red or green), diced into bite-sized pieces - 1 medium onion, chopped finely - 3 cloves garlic, minced or crushed - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - 4 cups vegetable broth - 2 tablespoons extra virgin olive oil - Fresh cilantro leaves for garnish - Lime wedges for serving The sweet potatoes give this chili a nice, creamy texture. You can use either red or green bell pepper for a pop of color and flavor. Black beans add protein and fiber, making this dish hearty. The diced tomatoes bring moisture and sweetness to balance the spices. Spices are key to flavor. Chili powder adds warmth, while ground cumin gives a rich depth. Smoked paprika adds a subtle smokiness, and cayenne pepper can kick up the heat. Adjust the amount of cayenne to fit your taste. For the base, we use vegetable broth. It keeps the dish rich without meat. Olive oil helps sauté the veggies, adding flavor. Fresh cilantro is a bright finish, and lime wedges provide a zesty touch. This balance of ingredients makes the chili simple yet delicious. {{ingredient_image_2}} To start, gather all your ingredients. You need fresh sweet potatoes, black beans, tomatoes, bell pepper, onion, and garlic. How to prepare the vegetables: 1. Rinse your sweet potatoes under cold water. 2. Use a sharp peeler to remove the skin. 3. Cut the sweet potatoes into 1-inch cubes. This size helps them cook evenly. Tips for peeling and dicing sweet potatoes: - Use a sturdy peeler for best results. - Cut off both ends of the sweet potato first. This gives you a flat surface to hold. - Dicing is easier if you cut the sweet potato into long strips first. Now, let’s cook! Instructions for sautéing vegetables: 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion and diced bell pepper. Sauté for about 5-7 minutes. You want the onion to be soft and clear. How to mix in spices and flavors: - Once the onion is soft, add 3 minced garlic cloves. - Then, sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. - Stir everything for 1-2 minutes. This helps the spices release their yummy smells. Now it’s time to add the rest. Guide to adding broth and beans: 1. Carefully pour in 4 cups of low-sodium vegetable broth. 2. Add one 14 oz can of diced tomatoes, including the juices, and 1 can of black beans that you drained and rinsed. 3. Stir all the ingredients together well. Tips for achieving the right consistency: - Bring the chili to a boil. - Once it’s boiling, lower the heat. Let it simmer for about 30 minutes. - Stir occasionally to prevent sticking. Check if the sweet potatoes are tender. - Season with salt and black pepper to taste. If you love spice, add more cayenne pepper now. How to avoid mushy sweet potatoes To keep sweet potatoes firm, cut them into 1-inch cubes. This size cooks evenly. Add them later in the cooking process. Let them simmer for about 30 minutes or until tender. Stir occasionally to avoid sticking. Tips for controlling spiciness Start with the recommended cayenne pepper. You can always add more later if you want more heat. Taste during cooking to find your perfect spice level. If it gets too spicy, add a splash of extra broth or more beans to balance it out. Best garnishes for the chili Fresh cilantro and lime wedges make great toppings. They add a burst of flavor and color. You can also add diced avocado or a dollop of sour cream for creaminess. Crumbled tortilla chips add a nice crunch too. Suggested side dishes Serve this chili with warm corn tortillas or crusty bread. Both options are perfect for dipping. You could also pair it with a fresh salad for a light touch. How to serve in bowls Use deep bowls to hold the chili. Make sure to pile it high for a hearty look. Top with cilantro and a lime wedge for color. Tips for photographing the dish Natural light works best for photos. Place the bowl near a window for good lighting. Use colorful garnishes to make your dish pop. A simple white background helps the chili stand out. Pro Tips Choose the Right Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes without any blemishes. This ensures the best texture and flavor in your chili. Adjust the Spice Level: Feel free to modify the amount of cayenne pepper and chili powder according to your taste preferences. Start with less if you're unsure, and add more as it simmers. Enhance the Flavor: For a deeper flavor, consider adding a splash of soy sauce or a teaspoon of maple syrup to balance the flavors while cooking. Make it Ahead: This chili tastes even better the next day! Make a batch in advance and store it in the fridge for an easy reheat meal. {{image_4}} For a vegan and gluten-free option, this chili works great as is. The sweet potatoes and black beans provide plenty of protein and fiber. You can swap the black beans for kidney beans or chickpeas if you like. These beans add a nice texture and flavor too. You can boost the flavor by adding other vegetables. Zucchini and corn mix well with the chili. They add sweetness and a fun crunch. You can also try adding more spices. Think about cumin or oregano to add depth. A pinch of cinnamon can add warmth and a unique twist. If you prefer using a slow cooker, you can easily adapt the recipe. Just sauté the onions and peppers first, then add everything to the slow cooker. Cook on low for 6 to 8 hours. If you have an Instant Pot, you can cook it faster. Use the sauté function for the veggies, then add the rest. Cook on high pressure for about 15 minutes. This saves time and keeps the flavors bright. Store your sweet potato black bean chili in the fridge. Use airtight containers to keep it fresh. Let the chili cool to room temperature before sealing. This helps prevent condensation inside the container. To freeze chili, let it cool completely. Pour it into freezer-safe bags or containers. Squeeze out extra air to prevent freezer burn. Label the bags with the date for easy tracking. When you're ready to eat, thaw the chili in the fridge overnight. Reheat it in a pot or microwave. Stir well to heat evenly. Your chili lasts about 4-5 days in the fridge. In the freezer, it can last up to 3 months. Look for signs of spoilage, like off smells or mold. If you see any, discard the chili right away. Enjoy your delicious chili fresh or stored! Can I make this chili spicy? Yes, you can make this chili spicy. Add more cayenne pepper to increase the heat. You can also mix in some chopped fresh jalapeños for an extra kick. Just remember to taste as you go, so you find the right level of spice for you. How can I make it creamier? To make the chili creamier, you can add a splash of coconut milk or a dollop of sour cream. Another option is to blend a portion of the chili until smooth and mix it back in. This will give you a rich texture without losing the chunky goodness. What can I use instead of black beans? If you don't have black beans, you can use kidney beans or pinto beans. Both options work well in chili. They add a nice texture and flavor. You can also use lentils for a different twist. Are there alternatives to sweet potatoes? You can use regular potatoes or butternut squash instead of sweet potatoes. Both will add a different taste but will still work nicely in this dish. Just make sure to adjust the cooking time if you use a different type of potato. How do I know if my chili is done? Your chili is done when the sweet potatoes are tender. You can check by poking them with a fork. If they are soft, your chili is ready. The flavors will also meld together nicely after simmering. Can I prepare this chili ahead of time? Yes, you can prepare this chili ahead of time. It tastes even better the next day after the flavors have blended. Store it in the fridge for up to three days or freeze it for longer storage. Just reheat it on the stove before serving. This blog post covered how to make a delicious chili using sweet potatoes and black beans. You learned about the main ingredients, spices, and cooking steps. I shared tips to ensure your chili turns out great and ways to store leftovers. Feel free to try variations for different diets or flavors. With this guide, you can create a tasty dish that fits your needs. Enjoy cooking and customizing your chili to your taste!

Savory Sweet Potato and Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 can (15 oz) black beans, thoroughly drained and rinsed
  • 1 can (14 oz) diced tomatoes, including their juices
  • 1 bell pepper diced into bite-sized pieces
  • 1 medium onion, chopped finely
  • 3 cloves garlic, minced or crushed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • to taste salt and freshly cracked black pepper
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper. Sauté the vegetables for approximately 5-7 minutes, or until they become soft and the onion turns translucent.
  • Incorporate the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper into the pot. Stir continuously for 1-2 minutes, allowing the spices to toast and release their fragrant aromas.
  • Introduce the diced sweet potatoes to the pot, stirring to coat them with the spice mixture and to combine them with the softened onions and bell pepper.
  • Carefully pour in the vegetable broth, followed by adding the diced tomatoes (including all their juices) and the rinsed black beans. Stir everything together to ensure even distribution of ingredients.
  • Increase the heat until the chili reaches a rolling boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the sweet potatoes are tender, stirring occasionally to prevent sticking.
  • Once cooked, taste the chili and season with salt and freshly cracked black pepper as desired. If you prefer a spicier chili, feel free to add more cayenne pepper at this stage for an extra kick.
  • Serve the chili hot, garnished generously with fresh cilantro leaves. Provide lime wedges on the side for guests to squeeze over their bowls for an added zest.

Notes

Pair with warm corn tortillas or crusty bread for a satisfying meal.
Keyword black bean, chili, sweet potato, vegan