Sweet Potato and Black Bean Chili Recipe Guaranteed to Warm Your Soul
Are you looking for a comforting, nutritious, and downright delicious meal to cozy up with? This Sweet Potato and Black Bean Chili has got you covered. It’s hearty, packed with plant-based goodness, and accessible for weeknight dinners. Plus, it’s naturally vegan and gluten-free—though you’d never guess it from the bold flavors. Let’s dive in!
Ingredients
Here’s what you’ll need to make this flavorful chili:
For the chili:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon (optional, for a warm twist)
- 1 large sweet potato (about 1 lb), peeled and diced into bite-sized cubes
- 1 (14 oz) can diced tomatoes (fire-roasted for extra flavor, if you like)
- 2 cups vegetable broth
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn (optional)
- Salt and black pepper, to taste
For toppings (optional but encouraged):
- Fresh cilantro, chopped
- Sliced avocado
- Lime wedges
- Dairy-free sour cream or yogurt
How to Make Sweet Potato and Black Bean Chili
1. Sauté the aromatics.
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes. Stir in the garlic, chili powder, cumin, smoked paprika, and cinnamon (if using). Cook for another minute until fragrant.
2. Cook the sweet potatoes.
Add the diced sweet potatoes, canned tomatoes (with their juices), and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
3. Add the black beans.
Stir in the black beans and corn (if using). Simmer for another 5-10 minutes to allow the flavors to meld. Taste and adjust the seasoning with salt and pepper.
4. Serve and enjoy.
Ladle the chili into bowls and pile on your favorite toppings. A lime juice squeeze and a sour cream dollop take it over the top!
Why You’ll Love This Chili
This chili checks all the boxes:
- Flavorful: The warm spices, sweet potatoes, and hearty beans create an unbeatable combo.
- Healthy: Loaded with fiber, vitamins, and plant-based protein.
- Versatile: Customize it with extra veggies, different beans, or your favorite toppings.
- Convenient: One pot, minimal cleanup, reheats beautifully for leftovers.
Tips for Success
- Prep Ahead: Chop the sweet potatoes and onion in advance for a quicker start.
- Thicker Chili: Let it simmer uncovered for a few extra minutes to thicken up.
- Storage: Leftovers keep well in the fridge for up to 5 days or freeze for up to 3 months.
Serving Ideas
This chili is a meal in itself, but why stop there? Pair it with:
- A side of warm cornbread.
- Crispy tortilla chips for dipping.
- A fresh green salad to balance the richness.
This Sweet Potato and Black Bean Chili is comfort food at its best—simple, satisfying, and flavorful. Whether for meal prep or a crowd-pleasing dinner, it’s guaranteed to become a favorite in your kitchen. Grab your ingredients, and let’s get cooking!
