Description
This Sweet Potato and Black Bean Chili is a hearty, comforting, and nutritious vegetarian dish packed with bold spices and vibrant flavors. Featuring tender sweet potatoes, protein-rich black beans, and a blend of smoky chili powder and cumin, it’s perfect for a cozy meal that’s both satisfying and wholesome. Ready in just 40 minutes, this chili is great for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables & Aromatics
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
Canned Goods & Liquids
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
Spices & Seasonings
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chipotle powder (optional)
- Salt and black pepper to taste
Other
- 1 tbsp olive oil
- 1 tbsp lime juice
- Fresh cilantro, avocado, or cheese for garnish (optional)
Instructions
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until they become soft and fragrant, about 3-5 minutes.
- Toast spices: Stir in chili powder, ground cumin, smoked paprika, and chipotle powder (if using). Cook the mixture for 1 minute to release the spices’ aromas.
- Add ingredients: Pour in the canned diced tomatoes along with their juices and the vegetable broth. Add the diced sweet potatoes to the pot. Bring the mixture to a simmer and cook uncovered for 20 to 25 minutes, or until the sweet potatoes are tender.
- Stir in black beans: Add the drained and rinsed black beans to the pot. Let the chili cook for an additional 5 minutes to heat the beans through and meld the flavors.
- Final touches: Stir in the lime juice and season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro, slices of avocado, or cheese, if desired.
Notes
- This chili can be made spicier by adding more chipotle powder or a dash of cayenne pepper.
- For a creamier texture, add a splash of coconut milk or a dollop of sour cream before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
- Feel free to add other vegetables like bell peppers or corn for extra texture and flavor.
- Serve with rice, cornbread, or tortilla chips to make a complete meal.
