When the weather starts to cool down, there’s nothing quite like a hearty bowl of chili to warm you from the inside out. This Sweet Potato and Black Bean Chili brings together the earthiness of black beans with the subtle sweetness of tender sweet potatoes in a perfectly spiced tomato base.
What makes this vegetarian chili special is the beautiful balance of textures and flavors. The sweet potatoes break down slightly during cooking, creating a naturally thickened stew that’s both satisfying and nourishing. It’s comfort food that you can feel good about serving to your family!
Why You’ll Love This
- Completely vegetarian and easily made vegan (just skip the optional toppings like sour cream)
- Packed with plant-based protein and fiber from the beans and vegetables
- One-pot meal that’s perfect for weeknight cooking
- Freezes beautifully for make-ahead meal planning
- Customizable heat level to suit your family’s preferences
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro
Instructions
- Heat olive oil in large pot over medium heat. Cook onion and garlic until softened, 3-4 minutes.
- Add sweet potato and bell pepper, cook for 5 minutes.
- Stir in beans, tomatoes, broth, and all seasonings. Bring to boil.
- Reduce heat and simmer 20-25 minutes until sweet potato is tender.
- Garnish with fresh cilantro and serve hot.
Tips & Variations
- For a thicker chili, mash some of the sweet potatoes against the side of the pot after they’ve softened.
- Add a diced jalapeño or chipotle pepper in adobo sauce for extra heat.
- Butternut squash makes a great substitute for sweet potatoes if that’s what you have on hand.
- For a protein boost, add a cup of quinoa along with an extra cup of broth during the simmering stage.
- This chili tastes even better the next day, making it perfect for meal prep.
- For a creamier version, stir in 1/4 cup of peanut butter at the end of cooking (sounds unusual but tastes amazing!).
Serving Suggestions
Serve this hearty chili in deep bowls with your favorite toppings. Try diced avocado, a dollop of Greek yogurt or sour cream, shredded cheese, sliced green onions, or crushed tortilla chips for added texture and flavor. A side of warm cornbread makes the perfect accompaniment to soak up all the delicious sauce.
For a fun presentation, serve the chili over a small portion of cooked brown rice or quinoa, creating a complete meal in one bowl that will satisfy even the heartiest appetites.
Notes
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- You’ll know the chili is done when the sweet potatoes are fork-tender but still hold their shape.
- If the chili becomes too thick during cooking, add a splash more vegetable broth to reach your desired consistency.
FAQs
Can I make this in a slow cooker?
Yes! Sauté the onions and garlic first, then add all ingredients except corn, lime juice, and cilantro to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add corn during the last 30 minutes of cooking.
Is this chili spicy?
As written, this chili has a mild to medium heat level. Adjust the cayenne pepper to control the spiciness, or omit it entirely for a milder version.
Can I use dried beans instead of canned?
Absolutely! Use 1 cup of dried black beans, soaked overnight and cooked separately until tender before adding to the chili.
What can I substitute for cilantro if I don’t like it?
Fresh parsley makes a great substitute if you’re not a fan of cilantro. You can also simply omit it and add a bit more lime juice for brightness.
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