Sweet Potato and Black Bean Chili is a hearty, flavorful, and nutrient-packed vegetarian chili perfect for cozy weeknights, meal prep, or chilly fall and winter days. Sweet potatoes add natural sweetness and creaminess, while black beans provide protein and fiber, making it a filling and satisfying dish. The combination of aromatic onions, garlic, bell peppers, and robust chili spices creates a complex, savory flavor that warms the soul.

This chili is both comforting and healthy, offering a plant-based meal that doesn’t compromise on flavor. It’s perfect served on its own, over rice, with cornbread, or topped with avocado, cheese, or fresh herbs for extra richness.

Why I Love This Recipe

I love this recipe because it’s incredibly versatile, hearty, and healthy. The natural sweetness of the roasted sweet potatoes balances the earthy, savory black beans and chili spices. It’s also a one-pot meal, which makes cleanup easy and cooking simple.

Every bite delivers comfort, warmth, and depth of flavor without needing meat, yet it feels just as hearty and satisfying as a traditional chili.

Why It’s a Must-Try Dish

• Hearty and filling: Protein-rich black beans and fiber-packed sweet potatoes make it satisfying.
• Comfort food: Warming, spicy, and perfect for cold weather.
• Healthy: Plant-based, nutrient-dense, and high in fiber and vitamins.
• Versatile: Can be served on its own, over grains, or with bread.
• Meal prep friendly: Tastes even better the next day as flavors meld.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: ~280 kcal per serving

Course & Cuisine

• Course: Main Course / Soup / Stew
• Cuisine: American / Vegetarian / Comfort Food

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium sweet potatoes, peeled and diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• ¼ cup fresh cilantro, chopped (optional, for garnish)
• Optional toppings: avocado, shredded cheese, sour cream, lime wedges

Cooking Directions

Step-by-Step Preparation Method

Step 1: Sauté Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and sauté for 3–4 minutes until translucent.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in red bell pepper and cook for another 2–3 minutes.

Step 2: Add Sweet Potatoes and Spices

1. Add diced sweet potatoes to the pot.
2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper.
3. Cook for 2–3 minutes, allowing the spices to bloom and coat the vegetables.

Step 3: Add Liquids and Beans

1. Stir in black beans, diced tomatoes, and vegetable broth.
2. Bring the mixture to a boil, then reduce heat to a simmer.
3. Cover and simmer for 25–30 minutes or until sweet potatoes are tender and flavors meld.

Step 4: Adjust Seasoning

1. Taste the chili and season with salt and black pepper as needed.
2. Remove from heat and stir in fresh cilantro if desired.

Step 5: Serve

1. Ladle chili into bowls.
2. Add optional toppings such as avocado slices, shredded cheese, sour cream, or a squeeze of lime.
3. Serve hot, with rice, cornbread, or tortilla chips if desired.

How to Serve

• Serve as a main course for lunch or dinner.
• Pair with rice, quinoa, or cornbread for a complete meal.
• Top with avocado, lime, shredded cheese, or fresh herbs for extra flavor.
• Great for meal prep or freezing in single-serving portions for quick meals.

Recipe Tips

• Sweet potatoes: Cut into uniform pieces for even cooking.
• Spice level: Adjust chili powder, cayenne, and paprika to taste.
• Beans: Use other beans like kidney or pinto beans if desired.
• Thickening: Simmer uncovered for 5–10 minutes if you prefer a thicker chili.
• Flavor boost: Add a splash of lime juice or a teaspoon of maple syrup for a subtle balance.

Variations

1. Vegan: Use all plant-based ingredients; skip cheese or sour cream toppings.
2. Smoky Chipotle Chili: Add 1–2 chipotle peppers in adobo sauce for smoky heat.
3. Hearty Vegetable Chili: Include zucchini, corn, or carrots for extra veggies.
4. Quinoa Chili: Add ½ cup cooked quinoa for additional protein and texture.
5. Creamy Chili: Stir in ¼ cup coconut milk or cashew cream before serving.

Freezing and Storage

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Cool completely and freeze in airtight containers for up to 3 months.
• Reheating: Thaw overnight in the refrigerator and reheat gently on the stove.

Special Equipment Needed

• Large pot or Dutch oven
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1. Can I make this chili spicier?
Yes, add more cayenne pepper, chili powder, or a chopped jalapeño.

Q2. Can I use canned sweet potatoes?
Fresh sweet potatoes are best for texture; canned can be used but may make the chili slightly mushy.

Q3. Can I make this chili ahead of time?
Yes, chili tastes even better the next day as flavors meld. Store in the fridge or freeze for later.

Q4. Can I add meat?
Yes, cooked chicken, ground turkey, or beef can be added for a non-vegetarian version.

Q5. How do I thicken the chili?
Simmer uncovered, or mash a portion of the sweet potatoes and beans and stir back into the chili.

Conclusion

Sweet Potato and Black Bean Chili is a hearty, nutritious, and comforting plant-based chili perfect for cozy evenings, meal prep, or family dinners. The natural sweetness of sweet potatoes balances the earthy black beans and robust chili spices, creating a rich, satisfying flavor.

It’s versatile, easy to make, and packed with nutrients, making it a go-to recipe for both busy weeknights and weekend cooking.