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Sweet Potato and Black Bean Chili

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Sauté Aromatics : Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute until fragrant. Stir in red bell pepper and cook for another 2–3 minutes.
  • Step 2: Add Sweet Potatoes and Spices : Add diced sweet potatoes to the pot. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 2–3 minutes, allowing the spices to bloom and coat the vegetables.
  • Step 3: Add Liquids and Beans : Stir in black beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 25–30 minutes or until sweet potatoes are tender and flavors meld.
  • Step 4: Adjust Seasoning : Taste the chili and season with salt and black pepper as needed. Remove from heat and stir in fresh cilantro if desired.
  • Step 5: Serve : Ladle chili into bowls. Add optional toppings such as avocado slices, shredded cheese, sour cream, or a squeeze of lime. Serve hot, with rice, cornbread, or tortilla chips if desired.