This Sweet Potato Black Bean Chili is easy to make and full of flavor. It uses simple ingredients like sweet potatoes, black beans, bell peppers, and a few spices to create a hearty, filling meal. You can make it quickly, and it is perfect for lunch or dinner any day of the week.
Why We Love This Sweet Potato Black Bean Chili
You will love this chili for many reasons. First, it is simple to make, even on a busy evening. The ingredients are easy to find, and the method is straightforward, meaning you can have a hot meal on the table in under an hour. Second, it is versatile. You can adjust the spice level to your taste, add extra vegetables, or even top it with avocado, fresh herbs, or a squeeze of lime. Third, it’s packed with nutrition. Sweet potatoes provide fiber and vitamin A, black beans deliver plant-based protein, and the variety of spices enhances both flavor and health benefits. Finally, this chili stores well, making it ideal for meal prep or leftovers. Each serving is satisfying without being heavy, so it’s perfect for lunch or dinner.
Ingredients for Sweet Potato Black Bean Chili
Here’s everything you will need to make this hearty chili. These ingredients combine to create a perfect balance of flavor, spice, and texture.
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups diced bell pepper (any color or mix)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 1 medium-large sweet potato (16 oz / 450 grams), peeled and diced into ½ inch cubes
- 1 can (15 oz / 425 grams) black beans, drained and rinsed
- 2 teaspoons cocoa powder
- 2 cups (500 ml) vegetable stock
- 1 can (15 oz / 425 grams) whole or diced tomatoes
- 2 tablespoons soy sauce
- Salt, to taste
How to Make Sweet Potato Black Bean Chili
You will start by preparing your vegetables. Heat olive oil in a large pot over medium heat. Once the oil is warm, add the finely diced onion and cook until it begins to soften, about three minutes. Next, add the minced garlic and diced bell peppers. Cook until the peppers are tender and fragrant, around four to five minutes.
Once your vegetables are ready, add the tomato paste, chili powder, cumin, oregano, and smoked paprika. Stir continuously for about two minutes. You want the tomato paste to darken slightly and release its rich flavor. This step creates a strong, flavorful base for your chili.
Now it’s time to add your main ingredients. Stir in the diced sweet potato, black beans, and cocoa powder. Pour in the vegetable stock and canned tomatoes, breaking whole tomatoes with your hands if necessary. Bring the mixture to a gentle boil, then reduce heat to medium-low to allow the chili to simmer.
Simmer the chili for 20 to 30 minutes, or until the sweet potatoes are tender. Check the consistency; if it looks too thick, add a splash of vegetable stock or water. Toward the end of cooking, add the soy sauce and taste your chili. Add salt as needed to bring the flavors together. The result will be a hearty, thick chili with soft sweet potatoes and tender beans coated in a rich, aromatic sauce.
How to Serve Sweet Potato Black Bean Chili
You can serve your chili in multiple ways. A simple option is to ladle it into bowls and garnish with fresh herbs like cilantro or parsley. You can also add a dollop of yogurt or a sprinkle of shredded cheese if desired. Pair it with warm crusty bread, rice, or quinoa to make it a complete meal. For extra texture, top your chili with crunchy tortilla chips or roasted seeds. The vibrant colors of the sweet potato and bell peppers make this chili visually appealing, so don’t be afraid to make it the centerpiece of your table.
Expert Tips: Sweet Potato Black Bean Chili
For the best results, cut your sweet potatoes into uniform cubes so they cook evenly. You can also experiment with different types of beans or add corn and zucchini for extra flavor and nutrition. Toast your spices in the oil for a few seconds before adding liquids to release their full aroma. If you like a smoky flavor, consider adding a small chipotle pepper in adobo sauce. Taste the chili as it cooks to adjust seasonings gradually rather than adding too much salt or spice at the end. Leftovers taste even better the next day, as the flavors have more time to meld together.
How to Store Sweet Potato Black Bean Chili
Store your chili in an airtight container in the fridge for up to five days. You can also freeze portions in freezer-safe containers for up to three months. When reheating, warm gently on the stove or in the microwave, adding a splash of vegetable stock if it has thickened too much. Freezing in single portions makes it convenient for a quick lunch or dinner later in the week.
Variations of Sweet Potato Black Bean Chili
You can adapt this chili to suit your taste or dietary preferences. Try adding different vegetables like zucchini, carrots, or corn. For extra protein, include cooked lentils or chickpeas. If you prefer a spicier chili, add a few chopped jalapeños or a pinch of cayenne pepper. You can also make it creamier by stirring in coconut milk toward the end of cooking. Another variation is to serve it over baked sweet potatoes or with a side of cornbread for a filling meal. The chili is highly flexible, letting you experiment while keeping the core flavors intact.
FAQ about Sweet Potato Black Bean Chili
- Can I make this chili ahead of time?
Yes, this chili tastes even better the next day as the flavors meld together. Store it in the fridge for up to five days or freeze for longer storage. - Can I use other beans instead of black beans?
Absolutely. Kidney beans, pinto beans, or chickpeas all work well and add a slightly different texture. - How spicy is this chili?
This recipe is mild, but you can easily adjust the heat by adding extra chili powder, cayenne pepper, or chopped jalapeños. - Can I make this chili in a slow cooker?
Yes. Follow the same steps for sautéing the vegetables and spices, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. - Is this chili gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure that your soy sauce is certified gluten-free if you have a sensitivity. - Can I add more vegetables?
Definitely. This chili is versatile, so feel free to include zucchini, carrots, corn, or any other vegetables you enjoy. - How do I make it creamier?
Stir in coconut milk, plant-based yogurt, or a bit of cashew cream toward the end of cooking for a creamy texture.
Sweet Potato Black Bean Chili
Equipment
- Large Pot
Ingredients
- 2 Tbsp. olive oil
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 1 1/2 cups diced bell pepper (any color or mix)
- 2 Tbsp. tomato paste
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. oregano
- 1 tsp. smoked paprika
- 1 medium-large sweet potato (16 oz / 450 grams, peeled and diced into ½ inch cubes)
- 1 can black beans (15 oz / 425 grams, drained and rinsed)
- 2 tsp. cocoa powder
- 2 cups vegetable stock (500 ml)
- 1 can whole or diced tomatoes (15 oz / 425 grams)
- 2 Tbsp. soy sauce
- Salt (to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until it begins to soften, about three minutes.
- Add garlic and diced bell peppers. Cook until the peppers are tender and fragrant, around four to five minutes.
- Stir in tomato paste, chili powder, cumin, oregano, and smoked paprika. Cook for about two minutes until the tomato paste darkens slightly.
- Add diced sweet potato, black beans, and cocoa powder. Pour in vegetable stock and canned tomatoes. Bring to a gentle boil.
- Reduce heat to medium-low and simmer for 20 to 30 minutes, or until sweet potatoes are tender. Adjust consistency with stock or water if needed.
- Stir in soy sauce and taste the chili, adding salt as needed. Serve hot.
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