Sweet Potato & Black Bean Chili: A Cozy Twist on a Classic
Warm up with this unique take on a chili favorite! This Sweet Potato and Black Bean Chili combines the earthy richness of black beans with the natural sweetness of sweet potatoes for a meal that’s as hearty as it is satisfying. Perfect for weeknight dinners or lazy weekends, this chili comes together quickly and is both vegan and gluten-free—a win for almost any dietary preference!
Why You’ll Love This Sweet Potato & Black Bean Chili
This recipe is perfect for anyone looking to switch up their chili game with a dish that’s:
- Nutrient-packed – Loaded with fiber, vitamins, and minerals.
- Hearty and filling – Thanks to the black beans and sweet potatoes.
- Easy to customize – Adjust spice levels and toppings to suit your taste.
- Vegan and gluten-free – A great choice for anyone with dietary restrictions.
Ingredients You’ll Need
To whip up this delicious chili, gather the following ingredients:
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or yellow), chopped
- 1 large sweet potato, peeled and diced
- 1 can black beans (15 oz), rinsed and drained
- 1 can diced tomatoes (14 oz)
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Avocado and vegan sour cream for topping
Pro Tip: For an extra depth of flavor, add a pinch of cinnamon and a splash of lime juice toward the end of cooking. The cinnamon will enhance the warmth of the spices, while the lime adds a burst of freshness!
Instructions
1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic, bell pepper, and diced sweet potato, and sauté for another 5 minutes until slightly softened.
2. Add the Beans, Tomatoes, and Spices
Stir in the black beans, diced tomatoes (with their juices), vegetable broth, chili powder, cumin, and smoked paprika. Season with salt and pepper.
3. Simmer
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes or until the sweet potatoes are tender and the flavors have melded together. Stir occasionally to prevent sticking.
4. Adjust Seasonings
Taste the chili and adjust seasonings if needed. Add more chili powder for spice or a pinch of salt if necessary.
5. Serve and Garnish
Ladle the chili into bowls and top with sliced avocado and a dollop of vegan sour cream for a creamy finish. Garnish with fresh cilantro or chopped green onions if desired.
Pro Tip: Want to add some crunch? Serve with tortilla chips on the side, or sprinkle a handful of crushed chips on top!
Why Sweet Potato and Black Bean Chili is a Nutritional Powerhouse
Not only is this chili delicious, but it’s also packed with fiber, vitamins A and C, and plant-based protein. Sweet potatoes are rich in beta-carotene, and black beans provide a solid dose of protein and iron. Combined, these ingredients make for a balanced meal that keeps you feeling full and energized.
FAQ: Common Questions about Sweet Potato & Black Bean Chili
Can I make this chili in a slow cooker? Absolutely! Add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How long does this chili last in the fridge? This chili keeps well in the refrigerator for up to 5 days in an airtight container. It also freezes beautifully—simply let it cool completely before transferring it to freezer-safe containers.
With just a few simple ingredients and easy steps, this Sweet Potato & Black Bean Chili will quickly become a favorite, offering a warm, comforting, and nutritious meal any day of the week. Enjoy it as is, or customize it with your favorite toppings!
