Sweet Potato and Black Bean Chili Recipe
If you’re looking for a hearty and nutritious dish that warms you from the inside out, look no further than this Sweet Potato and Black Bean Chili. Packed with protein, fiber, and rich flavors, this dish is perfect for cozy dinners or meal prep for the week. Whether you’re a fan of vegetarian chili or simply looking for a meatless option, this recipe is sure to satisfy.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon (adds a unique warmth to the flavor)
- Salt and pepper, to taste
- 1 cup frozen corn (optional but adds a nice touch of sweetness)
- Fresh cilantro, for garnish
Pro Tip: To save time, you can use pre-diced sweet potatoes from the store or even sweet potato cubes frozen for convenience.
Instructions
1. Prepare the Sweet Potatoes
Start by heating olive oil in a large pot over medium heat. Add the diced sweet potatoes and sauté for about 5–7 minutes, until they’re starting to soften. This step caramelizes the edges and intensifies the flavor, so don’t skip it!
2. Sauté the Aromatics
Add the onion and garlic to the pot with the sweet potatoes. Continue to sauté for another 2–3 minutes, until the onions are translucent and the garlic is fragrant. This step will add a depth of flavor to the chili base.
3. Add the Seasonings
Sprinkle in the chili powder, cumin, smoked paprika, and cinnamon. Stir everything together and let the spices toast for about 1 minute. This helps release the essential oils in the spices, making the chili more flavorful.
4. Combine the Ingredients
Add the black beans, diced tomatoes, tomato paste, and vegetable broth to the pot. Stir everything together, ensuring that the sweet potatoes are well-coated with the spices and liquid.
5. Simmer and Cook
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25–30 minutes, or until the sweet potatoes are tender and the flavors have melded together. Stir occasionally to prevent anything from sticking to the bottom.
6. Add Corn (Optional)
If you’re using frozen corn, stir it in during the last 5 minutes of cooking. This adds a subtle sweetness that balances the heat from the chili powder.
7. Taste and Adjust
Before serving, taste the chili and adjust the seasonings with salt and pepper as needed. You can also add more chili powder for extra heat or a squeeze of lime juice for acidity, if desired.
8. Serve
Ladle the chili into bowls and garnish with fresh cilantro for a burst of color and flavor. If you’re feeling indulgent, you can also top it with a dollop of sour cream or a sprinkle of shredded cheese.
Pro Tip: Make Ahead – This chili tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Health Benefits of Sweet Potato and Black Bean Chili
Sweet potatoes are loaded with vitamin A, fiber, and potassium, making them a great choice for boosting your immune system and supporting heart health. Meanwhile, black beans are an excellent source of plant-based protein and fiber, helping to keep you full longer and support digestive health.
Final Thoughts
This Sweet Potato and Black Bean Chili is a comforting, healthy, and easy-to-make meal that you’ll want to make over and over again. It’s perfect for any season, whether you’re craving a cozy winter meal or a hearty fall dish. Enjoy!
