Description
This Sweet Potato and Black Bean Chili is a hearty, smoky, and naturally vegetarian dish. Packed with tender sweet potatoes, protein-rich black beans, tomatoes, and warm spices, it offers a comforting one-pot meal perfect for chilly nights, with versatile options for stovetop, slow cooker, or Instant Pot preparation.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander (optional)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼–½ tsp cayenne pepper (optional, to taste)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) crushed tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 3 cups vegetable broth
- 1 cup frozen or canned corn (optional)
- 1 tbsp lime juice
Optional Toppings
- Avocado slices
- Sour cream or vegan yogurt
- Cilantro
- Shredded cheese
- Tortilla chips
Instructions
- Heat the oil: Heat olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Cook onion and bell pepper: Add the diced onion and chopped red bell pepper to the pot and cook for 4–5 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until aromatic, being careful not to burn it.
- Incorporate spices and sweet potatoes: Add the diced sweet potatoes along with chili powder, ground cumin, smoked paprika, optional ground coriander, salt, black pepper, and optional cayenne pepper. Stir well to evenly coat the sweet potatoes and allow the spices to bloom.
- Add tomatoes, beans, broth, and corn: Pour in the diced tomatoes, crushed tomatoes, drained black beans, vegetable broth, and the optional corn. Stir to combine all ingredients thoroughly.
- Bring to a boil: Increase heat to bring the mixture to a boil, ensuring all ingredients start cooking together.
- Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for 30–35 minutes. Stir occasionally and cook until the sweet potatoes are tender when pierced with a fork.
- Finish with lime juice and seasoning: Stir in the lime juice and taste the chili, adjusting the seasoning if needed for salt and spice.
- Serve: Ladle the chili into bowls and top with desired garnishes such as avocado slices, sour cream or vegan yogurt, cilantro, shredded cheese, and tortilla chips for added flavor and texture.
Notes
- For thicker chili, mash some of the sweet potatoes against the side of the pot while simmering.
- Slow Cooker option: Cook the chili on LOW for 6–7 hours or HIGH for 3–4 hours.
- Instant Pot option: Pressure cook on HIGH for 12 minutes and allow a natural release for best texture.
- Storage: Refrigerate leftovers up to 5 days or freeze for up to 3 months.
- To increase protein content, add cooked quinoa or an additional can of black beans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Chili, Soup
- Method: Stovetop
- Cuisine: Southwestern
