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Sweet Potato Black Bean Chili Flavorful and Hearty Dish

by on June 4, 2025

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Looking for a dish that warms you up and fills you up? Sweet Potato Black Bean Chili is the answer! Packed with nutrients and big flavors, this chili is a crowd-pleaser. Whether you’re cooking for family or meal prepping for the week, you’ll find all the tips you need right here. Let’s dive into a recipe that’s both healthy and hearty, making every bite a delight!

- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes, with juices - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (red or green), chopped - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish - Optional: avocado slices and lime wedges for serving Sweet potatoes are rich in fiber, vitamins A and C. They help boost your immune system. Black beans offer protein and are high in fiber too. They aid digestion and keep you full. Diced tomatoes are low in calories and packed with vitamins. They add flavor and nutrients. Onions and garlic have antioxidants. They support heart health and add depth to flavors. Bell peppers are full of vitamins and add a nice crunch. If you cannot find sweet potatoes, try using regular potatoes. They will change the flavor slightly but still taste good. You can replace black beans with kidney beans or pinto beans. If you want a spicy kick, add jalapeños or hot sauce. Use vegetable broth or chicken broth, depending on your diet. For a creamier texture, stir in some coconut milk towards the end. {{ingredient_image_1}} 1. Start by peeling and dicing the sweet potatoes. You need two medium sweet potatoes for this recipe. 2. Chop one medium onion and one bell pepper. You can use either red or green. 3. Mince three cloves of garlic. This adds a nice flavor to the chili. 4. Open the cans of black beans and diced tomatoes. Drain and rinse the black beans. 1. In a large pot, heat two tablespoons of olive oil over medium heat. 2. Add the chopped onion and bell pepper. Cook them until the onion turns translucent, about five minutes. 3. Stir in the minced garlic, two tablespoons of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika. Cook this for one to two minutes until you smell the spices. 4. Add the diced sweet potatoes to the pot. Stir everything well and sauté for three to four minutes. 5. Pour in the can of diced tomatoes with their juices and two cups of vegetable broth. Bring this mixture to a boil. 6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 to 25 minutes. Check if the sweet potatoes are tender by piercing them with a fork. 7. Stir in the black beans and cook uncovered for an additional five to ten minutes until the beans are heated. 8. Taste the chili and adjust the seasonings if needed. Remove the pot from the heat. - Keep an eye on the sweet potatoes. You want them tender but not mushy. - If the chili seems too thick, add a bit more vegetable broth. - For best flavor, let the chili sit for a few minutes before serving. This allows the flavors to mingle. To make your sweet potato black bean chili even better, use fresh spices. Fresh spices add a lot of taste. Toast your spices in the pot before adding other ingredients. This brings out their flavor. Also, let the chili simmer longer. The flavors blend well over time. You can adjust the heat by adding more chili powder or a dash of hot sauce. One common mistake is not cooking the onions long enough. They should turn soft and clear. If you skip this step, your chili may taste harsh. Another mistake is rushing the simmer time. Don’t skip the 20-25 minutes of simmering. This is key to softening the sweet potatoes and blending flavors. Finally, avoid adding too much salt at once. Taste as you go to find the right balance. Garnishes make your chili look and taste great. I love adding fresh cilantro on top for color and flavor. Avocado slices give a creamy touch and cool down the heat. A squeeze of lime juice adds brightness. You can also serve with tortilla chips for a crunchy side. These simple additions make your meal feel special and inviting. Pro Tips Use Fresh Spices: Fresh spices can significantly enhance the flavor of your chili. If possible, buy whole spices and grind them just before use for maximum aroma. Adjust the Heat: If you prefer a spicier chili, consider adding diced jalapeños or a pinch of cayenne pepper. Adjust the spice level to your liking throughout the cooking process. Let It Sit: Chili often tastes better the next day. If you have time, let it sit in the refrigerator overnight and reheat it the next day to allow the flavors to meld. Top It Off: Enhance your serving with toppings such as shredded cheese, sour cream, or diced green onions for an added layer of texture and flavor. {{image_2}} You can boost the protein in your chili easily. Try adding cooked quinoa or lentils. Both blend well with sweet potatoes and black beans. You can also add shredded chicken or ground turkey for a meatier dish. These options make the chili heartier and filling. This chili is already vegan and vegetarian-friendly. To keep it that way, focus on the beans and veggies. You can swap the vegetable broth for a homemade version for more flavor. Add in some corn for a sweet crunch. You can also toss in some extra bell peppers or zucchini for more texture. You can change the flavor by adding local spices. For a southwestern twist, try adding chipotle or jalapeños. For a Caribbean vibe, mix in some coconut milk and curry powder. If you enjoy Italian flavors, add some Italian herbs like basil or oregano. These small tweaks can turn your chili into a unique dish! To store leftovers, let the chili cool down. Once cooled, pour it into an airtight container. Seal the container tightly and place it in the fridge. The chili will last for about 4 to 5 days. You can also divide it into smaller portions for easy meals later. If you want to freeze this chili, use freezer-safe bags or containers. Make sure to leave some space at the top. This space allows the chili to expand as it freezes. Label the bags with the date for easy tracking. The chili can stay good in the freezer for up to 3 months. When you’re ready to eat, take the chili out of the fridge or freezer. For fridge leftovers, heat it in a pot over medium heat. Stir often until it’s hot. If frozen, let it thaw in the fridge overnight before reheating. You can also use the microwave. Heat in short bursts, stirring in between. Enjoy it warm! To boost the heat, add more chili powder. You can also include diced jalapeños. Fresh or dried red pepper flakes work well too. Start with a little, then taste and adjust. You want it hot but not overwhelming. If you prefer, serve hot sauce on the side for extra spice. Yes, you can use fresh beans! Soak dried beans overnight. Then, cook them until tender before adding to the chili. This might take longer than using canned beans. Canned beans save time, but fresh beans add great flavor. Just make sure to adjust the cooking time in the recipe. Absolutely! This chili is perfect for meal prep. It stores well and tastes great after a day or two. Just keep it in an airtight container in the fridge. You can easily make a big batch and portion it out. It also freezes nicely, so you can save some for later. This article shared key ingredients, their benefits, and smart substitutes. You learned step-by-step how to prepare and cook the dish, along with handy tips to avoid mistakes. I also covered creative variations to suit your taste and how to store leftovers for later. Remember, cooking is about fun and creativity. Use these insights to make your chili unique. Enjoy every bite and be proud of your cooking skills!

Why I Love This Recipe

  1. Healthy and Nutritious: This chili is packed with healthy ingredients, including sweet potatoes and black beans, making it a great source of vitamins and fiber.
  2. Easy to Make: With simple steps and minimal prep time, this recipe is perfect for busy weeknights or meal prep.
  3. Flavorful and Satisfying: The combination of spices creates a robust flavor, and the hearty ingredients make it filling and satisfying.
  4. Customizable: You can easily adapt this recipe by adding your favorite toppings or veggies, making it versatile for everyone’s taste.

Ingredients

List of Ingredients

– 2 medium sweet potatoes, peeled and diced

– 1 can (15 oz) black beans, drained and rinsed

– 1 can (14.5 oz) diced tomatoes, with juices

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 1 bell pepper (red or green), chopped

– 2 cups vegetable broth

– 2 tablespoons chili powder

– 1 teaspoon cumin

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– 2 tablespoons olive oil

– Fresh cilantro for garnish

– Optional: avocado slices and lime wedges for serving

Nutritional Benefits of Key Ingredients

Sweet potatoes are rich in fiber, vitamins A and C. They help boost your immune system. Black beans offer protein and are high in fiber too. They aid digestion and keep you full. Diced tomatoes are low in calories and packed with vitamins. They add flavor and nutrients. Onions and garlic have antioxidants. They support heart health and add depth to flavors. Bell peppers are full of vitamins and add a nice crunch.

Substitutions and Alternatives

If you cannot find sweet potatoes, try using regular potatoes. They will change the flavor slightly but still taste good. You can replace black beans with kidney beans or pinto beans. If you want a spicy kick, add jalapeños or hot sauce. Use vegetable broth or chicken broth, depending on your diet. For a creamier texture, stir in some coconut milk towards the end.

Step-by-Step Instructions

Preparation Steps

1. Start by peeling and dicing the sweet potatoes. You need two medium sweet potatoes for this recipe.

2. Chop one medium onion and one bell pepper. You can use either red or green.

3. Mince three cloves of garlic. This adds a nice flavor to the chili.

4. Open the cans of black beans and diced tomatoes. Drain and rinse the black beans.

Cooking Instructions

1. In a large pot, heat two tablespoons of olive oil over medium heat.

2. Add the chopped onion and bell pepper. Cook them until the onion turns translucent, about five minutes.

3. Stir in the minced garlic, two tablespoons of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika. Cook this for one to two minutes until you smell the spices.

4. Add the diced sweet potatoes to the pot. Stir everything well and sauté for three to four minutes.

5. Pour in the can of diced tomatoes with their juices and two cups of vegetable broth. Bring this mixture to a boil.

6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 to 25 minutes. Check if the sweet potatoes are tender by piercing them with a fork.

7. Stir in the black beans and cook uncovered for an additional five to ten minutes until the beans are heated.

8. Taste the chili and adjust the seasonings if needed. Remove the pot from the heat.

Tips for Ensuring Proper Timing

– Keep an eye on the sweet potatoes. You want them tender but not mushy.

– If the chili seems too thick, add a bit more vegetable broth.

– For best flavor, let the chili sit for a few minutes before serving. This allows the flavors to mingle.

Tips & Tricks

Best Practices for Flavor Enhancement

To make your sweet potato black bean chili even better, use fresh spices. Fresh spices add a lot of taste. Toast your spices in the pot before adding other ingredients. This brings out their flavor. Also, let the chili simmer longer. The flavors blend well over time. You can adjust the heat by adding more chili powder or a dash of hot sauce.

Common Mistakes to Avoid

One common mistake is not cooking the onions long enough. They should turn soft and clear. If you skip this step, your chili may taste harsh. Another mistake is rushing the simmer time. Don’t skip the 20-25 minutes of simmering. This is key to softening the sweet potatoes and blending flavors. Finally, avoid adding too much salt at once. Taste as you go to find the right balance.

Suggestions for Garnishing

Garnishes make your chili look and taste great. I love adding fresh cilantro on top for color and flavor. Avocado slices give a creamy touch and cool down the heat. A squeeze of lime juice adds brightness. You can also serve with tortilla chips for a crunchy side. These simple additions make your meal feel special and inviting.

Pro Tips

  1. Use Fresh Spices: Fresh spices can significantly enhance the flavor of your chili. If possible, buy whole spices and grind them just before use for maximum aroma.
  2. Adjust the Heat: If you prefer a spicier chili, consider adding diced jalapeños or a pinch of cayenne pepper. Adjust the spice level to your liking throughout the cooking process.
  3. Let It Sit: Chili often tastes better the next day. If you have time, let it sit in the refrigerator overnight and reheat it the next day to allow the flavors to meld.
  4. Top It Off: Enhance your serving with toppings such as shredded cheese, sour cream, or diced green onions for an added layer of texture and flavor.

Variations

Additions for Extra Protein

You can boost the protein in your chili easily. Try adding cooked quinoa or lentils. Both blend well with sweet potatoes and black beans. You can also add shredded chicken or ground turkey for a meatier dish. These options make the chili heartier and filling.

Vegan and Vegetarian Modifications

This chili is already vegan and vegetarian-friendly. To keep it that way, focus on the beans and veggies. You can swap the vegetable broth for a homemade version for more flavor. Add in some corn for a sweet crunch. You can also toss in some extra bell peppers or zucchini for more texture.

Regional Flavor Twists

You can change the flavor by adding local spices. For a southwestern twist, try adding chipotle or jalapeños. For a Caribbean vibe, mix in some coconut milk and curry powder. If you enjoy Italian flavors, add some Italian herbs like basil or oregano. These small tweaks can turn your chili into a unique dish!

Storage Info

How to Store Leftovers

To store leftovers, let the chili cool down. Once cooled, pour it into an airtight container. Seal the container tightly and place it in the fridge. The chili will last for about 4 to 5 days. You can also divide it into smaller portions for easy meals later.

Freezing Instructions

If you want to freeze this chili, use freezer-safe bags or containers. Make sure to leave some space at the top. This space allows the chili to expand as it freezes. Label the bags with the date for easy tracking. The chili can stay good in the freezer for up to 3 months.

Reheating Recommendations

When you’re ready to eat, take the chili out of the fridge or freezer. For fridge leftovers, heat it in a pot over medium heat. Stir often until it’s hot. If frozen, let it thaw in the fridge overnight before reheating. You can also use the microwave. Heat in short bursts, stirring in between. Enjoy it warm!

FAQs

How can I make this chili spicier?

To boost the heat, add more chili powder. You can also include diced jalapeños. Fresh or dried red pepper flakes work well too. Start with a little, then taste and adjust. You want it hot but not overwhelming. If you prefer, serve hot sauce on the side for extra spice.

Can I use fresh beans instead of canned?

Yes, you can use fresh beans! Soak dried beans overnight. Then, cook them until tender before adding to the chili. This might take longer than using canned beans. Canned beans save time, but fresh beans add great flavor. Just make sure to adjust the cooking time in the recipe.

Is this chili suitable for meal prep?

Absolutely! This chili is perfect for meal prep. It stores well and tastes great after a day or two. Just keep it in an airtight container in the fridge. You can easily make a big batch and portion it out. It also freezes nicely, so you can save some for later.

This article shared key ingredients, their benefits, and smart substitutes. You learned step-by-step how to prepare and cook the dish, along with handy tips to avoid mistakes. I also covered creative variations to suit your taste and how to store leftovers for later.

Remember, cooking is about fun and creativity. Use these insights to make your chili unique. Enjoy every bite and be proud of your cooking skill

- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes, with juices - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (red or green), chopped - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish - Optional: avocado slices and lime wedges for serving Sweet potatoes are rich in fiber, vitamins A and C. They help boost your immune system. Black beans offer protein and are high in fiber too. They aid digestion and keep you full. Diced tomatoes are low in calories and packed with vitamins. They add flavor and nutrients. Onions and garlic have antioxidants. They support heart health and add depth to flavors. Bell peppers are full of vitamins and add a nice crunch. If you cannot find sweet potatoes, try using regular potatoes. They will change the flavor slightly but still taste good. You can replace black beans with kidney beans or pinto beans. If you want a spicy kick, add jalapeños or hot sauce. Use vegetable broth or chicken broth, depending on your diet. For a creamier texture, stir in some coconut milk towards the end. {{ingredient_image_1}} 1. Start by peeling and dicing the sweet potatoes. You need two medium sweet potatoes for this recipe. 2. Chop one medium onion and one bell pepper. You can use either red or green. 3. Mince three cloves of garlic. This adds a nice flavor to the chili. 4. Open the cans of black beans and diced tomatoes. Drain and rinse the black beans. 1. In a large pot, heat two tablespoons of olive oil over medium heat. 2. Add the chopped onion and bell pepper. Cook them until the onion turns translucent, about five minutes. 3. Stir in the minced garlic, two tablespoons of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika. Cook this for one to two minutes until you smell the spices. 4. Add the diced sweet potatoes to the pot. Stir everything well and sauté for three to four minutes. 5. Pour in the can of diced tomatoes with their juices and two cups of vegetable broth. Bring this mixture to a boil. 6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 to 25 minutes. Check if the sweet potatoes are tender by piercing them with a fork. 7. Stir in the black beans and cook uncovered for an additional five to ten minutes until the beans are heated. 8. Taste the chili and adjust the seasonings if needed. Remove the pot from the heat. - Keep an eye on the sweet potatoes. You want them tender but not mushy. - If the chili seems too thick, add a bit more vegetable broth. - For best flavor, let the chili sit for a few minutes before serving. This allows the flavors to mingle. To make your sweet potato black bean chili even better, use fresh spices. Fresh spices add a lot of taste. Toast your spices in the pot before adding other ingredients. This brings out their flavor. Also, let the chili simmer longer. The flavors blend well over time. You can adjust the heat by adding more chili powder or a dash of hot sauce. One common mistake is not cooking the onions long enough. They should turn soft and clear. If you skip this step, your chili may taste harsh. Another mistake is rushing the simmer time. Don’t skip the 20-25 minutes of simmering. This is key to softening the sweet potatoes and blending flavors. Finally, avoid adding too much salt at once. Taste as you go to find the right balance. Garnishes make your chili look and taste great. I love adding fresh cilantro on top for color and flavor. Avocado slices give a creamy touch and cool down the heat. A squeeze of lime juice adds brightness. You can also serve with tortilla chips for a crunchy side. These simple additions make your meal feel special and inviting. Pro Tips Use Fresh Spices: Fresh spices can significantly enhance the flavor of your chili. If possible, buy whole spices and grind them just before use for maximum aroma. Adjust the Heat: If you prefer a spicier chili, consider adding diced jalapeños or a pinch of cayenne pepper. Adjust the spice level to your liking throughout the cooking process. Let It Sit: Chili often tastes better the next day. If you have time, let it sit in the refrigerator overnight and reheat it the next day to allow the flavors to meld. Top It Off: Enhance your serving with toppings such as shredded cheese, sour cream, or diced green onions for an added layer of texture and flavor. {{image_2}} You can boost the protein in your chili easily. Try adding cooked quinoa or lentils. Both blend well with sweet potatoes and black beans. You can also add shredded chicken or ground turkey for a meatier dish. These options make the chili heartier and filling. This chili is already vegan and vegetarian-friendly. To keep it that way, focus on the beans and veggies. You can swap the vegetable broth for a homemade version for more flavor. Add in some corn for a sweet crunch. You can also toss in some extra bell peppers or zucchini for more texture. You can change the flavor by adding local spices. For a southwestern twist, try adding chipotle or jalapeños. For a Caribbean vibe, mix in some coconut milk and curry powder. If you enjoy Italian flavors, add some Italian herbs like basil or oregano. These small tweaks can turn your chili into a unique dish! To store leftovers, let the chili cool down. Once cooled, pour it into an airtight container. Seal the container tightly and place it in the fridge. The chili will last for about 4 to 5 days. You can also divide it into smaller portions for easy meals later. If you want to freeze this chili, use freezer-safe bags or containers. Make sure to leave some space at the top. This space allows the chili to expand as it freezes. Label the bags with the date for easy tracking. The chili can stay good in the freezer for up to 3 months. When you’re ready to eat, take the chili out of the fridge or freezer. For fridge leftovers, heat it in a pot over medium heat. Stir often until it’s hot. If frozen, let it thaw in the fridge overnight before reheating. You can also use the microwave. Heat in short bursts, stirring in between. Enjoy it warm! To boost the heat, add more chili powder. You can also include diced jalapeños. Fresh or dried red pepper flakes work well too. Start with a little, then taste and adjust. You want it hot but not overwhelming. If you prefer, serve hot sauce on the side for extra spice. Yes, you can use fresh beans! Soak dried beans overnight. Then, cook them until tender before adding to the chili. This might take longer than using canned beans. Canned beans save time, but fresh beans add great flavor. Just make sure to adjust the cooking time in the recipe. Absolutely! This chili is perfect for meal prep. It stores well and tastes great after a day or two. Just keep it in an airtight container in the fridge. You can easily make a big batch and portion it out. It also freezes nicely, so you can save some for later. This article shared key ingredients, their benefits, and smart substitutes. You learned step-by-step how to prepare and cook the dish, along with handy tips to avoid mistakes. I also covered creative variations to suit your taste and how to store leftovers for later. Remember, cooking is about fun and creativity. Use these insights to make your chili unique. Enjoy every bite and be proud of your cooking skills!

Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes and black beans, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper chopped (red or green)
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro
  • optional avocado slices and lime wedges for serving

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until the onion is translucent, about 5 minutes.
  • Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 1-2 minutes until fragrant.
  • Add the diced sweet potatoes to the pot, stir to combine, and sauté for about 3-4 minutes.
  • Pour in the diced tomatoes (with their juices) and vegetable broth, then bring the mixture to a boil. Reduce the heat to low and cover the pot.
  • Simmer the chili for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
  • Stir in the black beans and let the chili cook uncovered for an additional 5-10 minutes to heat the beans through.
  • Taste and adjust seasonings as necessary. Remove from heat.

Notes

Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges for added flavor.
Keyword black bean, chili, sweet potato, vegetarian

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