Go Back
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, rinsed thoroughly and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup corn (can use frozen or fresh) - 2 cups vegetable broth - 1 tablespoon chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - Fresh cilantro leaves, for garnish - Slices of avocado, for topping (optional) I love the bright colors and flavors in this dish! Each ingredient plays a key role. Sweet potatoes bring a natural sweetness and creaminess. Black beans add protein and fiber, making the dish hearty. Diced tomatoes bring acidity and brightness, while the onion and garlic give depth of flavor. The bell pepper adds crunch, and corn brings a sweet burst. Vegetable broth serves as the base, tying everything together. The spices—chili powder, cumin, smoked paprika, and oregano—create a warm, savory taste. I always use fresh cilantro for garnish; it adds a fresh touch. And if you like avocado, it makes a great topping! You can find the full recipe for this delicious chili above. - Step 1: Sautéing Onion and Bell Pepper Start by heating olive oil in a large pot over medium heat. Add diced onion and bell pepper. Cook for about 5 minutes. You want the onion to look soft and clear. - Step 2: Add Minced Garlic Next, stir in the minced garlic. Keep stirring for 1 to 2 minutes. This helps to release the garlic's great smell without burning it. - Step 3: Incorporate Sweet Potatoes and Other Ingredients Now, it's time to add the sweet potatoes. Toss in corn, black beans, and diced tomatoes with their juice. Pour in the vegetable broth. Mix everything together well. - Step 4: Season and Bring to Boil Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to blend the spices evenly. Increase the heat to bring the chili to a gentle boil. - Step 5: Simmer and Stir Once boiling, reduce the heat and cover the pot. Let it simmer for about 25 to 30 minutes. Stir occasionally to stop anything from sticking to the bottom. You want the sweet potatoes to be soft enough to pierce with a fork. - Step 6: Adjust Seasoning and Serve After cooking, taste your chili. Adjust any seasonings if needed, adding more salt, pepper, or spices. When ready, ladle the chili into bowls. Garnish with fresh cilantro and top with avocado slices if you like. You can check the Full Recipe for all the details. Enjoy your cooking! - Optimal cooking time for sweet potatoes: Sweet potatoes cook well in about 25-30 minutes. Check for tenderness with a fork. They should be soft but not mushy. - How to enhance flavor profiles: To boost flavor, use fresh herbs like cilantro. You can also squeeze lime juice for a zesty kick. Adding a pinch of sugar balances the spices. - Ensuring a thick chili consistency: If your chili is too thin, let it simmer a bit longer. You can also mash some sweet potatoes in the pot to create a thicker texture. - Suggested garnishes for presentation: Fresh cilantro adds color and flavor. Slices of avocado on top make it creamy. A sprinkle of cheese can also enhance the dish. - Best side dishes to serve with chili: Pair your chili with crunchy tortilla chips. A simple salad or cornbread also complements the meal well. For a heartier option, serve with rice or quinoa. {{image_4}} You can switch up the beans in this chili. Try kidney beans or pinto beans for a new twist. Both add flavor and texture. If you have chickpeas, those work well too. You can add more vegetables for variety. Zucchini, carrots, or spinach mix nicely with sweet potatoes. They add color and nutrients. You can even toss in some chopped kale for a hearty boost. Adjust the spice level to your taste. If you like it mild, skip the chili powder. For heat, add diced jalapeños or cayenne pepper. Start small, then add more if you want it spicier. To make this chili gluten-free, ensure your vegetable broth is gluten-free. Most brands are safe, but check the label. The rest of the ingredients are naturally gluten-free, so you’re good to go. For vegan options, this recipe is already vegan-friendly! All the ingredients fit within a plant-based diet. If you want extra protein, consider adding quinoa or lentils. Both are tasty and filling. For the full recipe, check out the Sweet Potato Black Bean Chili . To store leftover chili, let it cool to room temperature first. Transfer it to an airtight container. Make sure you seal it tightly. This will keep it fresh for your next meal. For freezing, use freezer-safe bags or containers. Portion the chili for easy reheating. Remove as much air as possible from the bags before sealing. When you are ready to enjoy it, thaw in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, sweet potato black bean chili stays good for about 4 to 5 days. Always check for signs of spoilage before eating. If you see mold or an off smell, discard it. When frozen, the chili can last for 3 to 4 months. After that, it may lose flavor and texture. Always trust your senses. If it looks or smells bad, it's best to throw it away. What can I serve with sweet potato black bean chili? You can serve this chili with warm cornbread or rice. Tortilla chips are great too. Fresh avocado slices add a nice touch. A sprinkle of cheese or sour cream also works well. Can I make this chili in a slow cooker? Yes, you can make this chili in a slow cooker. Just add all ingredients and cook on low for 6-8 hours. Stir occasionally if you can. This method allows flavors to blend well. How do I store and reheat leftovers? Store leftover chili in an airtight container. It lasts up to 5 days in the fridge. To reheat, warm it on the stove or in the microwave. Add a splash of broth to keep it moist. What is the nutritional value of this chili recipe? This chili is packed with nutrients. It is rich in fiber and protein. Sweet potatoes provide vitamins A and C. Black beans add iron and additional protein. Can I prepare the chili ahead of time? Yes, you can prepare this chili a day ahead. Let it cool and store it in the fridge. This allows flavors to deepen. Reheat before serving for the best taste. Is sweet potato black bean chili healthy? Yes, it is very healthy. It is low in fat and high in fiber. Sweet potatoes and black beans make it nutritious. This chili is also filling, making it a great meal option. How can I make it spicier? To make it spicier, add chopped jalapeños or cayenne pepper. You can also increase the chili powder. Taste as you go to find your perfect spice level. What are some other variations of chili? You can try adding different beans, like kidney or pinto beans. Some people like to add meat, such as ground turkey or beef. You can also mix in other veggies like zucchini or carrots for variety. For the full recipe, check out the Sweet Potato Black Bean Chili section. To make this savory sweet potato black bean chili, gather your ingredients. Here’s what you need: - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (15 oz) black beans, rinsed thoroughly and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup corn (can use frozen or fresh) - 2 cups vegetable broth - 1 tablespoon chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil - Fresh cilantro leaves, for garnish - Slices of avocado, for topping (optional) This chili is a great blend of flavors. Sweet potatoes add a nice sweetness. Black beans give it a hearty texture. The spices bring warmth and depth. You’ll enjoy how easy it is to prepare. Start by warming olive oil in a large pot. Add diced onion and bell pepper. Cook these for about 5 minutes. You want the onion to turn soft and clear. Next, add minced garlic. Stir it for 1-2 minutes. This step makes your kitchen smell amazing! Then, toss in the sweet potatoes, corn, black beans, and diced tomatoes. Pour in the vegetable broth, too. Season the mix with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything well. Make sure the spices spread evenly. Now, turn up the heat until it boils gently. Once it’s bubbling, lower the heat and cover the pot. Let it simmer for 25-30 minutes. This makes the sweet potatoes fork-tender. After cooking, taste your chili. Adjust the seasoning if needed. Add more salt, pepper, or spices based on your taste. When ready, ladle the chili into bowls. Garnish with fresh cilantro and avocado slices if you like. For a fun touch, serve with crunchy tortilla chips on the side. This dish is not only tasty but also beautiful. The colors are vibrant, and the flavors are rich. Enjoy making this sweet potato black bean chili for yourself and others! This blog post shared a simple, tasty recipe for Sweet Potato Black Bean Chili. You learned about the key ingredients and step-by-step cooking method. Practical tips and serving ideas made it easier to enjoy this dish. Variations and storage advice offered more flexibility for your needs. In closing, this chili is not just healthy but also fun to make. I hope you feel inspired to try it soon!

Sweet Potato Black Bean Chili

Warm up your dinner table with this Savory Sweet Potato Black Bean Chili recipe! This delightful dish combines sweet potatoes and black beans for a hearty, flavorful meal that's perfect for any occasion. With easy step-by-step instructions, you'll have a delicious chili that’s sure to impress friends and family. Ready to cook up something amazing? Click through for the full recipe and enjoy a taste of comfort!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 cup corn (can use frozen or fresh)

2 cups vegetable broth

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Fresh cilantro leaves, for garnish

Slices of avocado, for topping (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and soft.

    Add the minced garlic to the pot, stirring constantly for 1-2 minutes, until the garlic is fragrant but not browned.

      Incorporate the cubed sweet potatoes, corn, black beans, diced tomatoes (including the juice), and vegetable broth into the pot.

        Season the mixture with chili powder, cumin, smoked paprika, oregano, and salt and pepper to taste. Mix everything well to ensure the spices are evenly distributed.

          Increase the heat to bring the chili to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing it to simmer for about 25-30 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent any sticking to the bottom of the pot.

            After the cooking time, taste the chili and adjust the seasoning if needed, adding more salt, pepper, or spices according to your preference.

              Once the sweet potatoes are fully cooked, ladle the chili into warm bowls. Garnish generously with fresh cilantro and, if desired, top with slices of avocado.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings

                  - Presentation Tips: For an appealing presentation, serve the chili in deep bowls with a bright sprinkle of fresh cilantro on top. Add a lime wedge on the side for those who enjoy an extra zesty burst of flavor. Consider accompanying the chili with crunchy tortilla chips for a delightful textural contrast!