Go Back
Sweet Potato & Black Bean Chili
Print Recipe

Sweet Potato & Black Bean Chili Recipe

When the chilly winds of autumn and winter start to creep in, there's nothing quite like a comforting bowl of chili to warm you up from the inside out. This Sweet Potato & Black Bean Chili is not only a delicious and hearty option but also a healthier twist on a classic favorite. Packed with flavors and nutrients, it's the perfect dish to satisfy your cravings and keep you nourished.
Prep Time15 minutes
Cook Time30 minutes
Servings: 6 people
Calories: 250kcal

Ingredients

  • 2 sweet potatoes peeled and diced
  • 1 can 15 oz of black beans, drained and rinsed
  • 1 can 14.5 oz of diced tomatoes
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese sour cream, chopped green onions, and fresh cilantro

Instructions

  • Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  • Add the minced garlic, chili powder, cumin, and paprika to the pot. Stir and cook for another 1-2 minutes, allowing the spices to become fragrant.
  • Add the sweet potatoes, red bell pepper, and black beans to the pot. Stir everything together to coat with the spice mixture.
  • Pour in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer, then cover the pot and let it cook for about 20-25 minutes, or until the sweet potatoes are tender.
  • Season the chili with salt and pepper to taste. Feel free to adjust the seasonings to your preference, adding more chili powder for extra heat.
  • Serve your Sweet Potato & Black Bean Chili hot, garnished with your choice of toppings. Shredded cheddar cheese, a dollop of sour cream, chopped green onions, and fresh cilantro all make wonderful additions.

Notes

For a spicier kick, you can add a pinch of cayenne pepper or some diced jalapeños when sautéing the onion and garlic.
This chili is perfect for meal prepping. Make a big batch, portion it out, and freeze for later use.
Enjoy your chili with a side of warm cornbread or tortilla chips for some added crunch.