Go Back
- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 2 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste Sweet Potato Black Bean Chili is packed with flavors and colors. Sweet potatoes give it a nice, creamy texture. Black beans add protein and fiber, making it filling. Diced tomatoes with green chilies bring a slight kick. Onion and garlic provide a savory base. Spices like cumin and paprika elevate the taste. - Fresh cilantro - Sour cream or Greek yogurt - Additional toppings Feel free to add fresh cilantro for a burst of freshness. A dollop of sour cream or Greek yogurt can add creaminess. You can also try toppings like avocado, cheese, or tortilla strips. Enjoy customizing it to suit your taste! For the full recipe, check out the details in the recipe section. Start by gathering all your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - 2 cups vegetable broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Sour cream or Greek yogurt (optional, for serving) Prep time is about 15 minutes, and the total cook time is 45 minutes. Make sure to have all your tools ready. This will help you move fast and enjoy cooking. 1. In a large pot, heat the olive oil over medium heat. 2. Add the chopped onion and bell pepper. Sauté for about 5 minutes until they soften. 3. Stir in the minced garlic. Cook for another minute until it smells great. 4. Next, add the diced sweet potatoes to the pot. Mix well with the veggies. Cook for about 5 minutes, stirring often. 5. Now, sprinkle in the cumin, smoked paprika, and chili powder. Stir to coat the sweet potatoes. Let the spices toast for about 2 minutes. 6. Pour in the vegetable broth. Add the can of diced tomatoes and the black beans. Mix everything well. 7. Bring the chili to a boil. Lower the heat and let it simmer for 20-25 minutes. Cook until the sweet potatoes are tender. Once done, season with salt and pepper to taste. Adjust the spices if you want more flavor. Remove from heat and let it cool slightly. For serving, scoop the chili into deep bowls. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt for extra creaminess. Enjoy it with crusty bread or tortilla chips. To get the best flavor from your Sweet Potato Black Bean Chili, focus on the spices. Start with the cumin, smoked paprika, and chili powder. Toast them briefly in the pot. This step boosts their taste and adds depth to your chili. Next, sauté your onion and bell pepper until soft. This forms a tasty base for your dish. For the perfect chili texture, do not rush the simmering stage. Let it cook for 20-25 minutes. This time helps the sweet potatoes become tender and allows the flavors to meld. Stir occasionally to prevent sticking and ensure even cooking. This chili shines when paired with crusty bread or tortilla chips. These sides add crunch and balance the dish's richness. For a fun twist, serve your chili in a bread bowl. It looks great and keeps everything warm. Garnishing can elevate your chili. Try fresh cilantro for color and freshness. A dollop of sour cream or Greek yogurt adds creaminess that contrasts well with the spices. You can also sprinkle some cheese on top for extra flavor. One common mistake is overcooking the sweet potatoes. Keep an eye on them while simmering. You want them soft but not mushy. If they break apart, your chili can turn too thick. Another issue is under-seasoning. Always taste your chili before serving. If it seems bland, add more salt or spices. A little adjustment can make a big difference in flavor. Enjoy your cooking! {{image_2}} You can change the beans in this chili. Instead of black beans, try pinto or kidney beans. They both add a tasty twist. You can also use chickpeas for a different texture. Feel free to swap vegetables too. If you don't have sweet potatoes, use butternut squash or carrots. Both options add sweetness. You can even throw in some zucchini or corn for extra color and flavor. To give your chili some heat, add fresh peppers. Jalapeños or serranos work well. Chop them up and mix them in with the onions. For a milder option, use diced bell peppers. You can also boost the flavor with spices. Try adding cayenne or crushed red pepper for more heat. If you want a warm depth, use ground coriander. It pairs nicely with the other spices. How you serve your chili can make it special. Try using rustic bread bowls for a fun twist. You can also serve it in deep plates with a side of tortilla chips. That adds crunch! For garnishing, think outside the box. Use avocado slices for creaminess. Crushed tortilla chips add texture. You can also sprinkle some queso fresco for a salty finish. Fresh cilantro brightens up the dish and adds color. For the full recipe, check out the Sweet Potato Black Bean Chili. After you cook your sweet potato black bean chili, let it cool. Then, store it in an airtight container. In the fridge, it will last about 4 to 5 days. This gives you time to enjoy it again! To freeze the chili, allow it to cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Your chili can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until hot. You can get creative with leftover chili! Try using it as a topping for baked potatoes or nachos. It also works great in tacos or quesadillas. You can even stir it into rice or grain bowls for a complete meal. With so many options, you’ll never get bored! For the full recipe, check out the Sweet Potato Black Bean Chili recipe. Sweet Potato Black Bean Chili is a warm and filling dish. It combines sweet potatoes and black beans, which give it a rich texture. The chili has a mix of spices, tomatoes, and veggies, making it vibrant and tasty. You can enjoy it on its own or with bread. This dish is not only comforting but also very nutritious. It is perfect for a cozy dinner or a meal prep option. You can find the full recipe above to try it yourself! Yes, you can make this chili in a slow cooker! Here’s how: - Start by sautéing the onion and bell pepper in a pan. - Add these to your slow cooker. - Next, add the diced sweet potatoes, black beans, diced tomatoes, and spices. - Pour in the vegetable broth. - Set the slow cooker to low for 6-8 hours or high for 3-4 hours. - Stir occasionally if you can. The longer cooking time makes the flavors blend well. If you want more heat in your chili, here are some tips: - Add diced jalapeños or serrano peppers for a fresh kick. - Use a hotter chili powder or add cayenne pepper. - Stir in some hot sauce before serving to adjust the heat. - For more depth, add smoked chipotle peppers. These additions will give your chili a nice kick without changing the overall flavor too much. Enjoy experimenting! In this article, I covered how to make Sweet Potato Black Bean Chili. We explored key ingredients like sweet potatoes, black beans, and spices. I shared step-by-step cooking instructions to guide you in creating this dish. I also included tips for better flavor and common mistakes to avoid. Lastly, we discussed variations and storage info. Now you can enjoy this tasty, healthy meal. With practice, you’ll master the art of chili-making!

- Sweet Potato Black Bean Chili

Satisfy your cravings with a delicious bowl of Sweet Potato Black Bean Chili! This hearty and flavorful dish combines creamy sweet potatoes, protein-rich black beans, and a blend of spices that warms you from the inside out. Perfect for a cozy dinner or meal prep, this recipe offers step-by-step instructions to guide you through. Click to explore the full recipe and enjoy customizing it with your favorite toppings!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 can (14 oz) diced tomatoes with green chilies

1 medium onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

2 cups vegetable broth

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until they soften.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the diced sweet potatoes to the pot and mix well with the sautéed vegetables. Cook for about 5 minutes, stirring occasionally.

        Sprinkle in the cumin, smoked paprika, and chili powder. Stir to coat the sweet potatoes and let the spices toast for about 2 minutes.

          Pour in the vegetable broth, followed by the can of diced tomatoes and the black beans. Mix everything together.

            Bring the chili to a boil, then lower the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.

              Season with salt and pepper to taste, adjusting the spices as desired.

                Once ready, remove from heat and let it cool slightly before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Serve the chili in deep bowls, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt on top for extra creaminess. Enjoy with crusty bread or tortilla chips!