Save to Pinterest A hearty flavorful chili that combines the sweetness of roasted sweet potatoes with the rich earthy taste of black beans and a spicy kick Perfect for cozy nights and packed with plant-based protein
This chili has become a family favorite for chilly evenings and meal prep I love how the spices blend perfectly with the natural sweetness of the potatoes
Ingredients
- Vegetables: 2 medium sweet potatoes peeled and diced (about 3 cups), 1 large yellow onion diced, 1 red bell pepper diced, 3 cloves garlic minced, 1 jalapeño seeded and finely chopped (optional for heat)
- Beans: 2 cans (15 oz each) black beans drained and rinsed
- Liquids: 1 can (15 oz) diced tomatoes with juices, 2 cups vegetable broth
- Spices & Seasonings: 2 tbsp olive oil, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp ground cinnamon, ½ tsp dried oregano, ½ tsp salt or to taste, ¼ tsp black pepper, Pinch of cayenne pepper (optional for extra heat)
- Garnishes (optional): Fresh cilantro chopped, Sliced avocado, Lime wedges
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat Add the onion and sauté for 34 minutes until translucent
- Step 2:
- Add garlic jalapeño and bell pepper Cook for another 2 minutes until fragrant
- Step 3:
- Stir in diced sweet potatoes and cook for 34 minutes stirring occasionally
- Step 4:
- Add chili powder cumin smoked paprika cinnamon oregano salt black pepper and cayenne (if using) Stir to coat the vegetables in the spices
- Step 5:
- Pour in the diced tomatoes (with juices) black beans and vegetable broth Bring to a boil
- Step 6:
- Reduce heat to low cover and simmer for 2530 minutes or until the sweet potatoes are tender Stir occasionally
- Step 7:
- Taste and adjust seasoning if needed
- Step 8:
- Serve hot garnished with fresh cilantro avocado slices and lime wedges if desired
Save to Pinterest This recipe always brings my family together around the table where we enjoy the warmth and bold flavors that remind us of home
Required Tools
Large pot or Dutch oven Chefs knife Cutting board Wooden spoon
Allergen Information
Naturally free from common allergens (dairy eggs nuts gluten soy) If using store-bought broth check for gluten or soy if sensitive Always verify canned goods and spices for hidden allergens
Nutritional Information
Calories 320 Total Fat 6 g Carbohydrates 56 g Protein 11 g
Save to Pinterest This spicy black bean and sweet potato chili is perfect for meal prep and tastes even better the next day
Recipe Questions & Answers
- → What makes this dish spicy?
The heat primarily comes from chili powder, jalapeño, and optional cayenne pepper, which can be adjusted for preferred spice levels.
- → Can I prepare this in advance?
Yes, flavors deepen when allowed to rest; it's ideal for making ahead and reheating the next day.
- → What can I add for extra protein?
Stirring in cooked quinoa before serving boosts the protein content without altering flavors.
- → Are there gluten-free options for broth?
Use certified gluten-free vegetable broth to keep the dish free from gluten.
- → How can I add smokiness to this dish?
Swap smoked paprika for chipotle powder or add a diced chipotle pepper in adobo for a smoky depth.
- → What garnishes work best with this dish?
Fresh cilantro, sliced avocado, and lime wedges complement the flavors, adding brightness and creaminess.