Save This loaded sweet potato and black bean chili is my go-to meal when I crave something hearty, nourishing, and vibrantly flavorful. Packed with protein and color, it makes the perfect one-pot dinner for chilly evenings or relaxed gatherings. The blend of sweet potatoes and smoky spices creates a rich base that is deeply satisfying while the toppings bring freshness and crunch.
I first made this chili on a weeknight when I needed dinner fast but wanted something comforting. The combination of sweet potatoes with earthy beans surprised everyone and has since become a winner for both busy weeknights and weekend get-togethers.
Ingredients
- Sweet potatoes: Peel and chop into even pieces for creamy texture and subtle sweetness Select firm sweet potatoes with tight skin
- Black beans: Choose canned for convenience or cook your own for richer flavor Select beans with minimal sodium or organic when possible
- Red bell pepper: Adds crunch and a slight sweetness Pick firm bright-skinned peppers
- Yellow onion: Provides a savory foundation Look for onions with papery dry skins
- Garlic: Fresh cloves deliver best aromatics and flavor Choose plump unbruised bulbs
- Diced tomatoes: Use fire-roasted for an extra smoky note Opt for no salt added if desired
- Vegetable broth: Brings everything together and makes it stew-like Use a low-sodium or homemade broth for better control over seasoning
- Ground cumin: Smoky and earthy essential for chili character Try freshly ground for bolder spice
- Chili powder: Adds gentle heat and color Use your favorite blend to customize spice level
- Smoked paprika: Deepens the smoky undertone Spanish varieties bring a lot of character
- Corn: Brings bursts of sweetness and texture Use frozen or fresh cut from the cob
- Olive oil: For sautéeing and building big flavor Use extra virgin for best taste
- Salt and pepper: To balance the flavors Taste as you go for perfect seasoning
- Toppings like avocado jalapeno cilantro: For freshness creamy and a little kick Choose ripe avocado and crisp cilantro for garnishing
Instructions
- Prep the Vegetables:
- Dice sweet potatoes into one inch cubes chop onion and bell pepper and mince the garlic making sure the sizes are similar to ensure even cooking
- Sauté the Aromatics:
- Heat olive oil in a large Dutch oven or heavy pot over medium heat Add onions and cook for ten minutes stirring often until they turn golden and fragrant Stir in garlic and bell pepper and let them soften for three minutes
- Layer in Flavors:
- Sprinkle cumin chili powder and smoked paprika into the pot Stir constantly for one minute so the spices toast and become aromatic This makes your chili rich and layered
- Simmer the Base:
- Add sweet potatoes diced tomatoes and vegetable broth Bring to a gentle boil then reduce heat to low Cover and cook for twenty minutes until sweet potatoes start to tender but do not fall apart
- Finish with Beans and Corn:
- Stir in black beans and corn Simmer uncovered for an additional ten minutes until all vegetables are very tender and chili thickens Stir occasionally and taste for salt and pepper
- Serve and Top:
- Ladle the chili into bowls and add toppings such as diced avocado sliced jalapenos and a sprinkle of fresh cilantro for color and added freshness You can squeeze a bit of lime juice for more zing
Save Every time I make this chili I am reminded of the first batch my partner and I cooked together for a game night. Now it is a regular in our kitchen and everyone always wants the recipe. I especially love how the smoked paprika brings that deep barbecue note without needing any meat.
Storage Tips
Let the chili cool completely before refrigerating Store in an airtight container for up to five days Reheat on the stove over gentle heat adding a splash of broth if needed It also freezes wonderfully Spoon into freezer-safe containers and label for up to three months When ready to eat let thaw overnight in the fridge For quick lunches portion into small containers and defrost as needed
Ingredient Substitutions
Swap black beans for pinto or kidney beans if preferred Red bell pepper can be substituted with yellow or orange or even poblano for a mild spice twist If you are out of smoked paprika a mix of regular paprika and a pinch of chipotle powder works well
Serving Suggestions
Spoon chili over brown rice or quinoa for extra heartiness Top with sliced radishes shredded cabbage and a dollop of vegan sour cream for a crunchy creamy finish Serve with warm cornbread or tortilla chips for dipping
Cultural and Seasonal Context
Chili stews like this have roots in both Mexican and American Southwest kitchens where beans and vegetables are often combined in vibrant spiced pots Using sweet potatoes adds a sweet earthiness that is especially welcome in colder months
Seasonal Adaptations
Add diced zucchini or summer squash in warmer months During fall stir in roasted pumpkin cubes for a harvest twist Try mixing in leafy greens like spinach in the last few minutes of cooking for extra nutrition
Helpful Notes
Meal preps easily and reheats well for quick weekday lunches Toppings are endlessly customizable for dietary needs or preferences The chili thickens as it sits so add extra broth when reheating for a soupier consistency
Success Stories
Readers and friends have shared that this recipe is a favorite for new parents and college students alike because it is filling affordable and keeps well for leftovers
Freezer Meal Conversion
Double the recipe and freeze in individual portions The flavors continue to deepen and the sweet potatoes maintain great texture even after reheating
Save This chili makes a beautiful centerpiece for cozy weeknights and is always a hit at gatherings. Make it once and you will keep coming back to its bold flavors and colorful simplicity.
Recipe Guide
- → How do I make the chili thicker?
Simmer uncovered for extra minutes, mash a few sweet potatoes and beans, or add a small amount of tomato paste.
- → Can I use canned black beans?
Yes, canned black beans work perfectly. Rinse them before adding to reduce excess liquid and sodium.
- → What toppings go well with this dish?
Cilantro, avocado, shredded cheese, lime wedges, tortilla strips, or sliced jalapeños offer great taste variety.
- → Is this dish suitable for freezing?
Absolutely. Cool completely, then store portions in freezer-safe containers for up to three months.
- → How do I add more heat?
Incorporate diced fresh chilies or extra chili powder, and adjust to your preferred spice level during cooking.