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- 2 medium sweet potatoes, peeled and diced into ½-inch cubes - 1 can (15 oz) black beans, rinsed thoroughly under cold water and drained - 1 can (14.5 oz) diced tomatoes with green chilies, including juices - 1 cup vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (your choice of color), chopped into bite-sized pieces - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - ½ teaspoon cayenne pepper (or adjust to your spice preference) - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro leaves, for garnish - Sour cream or a dairy-free alternative, for serving (optional) This chili is not just tasty; it is also healthy. A serving of this dish provides: - Calories: Approximately 250 - Protein: 10 grams - Fiber: 8 grams - Carbohydrates: 45 grams - Fat: 7 grams Sweet potatoes are rich in vitamins A and C. They help keep our skin healthy. Black beans offer a great source of protein and fiber. They help with digestion and keep you full longer. Tomatoes provide antioxidants, which can boost heart health. Garlic has anti-inflammatory properties. It may help fight colds and improve heart health. Each ingredient adds flavor and health benefits to this chili. Enjoying this dish is a delicious way to nourish your body! {{ingredient_image_2}} To make this chili, you will need: - A large pot or Dutch oven - A cutting board - A sharp knife - Measuring spoons - A wooden spoon 1. Heat the olive oil in your pot over medium heat. Wait for it to shimmer. 2. Add chopped onion and bell pepper. Sauté for 4-5 minutes until soft. 3. Mince the garlic and add it to the pot. Sauté for 1 minute until fragrant. 4. Stir in diced sweet potatoes. Mix them with the onions and peppers well. 5. Add cumin, smoked paprika, chili powder, and cayenne pepper. Stir to coat the sweet potatoes. 6. Pour in the diced tomatoes with juices and vegetable broth. Add rinsed black beans. 7. Bring the mixture to a gentle boil. Then reduce the heat to low and cover. 8. Let it simmer for 25-30 minutes. Stir occasionally until sweet potatoes are tender. 9. Taste the chili. Adjust seasoning with salt and pepper as needed. 10. Ladle the chili into bowls. Garnish with fresh cilantro and add sour cream if you like. - Make sure to chop your sweet potatoes into even cubes. This helps them cook evenly. - Taste the chili before serving to adjust spices. You can always add more heat! - Serve with tortilla chips or crusty bread for a nice crunch. - A squeeze of lime juice right before serving brightens all the flavors. To make this chili sing, use fresh spices. Ground cumin, smoked paprika, and chili powder are key. They add warmth and depth. Experiment with a pinch of cayenne for extra heat. Always taste as you go. You can adjust spices to your liking. If you want more flavor, add a splash of lime juice at the end. This brightens the dish nicely. You can easily make this chili your own. Try adding corn for sweetness. Chopped zucchini or carrots also work well. For a protein boost, add cooked quinoa or lentils. If you prefer meat, ground turkey or beef can replace the beans. Don't hesitate to swap black beans for pinto or kidney beans. The options are endless! Serve your chili hot in deep bowls. A sprinkle of fresh cilantro adds color and flavor. If you like, top with a dollop of sour cream or its alternative. For a crunch, pair it with tortilla chips or crusty bread. A squeeze of lime over the top enhances the taste. You can even set out toppings like shredded cheese or diced avocado for fun! Pro Tips Adjust the Spice Level: Feel free to modify the amount of cayenne pepper and chili powder according to your heat preference. Start with less, and you can always add more as it cooks! Make it Ahead: This chili tastes even better the next day! Prepare it in advance and let the flavors meld for a day in the fridge before serving. Vegetable Variations: Experiment with adding other vegetables like zucchini, corn, or spinach for extra nutrition and flavor. These can be added during the last 10 minutes of cooking. Storage Tips: Store leftover chili in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months for a quick meal later. {{image_4}} You can easily make Sweet Potato Black Bean Chili vegetarian or vegan. The base of the chili is already vegetarian. Use vegetable broth to keep it vegan. For a creamier texture, add a dollop of vegan sour cream. This will give you that delightful finish without dairy. You may want to swap some ingredients based on your diet. If you need a gluten-free option, check that your broth is labeled gluten-free. You can also replace black beans with chickpeas for a different flavor. If you prefer a milder chili, leave out the cayenne pepper. This chili is perfect for making ahead. Cook it, let it cool, and store it in the fridge for up to three days. You can also freeze it for longer storage. Just put it in a freezer-safe container, and it will last for about three months. To reheat, just thaw it overnight in the fridge. Heat it on the stove until warm. Enjoy the same great taste later! To keep your sweet potato black bean chili fresh, store it in an airtight container. Make sure the chili cools to room temperature before sealing it. This helps prevent moisture build-up, which can spoil the chili. You can use glass or plastic containers; just ensure they are tightly closed. When you're ready to enjoy leftovers, reheat the chili on the stove or in the microwave. If using the stove, warm it over low heat. Stir it often to prevent sticking. In the microwave, heat it in short bursts, stirring in between until hot. Always check the temperature before serving. Your sweet potato black bean chili can last up to five days in the fridge. If you want to keep it longer, consider freezing it. Properly frozen chili can last up to three months. Just remember to label your containers with the date. Yes, you can use fresh sweet potatoes! Just peel and dice them. Fresh sweet potatoes add great flavor and texture. They will cook down in the chili, adding to the dish's heartiness. To spice up your chili, add more cayenne pepper or chili powder. You can also toss in fresh jalapeños or crushed red pepper flakes. Start with a small amount and taste as you go. This way, you can find the right level of heat for your taste. Serve this chili with crusty bread or tortilla chips. You can also pair it with a side salad. For extra creaminess, add a dollop of sour cream or a dairy-free alternative. A squeeze of lime juice brightens up the flavors too. Yes, this chili is perfect for meal prep! It stores well in the fridge for a few days. You can also freeze it for later. Just make sure to cool it down completely before freezing. When ready to eat, thaw and reheat until hot. This blog post covers how to make a healthy sweet potato black bean chili. We explored key ingredients and their health benefits. I shared step-by-step cooking instructions to make it easy. Tips for spicing and personalizing your dish enhance flavor. Variations included vegetarian options and storage techniques. In closing, you have everything you need to create this delicious chili. Enjoy your cooking adventure and feel proud of your meal!

Spicy Sweet Potato Black Bean Chili

A hearty and flavorful chili made with sweet potatoes, black beans, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 can black beans, rinsed thoroughly under cold water and drained
  • 1 can diced tomatoes with green chilies, including juices
  • 1 cup vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper chopped into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 0.5 teaspoon cayenne pepper
  • to taste salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • for garnish fresh cilantro leaves
  • for serving sour cream or a dairy-free alternative

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion and bell pepper. Sauté for about 4-5 minutes, or until the vegetables start to soften and the onion becomes translucent.
  • Add the minced garlic to the pot and continue to sauté for an additional minute, or until the garlic is fragrant and lightly golden.
  • Incorporate the diced sweet potatoes into the pot, stirring to combine them evenly with the onions and bell peppers.
  • Sprinkle in the ground cumin, smoked paprika, chili powder, and cayenne pepper. Stir well to ensure the sweet potatoes are coated with the spices, releasing their aroma.
  • Pour the canned diced tomatoes (with their juices) and the vegetable broth into the pot. Gently stir in the rinsed black beans and bring the entire mixture to a gentle boil.
  • Once it reaches a boil, reduce the heat to low. Cover the pot and let it simmer for approximately 25-30 minutes, or until the sweet potatoes are tender enough to easily pierce with a fork. Remember to stir occasionally to prevent any sticking and to promote even cooking.
  • After the simmering time, taste the chili and adjust the seasoning with salt and pepper to your liking. If you enjoy extra heat, feel free to add more cayenne pepper or chili powder at this point.
  • Ladle the hot chili into bowls, garnishing each serving with fresh cilantro leaves. Top with a dollop of sour cream or a dairy-free alternative if desired for a creamy finish.

Notes

Serve with tortilla chips or crusty bread for added crunch.
Keyword black bean, chili, spicy, sweet potato, vegetarian