Sweet Potato Black Bean Chili

Sweet potato and black bean chili is my go-to dish when I want something nourishing, filling, and packed with color It is perfect for feeding a hungry crowd or for portioning out easy lunches all week long This one-pot meal brings comfort with just the right balance of sweet earthy potatoes and hearty black beans

I used to make big batches for potlucks and it always disappeared faster than anything else It was during a camping trip that I realized even skeptics devoured second helpings

Ingredients

• Sweet potatoes: Look for firm small to medium tubers with bright skin for natural sweetness
• Black beans: Use canned for convenience or cook dried beans for richer texture
• Onion: Yellow onion adds plenty of savory flavor
• Garlic: Fresh cloves lend their pungency for a classic chili depth
• Crushed tomatoes: Go for fire-roasted if available for extra smokiness
• Bell pepper: Pick red or orange peppers for a hint of sweetness and bright color
• Smoked paprika: Be generous for smoky complexity Opt for Spanish if you can
• Chili powder: Choose a fresh and fragrant blend for most flavor
• Cumin: Essential for earthy warmth Use whole seeds if you want to toast and grind them
• Olive oil: A mild oil to help vegetables cook evenly
• Vegetable broth: Use low sodium to control saltiness
• Salt and black pepper: Adjust to taste Good quality sea salt makes a difference
• Cilantro: Optional but brightens and freshens the dish beautifully
• Lime: For serving Freshly squeezed brings everything together

Instructions

Prep the Vegetables:

Peel the sweet potatoes and cut them into halfinch cubes Chop the onion and bell pepper finely Mince the garlic This helps everything cook evenly and ensures no large chunks

Sauté the Base:

Warm olive oil in a large pot over medium heat Add onion and a pinch of salt Cook for about eight minutes stirring occasionally until translucent and just starting to caramelize Add minced garlic and bell pepper and cook for four minutes more until soft

Toast the Spices:

Sprinkle in smoked paprika chili powder and cumin Stir constantly for about one minute until your kitchen smells wonderfully aromatic Toasting the spices at this stage maximizes depth

Simmer the Chili:

Stir in diced sweet potatoes and black beans followed by crushed tomatoes and broth Bring to a gentle simmer scraping the pot bottom to loosen any browned bits Cover and simmer over lowmed heat for about twentytwentyfive minutes until sweet potatoes are fork tender and chili thickens

Adjust Seasoning and Finish:

Taste and season with more salt and black pepper if needed If the chili is too thick add a splash of broth Squeeze in fresh lime juice and adjust spices if you like

Serve and Garnish:

Ladle chili hot into bowls Top with chopped cilantro and extra lime wedges for brightness Enjoy with warm cornbread brown rice or simple tortilla chips

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My personal favorite part is the smoky paprika which gives the chili a subtle almost barbecue quality My mom always waited to stir in the lime juice at the end which wakes up all the flavors every time

Storage Tips

Chili tastes even better on the second day Store leftovers in an airtight container in the fridge and it will keep for three to four days It freezes beautifully too Just cool completely portion into freezer containers and label with the date Reheat from frozen over low heat with a splash of water to loosen it up

Ingredient Substitutions

Try kidney beans or pinto beans in place of black beans for a different texture You can also use butternut squash instead of sweet potato if they are in season Smoked paprika is worth seeking out but regular paprika with a bit of chipotle powder does the trick

Serving Suggestions

This chili loves toppings Chopped avocado a dollop of vegan yogurt scallions or toasted pumpkin seeds are all delicious Serve alongside cooked quinoa or alongside tortilla chips for dipping It also makes an amazing filling for burritos or baked sweet potatoes

Cultural Context

Hearty bean and pepper stews are popular throughout Latin America and the southwestern United States This version gets its signature flavors from New World staples It is both a celebration of indigenous ingredients and a modern plantbased twist

Seasonal Adaptations

Fresh summer corn kernels add great crunch in summer Add a handful of kale or spinach in the last five minutes for a winter boost Roast the sweet potatoes before simmering for an even deeper flavor

Success Stories

I have friends who now make this chili for all sorts of occasions one even requested the recipe for a meatless Monday office potluck Design your own bowl bar by setting out toppings so people can make their perfect chili creation

Freezer Meal Conversion

Double the batch and freeze half for a future busy weeknight Thaw in the fridge overnight then reheat gently The flavor never suffers and sometimes deepens

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Serve steaming hot and customize with all your favorite toppings Let the flavors of chili warm you and make any dinner feel extra special

Recipe Questions & Answers

→ What makes sweet potatoes ideal for this dish?

Sweet potatoes add natural sweetness and hearty texture that pair well with savory spices and beans.

→ Can I substitute black beans with another and?

Yes, you can use kidney, pinto, or cannellini beans for a slightly different texture and flavor profile.

→ How can I enhance the smoky flavor?

Try adding smoked paprika or a chipotle pepper in adobo for deeper, smoky undertones.

→ Is this chili suitable for freezing?

This dish freezes well; allow to cool fully before storing in airtight containers for later use.

→ What toppings pair best with this chili?

Popular options include sliced avocado, fresh cilantro, lime wedges, shredded cheese, or sour cream.

→ How long does it take to cook?

Cooking time typically ranges from 30 to 45 minutes, depending on sweet potato size and tenderness.