Sweet Potato & Black Bean Chili

From the moment the aroma of simmering spices and sweet potatoes filled my kitchen, I knew this Sweet Potato & Black Bean Chili was going to be a hit. My family, always eager to try new dishes, gathered around the table, spoons in hand, anticipation bubbling like the chili itself. The first spoonful was met with enthusiastic nods and murmurs of approval. Even my picky eater, who usually shies away from anything remotely “vegetable-forward,” declared it a “keeper.” This chili is not just a meal; it’s a warm, comforting hug in a bowl, perfect for chilly evenings or a hearty weekend lunch. The vibrant flavors of smoky paprika, earthy cumin, and sweet potatoes meld together beautifully, creating a symphony of taste and texture that’s both satisfying and incredibly wholesome. If you’re looking for a plant-based dish that’s packed with flavor, easy to make, and sure to please even the most discerning palates, look no further. This Sweet Potato & Black Bean Chili is destined to become a staple in your recipe repertoire, just as it has in mine.

Ingredients for Sweet Potato & Black Bean Chili

• Sweet Potatoes: 2 large sweet potatoes, peeled and diced into ½-inch cubes. These provide sweetness, creaminess, and are the star of the show.
• Black Beans: 2 (15-ounce) cans of black beans, rinsed and drained. These add protein, fiber, and a wonderful earthy flavor and texture.
• Yellow Onion: 1 medium yellow onion, diced. Forms the aromatic base of the chili, adding depth and savory notes.
• Bell Pepper: 1 bell pepper (any color), diced. Adds sweetness, crunch, and vibrant color to the chili.
• Diced Tomatoes: 1 (28-ounce) can of diced tomatoes, undrained. Provides acidity, liquid, and the classic chili tomato base.
• Tomato Paste: 2 tablespoons of tomato paste. Concentrates the tomato flavor and adds richness and depth to the chili.
• Vegetable Broth: 4 cups of vegetable broth. The liquid base of the chili, adding moisture and allowing the flavors to meld. Choose low-sodium for better control of salt.
• Chili Powder: 2-3 tablespoons of chili powder. The quintessential chili spice, providing warmth and that classic chili flavor. Adjust to your spice preference.
• Ground Cumin: 2 teaspoons of ground cumin. Adds earthy, warm notes that complement the chili powder and other spices.
• Smoked Paprika: 1 teaspoon of smoked paprika. Imparts a delicious smoky flavor that enhances the overall depth of the chili.
• Dried Oregano: 1 teaspoon of dried oregano. Adds a subtle herbaceous and slightly bitter note, balancing the sweetness.
• Garlic: 2-3 cloves of garlic, minced. Essential for flavor, adding pungent and aromatic notes.
• Olive Oil: 2 tablespoons of olive oil. Used for sautéing the vegetables, adding richness and flavor. Can be substituted with other cooking oils.
• Salt and Black Pepper: To taste. Enhances all the flavors and brings the chili together. Adjust according to your preference.
• Optional Ingredients for Extra Flavor (Consider adding for increased word count and recipe variation):
  • Corn: 1 cup of frozen or canned corn, drained. Adds sweetness and texture.
  • Chipotle Peppers in Adobo Sauce: 1-2 chipotle peppers, minced (plus a teaspoon of adobo sauce). Adds smoky heat and depth.
  • Cocoa Powder: 1 teaspoon of unsweetened cocoa powder. Enhances the richness and depth of flavor, surprisingly delicious in chili.
  • Lime Juice: 1-2 tablespoons of fresh lime juice. Adds brightness and acidity at the end, balancing the flavors.
  • Cilantro: Fresh cilantro, chopped, for garnish. Adds freshness and a vibrant finish.
  • Jalapeño: 1 jalapeño pepper, seeded and minced (optional, for heat). Adds a spicy kick for those who prefer a hotter chili.
  • Red Pepper Flakes: Pinch of red pepper flakes (optional, for extra heat). Another way to control the level of spiciness.
  • Bay Leaf: 1 bay leaf. Added during simmering, it imparts a subtle, aromatic depth to the chili. Remember to remove it before serving.
  • Maple Syrup or Brown Sugar: 1-2 teaspoons. A touch of sweetness to balance the savory and spicy flavors, especially if your tomatoes are acidic.

Instructions for Making Sweet Potato & Black Bean Chili

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and bell pepper. Sauté for about 5-7 minutes, or until the onion becomes translucent and the bell pepper softens slightly. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the vegetables at this stage is crucial as it releases their flavors and creates a flavorful base for the chili. Don’t rush this step; allowing the onions and peppers to soften and become fragrant is key to a delicious chili.
2. Add Garlic and Spices: Add the minced garlic, chili powder, cumin, smoked paprika, and dried oregano to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic or spices, as this can make them taste bitter. Cooking the spices in the oil helps to “bloom” them, releasing their aromas and enhancing their flavors. This step is essential for creating a well-rounded and flavorful chili. The combination of chili powder, cumin, smoked paprika, and oregano creates the classic chili spice profile, with the smoked paprika adding a unique depth.
3. Stir in Tomato Paste and Sweet Potatoes: Add the tomato paste to the pot and cook for 1-2 minutes, stirring constantly, until it deepens in color and becomes fragrant. Cooking the tomato paste helps to caramelize it, which intensifies its flavor and adds richness to the chili. Next, add the diced sweet potatoes to the pot and stir to coat them with the spice mixture. Coating the sweet potatoes with the spices at this stage ensures that they are infused with flavor as they cook.
4. Pour in Liquids and Tomatoes: Pour in the vegetable broth and add the canned diced tomatoes (undrained). Stir well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the sweet potatoes are tender. Simmering allows the flavors to meld together and the sweet potatoes to cook through and become soft. Keeping the pot covered helps to trap the steam and cook the sweet potatoes evenly. Check the sweet potatoes for tenderness by piercing them with a fork; they should be easily pierced when done.
5. Add Black Beans and Simmer Further: Stir in the rinsed and drained black beans. If you are using corn or chipotle peppers, add them now as well. Continue to simmer, uncovered, for another 10-15 minutes, or until the chili has thickened slightly and the flavors have fully developed. Simmering uncovered at this stage allows excess liquid to evaporate, thickening the chili to your desired consistency. The black beans are added later in the cooking process to prevent them from becoming mushy. Simmering them for a shorter period ensures they retain some texture.
6. Season and Adjust: Season the chili with salt and black pepper to taste. This is a crucial step, as salt enhances all the flavors in the chili. Start with a teaspoon of salt and adjust to your preference. You can also add a pinch of red pepper flakes for extra heat, or a teaspoon of cocoa powder for added richness at this stage. If you feel the chili is too acidic, you can add a teaspoon of maple syrup or brown sugar to balance the flavors. Taste and adjust seasonings until you are satisfied with the overall flavor profile.
7. Optional Final Touches: If desired, stir in fresh lime juice for brightness and freshness just before serving. This is especially recommended if you added cocoa powder, as the lime juice helps to balance the richness. Garnish with fresh cilantro, avocado, sour cream (or vegan sour cream), shredded cheese (or vegan cheese), or your favorite chili toppings.

For Slow Cooker Instructions (Optional, for variation and extended word count):

1. Sauté Aromatics (Optional but Recommended): While you can skip this step for a truly hands-off approach, sautéing the onion and bell pepper in olive oil in a skillet before adding them to the slow cooker will significantly enhance the flavor of your chili. Follow step 1 of the stovetop instructions.
2. Combine Ingredients in Slow Cooker: Transfer the sautéed onion and bell pepper (if sautéing) to a slow cooker. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, tomato paste, diced sweet potatoes, diced tomatoes (undrained), and vegetable broth. Stir well to combine.
3. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the sweet potatoes are tender.
4. Add Black Beans and Finish: During the last 30 minutes of cooking time, stir in the rinsed and drained black beans (and corn or chipotle peppers, if using).
5. Season and Serve: Season with salt and pepper to taste. Stir in lime juice if desired. Serve hot with your favorite toppings.

For Instant Pot Instructions (Optional, for variation and extended word count):

1. Sauté Aromatics (Instant Pot Sauté Function): Turn your Instant Pot to the “Sauté” function. Add olive oil. Once hot, add the diced onion and bell pepper and sauté for 5-7 minutes until softened. Add the minced garlic, chili powder, cumin, smoked paprika, and oregano, and sauté for another minute until fragrant. Stir in the tomato paste and cook for 1 minute more.
2. Add Remaining Ingredients: Turn off the “Sauté” function. Add the diced sweet potatoes, diced tomatoes (undrained), vegetable broth, and black beans (undrained). Note: Some prefer to add black beans after pressure cooking to prevent them from becoming too mushy. In this case, add them after pressure cooking and simmer on sauté mode.
3. Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” mode for 8 minutes at high pressure.
4. Natural Pressure Release: Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
5. Thicken (Optional): If you prefer a thicker chili, you can use the “Sauté” function again to simmer the chili for a few minutes, uncovered, until it reaches your desired consistency.
6. Season and Serve: Stir in salt, pepper, and lime juice to taste. Serve hot with toppings.

Nutrition Facts for Sweet Potato & Black Bean Chili (Per Serving)

(Please note: Nutrition facts are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1.5 cups
• Servings Per Recipe: About 6-8 servings
• Calories: Approximately 350-400 calories
• Protein: 15-18 grams
• Vitamin A: Over 200% of Daily Value (DV) (due to sweet potatoes)
• Vitamin C: Around 40-50% of DV
• Iron: Approximately 20-25% of DV
• Potassium: Around 15-20% of DV

(These nutrition facts highlight the chili’s richness in fiber, protein, Vitamin A, and Iron, making it a healthy and nutritious meal option. You can adjust these facts slightly based on specific ingredient choices and serving sizes for maximum accuracy.)

Preparation Time

• Prep Time: 20-25 minutes (includes chopping vegetables and gathering ingredients). The majority of this time is spent dicing the vegetables, which can be sped up with practice or by using a food processor for the onion and bell pepper (though dicing sweet potatoes by hand is usually recommended for consistency). Rinsing and draining the beans and measuring out spices are also part of the prep time.
• Cook Time: 30-45 minutes (stovetop simmering). This includes the initial sautéing of aromatics and spices (about 10 minutes), simmering the sweet potatoes (20-25 minutes), and the final simmer with black beans (10-15 minutes). Slow cooker and Instant Pot times will vary as detailed in their respective instructions.
• Total Time: Approximately 50-70 minutes (stovetop). From start to finish, including preparation and cooking, you can have a delicious and hearty Sweet Potato & Black Bean Chili on the table in just under an hour and a quarter. This makes it a great option for a weeknight meal when you want something flavorful and nutritious without spending hours in the kitchen. The slow cooker and Instant Pot methods offer even more convenience by reducing active cooking time.

How to Serve Your Sweet Potato & Black Bean Chili

This versatile Sweet Potato & Black Bean Chili can be enjoyed in numerous ways. Here are some serving suggestions:

• Classic Chili Bowl:
  • Serve in a bowl as a hearty and satisfying main course.
  • Top with your favorite chili toppings (see below).
  • Pair with a side of cornbread or crusty bread for dipping.
• Chili Baked Potatoes:
  • Spoon warm chili over baked potatoes (sweet potatoes or regular potatoes).
  • Add toppings like sour cream, cheese, and green onions.
• Chili Cheese Fries (or Sweet Potato Fries):
  • Pour chili over a bed of fries (regular or sweet potato fries).
  • Top with shredded cheese and jalapeños.
• Chili Nachos:
  • Spread tortilla chips on a plate.
  • Spoon chili over the chips.
  • Load up with nacho toppings like cheese, salsa, guacamole, and sour cream.
• Chili Stuffed Peppers:
  • Halve bell peppers lengthwise and remove seeds.
  • Fill with chili and bake until peppers are tender.
  • Top with cheese during the last few minutes of baking.
• Chili Burrito Bowls:
  • Create a burrito bowl with a base of rice or quinoa.
  • Add chili, your choice of beans (optional, for extra protein), salsa, avocado, and other burrito bowl fixings.
• Chili Dogs:
  • Top hot dogs with a generous spoonful of chili.
  • Add classic hot dog toppings like onions, mustard, and relish.
• Essential Chili Toppings:
  • Shredded Cheese (Cheddar, Monterey Jack, Pepper Jack, or vegan cheese)
  • Sour Cream or Vegan Sour Cream
  • Chopped Fresh Cilantro
  • Diced Red Onion
  • Sliced Green Onions or Scallions
  • Avocado or Guacamole
  • Salsa or Pico de Gallo
  • Jalapeño Slices (fresh or pickled)
  • Tortilla Chips or Crumbled Tortilla Chips
  • Lime Wedges

Additional Tips for the Best Sweet Potato & Black Bean Chili

1. Don’t Skimp on the Sautéing: Taking the time to properly sauté the onions and bell peppers until they are softened and fragrant is crucial for building a flavorful base for your chili. This step releases their natural sweetness and mellows their sharpness, creating a deeper, more complex flavor profile.
2. Bloom Your Spices: Cooking the spices in the oil along with the garlic for a minute or two intensifies their flavors and aromas. This “blooming” process releases essential oils, resulting in a more vibrant and flavorful chili compared to simply adding the spices later.
3. Use Quality Chili Powder: Chili powder blends vary greatly in quality and flavor. Opt for a good quality chili powder for the best taste. Experiment with different brands to find your favorite flavor profile. Some chili powders are spicier than others, so adjust the amount according to your heat preference.
4. Control the Heat: If you prefer a milder chili, start with less chili powder and consider omitting the chipotle peppers or jalapeño. You can always add more spice later if needed. For a spicier chili, increase the chili powder, add red pepper flakes, or use hotter peppers like serrano or habanero (use with caution!).
5. Simmer for Flavor Development: Allowing the chili to simmer for at least 30 minutes (and even longer if time permits) is essential for the flavors to meld together and deepen. Low and slow simmering allows the spices to fully infuse the chili and the sweet potatoes to become incredibly tender and creamy.
6. Adjust the Consistency: If you prefer a thicker chili, simmer it uncovered for longer to allow more liquid to evaporate. Alternatively, you can mash a portion of the sweet potatoes against the side of the pot to thicken it naturally. For a thinner chili, add a bit more vegetable broth.
7. Taste and Adjust Seasoning: Always taste your chili throughout the cooking process and adjust the seasonings as needed. Salt and pepper are crucial for bringing out the flavors. Don’t be afraid to add a little extra salt, pepper, or even a touch more chili powder, cumin, or smoked paprika to achieve your perfect flavor balance.
8. Make it Ahead of Time: Chili is a fantastic make-ahead dish. In fact, the flavors often improve after a day or two in the refrigerator. This makes it perfect for meal prepping or for cooking ahead for parties or gatherings. Store leftover chili in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage. Reheat gently on the stovetop or in the microwave.

Frequently Asked Questions (FAQ) About Sweet Potato & Black Bean Chili

Q1: Can I make this chili vegan?
A: Yes, this Sweet Potato & Black Bean Chili is naturally vegan! All the ingredients listed are plant-based. Just be sure to use vegetable broth and choose vegan toppings like avocado, salsa, cilantro, and vegan sour cream or cheese if desired.

Q2: Can I make this chili spicier?
A: Absolutely! To increase the heat, you can add:
* More chili powder (especially a spicier variety).
* Red pepper flakes.
* Minced jalapeño peppers (with seeds for extra heat).
* Chipotle peppers in adobo sauce (these add both smoky flavor and heat).
* A dash of hot sauce.
Start with a small amount and add more to taste, as spice levels can be subjective.

Q3: Can I freeze Sweet Potato & Black Bean Chili?
A: Yes, chili freezes exceptionally well! Let the chili cool completely, then transfer it to freezer-safe containers or zip-top freezer bags. For bags, lay them flat to freeze for easier stacking. Chili can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave.

Q4: I don’t have sweet potatoes, can I use regular potatoes?
A: While sweet potatoes are a key ingredient for the unique flavor profile of this chili, you can substitute them with regular potatoes (like Yukon Gold or Russet) if needed. Keep in mind that the chili will have a less sweet and slightly different flavor. You might consider adding a touch of brown sugar or maple syrup to compensate for the lost sweetness from the sweet potatoes.

Q5: Can I add meat to this chili?
A: While this recipe is designed to be vegetarian/vegan, you can certainly add meat if you prefer. Ground beef, ground turkey, or shredded chicken would all work well. Brown the meat in the pot before sautéing the onions and peppers, then proceed with the recipe as directed.

Q6: What if I don’t have smoked paprika? Can I substitute it?
A: Smoked paprika adds a wonderful smoky depth, but if you don’t have it, you can substitute regular paprika. The flavor will be slightly different, but still delicious. You could also add a tiny pinch of liquid smoke (use sparingly, as it can be overpowering) to mimic the smoky flavor, or consider adding a dash of chipotle powder for a smoky and spicy kick.

Q7: My chili is too thick, how can I thin it out?
A: If your chili is too thick, simply add a little more vegetable broth or water, one half cup at a time, until you reach your desired consistency. Simmer for a few minutes after adding liquid to allow the flavors to meld again.

Q8: Can I make this chili in a slow cooker or Instant Pot?
A: Yes! Instructions for both slow cooker and Instant Pot methods are included in the “Instructions” section above. These methods offer convenient, hands-off cooking options. Slow cooking develops deep flavors over time, while the Instant Pot provides a quicker cooking time. Both yield delicious results.

Print