Warm up your evenings with this delicious Sweet Potato and Black Bean Chili! This hearty recipe combines tender sweet potatoes, protein-packed black beans, and flavorful spices to create a comforting dish that everyone will love. It’s easy to prepare and perfect for meal prep or cozy family dinners.Click to discover more!
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz) diced tomatoes with green chilies
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1 cup vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish
Avocado slices for serving (optional)
Lime wedges for serving (optional)
![To make sweet potato and black bean chili, you need a few key items: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 tablespoon olive oil - 2 teaspoons ground cumin - 2 teaspoons chili powder - 1 teaspoon smoked paprika - 1 cup vegetable broth - Salt and pepper to taste - Fresh cilantro for garnish - Avocado slices for serving (optional) - Lime wedges for serving (optional) These ingredients create a rich, hearty flavor. The sweet potatoes add natural sweetness, while the black beans provide protein and texture. The spices bring warmth and depth to the dish. If you can't find some ingredients, don't worry! Here are some easy swaps: - Use butternut squash instead of sweet potatoes. - Canned kidney beans or pinto beans can replace black beans. - Fresh tomatoes work well if you don't have canned ones. - Any color bell pepper can work if red isn’t available. - You can use vegetable oil instead of olive oil for frying. These substitutes still give you a tasty chili. Feel free to mix and match based on what you have. Choosing fresh ingredients is key for great chili. Here’s how to pick the best: - Sweet Potatoes: Look for firm, smooth skin. Avoid any with spots or soft areas. - Onions: Choose onions that feel heavy for their size and have dry skin. - Bell Peppers: Pick peppers that are shiny and firm. They should feel heavy too. - Garlic: Choose bulbs that are firm and plump. Avoid any that feel soft or sprouted. Fresh ingredients lead to a more vibrant flavor. Trust your senses when selecting! For the full recipe, check out the complete guide to making sweet potato and black bean chili. To start, gather all your ingredients. You will need sweet potatoes, black beans, diced tomatoes, onion, garlic, and red bell pepper. Measure out your spices, olive oil, and vegetable broth. - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (14 oz) diced tomatoes with green chilies - 1 onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 tablespoon olive oil - 2 teaspoons ground cumin - 2 teaspoons chili powder - 1 teaspoon smoked paprika - 1 cup vegetable broth - Salt and pepper to taste - Fresh cilantro for garnish - Avocado slices for serving (optional) - Lime wedges for serving (optional) Now, prepare your workspace. Chop the onion, garlic, and red bell pepper. Dice the sweet potatoes into small cubes. This helps them cook evenly. Heat the olive oil in a large pot over medium heat. Add the chopped onion first. Cook it for about five minutes. You want it soft and clear. Next, add the minced garlic and chopped bell pepper. Cook these for 2-3 minutes. You should smell the garlic. Now, stir in the diced sweet potatoes. Add the cumin, chili powder, and smoked paprika. Cook for another 2-3 minutes. This step coats the potatoes with the spices. Pour in the diced tomatoes and their juices, black beans, and vegetable broth. Stir everything well. Bring this mixture to a boil. Once boiling, lower the heat to let it simmer. Let it cook for 25-30 minutes. Stir occasionally. Check if the sweet potatoes are tender. They should be soft enough to mash with a fork. After cooking, season the chili with salt and pepper to taste. If you want it spicier, add chili flakes or chopped jalapeños. Once done, remove the pot from the heat. Let it rest for a few minutes before serving. This helps the flavors meld well. For the best presentation, serve the chili in bowls. Garnish with fresh cilantro and avocado slices. Add lime wedges on the side for a zesty touch. Enjoy your flavorful delight! For the full recipe, check out the recipe section above. To make the best sweet potato and black bean chili, follow these tips: - Cut sweet potatoes evenly: This ensures they cook at the same rate. - Sauté onions well: Cook them until they are soft and sweet. This adds depth. - Use fresh spices: Fresh spices give your chili a bolder flavor. Check dates on spice jars. - Simmer gently: Let the chili simmer slowly. This helps all flavors blend well. Want your chili spicier? Here’s how: - Add chili flakes: Start with a small pinch and taste as you go. - Use fresh jalapeños: Dice them in for a fresh spicy kick. - Try hot sauce: A few drops can enhance the heat. Always taste first! If you prefer mild flavors, skip the chili flakes and jalapeños. You can also add more sweet potatoes to balance the heat. Serve your chili in a fun way: - Garnish with cilantro: This adds color and freshness. - Top with avocado slices: Creamy avocado pairs perfectly with chili. - Serve lime wedges: A squeeze of lime brightens the flavors. For a complete meal, serve your chili with warm cornbread or over rice. You can find the full recipe for my sweet potato and black bean chili in the earlier sections. Enjoy every bite! {{image_2}} Want to add protein to your sweet potato and black bean chili? You have many options! You can use ground turkey or beef for a heartier dish. For a lighter choice, try chicken breast. Cook the meat first in the pot before adding the other ingredients. If you prefer plant-based options, diced tofu or tempeh work well. Both soak up the chili's flavors nicely. This chili is naturally vegetarian and can easily be vegan. Just check your broth to ensure it has no animal products. You can also add more beans or lentils for extra nutrition. If you like a creamy texture, stir in some coconut milk. It adds richness without dairy. You can experiment with different beans too. Pinto or kidney beans can be great in this dish. To elevate your chili's taste, think about adding herbs and spices. Fresh cilantro adds a bright flavor. If you enjoy heat, toss in some diced jalapeños or chili flakes. For a touch of sweetness, try adding a dash of cinnamon. It might sound odd, but it works! You can also experiment with smoked paprika for an even deeper flavor. Don't be afraid to play with the spices; they can change your dish entirely. For the full recipe, visit the [Full Recipe]. After enjoying your sweet potato and black bean chili, store leftovers in an airtight container. Let it cool first before sealing. This helps keep the chili fresh. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. To reheat, you can use the stove or microwave. For the stove, place the chili in a pot over medium heat. Stir it often until it warms up. This usually takes about 5 to 10 minutes. If you use a microwave, pour the chili into a microwave-safe bowl. Heat it for about 2 to 3 minutes, stirring halfway through. Make sure it’s hot all the way through. Freezing is best if you want to save your chili for later. Pour the cooled chili into freezer bags or containers. Leave some space at the top to allow for expansion. Label the bags with the date and freeze. Your chili can last up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above. This makes meal prep easy and delicious! For the complete recipe, check out the Full Recipe link above. To add heat to your chili, try these simple tips. You can add chili flakes or diced jalapeños. Both options can spice up your dish without much effort. If you like it extra hot, add some diced fresh peppers during cooking. You can also mix in a splash of hot sauce at the end. Just remember to taste as you go. You want a nice balance of heat and flavor. Yes, you can prepare this chili in advance. It stores well in the fridge for up to four days. Simply cool it down and place it in an airtight container. You can also freeze it for up to three months. To reheat, just thaw it overnight in the fridge and warm it on the stove. This makes it a great meal prep option for busy days. Toppings can enhance your chili's flavor and texture. Fresh cilantro adds a nice pop of color and taste. Slices of avocado bring creaminess. You can also use shredded cheese or a dollop of sour cream. Lime wedges give a zesty finish. Try different combinations to find your favorite way to enjoy your chili. For more ideas, check the Full Recipe. You now have a complete guide to making sweet potato and black bean chili. We covered key ingredients, cooking steps, and helpful tips. You learned how to add your own twist with protein and spices. Storing and reheating tips will keep your chili fresh for later. I hope you feel ready to make this dish customized to your taste. Enjoy making a warm bowl that everyone will love. Your journey to delicious chili starts now!](https://cookingwells.com/wp-content/uploads/2025/05/508ae45d-a0c7-4db4-b6b3-a21384037df3-250x250.webp)