The Ultimate Sweet Potato & Black Bean Chili: A Flavor-Packed Vegetarian Delight

In the world of hearty, comforting meals, chili reigns supreme. But what if you’re looking for a dish that’s not only deeply satisfying but also bursting with nutrition and vibrant, plant-based goodness? Look no further than this incredible Sweet Potato & Black Bean Chili. This isn’t just another vegetarian recipe; it’s a masterclass in building layers of smoky, savory, and slightly sweet flavor that will win over even the most devoted meat-lovers.

This one-pot wonder is more than just dinner—it’s a strategic meal prep hero, a crowd-pleasing feast, and a testament to how powerful simple, whole ingredients can be. Ready to create a chili that’s as good for your body as it is for your soul? Let’s dive in.

Why You’ll Love This Sweet Potato Black Bean Chili

This recipe from EatingWell has earned its stellar 4.7-star rating for a reason. It’s the perfect intersection of ease, health, and incredible taste.

• Weeknight Easy, Gourmet Delicious: With a total time of just 40 minutes, this chili is achievable on even the busiest weeknights. Yet, the complex flavors from cumin, chili powder, and ground chipotle taste like they’ve been simmering for hours.
• Nutrient-Dense Powerhouse: This bowl is loaded with benefits. Sweet potatoes provide a huge dose of immune-boosting vitamin A (from beta carotene), while black beans offer a fantastic source of plant-based protein and gut-healthy fiber. It’s a truly anti-inflammatory meal.
• Meal Prep Champion: The recipe explicitly encourages you to make a double batch—and you should! The flavors meld and improve overnight, making leftovers a coveted lunch. It also freezes beautifully for a future ready-made meal.
• Incredibly Versatile: It’s naturally gluten-free, dairy-free, soy-free, and vegan. It’s a safe and delicious option for serving a diverse group of friends and family, and it’s a canvas for your favorite toppings.

Ingredients You’ll Need

Gathering your ingredients is the first step to chili success. Here’s what you’ll need for this simple yet flavorful combination:

• The Aromatics & Base: 1 tablespoon plus 2 teaspoons extra-virgin olive oil, 1 large onion, diced, and 4 cloves garlic, minced form the foundational flavor layer.
• The Star Vegetable: 1 medium-large sweet potato, peeled and diced is the sweet, hearty heart of the dish.
• The Spice Blend: 2 tablespoons chili powder, 4 teaspoons ground cumin, ½ teaspoon ground chipotle chile, and ¼ teaspoon salt create the warm, smoky, and subtly spicy profile.
• The Liquids & Legumes: 2½ cups water, 2 (15-ounce) cans black beans, rinsed, and 1 (14-ounce) can diced tomatoes build the body of the chili. Using water keeps it light and allows the other flavors to shine, but see our variations for easy swaps!
• The Fresh Finishers: 4 teaspoons lime juice and ½ cup chopped fresh cilantro are added at the end to provide a crucial burst of acidity and freshness that brightens the entire dish.

Step-by-Step Instructions

This straightforward process comes together in one pot for easy cooking and cleanup.

Active Time: 25 mins | Total Time: 40 mins | Servings: 4

1. Sauté the Vegetables: Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the diced sweet potato and onion. Cook, stirring often, until the onion is beginning to soften, about 4 minutes.
2. Bloom the Spices: Add the minced garlic, chili powder, cumin, ground chipotle, and salt. Cook, stirring constantly, for just 30 seconds. This step “blooms” the spices, awakening their essential oils and deepening their flavor significantly.
3. Simmer to Tenderize: Add the 2 ½ cups of water and bring the mixture to a simmer. Once simmering, cover the pot, reduce the heat to maintain a gentle simmer, and cook until the sweet potato is tender and can be easily pierced with a fork, about 10 to 12 minutes.
4. Combine and Thicken: Add the rinsed black beans, diced tomatoes (with their juices), and lime juice. Increase the heat to high and return to a simmer, stirring often. Once simmering, reduce the heat and let it cook uncovered until the chili has thickened slightly, about 5 minutes.
5. Finish with Freshness: Remove the pot from the heat. Stir in the freshly chopped cilantro. Taste and adjust seasoning with more salt or a extra squeeze of lime if desired.

Pro Tips from the Test Kitchen

These expert tips, gleaned from the EatingWell Test Kitchen, will ensure your chili is perfect every time.

• To Peel or Not to Peel: Peeling the sweet potatoes gives the chili a smoother, more uniform texture. However, leaving the skins on is entirely acceptable and adds extra fiber, texture, and nutrients. Just be sure to scrub them thoroughly!
• The Chipotle Substitute: No ground chipotle in your pantry? A tablespoon of minced canned chipotle pepper in adobo sauce is an excellent substitute and will add a fantastic smoky heat. Start with less and add to your preferred spice level.
• Blend for Thickness: If you prefer an even thicker, creamier chili, use a potato masher or an immersion blender to carefully pulse a small portion of the chili right in the pot before adding the cilantro. This will break down some of the beans and sweet potato, creating a richer base.
• Don’t Skip the Rinse: Always rinse your canned black beans under cold water. This removes the excess sodium and the starchy liquid they are packed in, which helps the chili’s flavor and texture.

Creative Variations to Try

This recipe is wonderfully adaptable. Make it your own with these simple twists:

• Swap the Squash: Butternut squash is a perfect substitute for sweet potato, offering a similar sweet and starchy quality.
• Boost the Veggies: Add a diced bell pepper (any color) or two when sautéing the onion. For a pop of sweetness, try adding a cup of frozen corn in the last 5 minutes of cooking.
• Add a Protein Punch: While delicious as is, you can add ½ cup of quinoa (rinsed) with the water for a protein boost. You may need to add a bit more liquid as it cooks.
• Spice It Up: Love heat? Add a diced jalapeño (seeds and ribs removed for less heat) with the onion, or add a dash of hot sauce at the end.
• Rich Broth Base: For a deeper flavor, substitute the water with vegetable broth.

Frequently Asked Questions

What should I serve with sweet potato black bean chili?
The possibilities are endless! Serve it in a bowl topped with your favorite garnishes (see below) alongside:

• Cornbread or crusty whole-wheat bread for dipping.
• A simple side salad with a bright vinaigrette to cut the richness.
• Brown rice, quinoa, or farro for an even heartier meal.

How should I store and reheat it?

• Storage: Allow the chili to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days.
• Reheating: Reheat gently in a pot on the stove over medium heat, stirring occasionally, until hot. Add a small splash of water or broth if it has thickened too much. It can also be reheated in the microwave in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through.

Is there a substitute for ground chipotle?
As mentioned, canned chipotle in adobo is the best substitute. Mince the peppers finely and use about one pepper or a tablespoon of the sauce. Alternatively, you can use a pinch of cayenne pepper or smoked paprika for heat and smoke, though the flavor profile will be slightly different.

Serving Suggestions and Pairings

The fun of chili is in the toppings! Set up a “chili bar” and let everyone customize their bowl.

• Creamy Elements: A dollop of sour cream, Greek yogurt, or vegan sour cream. Sliced avocado or a spoonful of guacamole is also fantastic.
• Cheesy Goodness: Shredded Monterey Jack, Cheddar, or a Mexican blend cheese. Vegan cheese works great too.
• Fresh Crunch: Thinly sliced radishes, scallions, red onion, or fresh chopped tomato.
• Herbs and Zest: Extra cilantro and a wedge of lime on the side for squeezing.
• A Final Kick: A drizzle of hot sauce or a sprinkle of sliced jalapeños.

Get Mixing and See for Yourself

This Sweet Potato & Black Bean Chili is more than just a recipe; it’s a reliable, healthy, and utterly delicious solution for dinner tonight and lunches for the week. It proves that plant-based eating can be every bit as comforting and flavorful as any other cuisine.

So, grab your Dutch oven and gather those simple ingredients. In less than 40 minutes, you’ll have a pot of smoky, hearty, and nourishing chili that will have everyone asking for seconds. Don’t forget to double the batch—your future self will thank you

Print