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Sweet Potato & Black Bean Chili

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This Sweet Potato & Black Bean Chili is a hearty, smoky, and deeply nourishing vegetarian meal. Packed with sweet potatoes, black beans, and bold spices, it’s a perfect one-pot comfort food that’s ready in 40 minutes!

Ingredients

Scale
  • 1 tbsp plus 2 tsp extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 medium-large sweet potato, peeled and diced
  • 2 tbsp chili powder
  • 4 tsp ground cumin
  • ½ tsp ground chipotle chile
  • ¼ tsp salt
  • 2½ cups water
  • 2 (15 oz) cans black beans, rinsed
  • 1 (14 oz) can diced tomatoes with juices
  • 4 tsp lime juice
  • ½ cup chopped fresh cilantro

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add sweet potato and onion. Sauté for 4 minutes, stirring often.
  2. Add garlic, chili powder, cumin, chipotle, and salt. Cook, stirring constantly, for 30 seconds.
  3. Add water. Bring to a simmer, then cover, reduce heat, and simmer for 10–12 minutes until sweet potato is tender.
  4. Stir in black beans, diced tomatoes, and lime juice. Increase heat to return to a simmer. Cook uncovered for 5 minutes until thickened slightly.
  5. Remove from heat and stir in cilantro. Adjust seasoning with more salt or lime to taste. Serve hot with toppings of choice.

Notes

Rinse black beans before using to reduce sodium and starchiness. For extra thickness, mash a portion of the chili before adding cilantro. This chili freezes well and makes great leftovers.

Nutrition

Keywords: sweet potato chili, vegetarian chili, black bean chili, easy weeknight dinner, plant-based chili

Find it online: https://alexandrarecipes.com/sweet-potato-black-bean-chili/