Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili: A Hearty, Flavor-Packed Comfort Dish 🍠🌶️🔥

1. Introduction

Looking for a nutritious, filling, and delicious meal that will satisfy your taste buds while keeping you full for hours? This Sweet Potato Black Bean Chili recipe is the perfect choice! Packed with fiber, plant-based protein, and bold Southwestern flavors, it’s a wholesome dish that pleases vegans, vegetarians, and meat-lovers alike. The natural sweetness of roasted sweet potatoes beautifully balances the smoky heat of chili powder and cumin, while protein-rich black beans add a satisfying, hearty texture. Whether you’re meal prepping for the week, serving a hungry crowd on game day, or just craving some cozy comfort food, this chili is a guaranteed crowd-pleaser!

If you love sweet potatoes as much as we do, you might also enjoy our Chickpea and Spinach Stuffed Sweet Potatoes for another nutritious meal option.

2. Ingredients

This simple yet flavorful Sweet Potato Black Bean Chili comes together with pantry staples and fresh ingredients. Here’s what you’ll need:

• 2 large sweet potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced (or 1 tbsp garlic powder)
• 2 cans (15 oz each) black beans, rinsed and drained (or 3 cups cooked black beans)
• 1 can (14.5 oz) fire-roasted diced tomatoes (regular diced tomatoes work too)
• 1 can (8 oz) tomato sauce (or 1 cup homemade tomato puree)
• 2 cups low-sodium vegetable broth (chicken broth works for non-vegetarians)
• 2 tbsp olive oil (or avocado oil for high-heat cooking)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin (for that authentic chili flavor)
• 1 tsp smoked paprika (adds depth and smokiness)
• ½ tsp dried oregano (optional but recommended)
• Salt and freshly ground black pepper to taste
• Optional toppings: diced avocado, fresh cilantro, lime wedges, shredded cheese, sour cream, Greek yogurt, sliced jalapeños, or Roasted Chickpeas for extra crunch

For more protein-packed vegetarian meals, check out our Spinach and Feta Egg Muffins – perfect for breakfast meal prep!

3. Step-by-Step Instructions

Step 1: Sauté the Sweet Potatoes and Onions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced sweet potatoes and chopped onions, stirring occasionally until they begin to soften and the onions become translucent (about 5-6 minutes). The sweet potatoes will start to develop some caramelization, which adds wonderful depth of flavor. Add minced garlic and cook for another 30 seconds to 1 minute until fragrant – be careful not to burn the garlic as it can turn bitter.

Pro Tip: If you prefer your sweet potatoes extra tender, you can roast them first like we do with our delicata squash for enhanced sweetness.

Step 2: Add the Black Beans and Tomatoes

Stir in the rinsed black beans (don’t skip rinsing as it removes excess sodium and the starchy liquid that can make the chili too thick), diced tomatoes with their juices, and tomato sauce. Mix well to combine all the ingredients. The combination of black beans and sweet potatoes creates a complete protein, making this a nutritionally balanced meal. For more protein ideas, try our Protein-Packed Overnight Oats for breakfast!

Step 3: Season and Simmer to Perfection

Pour in the vegetable broth, then add chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together thoroughly to distribute the spices evenly. Bring the mixture to a gentle boil, then reduce heat to low. Cover with a lid slightly ajar and let it simmer for 20-25 minutes, stirring occasionally, or until the sweet potatoes are fork-tender but not mushy. The liquid will reduce slightly, creating a thick, hearty chili consistency.

For another comforting dish with complex flavors, try our Cauliflower Fried Rice as a side or light meal.

Step 4: Serve and Enjoy Your Flavorful Creation!

Once the sweet potatoes are perfectly tender, your Sweet Potato Black Bean Chili is ready to serve! Taste and adjust seasoning if needed – you might want an extra pinch of salt or squeeze of lime juice. Ladle into deep bowls and garnish with your favorite toppings. We love fresh cilantro for brightness, creamy avocado for richness, and a dollop of Greek yogurt for tanginess. Serve with lime wedges on the side for squeezing over the top – the acidity really brings all the flavors together.

For a cool dessert after your spicy chili, try our refreshing Frozen Yogurt Bark or energizing Green Tea Smoothie.

4. Tips for the Best Sweet Potato Black Bean Chili

• Spice it up: Add a diced jalapeño (seeds removed for less heat) with the onions or a pinch of cayenne pepper for extra heat. Chipotle peppers in adobo sauce would add wonderful smoky heat too.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Perfect for busy days!
• Meal prep friendly: This chili tastes even better the next day as flavors continue to meld. Make a double batch for easy lunches throughout the week.
• Freezer-friendly: Cool completely and store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Texture variation: For a creamier chili, mash about 1/4 of the black beans before adding them to the pot.
• Time saver: Use pre-cut sweet potatoes from the produce section if you’re short on time.

For more make-ahead meal ideas, check out our Hearty Breakfast Plate or Protein Ice Cream for a healthy dessert option.

5. Health Benefits

This Sweet Potato Black Bean Chili isn’t just delicious – it’s incredibly nutritious! Here’s why this dish is so good for you:

• Sweet potatoes: Rich in beta-carotene (which converts to vitamin A), fiber, and antioxidants that support eye health and immunity. They also have a lower glycemic index than regular potatoes.
• Black beans: An excellent source of plant-based protein (about 15g per cup), iron, and fiber (15g per cup) that promotes digestive health and helps regulate blood sugar levels.
• Tomatoes: Provide lycopene, a powerful antioxidant linked to heart health and cancer prevention, especially when cooked.
• Low-fat & vegan: Naturally cholesterol-free and low in saturated fat, making it heart-healthy.
• Balanced macros: The combination of complex carbs from sweet potatoes, protein from beans, and healthy fats from olive oil makes this a nutritionally complete meal.

For more nutritional information about similar dishes, see this Sweet Potato Black Bean Chili recipe from EatingWell.

6. Serving Suggestions

While this chili is delicious on its own, here are some perfect pairings to make it a complete meal:

• Warm cornbread or crusty whole grain bread for dipping
• A fresh green salad with lime vinaigrette to balance the richness
• Brown rice, quinoa, or farro for extra fiber and protein
• Tortilla chips or baked pita chips for a satisfying crunch
• A dollop of Greek yogurt or sour cream to cool the spices
• Shredded cheese (cheddar, Monterey Jack, or pepper jack work well)
• Sliced radishes or pickled onions for a bright, crisp contrast

7. Creative Variations

This recipe is wonderfully adaptable to different tastes and dietary needs:

• Meat lovers: Add 1 pound of ground turkey, chicken, or beef (browned first) for extra protein
• Extra veggies: Toss in diced bell peppers, corn kernels, zucchini, or mushrooms with the onions
• Creamy twist: Stir in ½ cup coconut milk or heavy cream during the last 5 minutes of cooking
• Smoky flavor: Add 1-2 teaspoons of adobo sauce from canned chipotle peppers
• Pumpkin variation: Replace 1 sweet potato with 1 cup pumpkin puree for autumn flavors
• Instant Pot version: Sauté veggies first, then pressure cook on high for 8 minutes with quick release

8. Frequently Asked Questions

Can I use canned sweet potatoes?
While fresh sweet potatoes work best for texture and flavor, you can use canned sweet potatoes in a pinch. Drain them well and add during the last 10 minutes of cooking to prevent them from becoming mushy.

How do I store leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve over time! For longer storage, freeze in portion-sized containers for up to 3 months.

Can I make this in an Instant Pot?
Absolutely! Use the sauté function to cook the onions, garlic, and sweet potatoes for 3-4 minutes. Add remaining ingredients, secure the lid, and pressure cook on high for 8 minutes with a quick release.

Is this chili spicy?
As written, it has mild to medium heat. For less spice, reduce the chili powder to 1 tablespoon. For more heat, add cayenne pepper, diced jalapeños, or a pinch of red pepper flakes.

Can I use other beans?
Yes! Kidney beans, pinto beans, or a mix would work well. The cooking time remains the same.

9. Conclusion

This Sweet Potato Black Bean Chili is truly a must-try recipe that delivers on both flavor and nutrition. It’s the perfect balance of sweet and spicy, hearty yet healthy, and simple enough for weeknights but special enough for entertaining. The combination of tender sweet potatoes, protein-packed black beans, and aromatic spices creates a satisfying meal that will quickly become a family favorite.

What makes this recipe stand out is its incredible versatility – easily adaptable to different dietary needs, perfect for meal prep, and freezer-friendly for future easy meals. Plus, it’s budget-friendly and uses mostly pantry staples. Whether you’re cooking for a cozy family dinner, prepping lunches for the week, or needing a crowd-pleasing dish for your next gathering, this chili never disappoints.

We’d love to hear how your Sweet Potato Black Bean Chili turns out! Share your creations with us and don’t forget to try our other delicious recipes like the ones we’ve linked throughout this post. Happy cooking!

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