Warm up your mealtime with this mouthwatering spicy sweet potato black bean chili! Packed with wholesome ingredients like sweet potatoes, black beans, and vibrant spices, this comforting dish is a perfect blend of flavors. Easy to make in just 45 minutes, it’s ideal for weeknight dinners or meal prep. Click to discover the full recipe and enjoy a bowl of deliciousness that’s sure to please everyone at your table!
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 can (15 oz) black beans, thoroughly drained and rinsed
1 can (14 oz) diced tomatoes with green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
1 bell pepper (any color), diced
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust according to spice preference)
2 cups vegetable broth
Sea salt and freshly ground black pepper to taste
Fresh cilantro, coarsely chopped, for garnish
Ripe avocado slices for topping (optional)
![To make this sweet potato black bean chili, gather these simple ingredients: - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14 oz) diced tomatoes with green chilies - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 2 tablespoons extra virgin olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust according to spice preference) - 2 cups vegetable broth - Sea salt and freshly ground black pepper to taste - Fresh cilantro, coarsely chopped, for garnish - Ripe avocado slices for topping (optional) You can make your chili even better with these fun toppings: - Fresh lime wedges for a zesty kick - Sour cream or Greek yogurt for creaminess - Shredded cheese for extra flavor - Green onions for crunch If you have dietary needs, here are some easy swaps: - Use quinoa or lentils instead of black beans for a different protein. - Swap sweet potatoes with regular potatoes or squash. - For a low-sodium version, choose low-sodium vegetable broth and canned beans. - Use a different vegetable broth for a unique flavor profile. Feel free to mix and match these options to suit your taste. Don't miss out on the full recipe for more details! First, grab a large pot or Dutch oven. Pour in the olive oil and heat it over medium heat. Once the oil is hot, add the chopped onion and diced bell pepper. Stir in the minced garlic. Cook these for about 5 minutes. You want them tender and slightly clear. This step builds a strong base for your chili. Next, toss in the diced sweet potatoes with the cooked aromatics. Add the chili powder, ground cumin, smoked paprika, and cayenne pepper. Stir everything together. Cook for an extra 2 to 3 minutes. This toasting process brings out the flavors of the spices. You will smell them getting fragrant, and that’s a good sign! Now, pour in the black beans and the diced tomatoes, juices included. Add the vegetable broth and stir well to mix everything. Increase the heat to bring the chili to a gentle boil. Once it’s bubbling, reduce the heat to low and cover the pot. Let it simmer for 25 to 30 minutes. Stir it occasionally to check if it sticks. The sweet potatoes should be soft when it’s done. Taste your chili and adjust the salt and pepper. If it’s thick, add more broth or water. Serve it hot, garnished with fresh cilantro and avocado slices if you like. Check out the Full Recipe for more details. To boost the taste of your chili, use fresh spices. Fresh spices give more flavor than old ones. Start with chili powder, cumin, and smoked paprika. These spices add depth and warmth. You can also add a pinch of cinnamon for a surprise twist. Mix them well with the sweet potatoes early on. This helps the spices toast and release their full flavors. If you like it hot, add more cayenne pepper. Start with half a teaspoon. Taste it after cooking to see if you want more. You can also add chopped jalapeños for a fresh heat. If it’s too spicy, balance it with a dollop of sour cream or yogurt. This will cool it down and add creaminess. Sweet Potato Black Bean Chili pairs well with many sides. Cornbread is a classic choice that complements the chili's warmth. You can also serve it with a fresh salad for crunch and color. For drinks, a cold beer or a refreshing limeade works great. If you want a twist, serve it over rice or quinoa for extra texture. Check out the Full Recipe for more ideas! {{image_4}} This sweet potato black bean chili is naturally vegetarian and vegan. You don’t need to change much. Use vegetable broth for a rich base. All the spices and veggies add great flavor. You can also add more beans or lentils for variety. They boost protein and texture. Want more protein? Add cooked quinoa or lentils to the pot. They blend well and soak up the chili's flavors. You can also mix in some cubed tofu or tempeh. Both options add a nice bite. If you like meat, ground turkey or chicken works too. Just brown it before adding to the pot. It gives a hearty twist to the dish. This recipe is gluten-free. Just make sure your vegetable broth is certified gluten-free. Some brands use gluten in their products. You can also swap in gluten-free grains like millet or rice. They make a great base if you want to serve the chili over something. Enjoy your comforting bowl of goodness without worry! To keep your sweet potato black bean chili fresh, let it cool first. Then, transfer it to an airtight container. Store it in the fridge for up to 4 days. This way, you can enjoy it later without losing flavor. Freezing is a great option if you want to save some chili for later. Use freezer-safe containers or bags. Make sure to leave some space at the top, as the chili will expand when frozen. It can last in the freezer for up to 3 months. To reheat, thaw the chili overnight in the fridge if frozen. You can warm it up on the stove over medium heat. Stir occasionally until it’s hot. If it seems thick, add a splash of vegetable broth or water. This helps restore its creamy texture. Enjoy your delicious chili just like it was freshly made! Yes, you can use fresh beans. However, fresh beans take longer to cook. You need to soak them overnight. After soaking, cook them until tender before adding to the chili. This can add more time to your meal prep, but the flavor can be richer. Sweet Potato Black Bean Chili lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. Cool the chili before placing it in the fridge. This keeps it fresh and safe to eat later. You can serve the chili with rice or cornbread. A side salad also pairs well. For a fun twist, try tortilla chips or avocado slices on top. Fresh cilantro adds a nice touch too. Enjoy the flavors together for a hearty meal! For the complete recipe, check out the [Full Recipe]. In this blog post, we explored the key ingredients and cooking steps for Sweet Potato Black Bean Chili. We discussed optional toppings, substitutions, and tips to enhance flavor. Variations for dietary needs offered more choices. Understanding storage and reheating helped you enjoy leftovers. In conclusion, making this chili is simple and rewarding. You can customize it based on your taste. Enjoy each hearty bite, knowing you created a meal that’s nutritious and delicious. Dive into this dish and make it your own!](https://tastyhatch.com/wp-content/uploads/2025/05/31a7c7e8-c0e5-4a4b-94f8-6efedb8855b7-250x250.webp)