Print

Sweet Potato Black Bean Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sweet Potato Black Bean Chili recipe is a flavorful, hearty dish featuring sweet potatoes, black beans, and spices. Ideal for a plant-based diet, this chili is packed with nutrients and perfect for a cozy dinner. Easy to prepare with simple ingredients, it’s a satisfying meal that everyone will love.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced
  • 2 cans black beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Optional toppings: avocado, cilantro, lime, and sour cream

Instructions

  • Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened.
  • Add the garlic, chili powder, cumin, and paprika. Cook for another minute until fragrant.
  • Stir in the diced sweet potatoes, black beans, and diced tomatoes.
  • Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 25-30 minutes, until the sweet potatoes are tender.
  • Season with salt and pepper to taste. Serve hot with your choice of toppings.

Notes

  • For added heat, consider adding a diced jalapeño or a pinch of cayenne pepper.
  • This chili can be made ahead and tastes even better the next day as the flavors meld.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition