Sweet Potato & Black Bean Chili Recipe

This Sweet Potato & Black Bean Chili is the kind of easy, hearty dinner you’ll want to make on repeat. Packed with tender sweet potatoes, rich black beans, and a warming combination of spices, it’s as satisfying as it is colorful—and naturally vegan and gluten-free!

Ingredients You’ll Need

All you need are a handful of basic, pantry-friendly ingredients to let the natural flavors shine. Each one plays an essential role: from sweet potatoes giving creaminess and body, to black beans adding protein, and a spark of lime and cilantro to finish it all off.

• Extra-virgin olive oil: Used to sauté the veggies and spices, giving your chili its savory backbone.
• Sweet potato: The star of the show, bringing natural sweetness and a substantial, velvety texture.
• Onion: Adds rich depth and aromatic undertones from the very start.
• Garlic: Four cloves ensure robust flavor that mingles perfectly with the spices.
• Chili powder: The flavor foundation—choose a blend you love for just the right amount of warmth.
• Ground cumin: Earthy and a little citrusy, this spice complements the sweet potatoes and beans.
• Ground chipotle chile: For gentle heat and smokiness—add more or less depending on taste.
• Salt: Just a touch brings all the flavors into balance.
• Water: Helps meld everything together while keeping the chili light and not too thick.
• Black beans: The protein powerhouse that makes this dish so hearty and satisfying.
• Diced tomatoes: Adds tang, color, and that classic chili texture—canned works perfectly here.
• Lime juice: Finishes the pot with a pop of brightness for balanced flavor.
• Fresh cilantro: Stirred in at the end for herby freshness and vibrant color.

Variations

The beauty of Sweet Potato & Black Bean Chili is how endlessly customizable it is. Don’t be afraid to play! There’s a version for everyone—whether you’re out of an ingredient, spicing it up for a crowd, or making it family-friendly.

• Make It Extra Hearty: Stir in corn kernels, diced bell peppers, or chopped carrots for even more texture and veggie power.
• Go Grainy: Add cooked quinoa, farro, or brown rice for a thicker chili that’s perfect over a baked potato or rice bowl.
• Boost the Heat: Amp up the chipotle or toss in diced jalapeño for an extra kick—great for spice lovers!
• Make It “Meaty”: Toss in crumbled tempeh or cooked plant-based ground for a heartier vegan chili.
• Swap the Beans: Try kidney beans, pinto beans, or a mix for a new flavor twist.

How to Make Sweet Potato & Black Bean Chili

Step 1: Sauté Veggies and Spices

Start by heating the olive oil in a Dutch oven over medium-high heat. Add your diced sweet potato and onion, and cook, stirring often, until the onion is just beginning to turn translucent and the sweet potato is lightly golden at the edges—about 4 minutes. This simple step unlocks loads of flavor and brings out the veggies’ natural sweetness.

Step 2: Bloom the Spices

Next, stir in the minced garlic, chili powder, ground cumin, chipotle, and salt. Cook, stirring constantly for about 30 seconds, so the spices have a chance to toast and fully bloom. This deepens their flavors and gives your chili its signature warmth and aroma.

Step 3: Simmer Until Tender

Pour in the water and bring everything to a simmer. Cover with a lid, lower the heat to keep things at a gentle bubble, and cook for 10–12 minutes. You want the sweet potatoes to be just fork-tender—not mushy, not crunchy—so taste for doneness as you go.

Step 4: Add Beans, Tomatoes, and Lime

Once the sweet potatoes are ready, add the black beans, diced tomatoes (with juices!), and fresh lime juice. Crank the heat up to high and return everything to a simmer, stirring regularly. Reduce heat again and let it bubble away for about 5 more minutes, letting the flavors come together and the chili thicken just a bit.

Step 5: Finish with Fresh Herbs

Finally, take the pot off the heat and stir in the chopped cilantro. This last addition lifts the whole chili with an herby, garden-fresh finish—don’t skip it!

How to Serve Sweet Potato & Black Bean Chili

Garnishes

The freshest way to finish this Sweet Potato & Black Bean Chili is with a handful of vibrant garnishes. Try extra chopped cilantro, thin-sliced green onions, creamy avocado chunks, a dollop of plant-based yogurt, or a sprinkle of crumbled tortilla chips for satisfying crunch.

Side Dishes

This chili is hearty enough on its own, but pairing it with a side of warm cornbread, fluffy rice, or a simple green salad turns it into a complete, soul-warming meal. If you’re feeding a crowd, a platter of roasted veggies or some crusty bread really makes things festive.

Creative Ways to Present

For a fun twist, ladle the Sweet Potato & Black Bean Chili into roasted sweet potato halves for an edible bowl, or use it as a topping for nachos or baked potatoes. Mini bowls or Mason jars make a playful option for parties and potlucks!

Make Ahead and Storage

Storing Leftovers

Got leftovers? This chili keeps beautifully! Let it cool and store in an airtight container in the fridge, where it’ll stay fresh and delicious for up to 4 days—perfect for easy lunches or quick dinners all week.

Freezing

The Sweet Potato & Black Bean Chili is totally freezer-friendly. Simply portion into freezer-safe containers, leaving an inch of space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, simply warm on the stovetop over medium-low heat, stirring occasionally, until hot and steamy. Or, microwave in a covered bowl in 1-minute increments, stirring between bursts, until perfectly warmed through.

FAQs

Final Thoughts

If you’re seeking something comforting, vibrant, and deeply flavorful, you can’t go wrong with this Sweet Potato & Black Bean Chili. I hope you give it a try—once you taste that perfect balance of sweet, smoky, and zesty, it’s bound to become a staple in your kitchen. Enjoy every cozy spoonful!

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