Save This hearty sweet potato and black bean chili has been my go-to comfort food during cool weather months. The vibrant combination of tender sweet potatoes and protein-packed black beans creates a satisfying meal that even dedicated meat-eaters in my family request regularly.
I first created this recipe when trying to incorporate more meatless meals into our rotation. What started as an experiment quickly became a family favorite that my children now request weekly during fall and winter.
Ingredients
- Sweet potatoes: provide natural sweetness and hearty texture while delivering vitamin A and fiber. Choose firm potatoes with vibrant orange flesh for best results.
- Black beans: offer plant-based protein and create a satisfying base. Canned beans work perfectly but rinse them thoroughly to remove excess sodium.
- Diced tomatoes: add acidity and umami depth. Fire-roasted varieties elevate the flavor profile significantly.
- Jalapeño: brings optional heat that can be adjusted to your preference. Remove seeds and membranes for mild flavor or leave them in for extra kick.
- Smoked paprika: contributes a subtle smokiness that mimics traditional chili depth. Spanish varieties deliver the most authentic flavor.
- Ground cinnamon: might seem unusual but adds wonderful warmth and complexity. Just a touch transforms the entire dish.
- Vegetable broth: forms the liquid base. Use homemade for best flavor or low-sodium store-bought to control salt levels.
Instructions
- Sauté The Aromatics:
- Heat olive oil in a large pot over medium heat until shimmering. Add diced onion and cook for about 3 minutes until they become translucent and fragrant. This creates the flavor foundation for the entire dish.
- Build The Vegetable Base:
- Add minced garlic jalapeño if using and diced bell pepper to the pot. Cook for 2 to 3 minutes stirring occasionally until the vegetables begin to soften. The peppers should maintain some texture while releasing their sweet flavor.
- Toast The Spices:
- Add the diced sweet potatoes and all spices cumin chili powder smoked paprika coriander cinnamon salt and pepper. Stir continuously for 2 minutes to coat the vegetables and toast the spices which intensifies their flavors dramatically. You should smell the aromatic spices blooming in the oil.
- Create The Broth Base:
- Stir in tomato paste and cook for 30 seconds before adding diced tomatoes with their juice and vegetable broth. The tomato paste needs this brief cooking to remove any tinny flavor. Stir well to incorporate all ingredients and deglaze any flavorful bits from the bottom of the pot.
- Simmer The Sweet Potatoes:
- Bring the mixture to a boil then reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes allowing the sweet potatoes to begin softening and the flavors to meld together. The potatoes should be about halfway cooked at this point.
- Add Beans And Finish Cooking:
- Add drained and rinsed black beans to the pot and continue simmering uncovered for another 15 minutes. This allows the chili to thicken naturally as some liquid evaporates and the sweet potatoes become perfectly tender. They should be easily pierced with a fork but still hold their shape.
- Adjust Seasonings:
- Taste the chili and adjust salt pepper or spices as needed. If you prefer more heat now is the time to add additional chili powder or a pinch of cayenne. The flavors should be well balanced with no single spice dominating.
- Serve And Garnish:
- Ladle the hot chili into bowls and top with fresh cilantro sliced avocado and lime wedges if desired. These fresh garnishes provide bright contrast to the rich savory chili.
Save The smoked paprika is my secret weapon in this recipe. I discovered its transformative power years ago when trying to create depth in vegetarian dishes. My daughter who typically avoids beans will happily devour this chili claiming the sweet potatoes make everything better.
Storage Tips
This chili actually improves with time as the flavors continue to develop and meld together. Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating you may need to add a splash of water or broth as the chili will thicken considerably in the refrigerator.
For longer storage portion the cooled chili into freezer-safe containers leaving about an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat stirring occasionally.
Versatile Serving Ideas
While delicious on its own this chili becomes a complete meal with thoughtful accompaniments. Serve over brown rice or quinoa for a hearty grain bowl. Use it as a filling for baked sweet potatoes topped with a dollop of Greek yogurt or cashew cream. For a fun presentation serve with tortilla chips as a chunky dip or spoon over cornbread for a knife-and-fork meal.
The leftovers transform beautifully into next-day creations. Use as a filling for quesadillas stuffed peppers or as a topping for nachos. My family particularly enjoys it as a breakfast hash base topped with a fried egg.
Seasonal Adaptations
Fall Harvest Version
Add 1 cup diced butternut squash along with the sweet potatoes
Include 1 teaspoon dried sage for earthy fall flavor
Top with toasted pumpkin seeds for seasonal crunch
Winter Comfort Version
Add 2 tablespoons unsweetened cocoa powder for rich depth
Increase cinnamon to 1 teaspoon for extra warmth
Serve with a dollop of coconut yogurt to balance the rich flavors
Spring Freshness Version
Stir in 1 cup fresh or frozen corn kernels in the last 5 minutes
Add 1 tablespoon lime zest for brightness
Top with extra fresh herbs like cilantro and mint
Success Stories
This chili has converted numerous meat-lovers in my circle of friends and family. My neighbor who claimed to dislike vegetarian meals requested the recipe after trying it at a potluck. Several parents in my childrens school have reported that their previously vegetable-averse kids happily consume this chili thanks to the natural sweetness of the sweet potatoes balancing the earthy beans.
One friend adapted it for her slow cooker for busy weeknights simply adding all ingredients except the beans and cooking on low for 6 hours then adding the beans for the final 30 minutes. Another created a camping version using canned sweet potatoes and a single pot over a campfire that became their family's tradition during fall outings.
Save This chili is a versatile and satisfying dish perfect for any occasion. Enjoy the comforting flavors and healthy ingredients in every bite.
Cooking Questions
- → How can I make this chili spicier?
Add cayenne, use the whole jalapeño with seeds, or serve with extra hot sauce to boost the heat.
- → Can I substitute black beans?
Yes, kidney or pinto beans work well. Use equivalent amounts for similar texture and nutrition.
- → Does this chili freeze well?
Yes, it stores and freezes excellently. Let cool, portion, and freeze in airtight containers for future meals.
- → What are good serving suggestions?
Pair with rice, tortilla chips, or crusty bread. Add cilantro, avocado, and lime for freshness.
- → Is it suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but double-check canned products or broth for added gluten.
- → How long do leftovers last?
Stored in the fridge, leftovers keep for up to 4 days. Flavors deepen as it sits, making it even tastier.