Save to Pinterest This rich sweet potato and black bean chili is my answer when I want a simple plant-based dinner that feels both cozy and nourishing. The combination of sweet potatoes and earthy black beans, along with a touch of spice, creates a deeply satisfying bowl that never fails to warm me up after a long day.
I first whipped up this chili on a chilly evening when I was craving comfort without a lot of effort. Now it is my go-to recipe for lazy Sundays or when friends come over for a casual dinner.
Ingredients
- Olive oil: delivers a mellow base flavor and helps soften the onions, so choose a mild extra virgin oil
- Onion: infuses sweetness and depth; look for ones that feel firm and smell fresh
- Garlic: brightens up the entire chili, so use fat cloves that look juicy and unblemished
- Sweet potatoes: add velvety texture and natural sweetness; firm potatoes without bruises work best
- Black beans: provide satisfying protein and fiber; opt for low-sodium canned for convenience
- Diced tomatoes: contribute acidity and tang; fire roasted versions add even more depth
- Vegetable broth: brings everything together and enhances moisture; homemade or low-sodium boxed is ideal
- Chili powder: supplies cozy warmth without overwhelming spice
- Cumin: brings smoky earthiness to round things out
- Salt and pepper: tie each flavor together for perfect seasoning
Instructions
- Prep the Base:
- Chop your onion into small even pieces and mince the garlic. Set both aside where you can grab them easily.
- Sauté the Aromatics:
- Pour the olive oil into your favorite soup pot over medium heat. Once shimmering, add the onion and stir frequently. Let the onions cook for around 6 to 8 minutes until they look soft and glisten with sweetness. Toss in the garlic and let it sizzle for another minute. This gentle approach to softening the aromatics sets a rich foundation for all the layers of flavor to come.
- Build the Chili:
- Add the sweet potatoes directly into the pot. Stir to coat with oil and distribute the onion and garlic. Pour in the drained black beans, diced tomatoes with their juice, and vegetable broth. Sprinkle in the chili powder, cumin, a big pinch of salt, and plenty of black pepper.
- Simmer and Soften:
- Give the chili a good stir to mix everything evenly. Allow it to come to a gentle boil then reduce the heat to a steady low simmer. Cover the pot with a lid slightly askew to let steam escape. Let the chili bubble gently for 25 to 30 minutes. Stir once or twice and check a piece of sweet potato by poking it with a fork. When it is fork-tender and creamy, you are done.
- Final Taste and Serve:
- Give the chili a taste and adjust the seasoning with more salt and pepper if needed. Ladle the chili into bowls and serve steaming hot. I love to top each bowl with chopped cilantro avocado or a squeeze of lime.
Save to Pinterest My standout ingredient is the sweet potato. It goes from firm cubes to perfectly creamy bites during simmering and always reminds me of fall evenings spent in my grandmother’s kitchen. Whenever I make this chili now, my family gathers in the kitchen and sneaks tastes before it even hits the table.
Storage Tips
Let the chili cool down before transferring it to containers. Refrigerate for up to four days. For freezing, use airtight containers and leave a bit of room for expansion. Defrost overnight in the fridge or reheat gently from frozen with a splash of broth added to refresh the flavors.
Ingredient Substitutions
This recipe is forgiving. Swap out black beans with pinto or kidney beans if you prefer a different texture. Butternut squash can stand in for sweet potato as a nice alternative. You can also add corn or bell pepper in the last ten minutes of cooking for extra color and sweetness.
Serving Suggestions
This chili is hearty on its own but pairs well with fluffy rice or warm cornbread. I love adding a scoop of guacamole on top or a generous sprinkle of fresh cilantro. For those who like a touch of heat, jalapeño slices fit perfectly.
Cultural and Seasonal Notes
Chili has deep roots in American Southwest cooking and is as much about improvisation as tradition. Using sweet potatoes gives a nod to fall harvests. In colder months I sometimes roast the sweet potatoes first to concentrate their flavor before adding them to the pot.
Seasonal Adaptations
Try pumpkin or acorn squash for a winter twist. Add fresh corn and tomatoes in late summer when they are at their peak. Sprinkle smoked paprika for depth during chilly months.
Success Stories
I have shared this recipe with friends who never thought they would enjoy a meatless chili and they always ask for seconds. It has become a hit at my potluck dinners and my kids request it even when the weather warms up.
Freezer Meal Conversion
Make a double batch and freeze half in single or family portions. To reheat, simply warm gently in a saucepan or microwave until piping hot. A squeeze of fresh lime right before serving brings all the flavors back to life.
Save to Pinterest This chili comes together effortlessly and tastes even better the next day. Enjoy a comforting bowl whenever you crave cozy plant-based warmth.
Common Recipe Questions
- → Can I use different beans for this chili?
Yes, pinto or kidney beans can be substituted for black beans without changing the flavor much.
- → How spicy is this chili?
It has mild heat from chili powder, but you can add more or less according to your preference.
- → Do I need to peel the sweet potatoes?
Peeling is recommended for a smoother texture, but you can leave the skin on if you prefer more fiber.
- → Can this be made ahead and stored?
Absolutely. It keeps well in the refrigerator for up to four days and tastes even better as flavors meld.
- → Is it suitable for freezing?
Yes, cool completely and store in an airtight container. It keeps well frozen for up to three months.