Smoky Black Bean and Sweet Potato Chili

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 6
★★★★★
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Welcome to a bowl of comfort that’s hearty, healthy, and absolutely satisfying: Smoky Black Bean and Sweet Potato Chili. This recipe is perfect for chilly nights when you want something warm and filling without spending hours in the kitchen.

Ingredients for Smoky Black Bean and Sweet Potato Chili

Olive oil is our starting point, giving a nice base to sauté the vegetables. A large onion and garlic provide a savory backbone, while the sweet potato adds a touch of natural sweetness and richness. Black beans are the heart of this chili, providing protein and a hearty texture.

Diced tomatoes add acidity and moisture, balancing the flavors. Vegetable broth gives depth, allowing the spices to meld together. Speaking of spices, chili powder, smoked paprika, and cumin bring warmth and a bit of smokiness that elevates the whole dish.

Finish it off with a squeeze of lime for brightness and a handful of cilantro for freshness. Avocado slices and tortilla chips make it a complete meal with contrasting textures.

Tips & Tricks

  • If you prefer a thicker chili, mash some of the sweet potatoes with the back of a spoon.
  • To save time, you can use pre-cut sweet potatoes available in the produce section.
  • For added heat, consider tossing in a diced jalapeño with the onions and garlic.

Serving Suggestions

This chili shines when topped with creamy avocado slices and accompanied by crunchy tortilla chips. You might also try serving it with a dollop of sour cream or a sprinkle of shredded cheese for extra richness. Pair it with a crisp green salad or cornbread for a complete meal.

Frequently Asked Questions

Can I freeze this chili?
Absolutely! It freezes well and can be stored for up to three months. Just make sure to cool it completely before freezing.
Can I use fresh tomatoes instead of canned?
Yes, you can use about 1 1/2 cups of chopped fresh tomatoes. Just know that the flavor might be slightly less concentrated.
What if I don't have smoked paprika?
You can substitute it with regular paprika, though you’ll miss out on the smoky flavor.

Smoky Black Bean and Sweet Potato Chili Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add your chopped onion and garlic, letting them cook until they become translucent. This should take about five minutes, during which the kitchen will start to smell invitingly savory.

Next, toss in the diced sweet potato. Cook them for another three minutes, stirring occasionally. This step is key for letting the sweet potatoes begin their softening journey.

Now, it’s time to introduce the main players: add the black beans, diced tomatoes, and vegetable broth into the pot. Sprinkle in the chili powder, smoked paprika, and cumin. Stir everything together and bring it to a boil.

Once boiling, reduce the heat to low and let it simmer for about 30-35 minutes. The sweet potatoes should be tender by now and the flavors fully melded. Before serving, season with salt and pepper, and stir in the lime juice and cilantro.

Why You'll Love This Recipe

  • Combines the sweetness of sweet potatoes with the earthiness of black beans.
  • The smoky paprika gives it a depth of flavor that feels like it’s been simmering all day.
  • Quick and easy to make, perfect for a weeknight dinner.
  • Vegetarian and packed with nutrients, but still satisfying for meat lovers.
  • Easy to customize with your favorite toppings and sides.

Ingredients

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large sweet potato, diced
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
1 tbsp chili powder
2 tsp smoked paprika
1 tsp cumin
Salt and pepper to taste
1 lime, juiced
1/4 cup fresh cilantro, chopped
Avocado slices for garnish
Tortilla chips for serving

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent, about 5 minutes.
2. Add diced sweet potato and cook for another 3 minutes.
3. Stir in black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, and cumin. Bring to a boil.
4. Reduce heat to low and simmer for 30-35 minutes, until sweet potatoes are tender.
5. Season with salt, pepper, and lime juice. Stir in chopped cilantro just before serving.
6. Serve hot, garnished with avocado slices and a side of tortilla chips.

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