Smoky Sweet Potato & Black Bean Chili

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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This Smoky Sweet Potato & Black Bean Chili is a hearty, flavor-packed dish that will warm you up on chilly days. With a balance of smoky, spicy, and sweet notes, it's a perfect comfort meal that’s also wholesome and nourishing.

Ingredients for Smoky Sweet Potato & Black Bean Chili

We start with olive oil to sauté our aromatics, lending a subtle fruitiness. The base of the chili is built on onion and garlic, which provide a savory depth. Sweet potatoes add a natural sweetness and heartiness, contrasting beautifully with the red bell pepper, which offers a mild, sweet crunch.

Black beans are our protein powerhouse here, adding creaminess and heft. Diced tomatoes and tomato paste give body and tanginess, while vegetable broth helps meld all the flavors together. Our spices—chili powder, smoked paprika, cumin, and a touch of cayenne pepper—bring warmth and a smoky kick. Finally, a squeeze of lime juice brightens everything up, and a sprinkle of fresh cilantro adds a fresh finish.

Tips & Tricks

  • If you like your chili spicier, add more cayenne or toss in a chopped jalapeño with the veggies.
  • For a creamier texture, mash some of the sweet potatoes against the side of the pot before serving.
  • This chili freezes well, so make a big batch and save some for later!

Serving Suggestions

This chili pairs beautifully with a side of warm cornbread or a simple green salad. For a fun twist, serve it over cooked quinoa or brown rice to make it even more filling. Top it with avocado slices or a dollop of sour cream for extra richness.

Frequently Asked Questions

Can I use canned sweet potatoes?
Fresh sweet potatoes are best for texture, but you can use canned if necessary. Just reduce the cooking time as they’re already soft.
Is there a substitute for smoked paprika?
If you don’t have smoked paprika, try adding a bit of chipotle powder for a similar smoky flavor.
Can I make this chili in a slow cooker?
Yes! Sauté the onion and garlic first, then add all ingredients to the slow cooker and cook on low for 6–8 hours.

Smoky Sweet Potato & Black Bean Chili Recipe Walkthrough

Start by heating up the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the onion and garlic. Sauté these until the onion becomes translucent, which should take about 5 minutes.

Next, add the diced sweet potatoes and chopped red bell pepper to the pot. Stir them around and let them cook for another 5 minutes. You want the veggies to start softening and picking up the flavors from the onion and garlic.

Now, pour in the black beans, diced tomatoes, vegetable broth, and tomato paste. Stir well to combine everything. This is the point where your kitchen will start smelling amazing.

Season the chili with chili powder, smoked paprika, cumin, cayenne pepper, and a bit of salt and black pepper. Bring the mixture to a gentle simmer, cover the pot, and let it cook for about 30 minutes. The sweet potatoes should be tender by the end of this cooking time.

Once the chili is done, stir in the lime juice to add a refreshing zing. Taste and adjust the seasoning if needed. Serve it hot with a sprinkle of fresh cilantro on top for a burst of color and flavor.

Why You'll Love This Recipe

  • Hearty and satisfying, perfect for cold weather.
  • Rich in plant-based protein and fiber.
  • Easy to make with pantry staples.
  • Vibrant flavors and a hint of smokiness.
  • Great for meal prep and leftovers taste even better!

Ingredients

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
1 red bell pepper, chopped
2 cans black beans, drained and rinsed (15 oz each)
1 can diced tomatoes (28 oz)
2 cups vegetable broth
2 tbsp tomato paste
2 tbsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cayenne pepper
Salt and black pepper to taste
1 lime, juiced
1/4 cup fresh cilantro, chopped for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until the onion is translucent.
2. Stir in the sweet potatoes and red bell pepper, cooking for another 5 minutes.
3. Add the black beans, diced tomatoes, vegetable broth, and tomato paste. Stir well.
4. Season with chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer.
5. Cover and let it cook for about 30 minutes, or until the sweet potatoes are tender.
6. Stir in the lime juice and adjust seasoning if needed. Garnish with fresh cilantro before serving.

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