Smoky Sweet Potato and Black Bean Chili

Name: Smoky Sweet Potato and Black Bean Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 medium sweet potatoes, peeled and cubed; 2 cans (15 oz each) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 2 cups vegetable broth; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon apple cider vinegar; 1/2 cup fresh cilantro, chopped; 1 lime, cut into wedges

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 6

★★★★★

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This Smoky Sweet Potato and Black Bean Chili is a warm, comforting dish that brings together the earthy flavors of sweet potatoes and the protein-packed goodness of black beans. Perfect for a cozy night in, it's a hearty meal that's both satisfying and nutritious.

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Ingredients for Smoky Sweet Potato and Black Bean Chili

The base of this chili starts with olive oil, which provides a smooth mouthfeel and helps sauté the vegetables. We use a large onion for its depth of flavor, and garlic to add a pungent, aromatic quality. The star of the dish, sweet potatoes, offers a natural sweetness that balances the spices. Black beans are the main protein source, while diced tomatoes add moisture and acidity. Vegetable broth forms the base of the chili, ensuring it's not too thick. The spices—chili powder, smoked paprika, and cumin—layer the dish with warmth and complexity. Finally, a touch of apple cider vinegar brightens the flavors, and fresh cilantro and lime wedges offer a refreshing finish.

Tips & Tricks

If you like your chili with a bit more heat, add a pinch of cayenne pepper or a chopped jalapeño.
For a creamier texture, mash some of the sweet potatoes against the side of the pot before serving.
Double the recipe and freeze leftovers for a quick meal on busy days.

Serving Suggestions

This chili pairs wonderfully with a slice of crusty bread or a side of fluffy quinoa. For a hearty twist, top it with diced avocado or a dollop of sour cream. A side salad with a tangy vinaigrette complements the rich flavors beautifully.

Frequently Asked Questions

Can I make this chili in advance?: Absolutely! This chili tastes even better the next day as the flavors continue to meld.
Can I use a different type of bean?: Certainly! Kidney beans or pinto beans work well if you don’t have black beans on hand.
Is this recipe gluten-free?: Yes, as long as your vegetable broth is gluten-free, this recipe is naturally gluten-free.

Smoky Sweet Potato and Black Bean Chili Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and give it about five minutes to become translucent. This is where the magic begins, as the onion releases its sweet, savory aroma. Next, add the minced garlic and let it cook for just a minute, careful not to let it burn.

Now, stir in the cubed sweet potatoes. Let them cook for about five minutes, stirring occasionally to make sure they get a light sauté. This step infuses each cube with flavor and starts to soften them up.

Pour in the black beans, diced tomatoes, and vegetable broth. Sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Stir everything together, ensuring the spices are evenly distributed. Bring the chili to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 25 to 30 minutes, or until the sweet potatoes are fork-tender.

Once the sweet potatoes are cooked to perfection, stir in the apple cider vinegar. Taste and adjust the seasoning if needed. Serve the chili hot, topped with fresh cilantro and a squeeze of lime for a burst of freshness.

Why You'll Love This Recipe

Rich in flavor with a smoky kick from smoked paprika.
Quick and easy to prepare, making it perfect for weeknights.
Packed with plant-based protein and fiber.
Versatile and can be easily adjusted to suit your taste.

Ingredients

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium sweet potatoes, peeled and cubed

2 cans (15 oz each) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon apple cider vinegar

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.

2. Add minced garlic and cook for another 1 minute until fragrant.

3. Stir in cubed sweet potatoes and cook for 5 minutes, stirring occasionally.

4. Add black beans, diced tomatoes, vegetable broth, chili powder, smoked paprika, cumin, salt, and black pepper. Stir to combine.

5. Bring the mixture to a boil, then reduce heat to simmer. Cover and cook for 25-30 minutes or until sweet potatoes are tender.