Smoky Sweet Potato Black Bean Chili

Name: Smoky Sweet Potato Black Bean Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chipotle powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 large sweet potatoes, peeled and diced; 1 red bell pepper, diced; 2 cups vegetable broth; 2 (15 oz) cans black beans, drained and rinsed; 1 (14 oz) can fire-roasted diced tomatoes; 2 tbsp tomato paste; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped; Avocado slices, for garnish

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 6

★★★★★

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This Smoky Sweet Potato Black Bean Chili is your new go-to for cozy nights. It’s packed with flavor, thanks to the smoky spices and hearty ingredients. Plus, it's perfect for a weeknight dinner or meal prep!

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Ingredients for Smoky Sweet Potato Black Bean Chili

First, let's talk about the spices. Smoked paprika gives this chili a deep, smoky flavor that sets it apart. It's the magic ingredient here. Ground cumin adds warmth and earthiness, while chipotle powder brings a subtle heat that perfectly complements the sweetness of the sweet potatoes. These potatoes not only add natural sweetness but also become tender and satisfying as they cook.

Black beans are the protein powerhouse, making this dish filling and nutritious. The red bell pepper adds a touch of sweetness and a pop of color. Fire-roasted diced tomatoes provide a slightly smoky, tangy depth to the base. Lastly, a splash of lime juice brightens everything up, and cilantro adds a fresh, herbal finish.

Tips & Tricks

If you like your chili spicier, add more chipotle powder or a pinch of cayenne.
For a thicker chili, use an immersion blender to purée a portion of it before adding the lime juice and cilantro.
Use fresh lime juice for the best flavor.
If you're short on time, canned sweet potatoes can be a quick substitute, but fresh ones offer the best texture.

Serving Suggestions

This chili is delightful on its own or over a bed of rice for a heartier meal. Pair it with a crisp green salad dressed in a citrus vinaigrette for a refreshing contrast. A slice of crusty bread or cornbread makes an excellent side for soaking up every last bit of the delicious sauce.

Frequently Asked Questions

Can I make this chili in advance?: Absolutely! It's great for meal prep since the flavors deepen after a day in the fridge.
How do I store leftovers?: Store in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.
Can I use a different type of bean?: Sure! Kidney or pinto beans work well as substitutes if needed.

Smoky Sweet Potato Black Bean Chili Recipe Walkthrough

Start by heating up some olive oil in a large pot over medium heat. Add your diced onion and garlic, and let them sauté until the onion turns translucent. This step is the aromatic foundation of your chili.

Next, stir in the smoked paprika, cumin, chipotle powder, salt, and black pepper. Let them cook for another minute, just until they’re super fragrant. Be careful not to let the spices burn; you're aiming for a lovely scent filling your kitchen.

Add the diced sweet potatoes and red bell pepper to the pot, stirring to coat everything well with the spices. This ensures every bite is flavored perfectly.

Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. You want the sweet potatoes to start getting tender but not mushy.

Now, add in your black beans, fire-roasted tomatoes, and tomato paste. Stir everything together, ensuring the mixture is well combined. Let it simmer for another 20 minutes or until the sweet potatoes are fully tender.

Finish off by stirring in the lime juice and fresh cilantro. These final touches brighten the dish and tie all the flavors together. Serve it up hot, garnished with avocado slices for a creamy contrast.

Why You'll Love This Recipe

Rich, smoky flavor with a hint of heat.
Loaded with healthy veggies and plant-based protein.
Easy to make in under an hour.
Great for leftovers, as flavors deepen overnight.
Vegan and gluten-free.

Ingredients

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

2 tsp smoked paprika

1 tsp ground cumin

1/2 tsp chipotle powder

1/2 tsp salt

1/4 tsp black pepper

2 large sweet potatoes, peeled and diced

1 red bell pepper, diced

2 cups vegetable broth

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

1 (14 oz) can fire-roasted diced tomatoes

2 tbsp tomato paste

1 tbsp lime juice

1/4 cup fresh cilantro, chopped

Avocado slices, for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until onion is translucent.

2. Stir in smoked paprika, cumin, chipotle powder, salt, and black pepper, cooking for another minute until fragrant.

3. Add the diced sweet potatoes and red bell pepper, stirring to coat with the spices.

4. Pour in vegetable broth, and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.

5. Add black beans, fire-roasted tomatoes, and tomato paste, stirring to combine. Simmer for another 20 minutes or until sweet potatoes are tender.

6. Stir in lime juice and fresh cilantro before serving. Garnish with avocado slices.

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