Zesty Black Bean & Sweet Potato Chili

Name: Zesty Black Bean & Sweet Potato Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 medium red bell pepper, chopped; 1 medium green bell pepper, chopped; 1 large sweet potato, peeled and cubed; 2 cans (15 oz each) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 2 cups vegetable broth; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and pepper to taste; Lime wedges for serving; Cilantro for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Zesty Black Bean & Sweet Potato Chili is a hearty, nutritious dish that's perfect for any time of the year. With its vibrant colors and bold flavors, this chili is not only eye-catching but also packed with nutrients. If you're looking for a delicious way to spice up your meal routine, this is it!

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Ingredients for Zesty Black Bean & Sweet Potato Chili

The base of this chili starts with olive oil, which helps to sauté the vegetables and infuse them with flavor. A large onion and garlic provide the aromatic backbone, while red and green bell peppers add a sweet crunch and a pop of color. Sweet potato cubes bring a natural sweetness that balances the spices beautifully. Black beans are the star protein, making the dish hearty and satisfying. Diced tomatoes add acidity and depth, while vegetable broth keeps everything simmering smoothly.

The spices — chili powder, cumin, and smoked paprika — create a warm, smoky heat that defines this chili. Finally, salt and pepper are used to enhance the flavors, and lime wedges and cilantro are for garnish, adding freshness to each bite.

Tips & Tricks

If you like your chili with a kick, add a diced jalapeño when cooking the onions.
For a creamier texture, mash some of the sweet potatoes against the side of the pot before serving.
Consider adding a teaspoon of cocoa powder to deepen the flavor profile without making it sweet.

Serving Suggestions

This chili pairs beautifully with a side of cornbread or warm tortillas. For a lighter option, serve it over a bed of quinoa or brown rice. Don't forget to offer some avocado slices on the side for a creamy contrast.

Frequently Asked Questions

Can I make this chili spicier?: Absolutely! Add more chili powder or include a diced jalapeño for extra heat.
How do I store leftovers?: Let the chili cool completely, then store it in an airtight container in the fridge for up to 5 days.
Can I freeze this chili?: Yes, it freezes well. Portion it into containers and freeze for up to 3 months. Thaw in the fridge before reheating.

Zesty Black Bean & Sweet Potato Chili Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's hot, toss in the onion and garlic. Stir them around until the onion is translucent; this usually takes about five minutes. The kitchen will smell amazing already!

Next, add the red and green bell peppers. Let them cook for about 3-4 minutes, stirring occasionally. You want them to start softening but still retain a bit of their crunch.

Now, it's time for the sweet potato cubes, black beans, diced tomatoes, and vegetable broth. Pour them all into the pot, giving everything a good stir. It should start looking colorful and inviting.

Sprinkle in the chili powder, cumin, and smoked paprika. Add a pinch of salt and pepper to taste. Stir well to combine, making sure the spices are evenly distributed.

Bring the mixture to a simmer, then cover the pot and let it cook for 20-25 minutes. You’ll know it’s done when the sweet potatoes are tender enough to be pierced easily with a fork.

Finally, taste the chili and adjust the seasoning if necessary. Serve it hot, garnished with lime wedges and cilantro for a fresh finish.

Why You'll Love This Recipe

It's vegetarian and can easily be made vegan by checking your broth choice.
The mix of sweet and spicy flavors creates a unique taste experience.
It's a one-pot wonder, making cleanup a breeze.
Perfect for meal prep — tastes even better the next day!
Loaded with fiber and plant-based protein.

Ingredients

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1 large sweet potato, peeled and cubed

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

1 can (14.5 oz) diced tomatoes

2 cups vegetable broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Lime wedges for serving

Cilantro for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until onion is translucent.

3. Stir in red and green bell peppers, cook for 3-4 minutes.

4. Add sweet potato cubes, black beans, diced tomatoes, and vegetable broth to the pot.

5. Stir in chili powder, cumin, smoked paprika, salt, and pepper.

6. Bring to a simmer, cover, and cook for 20-25 minutes until sweet potatoes are tender.