Sweet Potato Chili with Black Beans Recipe

This Sweet Potato Chili with Black Beans has become an absolute staple in our home, especially as the cooler months roll in. I remember the first time I made it, I was a little skeptical about sweet potatoes in chili – I’m a traditionalist at heart! But my husband, who’s always up for trying new things, encouraged me. The aroma alone, as it simmered on the stove, started to win me over. When we finally sat down to eat, with a dollop of cooling yogurt and a sprinkle of fresh cilantro, we were blown away. The kids, who usually turn their noses up at anything with “too many vegetables,” actually asked for seconds! It’s that perfect balance of sweet, savory, and smoky, with a hearty texture that satisfies even the biggest appetites. It’s now a regular on our fall and winter menu, a dish that brings warmth, comfort, and a whole lot of flavor to our family table. Plus, it’s packed with goodness, making me feel great about serving it.

Ingredients

This recipe aims for a hearty, flavorful chili that serves a crowd or leaves you with delicious leftovers. The quantities below yield approximately 6-8 generous servings.

• Olive Oil: 2 tablespoons
• Yellow Onion: 1 large, chopped (about 1.5 cups)
• Bell Peppers: 2 medium (any color, I like red and orange), chopped (about 2 cups)
• Garlic: 4-6 cloves, minced (about 2 tablespoons)
• Sweet Potatoes: 2 large (about 4 cups when peeled and diced into ½-inch cubes)
• Chili Powder: 3 tablespoons (use a good quality blend, or mix your own)
• Ground Cumin: 1 tablespoon
• Smoked Paprika: 2 teaspoons (this adds a lovely depth)
• Dried Oregano: 1 teaspoon
• Cayenne Pepper: ¼ – ½ teaspoon (optional, adjust to your spice preference)
• Unsweetened Cocoa Powder: 1 tablespoon (optional, but adds incredible richness and depth)
• Salt: 1 ½ teaspoons (or to taste, adjust based on your broth)
• Freshly Ground Black Pepper: ½ teaspoon (or to taste)
• Diced Tomatoes: 1 can (28 ounces / 794g), undrained
• Black Beans: 2 cans (15 ounces / 425g each), rinsed and drained
• Vegetable Broth: 4 cups (960ml), low sodium preferred
• Optional for brightness (add at the end):
  • Lime Juice: 1-2 tablespoons, freshly squeezed
  • Apple Cider Vinegar: 1 tablespoon

Instructions

Follow these step-by-step instructions for a perfectly simmered, flavor-packed Sweet Potato Chili with Black Beans.

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add the chopped onion and bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Bloom Spices: Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using) to the pot. Stir well to coat the vegetables and cook for 1-2 minutes, stirring constantly. This step, known as “blooming” the spices, toasts them slightly and intensifies their flavor.
4. Incorporate Sweet Potatoes & Cocoa: Add the diced sweet potatoes and the optional unsweetened cocoa powder to the pot. Stir everything together to ensure the sweet potatoes are also coated with the spices. Cook for 2-3 minutes.
5. Build the Chili Base: Pour in the undrained diced tomatoes and the vegetable broth. Add the salt and black pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor lives!).
6. Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. Add Beans: Once the sweet potatoes are tender, stir in the rinsed and drained black beans. Continue to simmer, uncovered, for another 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly. If the chili becomes too thick for your liking, you can add a little more vegetable broth or water.
8. Finish with Brightness: Remove the chili from the heat. Stir in the optional fresh lime juice or apple cider vinegar. This step adds a touch of acidity that brightens up all the rich, earthy flavors.
9. Taste and Adjust: Taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, or a pinch more cayenne for extra heat.
10. Rest (Optional but Recommended): If you have the time, let the chili rest for 15-20 minutes before serving. This allows the flavors to meld even further, making it taste even better.

Nutrition Facts

• Servings: This recipe yields approximately 6-8 servings.
• Calories per serving (approximate): 350-450 calories, depending on serving size and optional additions/toppings.

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients, brands, and serving sizes used. This chili is naturally rich in fiber, plant-based protein, Vitamin A (from sweet potatoes), and Vitamin C (from bell peppers).

Preparation Time

Understanding the time commitment helps you plan your cooking adventure. This chili is relatively straightforward, with most of the time being hands-off simmering.

• Preparation Time (Chopping & Measuring): 20-25 minutes
• Cooking Time (Sautéing & Simmering): 45-60 minutes
• Total Time: Approximately 1 hour 5 minutes to 1 hour 25 minutes (excluding optional resting time)

This timeline makes it a feasible weeknight meal if you’re efficient with your prep, or a wonderfully relaxed weekend cooking project.

How to Serve

Serving this Sweet Potato Chili with Black Beans is where you can truly get creative and tailor it to everyone’s preferences. A “chili bar” setup is always a hit! Here are some fantastic ways to serve and garnish your chili:

• Classic Comfort:
  • Serve hot in bowls.
  • A dollop of sour cream or plain Greek yogurt (or a vegan alternative like cashew cream or unsweetened coconut yogurt).
  • A generous sprinkle of shredded cheese (cheddar, Monterey Jack, or a vegan blend).
• Fresh & Zesty:
  • Chopped fresh cilantro – a non-negotiable for many chili lovers!
  • Finely chopped green onions or chives.
  • Diced avocado for creamy richness.
  • A spoonful of pico de gallo or fresh salsa.
  • Extra lime wedges on the side for squeezing.
• Crunch & Texture:
  • Crushed tortilla chips (corn or whole wheat).
  • A side of warm cornbread or cornbread muffins.
  • Toasted pepitas (pumpkin seeds) for a nutty crunch.
• Extra Heat:
  • Thinly sliced fresh jalapeños or serrano peppers.
  • Your favorite hot sauce on the side.
• Hearty Grain Base (Optional):
  • Serve over a scoop of fluffy white or brown rice.
  • Pair with cooked quinoa for an extra protein boost.
  • Enjoy with a side of crusty bread for dipping.

Pro-Tip for Gatherings: Set up a toppings bar with small bowls of various garnishes so guests can customize their own chili bowls. This is especially fun for families and parties!

Additional Tips

To elevate your Sweet Potato Chili with Black Beans experience and ensure success every time, consider these five helpful tips:

1. Dice Sweet Potatoes Uniformly: Try to cut your sweet potatoes into roughly ½-inch cubes. This ensures they cook evenly. If some pieces are much larger than others, you might end up with some undercooked and some mushy. Consistent dicing leads to a better texture throughout the chili.
2. Don’t Skip Blooming the Spices: Cooking the spices in oil for a minute or two before adding liquids (as mentioned in Step 3 of the instructions) is crucial. This process, called “blooming,” awakens their aromatic compounds, making your chili significantly more flavorful and fragrant than if you just dumped them into the liquid.
3. Adjust Thickness to Your Liking: If your chili is thicker than you prefer, simply stir in a bit more vegetable broth or water until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for an additional 10-15 minutes to allow some liquid to evaporate. Alternatively, you can mash some of the sweet potatoes and beans against the side of the pot with a spoon to release their starches, which will naturally thicken the chili.
4. Embrace “Better The Next Day”: Like many stews and chilis, this Sweet Potato Chili with Black Beans often tastes even better the day after it’s made. The flavors have more time to meld and deepen. So, if you can, make it a day ahead for an even more delicious experience, or simply look forward to amazing leftovers!
5. Get Creative with Add-Ins: While this recipe is fantastic as is, don’t be afraid to experiment!
   • Other Veggies: Consider adding a cup of frozen corn (stir in with the beans), diced carrots (add with onions), or even chopped zucchini (add about 10 minutes before beans).
   • Smoky Heat: For a deeper, smokier flavor with a kick, add 1-2 canned chipotle peppers in adobo sauce (minced), along with a teaspoon of the adobo sauce, when you add the garlic.
   • Protein Boost: If you’re not strictly vegetarian/vegan, you could brown some ground turkey or beef before sautéing the onions and incorporate it. For a plant-based boost, crumbled tempeh or extra beans would work.

FAQ Section (Frequently Asked Questions)

Here are answers to some common questions you might have about making this delicious Sweet Potato Chili with Black Beans:

Q1: Can I make this chili vegan?
A1: Absolutely! This recipe is inherently plant-based if you use vegetable broth. The only consideration for making it fully vegan would be your choice of toppings. Opt for vegan sour cream, vegan cheese alternatives, nutritional yeast for a cheesy flavor, and ensure any bread or chips served alongside are also vegan.

Q2: How do I store and reheat leftovers?
A2: Leftover chili can be stored in an airtight container in the refrigerator for up to 4-5 days. For longer storage, allow the chili to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months. To reheat, thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave.

Q3: Can I make this Sweet Potato Chili in a slow cooker or Instant Pot?
A3: Yes, this recipe adapts well to both!
* Slow Cooker: Sauté the onions, bell peppers, and garlic in a skillet as directed (or skip this step if short on time, though sautéing adds depth). Transfer to the slow cooker. Add all remaining ingredients (except lime juice/vinegar and fresh toppings). Cook on low for 6-8 hours or on high for 3-4 hours, or until sweet potatoes are tender. Stir in lime juice/vinegar before serving.
* Instant Pot: Use the “Sauté” function to cook the onions, bell peppers, garlic, and spices as directed in steps 1-3. Turn off sauté mode. Add the sweet potatoes, diced tomatoes, black beans, and vegetable broth (you might be able to reduce broth to 3 cups for IP to prevent it being too thin, as less liquid evaporates). Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode at high pressure for 8-10 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in lime juice/vinegar before serving.

Q4: Is this chili gluten-free?
A4: Yes, this Sweet Potato Chili with Black Beans recipe is naturally gluten-free, provided you use ingredients that are certified gluten-free. The main things to check are your vegetable broth and any specific spice blends, as some can occasionally contain gluten as a filler or anti-caking agent. Always check labels if you have a severe gluten intolerance or celiac disease. Ensure any toppings or sides (like cornbread or tortilla chips) are also gluten-free.

Q5: What if I don’t have all the exact spices listed?
A5: While the combination of spices listed creates a wonderful depth of flavor, you can still make a delicious chili if you’re missing one or two. The most crucial spices are chili powder and cumin – these form the backbone of the chili flavor. Smoked paprika adds a lovely smokiness, but regular paprika can be used in a pinch (though the flavor will be different). Oregano adds an earthy note. If you’re missing something, taste as you go and you might find you like your simplified version just as much! You could also use a pre-made “taco seasoning” blend if it’s all you have, adjusting the quantity to taste.

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