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Bowl of creamy Sweet Potato Black Bean Chili topped with fresh herbs

Sweet Potato & Black Bean Chili

A heartwarming chili blending sweet potatoes, black beans, and spices, perfect for chilly nights and cozy gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Chili Base
  • 2 Tablespoons olive oil (extra virgin) This golden oil adds a rich, fruity layer to your chili.
  • 1.5 pounds sweet potatoes (diced into ½ inch cubes) Creamy and naturally sweet, these potatoes provide a comforting base.
  • 1 yellow onion (diced) Aromatic and slightly sweet, onions add depth to the dish.
  • 1 red bell pepper (diced) Juicy and crunchy, introduces a pop of color and freshness.
  • 4 cloves garlic (minced) Pungent and fragrant, garlic enhances the overall flavor.
  • 2 cans (14.5 ounce) fire-roasted diced tomatoes (undrained) Providing acidity and smoky depth, these tomatoes are a must.
  • 2 cans (14.5 ounce) black beans (drained and rinsed) Creamy and hearty, black beans are a protein-rich staple in this chili.
  • 1 can (4 ounce) diced green chiles Spicy and tangy, they add a delightful kick.
  • 2.5 cups vegetable broth This liquid brings everything together, creating a warming base.
  • 2 Tablespoons chili powder Rich and smoky, infuses the chili with warmth.
  • 2 teaspoons ground cumin Earthy and aromatic, rounds out the flavor.
  • 1 teaspoon smoked paprika Adds a subtle smokiness and depth to your chili.
  • 1 teaspoon dried oregano Aromatic and slightly bitter, complements the other spices beautifully.
  • 1 teaspoon kosher salt Essential for boosting flavor and balance.
  • 0.5 teaspoon black pepper Adds a hint of spice and warmth.
  • 1 cup frozen corn kernels Sweet and chewy, provide texture and color.
  • 0.25 cup chopped cilantro Fresh and fragrant, brightens the dish.
  • 2 Tablespoons fresh lime juice The zesty acidity of lime gives a refreshing finish.
Toppings (optional)
  • Tortilla Strips For added crunch on top.
  • Sour Cream Creamy and rich, perfect for balancing the spices.
  • Green Onions Fresh and crisp, make for an excellent garnish.
  • Jalapeno For those who like it hot, adds extra spice.

Method
 

Preparation
  1. In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat. This will prepare the cooking base for the vegetables.
  2. Add the diced sweet potatoes, yellow onion, and red bell pepper to the pot. Sauté for about 8 minutes, stirring frequently, until the vegetables are tender and the onion is translucent.
  3. Toss in the minced garlic and sauté for an additional minute, allowing the aromatic fragrance to fill your kitchen.
Cooking
  1. Add the fire-roasted diced tomatoes (with their liquid), drained and rinsed black beans, diced green chiles, vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well to combine all the ingredients.
  2. Bring the mixture to a simmer, then cover the pot and let it cook for 30 minutes. Stir occasionally to ensure nothing sticks to the bottom.
  3. After 30 minutes, add the frozen corn kernels, chopped cilantro, and lime juice. Stir to incorporate, and taste for seasoning, adjusting salt and pepper if needed.
Serving
  1. Ladle the chili into bowls and top with your favorite toppings such as tortilla strips, a dollop of sour cream, sliced green onions, and jalapenos if desired.
  2. Enjoy your hearty meal!

Notes

For deeper flavors, refrigerate overnight before serving. A great dish for potlucks or game days. Consider adding meat for a heartier option or experimenting with different beans and seasonal vegetables.