Chili is one of those classic dishes that brings warmth and comfort, and when it’s packed with nutrient-dense ingredients like sweet potatoes and black beans, it also becomes a powerhouse of nutrition. This Sweet Potato Black Bean Chili recipe is not just a meal; it’s an experience—rich in flavor, easy to prepare, and incredibly satisfying. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through making a chili that is sure to impress. Read on for a step-by-step guide to making this delicious dish!
What is Sweet Potato Black Bean Chili?
Sweet Potato Black Bean Chili is a hearty, plant-based dish that combines the earthy sweetness of sweet potatoes with the creamy, protein-packed black beans. It’s seasoned with a blend of chili powder, cumin, and other spices that give it a warm, comforting flavor. This dish is a perfect example of how simple ingredients can come together to create something truly extraordinary. It’s vegan, gluten-free, and can easily be made oil-free, making it a versatile option for various dietary preferences.
Ingredients List for Sweet Potato Black Bean Chili
Before you start cooking, gather all your ingredients. Having everything ready and within reach will make the cooking process smoother and more enjoyable. Here’s what you’ll need:
Main Ingredients
- 1 tablespoon olive oil or ¼ cup water (for water sautéing): This is the base for sautéing the onions and garlic. You can choose to use olive oil for a richer flavor or opt for water to keep the recipe oil-free.
- 1 medium onion, diced: Onions add a subtle sweetness and depth of flavor to the chili. Make sure to dice them finely so they cook evenly.
- 2 – 3 garlic cloves, minced: Garlic brings a fragrant aroma and a punch of flavor to the chili. Adjust the quantity based on your preference.
- 1 ½ tablespoons chili powder: This spice blend is essential for giving the chili its characteristic flavor. It adds warmth without overwhelming heat.
- 1 tablespoon cumin: Cumin adds a nutty, earthy flavor that pairs perfectly with the sweetness of the potatoes and the richness of the beans.
- 1 teaspoon dried oregano: Oregano adds a subtle herbaceous note that balances the spices.
- 1 teaspoon EACH garlic powder and onion powder (optional): These are optional but can enhance the overall flavor, giving the chili a more rounded taste.
- 1 teaspoon pink salt, or to taste: Salt is essential for bringing out all the flavors. Start with a teaspoon and adjust as needed.
- 1 large sweet potato (about 1 lb.), diced: Sweet potatoes are the star of this dish. Their natural sweetness pairs beautifully with the savory spices.
- 2 cans (15 oz) black beans, drained and rinsed: Black beans are hearty, filling, and full of protein. Make sure to rinse them well to remove excess sodium.
- 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes: Tomatoes add acidity and richness, balancing the sweetness of the sweet potatoes.
- 1 can (6 oz) tomato paste: Tomato paste adds depth and thickness to the chili.
- 1 can (4 oz) diced green chilies: Green chilies add a mild heat and a fresh flavor to the chili.
- 2 cups water or vegetable broth: This is the liquid base of your chili. Vegetable broth adds more flavor, but water works fine if that’s what you have on hand.
Optional Toppings
- Diced avocado: Adds creaminess and richness to each bite.
- Cilantro: Fresh cilantro adds a bright, herbaceous contrast to the rich chili.
- Tortilla strips: Adds a crunchy texture that complements the soft chili.
- Diced onion and/or jalapeño: For extra crunch and heat.
- A dollop of vegan sour cream: For a cool, tangy contrast.
Substitutions and Variations
One of the best things about chili is its versatility. You can easily adapt this Sweet Potato Black Bean Chili to suit your taste preferences or dietary needs. Here are some substitutions and variations you can try:
- Spice Level: If you prefer a milder chili, reduce the amount of chili powder or skip the green chilies. For those who love heat, add a pinch of cayenne pepper or some chopped fresh jalapeños.
- Beans: While black beans are traditional in this recipe, you can substitute them with kidney beans, pinto beans, or even chickpeas.
- Sweet Potatoes: If you’re not a fan of sweet potatoes, you can substitute them with butternut squash, pumpkin, or regular potatoes.
- Tomatoes: If you don’t have fire-roasted tomatoes, use regular diced tomatoes or fresh ones. The fire-roasted version adds a slightly smoky flavor, but it’s not essential.
- Add-ins: Feel free to add other vegetables like bell peppers, zucchini, or corn for extra texture and flavor.
- Protein Boost: To make the chili even more filling, consider adding a plant-based meat substitute, tofu, or tempeh.
Step-by-Step Cooking Instructions
Cooking Sweet Potato Black Bean Chili is straightforward, but following these steps will ensure you get the best results every time. Let’s dive in:

- Prep the Ingredients: Start by gathering and prepping all your ingredients. Dice the onion, mince the garlic, peel and dice the sweet potato, and drain and rinse the black beans.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat (or use water if sautéing without oil). Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Spices: Stir in the chili powder, cumin, dried oregano, garlic powder, onion powder, and salt. Cook for about 1 minute, stirring constantly to toast the spices and enhance their flavors.
- Add the Vegetables and Beans: Add the diced sweet potato, black beans, fire-roasted tomatoes, tomato paste, and diced green chilies to the pot. Stir everything together until the ingredients are well combined.
- Add Liquid: Pour in the water or vegetable broth, making sure there’s enough liquid to cover the ingredients. Bring the mixture to a boil, then reduce the heat to low.
- Simmer: Cover the pot and let the chili simmer for about 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking and to ensure the flavors meld together.
- Adjust Seasoning: Taste the chili and adjust the seasoning as needed. Add more salt, chili powder, or cumin if necessary.
- Serve: Once the sweet potatoes are soft and the chili has thickened to your liking, it’s ready to serve. Ladle the chili into bowls and add your favorite toppings.
How to Cook Sweet Potato Black Bean Chili: A Step-by-Step Guide
Cooking this Sweet Potato Black Bean Chili is all about layering flavors and letting the ingredients meld together. Here’s a quick overview of the steps:
- Start with Aromatics: Sauté onions and garlic in olive oil or water to create a flavorful base.
- Build Flavor with Spices: Add chili powder, cumin, oregano, and other spices to toast and release their flavors.
- Incorporate Vegetables and Beans: Add the sweet potatoes, beans, tomatoes, and chilies to create the body of the chili.
- Simmer to Perfection: Let the chili simmer to allow the flavors to develop and the sweet potatoes to become tender.
- Serve with Style: Finish the chili with your favorite toppings and serve it hot.
Common Mistakes to Avoid
Even though this recipe is quite simple, there are a few common mistakes you should avoid to ensure your chili turns out perfect every time:
- Not Sautéing the Spices: Failing to toast the spices before adding the liquid can result in a chili that lacks depth of flavor. Always cook the spices briefly to release their oils and enhance their taste.
- Overcooking the Sweet Potatoes: While you want the sweet potatoes to be tender, overcooking them can make them mushy. Keep an eye on the chili and check the potatoes with a fork as it cooks.
- Not Adjusting Seasoning: Taste your chili before serving and adjust the seasoning if necessary. A pinch of salt or an extra dash of chili powder can make a big difference.
- Skipping the Toppings: The toppings add texture, flavor, and visual appeal. Don’t skip them—they elevate the dish from good to great!
Serving and Presentation Tips
Presentation can make a simple dish like chili feel special. Here are some tips to serve and present your Sweet Potato Black Bean Chili beautifully:
- Serve in Bowls: A hearty chili like this is best served in wide, deep bowls that allow you to pile on the toppings.
- Add Colorful Toppings: Brighten up the dish with colorful toppings like diced avocado, fresh cilantro, and vibrant jalapeños.
- Contrast Textures: Add crunchy tortilla strips or a dollop of creamy vegan sour cream to contrast the soft, hearty chili.
- Garnish with Lime: A wedge of lime on the side not only adds a pop of color but also provides an extra burst of freshness when squeezed over the chili.
How to Serve Sweet Potato Black Bean Chili
Sweet Potato Black Bean Chili is incredibly versatile when it comes to serving. Here are some ideas:
- With Rice or Quinoa: Serve the chili over a bed of rice or quinoa for a more substantial meal.
- In a Bread Bowl: Hollow out a round loaf of bread and serve the chili inside for a fun and rustic presentation.
- As a Topping: Use the chili as a topping for baked potatoes or sweet potatoes for a delicious twist.
Presentation Ideas for Sweet Potato Black Bean Chili
When it comes to presenting your chili, a little effort goes a long way. Here are some creative ideas:
- Chili Bar: Set up a chili bar with a variety of toppings so everyone can customize their bowl to their liking.
- Layered Presentation: In a clear bowl, layer the chili with rice, beans, and toppings to create a visually appealing dish.
- Serve in Mason Jars: For a fun, portable option, serve the chili in mason jars—perfect for parties or meal prep.
Sweet Potato Black Bean Chili Recipe Tips
To make the most of this recipe, keep these tips in mind:
- Prep Ahead: Chop the vegetables and measure out the spices beforehand to make the cooking process quicker and easier.
- Make It Ahead of Time: This chili tastes even better the next day as the flavors have more time to meld together. Make it ahead and store it in the fridge for up to 4 days.
- Freeze for Later: This chili freezes well, so make a big batch and store portions in the freezer for quick, healthy meals on busy days.
- Customize the Heat: Adjust the chili powder and green chilies to match your desired spice level.
Frequently Asked Questions (FAQs)
Q: Can I make this chili in a slow cooker?
A: Yes! Simply sauté the onions, garlic, and spices on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Q: Is this chili gluten-free?
A: Yes, this Sweet Potato Black Bean Chili is naturally gluten-free as long as you use gluten-free broth and toppings.
Q: How can I make this chili spicier?
A: To increase the heat, add extra chili powder, cayenne pepper, or fresh jalapeños. You can also use hot green chilies instead of mild ones.
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! You can substitute canned tomatoes with an equal amount of fresh, diced tomatoes. Just be aware that fresh tomatoes might result in a slightly thinner chili.
Q: How long does this chili last in the fridge?
A: This chili will keep in the fridge for up to 4 days. Reheat it on the stove or in the microwave before serving.
Conclusion
Sweet Potato Black Bean Chili is a delicious, nutritious, and versatile dish that’s perfect for any occasion. Whether you’re serving it at a family dinner, bringing it to a potluck, or meal-prepping for the week, this chili is sure to satisfy. With its hearty ingredients, rich flavors, and endless customization options, it’s a recipe you’ll return to time and time again. So gather your ingredients, follow this guide, and enjoy a bowl of homemade comfort food that’s as good for you as it is tasty!
PrintSweet Potato Black Bean Chili Recipe
This Sweet Potato Black Bean Chili recipe combines hearty sweet potatoes, black beans, and bold spices like cumin and chili powder, creating a rich and flavorful dish. The recipe includes a mix of fresh and canned ingredients, ensuring a quick and easy preparation while maintaining robust taste. Serve with avocado, cilantro, and tortilla strips for an extra touch. Ideal for vegan and gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Sauté, Simmer
- Cuisine: American, Mexican-inspired
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil or ¼ cup water (for water sauté)
- 1 medium onion, diced
- 2 – 3 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 1 teaspoon pink salt, or to taste
- 1 large sweet potato (about 1 lb.), diced (with or without skin)
- 2 cans (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 ½ cups diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 can (4 oz) diced green chilies
- 2 cups water or vegetable broth
To serve (optional):
- diced avocado
- cilantro
- tortilla strips
- diced onion and/or jalapeno
- a dollop of vegan sour cream
Instructions
- Heat olive oil or water in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
- Add minced garlic, chili powder, cumin, dried oregano, garlic powder, onion powder, and salt. Cook for 1-2 minutes until fragrant.
- Stir in the diced sweet potato, black beans, diced tomatoes, tomato paste, green chilies, and water or vegetable broth.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
- Adjust seasoning with additional salt or spices if needed.
- Serve hot with optional toppings like diced avocado, cilantro, tortilla strips, diced onion, jalapeno, or a dollop of vegan sour cream.
Notes
- For a spicier chili, add extra chili powder or a chopped jalapeno to the pot.
- You can substitute the black beans with other beans like kidney or pinto if desired.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 7g
- Sodium: 780mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
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