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Sweet Potato Black Bean Chili

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A cozy, colorful weeknight meal featuring tender sweet potatoes, hearty black beans, and a savory tomato base, perfect for chilly evenings or meal prep.

Ingredients

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  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1–2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
  • 1 red bell pepper, diced (optional)
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1–2 tsp chili powder (adjust to taste)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14–15 oz) diced tomatoes (or crushed)
  • 2 cups vegetable broth (or water)
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Chopped cilantro, avocado, and yogurt or sour cream for topping (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt. Cook until translucent, 4–5 minutes.
  2. Add garlic, cumin, smoked paprika, and chili powder. Stir for 30 seconds until fragrant.
  3. Add diced sweet potatoes and red bell pepper. Cook for 5–7 minutes, stirring occasionally, until edges begin to brown.
  4. Pour in diced tomatoes and broth, scraping any browned bits from the pot. Bring to a simmer.
  5. Cover and cook until sweet potatoes are tender, 12–15 minutes.
  6. Stir in black beans and lime juice. Simmer for an additional 3–5 minutes to heat through. Taste and season with salt and pepper.
  7. Serve with toppings like cilantro, avocado, and a dollop of yogurt if desired.

Notes

For added nutrition, stir in a cup of chopped greens in the last 5 minutes of cooking. This chili can be made in a slow cooker or frozen for later enjoyment.

Nutrition

Find it online: https://recipesunfolded.com/sweet-potato-black-bean-chili/

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